Cottony Japanese cheesecake 

My first time making Japanese cheesecake after so many years of hearing n seeing how others failed or made fabulous looking Japanese cheesecake. So I decided to give it a try with I  slightly reduced the sugar.

It was a Disaster for me…  I ended up with a open flower top rather den a smooth surface. My heart sank..  praying the taste make up the spoiler part. Next time I must make sure I have enough baking paper to line my tin TALL… 

Worst is my oven knob was spoilt!!!! The timer part *palm face*

Though I don’t have a perfect looking cheesecake but it tasted so moist! Like cotton texture. Not the creamy kind of Japanese cheesecake. I prefer this kind of texture more. And I am sure I can eat half of it myself without getting jelak..  lolz..  opps 

japanese cheesecake adapted from Fiona lau and rasamalaysia japanese cheesecake 
Ingredients:

250g Philadelphia cream cheese
6 egg yolks

50g castor sugar – (I used 20g)

60g salted butter ( I use SCS  Butter )

120 ml Fresh milk ( I use Meiji )

1 Tbsp. lemon juice

70g cake flour ( I Prefer blue Jacket i find the flour is very silky and soft ) ( I used prima brand)

20g cornflour

2 tsp Vanilla Extract / Vanilla Bean Paste

6 egg whites
1/4 tsp cream of tartar

70g castor sugar 

Method:

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the blue jacket flour ( cake Flour ), the cornflour, egg yolks, lemon juice and mix well.
2. Make the meringue by whisking egg whites until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form.
3. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
4. Bake cheesecake in a water bath until set and golden brown at 160 degrees C (325 degrees F).
It took me an hour to bake 

( do not take out immediately,  leave it in the oven for 30min with door slightly opened)

Notes in bold made by simmami 

Had a baking paper to cover the top so that it doesn’t get burnt on the top.

salted Caramel sauce 

salted caramel in the making

The whole house is now full of the smell lingering around the nose.

Big thanks to sister yeo sh for sharing her Recipe. I took a dip on the whisk….. 

*am sold to it*.. after that I cleaned the whisk using my fingers… it was so yummy…  

According to sis, this sauce can be kept in fridge up to 2months. ( always use a clean spoon to scope it)

And this sauce when cool will starts to thicken, so don’t get anxious why urs is so watery… 

Anyway, this isn’t the candy hard kind of caramel sauce. So even if you put it in fridge, it won’t turns candy hard that you got to dig it hard and warm it when you need to use it immediately. 

Just done n poured into a bottle to cool it. The colour look lighter but as it cool.. the colour turns more brownish.

Salted caramel sauce 
Recipe by – Yeo SH

80ml Water

250g Sugar
1tsp Vanilla extract

120ml Heavy cream ( diary whip cream)

25g Butter –( i used unsalted butter )

1 tsp Salt 
1. Pour water into a large, non-stick pan. Add sugar to the water. Boil over high heat. Once the sugar has dissolved, DO NOT stir the mixture. Just let it boil.

2. Watch the mixture closely. After 10 minutes or so, it will turn pale amber then to a caramel colour quickly.
3. When that happens, immediately turn heat to low, and add the cream slowly, followed by the vanilla and salt. It’ll bubble up so do be careful!
Whisk in butter until everything is smooth. 

4. Transfer to a heatproof glass jar and leave to cool. It’ll thicken as it cools. 
Note: 
be careful when adding whipping cream it ll splash due to cool liquid in hot solution. I get scald even when I m extra careful.
( because sis said be careful so I really be careful!!!!  I added the whipped cream in 3 portion while stirring it in, so it wasn’t so bad)

Words in bold – commented by your truly.


I did a video of how it should look like while am adding in the butter. You can take a look here 

https://m.facebook.com/story.php?story_fbid=10153999259252701&substory_index=0&id=782827700

Updated 6/8/16

Taken out from the fridge… slightly harden but still able to scope effortlessly. 

Back to sauce like texture in awhile time in room temp.

Dinner 

​Jiejie went… 

今晚只有3 样菜啊。。

Me…  很少meh…. 只是没有 汤吗。。

欠扁啊。。。 

Ur mami so lack of slp..  never ask u eat tabao foods. 你还敢投诉!

Cooked orh Lulu De Ginger sesame oil chicken because someone in my block is doing confinement and I been smelling this for many days…. so I was posting.. 我好想吃啊!!!! 
Then my Frd went… 想吃就生咯。。。

我才不要!

