Ingredients Jump to Instructions ↓

  1. 2 strips of belly pork with rind preferably

  2. 2 inches wide x

  3. 8 inches length

  4. 4 bamboo skewers

  5. 1 tsp garlic powder

  6. 1 tsp five spice powder

  7. 2 cups water

  8. 2 tbsp vinegar(for scalding the rind)

  9. 40-45 pieces wontonn wrappers Enough oil for deep-frying Filling

  10. 100g shelled prawns, minced(make sure that prawns are wiped really dry)

  11. 200g shoulder pork, minced

  12. 50g water chestnuts, chopped finely

  13. 1 tbsp finely chopped carrot

  14. 1 tbsp chopped spring onion

  15. 1 egg yolk Seasoning:

  16. 1 tbsp light soy sauce

  17. 1/2 tbsp oyster sauce

  18. 1/4 tsp sugar Pinch of pepper

  19. 1/2 tsp ground dried sole

  20. 1/2 tsp sesame oil

  21. 1 tsp corn flour Dipping sauce (combine):

  22. 3 tbsp chilli sauce

  23. 2 tbsp tomato sauce

  24. 1 tbsp plum sauce

  25. 1 tbsp toasted sesame seeds

  26. 6 large Eggs

  27. 2 1/2 cups Water

  28. 3 - 4 ozs rock sugar

  29. 2 inch knob ginger(grate and squeeze) Soft butter, for greasing the pan Flour, for dusting the buttered pan

  30. 4 large eggs

  31. 1 cup sugar, sifted

  32. 1 cup brown sugar, sifted

  33. 8 ounces melted butter

  34. 11/4 cups cocoa, sifted

  35. 2 teaspoons vanilla extract

  36. 1/2 cup flour, sifted

  37. 1/2 teaspoon kosher salt

  38. 150 gm sang mein Seasonings:

  39. 1 tbsp lard/garlic oil

  40. 1 tsp sesame

  41. 1 tsp black soya sauce/

  42. 1 tbsp premium oyster sauce/

  43. 1 tbsp abalone sauce a dash of white pepper Green leafy vegetables like choy sum/shanghai siew pak choy

  44. 2 1/2 - 3 cups bread flour

  45. 4 eggs

  46. 1 tbsp potassium carbonate & sodium bi-carbonate solution

  47. 150g rice, washed.

  48. 30 g glutinous rice washed.

  49. 5 cups water

  50. 50g peanuts, wash and soak in water with a tsp potassium carbonate & sodium bi-carbonate solution for an hour (remove skin if necessary)

  51. 100 g dried mussels - washed and soak in warm water, then cut into small pieces

  52. 200 g lean pork Seasoning:

  53. 1 tsp oil Garnishing:

  54. 50g tai tau choy (preserved salted radish), wash and soak for 15 minutes; chopped fine

  55. 50 g young ginger, julienne fine

  56. 50 g of beehoon, fried in hot oil until puffy

  57. 50 g spring onions chopped fine Sesame oil and pepper to taste

  58. 8" round cake tin A. Plain cream cheese

  59. 225g, fresh cream

  60. 50ml, milk

  61. 100ml, butter

  62. 80g, B. Cornflour

  63. 25g, milk

  64. 30ml lemon juice

  65. 1 tbsp C. Egg white

  66. 150g, cornflour

  67. 10g, sugar

  68. 100g D. Egg yolks

  69. 138g, butter and plain flour (for buttering the mould).

  70. 1 lb new york strip steak

  71. 1 lb sirlion(to make dried style - ngau yook kone)

  72. 1 pkt of Lai Fun(thick vermicelli) Marinate for ngau yook kone:

  73. 2 tbsp soya sauce

  74. 1/4 cup sherry/chinese rice wine

  75. 1/4 cup sugar

  76. 1 tsp black pepper

  77. 1/2 tsp 5 spice powder

  78. 1 tsp dark soya sauce

  79. 1/2 cup oil for frying of ngau yook kone Garnishings Fried peanuts Toasted sesame seeds Chopped pickled mustard(hum choy) Chopped chinese celery Fried chopped garlic Black soya sauce Sesame oil Red vinegar Chilly sauce Ingredients for Gravy :

  80. 4 cans of beef broth(make your own with roasted beef bones, brisket, flank, tendons, tripe , roasted onion, a piece of cinnnamon bark and black pepper corns)

  81. 2 tbsp of Instant Paste for Beef Soup(Na Pho)( beef granules or cubes, even brovil can be used)

