Walnut Cake

I bought some blocks of President butter a couple of weeks back when it was on offer in NTUC.. i heard about the brand and it's quite pricey so since now it's on offer, i purchased a few.. i baked my usual raisin cookies and walnut cakes with it and apparently, there seems to be a huge difference in the taste of the final products.. the cookies turned out more buttery and it was really well-received even by those who don't usually take raisin products.. the walnut cakes were v fragrant and even my dad, who usually just says my stuff are "ok", said the cake's nice (without me asking him for feedback!).

i used to think i didn't need to buy such expensive butter since i wasn't baking to sell.. but well, i guess i am a convert now.. :)

Agar Agar Cheesecake

Fruit layer: Lychee & pineapple

Chuk Bi Phng

First attempt of chuk bi phng after mum left us.. i thought it tasted ok.. but when i brought it to grandma's house to share, it got kinda dry.. not sure if that's normal.. didn't quite get a firm answer when i asked around.. if only mum's here..

here's the recipe to share:
INGREDIENTS
1 kg Thai glutinous rice
- soak overnight in a pot of water before use. no need to rinse rice before soaking.

120g - 140g groundnuts
- soak in a bowl of hot water for at least 3 hours. no need to rinse groundnuts before soaking.

75g chinese mushrooms
- rinse once and soack in a bowl of tap water.
- when soft, remove stalk and slice thinly.
- retain mushroom water.

60g dried shrimp
- rinse and mince.

5 cloves of garlic
- mince

pepper
1/4 cup oil

SEASONING
2 tbsp thick dark soy sauce
2 tbsp oyster sauce
1 tbsp sugar
1 tbsp salt
4 tbsp mushroom water
- mix all ingredients and combine in a bowl.

METHOD
1. Drain glutinous rice and groundnuts.
2. Use approximately 1/4 cup oil and stir-fry the minced garlic.
3. Add sliced mushrooms. Fry.
4. Add minced dried shrimps. Fry.
5. Add glutinous rice and fry for a few minutes till well combined.
6. Add seasoning to mixture and mix well.
7. Add groundnuts and pepper after all rice coated with seasoning.
8. Mix well and taste.
9. Transfer mixture to steaming tray and steam for 25 minutes.
Note: water must touch the bottom of the tray when steaming.
10. After 25 minutes, stir the rice in the tray. If too dry, sprinkle 1/2 cup of tap water (or mushroom water) onto the rice.
11. Cover and steam for another 20 minutes.
12. Taste to see if rice is cooked. If not, sprinkle approximately 1/2 to 1 cup of water over rice and steam for another 20 minutes.

Garnish with deep fried shallots, spring onions and red chopped chilli.

pajeon (korean pancake)

bought the korean pancake mix from, Shine Korea, a korean supermarket store located in burlington square. the packet weighs 500g n it was to serve 5 to 6 pax. since i was cooking for my dad n myself only, i used 150g but the portion was too much! will prob cut down to 50g next time for 2 pax. then at least the batter wld be thinner n more crispy! today's final product was a little chewy n thick. i used happycall to fry it btw.. makes things easier.. :)

other ingredients used: leek, spring onions and squid. i marinated the squid w salt, pepper and a tiny bit of sesame oil prior to mixing everything together.

and after i was done, i remembered i forgotten the most impt thing.... the accompanying sauce!!! :/

nonetheless, i went to google for a recipe and basically, the sauce is made up of soy sauce, vinegar, sugar and sesame oil. well, will try it again next time!!!

blueberry lemon cake

made this a couple weeks ago.. the blueberries were kinda sour (>~<) hehe~

recipe from joyofbaking.com

Peach Agar Agar Cheesecake

I recall one fine day, I was feeling bored.. so I asked my sis what should I do? She replied "Bake lah!" this's probably the best advice i ever got from her..

happy birthday sis :)

Strawberry Agar Agar Cheesecake

Biscuit base

Cream cheese mixture

Fresh strawberries

Before agar agar added

After agar agar added

Final product!

Ingredients for Biscuit base:
300g Digestive biscuits
140g melted butter

Ingredients for fillings:
1 block (250g) Philadelphia cream cheese
10g gelatine powder (abt 2 tsp)
50g sugar (abt 3 1/2 tbsp)
1/2 cup hot water
1/2 tsp vanilla essence
Fresh strawberries (or you can use blueberries/cranberries/peaches etc)

Topping:
Agar agar/ Jelly (whichever your preference)


Method:
1. For biscuit base: Blend biscuits until fine and ten mix with melted butter and mix thoroughly.
2. Press into a tray and chill in the fridge to let it harden.
3. For fillings, stir gelatine powder with boiling hot water until it dissolves.
4. Cream cream cheese, sugar and vanilla essence till creamy. Add in gelatine mixture gradually and cream until smooth. Pour on top of the chilled biscuit base. Chill in fridge to let this harden.
5. Arrange fruits on top of the chilled cheese filling. Put in the fridge for a third time to let it set.
6. For topping, prepare agar agar/jelly as per instructions on the package. Let it cool slightly before pouring it over the set cream cheese filling.
7. Put into the fridge and let it set until firm.