不生也有的吃。。我自己煮。。。 

As usual the kiddo favourite doufu meat patties 

Stir fry caulifloweer with fresh mushroom stew.

Pandan pancakes

When both sick kids are at home… they need breakfast and pancake is something that I don’t have to kept asking them to EAT and stop playing with food.

The mami look like a zombie now after having a horrible night with them. But breakfast still need to be done.

So today we have new flavour in the house. PANDAN Pancakes using VCO (virgin coconut oil) without coconut milk, it still taste very fragrant. And it’s light, fluffy. Best thing is after 30min when it’s cool down, it didn’t harden up and still can do a blend without breaking.

PANDAN PANCAKES 

Ingredients:
A
100g cake flour

2 tblsp. sugar

1 tblsp. corn starch

1/2 tblsp. baking powder

a pinch of salt

———-————–

1 egg – my egg is 65g including shell

90ml milk

1 tblsp. Vco

1-2 drop of pandan paste 

1. Sift in dry ingredients (A) in a bowl and mix well with a balloon whisk.

2. Beat an egg in a different bowl, add milk, 1-2 drop of pandan paste and mix well.

3. Add the dry ingredients (1.) 1/3 at a time, and mix just until you don’t see any lumps of flour.
4. Add vco and mix again. *DO NOT mix too much!
5. Cover with plastic wrap and leave to set for 5 minutes.
6. Meanwhile, heat a non-stick frying pan over low flame.
7. pour about 1 tblsp  of the batter onto the pan, and cook until bubbles appear on the surface..I had a lid to cover the pan.
8. Flip with a spatula, then cook for a minute until browned on the other side. Repeat the steps to complete the rest.
Notes:
As my egg is bigger so I reduced the liquid. If not the batter will be too thin and pancake won’t be fluffy.
I find that covering the batter while waiting for the bubbles to be formed helps to make it more fluffy.
Replacement of flour, yes but I have to let us know the texture will be differ as well.
Replacement of oil, I would recommend corn oil, sunflower oil, grape oil, olive oil .. not those cooking oil like knife brand etc
Vco = VIRGIN COCONUT OIL, you can get it from supermarket. I ordered mine from iherbs.
To get a Matt surface Do NOT oil your pan.

You can wrap in a plastic wrap and freeze to eat later.
Microwave for a minute and you can enjoy fresh and fluffy pancake:)

This is the pandan  paste am using,  if u are in sg,  can get it from 

Lee bee @ jurong west st52 market area 

Sun lik in town near to Raffles hotel 

Kitchen caper @ Kent ridge nuh branch or their main branch (pls check their site for addy)

pumpkin congee vs mee goreng 

​Both kids had pumpkin congee because both are down with bugs… so something light for them. 

While this mami wanna something spicy so I cooked mee goreng
This is how I ordered outside,  replacing seafoods with chicken but the chicken they gave me is always chicken skin!!!!  Ate liao oso unhappy! And half portions are tau Kay and onions…. some 奸商still had the cheek to say, Dun wan seafood’s wan chicken add extra $1-2 … wow piang! I cook my own better. 

The only disappointment is I ran out of lime..if not,  it be prefect.

Monday dinner 

jiejie requsted for 蛋包饭。。so I give her sushi style 蛋包饭。。。she saw and asked me, are u sure? This is a CAKE! U bluffed me!

Hahahaha…. correct ar.. is egg wrapped rice what… 

She gave a WOW when i sliced it open.

Then ytd, someone show a pic of her tabao 姜葱猪肉饭… and I really very long never cook this… since got a piece of 假腰肉in the freezer so here’s ours for dinner.

假腰肉 1 pc 
Marinated with oyster sauce, light soya sauce, dark soya sauce, hua diao jiu, Ginger juice, pepper, pinch of salt,  pepper,  corn flour 
Garlic, Ginger, onion, spring onion 
Some water 
Stir fry Ginger till fragrant, add in onion garlic, stir fry till fragant. 

On heat to high, add in marinated meat , stir fry till almost done add water.

Add in spring onion and stir fry till cooked.

Serve hot.

And I did a steam doufu, the gravy using the soup I cooked today. 

Last but not least, I need veg and I need soup… so we had white cabbage soup with meatballs and fishballs.