  82. 2 tbsp of flour

  83. 3 tbsp oil salt and pepper to taste A

  84. 140 g rice flour

  85. 1 heaped tbsp sago/tapioca flour

  86. 565 ml water

  87. 2 tbsp oil

  88. 1/2 tsp salt

  89. 1/4 tsp alkaline water (for further info - ) Topping:(1)

  90. 6 tbsp oil

  91. 2 cloves garlic, lightly bashed

  92. 115 g chopped, preserved slated radish

  93. 1/4 cup water Seasoning:

  94. 1 tsp sugar

  95. 1/4 tsp pepper

  96. 1/2 tsp light soy sauce

  97. 1/2 tsp sesame oil Garnishing: Fried chopped garlic Chilly sauce Topping (2) Garlic oil soya sauce Golden/maple/pancake syrup Chopped fried garlic

  98. 270 g glutinous rice flour

  99. 55 g tapioca flour Pinch of salt

  100. 1/2 tsp pandan paste A few drops green colouring (if desired)

  101. 1/2 grated coconut, mixed with a pinch of salt Filling (combine):

  102. 100g gula Melaka or palm sugar

  103. 1 tbsp soft brown sugar Method Boil together the tapioca flour, oil and 200 ml water over low heat. Keep stirring till only

  104. 3/4 cooked. Allow mixture to turn transparent. Pour the tapioca mixture immediately into the glutinous rice flour in a large bowl. Stir till well absorbed and gradually add in the pandan paste, salt and green food coloring. Stir well and knead to form a firm smooth dough. If dough is too soft , add a little glutinous flour. Divide dough into small pieces and form

  105. 1 inch size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll into onde-onde balls. Drop the onde-onde into boiling water. Reduce heat to medium. When the balls are cooked they will float. Continue to cook for another

  106. 2 mins to dissolve the sugar and make it syrupy. Scoop up the onde-onde with a perforated ladle, dab ladle over dry cloth and then toss onde onde in grated coconut. Repeat with the rest of the dough. Serves Read More... Posted by lilyng at

  107. 29 PM

  108. 31 comments Links to this post Email This BlogThis! Share to Twitter Share to Facebook Share to Google Buzz Labels: Kuih Muih , nyonya Sunday, October

  109. 09, 2005 Taro Cake - Woo Tau Koh Homemade is always so much better as the ones bought for breakfast or tea are often inferior in taste. Years ago there was a lady who sells the kind that i like best in Taman Selera, Old Town, Petaling Jaya. I have sort of replicated the recipe to the best i think it should be. This cake aka koh has many variations and the toppings too have no limitiations. I have eaten a version without toppings but it is served with a minced meat sauce. There is one which cooked black eye peas is added and that is quite pleasant as the peas behave the same as a mashed taro. Some of the toppings are lap yoke, dried prawns, peanuts, choy poh, fried shallots, fresh red chillies and chopped spring onions and i like only dried prawns, fried shallots and spring onions. Would love to have fresh red chillies, only i can get them. Ingredients:

  110. 250g yam, diced and coat with

  111. 1 tsp 5 spice powder

  112. 1 cup water (B) Mix together and sieve:

  113. 125g rice flour

  114. 20g tapioca flour

  115. 1/4 tsp potassium carbonate & sodium bi-carbonate solution

  116. 150 g yam, sliced thin, steam then mashed Seasoning:

  117. 1 tbsp chicken stock granules

  118. 1 tsp soya sauce

  119. 1 tsp sesame oil Dash of pepper

  120. 1 tsp sugar For garnishing:

  121. 100 dried prawns, soaked and chopped coarsely - use the food processor 4 shallots, sliced and mix with

  122. 1 tsp oil, microwave on high until crispy

  123. 2 stalks spring onions, chopped

  124. 2 red chillies, chopped Chilli sauce :

  125. 10 red chillies, (chop or blend in the food processor)

  126. 2 tbsp tomato ketchup

  127. 2 tsp salt

  128. 2 tbsp lemon/lime juice (can be substitue with vinegar)

  129. 2 eggs

  130. 200 ml water

  131. 1 tsp sherry

  132. 1/2 tsp salt a dash of white pepper a tsp of sesame oil

  133. 1 tsp of soya sauce chopped spring onions for garnishing Vegetables:

  134. 400g cucumber(kirby, japanese or english)

  135. 200g cabbage

  136. 200g carrot

  137. 100g long beans Vinegar mixture for blanching the vegetables:

  138. 300ml vinegar

  139. 500ml water

  140. 3 tbsp sugar

  141. 1 tbsp salt Ground spices :(Blend until it becomes a paste)

  142. 8 shallots

  143. 4 cloves garlic

  144. 2cm piece fresh turmeric root

  145. 2cm piece galangal

  146. 3 candlenuts

  147. 20 dried chillies (soak in hot water)

  148. 2 stalks lemon grass

  149. 1 tsp roasted belacan

  150. 5 tbsp roasted pounded peanuts

  151. 3 tbsp roasted sesame seeds

  152. 4 tbsp oil Seasoning :

  153. 2 tbsp of tamarind(soak with 4 tbsp water and sieved)

  154. 5 tbsp sugar

  155. 2 tbsp vinegar salt to taste Ingredients:

  156. 2 lbs lean beef

  157. 4 tbsp fish sauce

  158. 1 tsp salt

  159. 1 tbsp sugar

  160. 1 tbsp oil

  161. 4 tbsp cornflour

  162. 2 1/2 tsp baking powder

  163. 1/2 tsp Accord

  164. 1/3 cup water

  165. 1 tsp white pepper freshly grind A

  166. 15 fresh red chillies

  167. 15 dried red chillies

  168. 150g shallots

  169. 10 cloves garlic

  170. 40g galangal (lengkuas)

  171. 2cm knob fresh turmeric root

  172. 1 tsp belacan stock granules (B)

  173. 4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice

  174. 300ml water

  175. 10 sprigs polygonum leaves (daun kesom)

  176. 3 pieces dried tamarind skin (asam keping)

  177. 3 stalks lemon grass, lightly smashed

  178. 1.8 litres water (C)

  179. 1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned

  180. 1 cup water

  181. 1 kg fresh laksa noodles Seasoning

  182. 2 tbsp sugar or to taste Salt to taste Garnishing

  183. 1 wild ginger bud (bunga kantan), halved and finely shredded

  184. 1 cucumber shredded

  185. 1/2 pineapple, sliced and shredded

  186. 1 onion, finely sliced.

  187. 2 red chillies, seeded and sliced A few sprigs mint leaves (daun pudina) Prawn paste (har koe), diluted with water to a drizzle consistency Cake: Follow the instructions of any boxed cake and bake in

  188. 13" x

  189. 9" cake pan. Frosting:

  190. 2 cups Crisco Shortening(butter flavor)

  191. 1 stick (8 tablespoons) butter , slightly soft but not mushy

  192. 1/4 to 1/2 cup heavy whipping cream

  193. 2 tsp. vanilla

  194. 2 pounds (8 cups) powdered sugar, sifted (measure, then sift)

  195. 250g cream cheese

  196. 50g butter

  197. 100ml heavy whipping cream

  198. 60g superfine flour

  199. 20g cornflour

  200. 6 egg yolks

  201. 1 tbsp lemon juice

  202. 1 tsp of lemon zest

  203. 1/4 tsp salt

  204. 6 egg whites

  205. 1/4 tsp cream of tartar

  206. 140g fine granulated sugar(divide into 2, one half for the egg yolk mixture and the other for the egg whites) Frosting:

  207. 2 cups heavy whipping cream

  208. 2 tbsp sugar Topping:

  209. 1 cup of frozen strawberry

  210. 2 tbsp sugar

  211. 1 pkt of gelatin

  212. 1 tbsp water

Instructions Jump to Ingredients ↑

  1. Skewer the belly pork strip. Bring 2 cups of water + 2 tbsp vinegar to a boil in a wok. Scald the rind only. Wipe dry. In a dry wok, fry salt, garlic powder, 5 spice powder and pepper for a few minutes to marry the flavor. Mix in the sugar and rub this mixture onto the meat. Leave uncovered, rind side up in the refrigerator overnight to dry out the rind. Turn on oven to 450 f, rub the rind with oil, and bake for 20 minutes rind side up. By now the meat should be cooked and the rind is soft enough. Use a carving fork and poke into the soft rind as much as possible. Turn on the grill and broil the rind at least 4 inches away from the elements. It will take at least 20 - 30 minutes before the rind will be crackling ready. Check now and then and turn meat around for even broiling. Lastly sprinkle some salt on the crackling and continue to broil another 5 minutes. Let the roast rest for 10 minutes before serving. Serves Read More... Mix all the ingredients for the filling together with the seasonings until well combined and leave in the fridge for 1/2 - 1 hr. Place one teaspoon of the filling in the centre of each wonton wrapper. Seal the edges of each wrapper with a bit of water Fold into a triangle. Wet one end of the longest side of triangle and let the other end meet. Pinch to seal. Repeat until all wrappers are done. Heat enough oil in a wok until just hot. Put in wonton in batches and deep-fry until golden brown in colour. Remove and drain on paper towels. Serve the crispy wonton with the dipping sauce or mayonnaise. To prepare the sauce: Ccombine all the ingredients for the sauce and mix well. This sauce is also ideal for any other deep-fried foods. Serve the crispy wonton in soup of your choice. Serves Read More...

  2. Dissolve rock sugar in the water, cool a little.

  3. Beat egg lightly,stir in syrup and ginger juice.

  4. Transfer egg mixture to containers.

  5. Steam over medium low heat for 6 minutes until set.(Time may vary to different containers). Read More... Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool. Serves Read More... Heat a 8 quart pot with 3/4 full of water and bring to high boil. Drop in mein and swirl it around. If cooking the very thin ones, it will only take a short while, the flat mein takes slightly longer. Remove with spider strainer and 'kor lang hor' - put hot mein into a big pot of very cold water(to stop the cooking). When the water comes hack to a boil, put back the mein to heat it up. Remove and drain, then mix with the seasoning. Put in the vegetable to cook in the water that was used to cook the mein. Vegetables will remain green as the mein is made with potassium carbonate & sodium bi-carbonate solution. Do not cook too long, otherwise the vegetables will be too soft, then it will not be good eats. Serves 1 person Read More... Sift 2 1/2 cups flour into food processor(use the plastic blade) and add potassium carbonate & sodium bi-carbonate solution and eggs. Pulse a few times, as soon as dough is in pea size crumble, the dough is ready(Add more flour if it is too wet). Remove from food processor and press crumble into a dough , then leave to rest in a sealed ziploc bag for at least 30 mins. Knead dough and roll out into rectangular shape, then cut into four equal pieces. Dust each piece with tapioca flour lightly to prevent sticking. Cover the pieces with a clean dry tea towel. Prepare your noodle machine by adjusting the knob with the rollers to the widest setting. Insert dough and turn the rollers slowly. Keep rolling the dough through the noodle machine until you get to the thinnest. Next, set the machine for shredding then shredd the dough. Repeat this procedure with the rest of the dough. Toss the noodles lightly in tapioca flour to prevent them from sticking together. The mein is ready for cooking or pack into ziplog freezer bag and keep in freezer. Serves Read More... Put peanuts in a pressure cooker and boil in just enough water for 30 minutes. Bring water to a boil, add in rice, pork, mussels ,peanuts and the seasonings. Continue to cook and stir frequently with a large whisk. Add more water if required and cook until rice is soft, puffy and liquidfied. Remove the pork and shred. Return shred to Congee and season to taste. Dish out and serve hot congee with garnishes. Serves Read More...

  6. Melt A. over a pan of simmering water until the mixture liquefies (stir every 3 minutes), use spatula to stir the mixture well.

  7. Mix B. until cornflour dissolves and pours into 1, stir until well-combined. Add in beaten yolks and strain the mixture.

  8. Preheat oven to 150°C/300°F. Line bottom of mould with baking parchment paper. Butter the sides of the mould and coat it with plain flour, remove excess flour. If using loose bottom cake tin, cover the outside of the tin with 2 layers of aluminium foil.

  9. In a clean bowl (make sure oil less and waterless), beat the egg whites till foamy and add in sugar and cornflour in 3 batches and beat until soft peak.

  10. Take 1/3 egg white and stir into the cream cheese mixture to loosen the batter. Pour the remaining egg whites and using cut and fold method quickly fold in the egg whites, do not over fold or else the air in the egg whites will escape.

  11. Pour batter into cake tin. Sit the tin in a bigger mould or baking tray. Bake in a bain-marie (water-bath). Water must be boiling hot when poured into the baking tray or bigger mould. Water level should come up to ¾ of the height of the cake tin, at least half if you cannot manage ¾.

  12. Put in oven and bake for about 25 minutes or when top is brown, reduce the heat to 125°C/260°F, continue to bake for another 1 hour or until a cake skewer comes out clean. Let the cake cool in the cake tin and remove from tin when cooled and refrigerate (it’s ok to leave the cake in the tin and refrigerate). Serves Read More... Cook 'lai fun' according to package instruction. To make ngau yook kone Cut the sirlion steak into strips of 1 1/2 inches. Marinate with seasonings, the longer the better. Heat oil and fry the beef strips in batches, do not crowd. Fry until cooked and sort of crispy on the outside. Leave to cool before slicing into thin slices. To prepare New York Strip Steak Season steak with salt and pepper. Pan fry the steak on a heated pan with 1 tsp of oil, 4 mins on one side, flip and fry another 3 mins on the other side(this will be medium rare). Let it rest for 15 mins(tent with aluminium foil) before slicing. To prepare gravy Heat oil and make a roux with flour. Using a whisk, add in the beef broth and keep on stirring until thicken Add in the instant paste, dark soya sauce and salt and pepper to taste. Keep gravy on the lowest heat to keep warm. To serve : Put warm 'lai fun' in a soup bowl. Pour in enough of gravy(about 1 cup). Top with sliced meat and the rest of the garnishings. Vinegar and chilly sauce is optional Serves Read More... Mix ingredients (A) and blend into a batter. Strain into a large glass bowl. Microwave on high, 1/2 min at a time until mixture thickens but still runny. Place lightly greased bowls in a steamer to heat them up. Fill with the batter and steam over rapidly boiling water for 15 to 20 minutes(depends on how much batter) or until cooked. Cool the rice cakes well, then remove from cups and scatter topping ingredients over. Garnish and serve with chilli sauce. For the topping(1): Heat oil and saute garlic until fragrant. Add radish and stir-fry, add water and cook over low heat for 1/2 hour. Stir occasionally to prevent burning. Add seasoning and blend well. Dish out and use as a topping. For the topping(2) No cooking is needed, unless you have to make chopped fried garlic Notes: In the third picture which has the savory topping, this is not the radish topping that is in the recipe. I had leftover Mui choy with Pork and since i made half recipe, i was lazy to make the radish topping. In fact, i prefer to eat mine sweet. Serves Read More... Heat 4 tbsp oil and saute dried prawns till fragrant. Remove 3/4 and set aside for garnishing. Add 2 tbsp oil to the remaining oil in the wok, add diced yam and stir fry well. Mix in water and bring to a boil. Add in (B) and seasoning and cook till batter is fairly thick. Pour thick batter into a well-greased 25cm round tray. Steam till kuih is set and cooked through. Spread the garnishing on top and press lightly. Leave aside to cool. Serve yam cake with chilli sauce. Serves Read More... Bring water to boil in a steamer and turn down heat to low simmer. Beat eggs, water, sherry and salt with a fork or a pair of chopsticks(a whisk creates too much foam). Sieve into a 6 inch deep dish and put to steam. The time it takes to cook depends on heat of the water. Have patience and the eggs will be done when it is no more runny when a knife is inserted in the center or from experience, shake the dish and it will jiggle but will be firm. Remove and sprinkle will sesame oil, soya sauce and spring onions. Serve while it is hot. Serves Read More... Quarter the cucumber lengthwise without peeling them. Remove its core and cut into1 inch long strips. Cut long beans into 1 inch length. Remove the center stem of cabbage and cut them into 1 inch pieces. Tear the leaves into 2 inch squares. Julienne carrots into fine strips of 1 inch in length. Bring water, vinegar, sugar and salt to a boil. Scald the vegetables following the this order: 1. long beans 2. Cucumber 3. Carrots 4. Cabbage Remove and drain. The cucumber and cabbage have to be squeezed to rid of as much excess liquid as possible. Heat the 4 tablespoons oil in a wok and saute the ground spices until aromatic. Add seasoning and bring to a quick boil, turn off the heat and allow to cool completely. Add in all the prepared vegetables. Stir to mix and bottle the acar. Allow the acar to pickle for a day. Just before serving mix in sesame seeds and roasted pounded ground peanuts Serves Read More...

  13. Wash and pat dry meat, cut to smaller pieces.

  14. Mince in a food processor till it becomes a paste. Add a tablespoon of water at a time, to ensure smooth blend (not to much) If food processor is not heavy duty, try divide it in 2 portion.

  15. Mix other ingredients together to liquid (except pepper).

  16. Transfer meat paste to cake mixer and using paddle, beat at high speed.

  17. Pour liquid mixture to mince meat and beat till well blended.

  18. Cover meat with clink wrapand leave in the frezzer for 30 minutes.

  19. Boil lots of water in deep pot or wok. Take out meat from freezer, add pepper, stir well.

  20. When the water comes to a boil, turn off the heat.

  21. Use one hand to hold some meat , form balls by pushing through thumb and index finger. Use a wet spoon to scoop and drop it in the hot water Continue until almost full in pot/wok (leave enough room forballs to float).(Balance of meat is to be put back into freezer until ready to make into balls) 10. Turn on the fire and simmer slowly. When the balls start to float, let them cook further for few more second (cooked balls should not be pink inside). Remove and let them cool in cold water.

  22. . Bring the water back to the boil and repeat with the remaining meat. Serves Read More... Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside. Put tamarind juice, ground ingredients (A), water and fish stock in a pot. Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes. Add the flaked fish and seasoning to taste. Continue to simmer for an extra 10 minutes. To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute. Drain and put into a bowl. Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish. Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately. The easy way out to Asam Laksa cook according to instructions, add sardines and adjust taste. Must be sour, sweet and salty. ENJOY Serves Read More... In your mixer bowl, beat the shortening until it's smooth, add the butter and beat together until smooth and light and fluffy. Add smaller amount of the heavy cream indicated in the recipe and the vanilla and mix well. Add half the powdered sugar and mix for 5 minutes on low-med. speed. Add remaining sugar and mix well. Add more cream or powdered sugar if necessary to adjust the consistency. Homemade Piping gel: 1 envelopes (2 tablespoons) Knox unflavored gelatin 1 tablespoons cold water 2 cups light Karo syrup 1. Sprinkle the gelatin over the cold water in a small saucepan and let set for about 5 minutes. Heat on low until the gelatin has become clear/dissolved - DO NOT BOIL.

  23. Add the syrup and heat thoroughly.

  24. Cool and store, refrigerated, for up to 2 months. To Color: Add coloring paste/gel or food coloring drops to get desired color. To Use: Put in icing bag, plastic squeeze bottle and decorate. Iced the cake with the buttercream and pipe in the outline design for cartoon character, Kim Possible and then fill in design with colored piping gel. Note for buttercream: For warm weather: As a general rule, buttercream does not hold-up well in warm, humid weather. Tami's Buttercream(from will hold up better if you use all shortening instead of butter. (Substitute the butter in the recipe with shortening and in addition, add in the shortening called for in the recipe). Also, substitute 1/4 cup powdered sugar with meringue powder. Serves Read More...

  25. Preheat oven at 300 F and bring a kettle of water to a boil.

  26. Lightly grease and line the bottom and sides which should be 1 1/2 " above the rim of a 8" pan with greaseproof paper.

  27. Melt cream cheese, butter and heavy whipping cream in a double boiler.

  28. . Cool the mixture. over iced bath.

  29. Fold in the flours, egg yolks, sugar,lemon juice, salt and zest and mix well.

  30. Whisk egg white until foamy, then add in cream of tartar and whisk on the highest speed.

  31. Add in the sugar gradually and whisk until soft peaks form.(if lifted with the whisk, the white should have a curve tip) 8. Add 1/3 of the whisked egg white into the cream cheese mixture in 4. Mix it really well with the biggest spatula available.

  32. Fold in the rest of the egg white and then FOLD in, from the center to the sides and not forgeting the bottom of bowl. Do not overmix.

  33. . Pour into a 8” round cake pan . Line a roasting pan with a kitchen cloth at the bottom and place cake pan on the cloth. Place roasting pan in the preheated oven and pour boiling water into the roasting pan. Water level should be half way of cake pan.

  34. Bake cheese cake for 1 hrs 30 mins or until set or golden brown.

  35. . Leave in the oven with door ajar for an hour until cake cools.

  36. . Take it out of oven and turn cake out of cake pan. Wrap with aluminium foil and leave in the fridge. For the Topping: 1. Thaw the strawberries and then pass through the sieve.

  37. Bloom the gelatin with water.

  38. Cook the strained strawberries with the sugar and when mixture boils, turn fire to low and add in gelatin. Cook until gelatin melts. (cool mixture in iced water before using) Frosting: 1. Whisked the heavy whipping cream in the highest speed until soft peak(do not overwhipped, under whipped would be desirable, finish whipping by hand, whipped cream will turn to butter if overwhipped). Add in sugar.

  39. Iced the cheesecake with the whipped cream and pour the cooled strawberry gelatin mixture on the top of cake. ENJOY Serves Read More...


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