Non Bake Peach Cheese Cake

Ingredients:

Crumb Crust
120 g (4oz) sweet biscuits **(for a thicker crust,
you may increase the quantity of biscuits & butter
proportionately)

60 g (2oz) butter, melted

** Mcvities biscuits

Filling
1 small can (454 g) sliced or peach halves

1 Tablespoon gelatin dissolved in ½ cup hot water

250 g (81/2oz) Philadelphia cream cheese, softened
at room temperature

90 g (3 oz) sugar **(I usually reduce it to 2 oz)

1 tsp vanilla essence

½ Cup reserved peach syrup

2 egg whites

Method:
Crush or mill biscuits till fine. Combine with melted
butter.

Press evenly over the base of a 20 cm (8in) round
spring form tin.

Refrigerate while preparing filling.

Filling
Drain peaches, cut into cubes and reserve ½ cup
syrup.

Dissolve gelatin in hot water and cool.

Blend cream cheese, sugar, cooled gelatin, vanilla
essence and peach syrup in a blender till smooth.

Whisk egg whites till soft peaks form and lightly
fold into cream cheese mixture.

Stir in peaches.

Pour into crumb crust and refrigerate till firm.


Have fun making your own cheese cake and
eating it!

Cheers
Lavender

Kueh Ambon

Ingredients for starter dough:
50 ml warm water
25 g plain flour
1 tsp instant yeast

Method to prepare the starter dough:
1. combine and leave for half an hour

Ingredients:
4 eggs
120 g castor sugar
100 g tapioca flour
200 ml thick coconut milk
pandan leaves
a pinch of salt

Serving: 8in square cake/20 mini flatcakes

Method:
1. Boil coconut milk, salt and pandan leaves till it bubbles, cool and set aside.
2. Stir in eggs and sugar till sugar dissolves,
3. Add in tapioca flour, mix well.
4. Add in the starter dough and stir well.
5. Strain mixture, cover and leave for 2 hours till surface is full of bubbles. If there is very little bubbles, the kueh won't rise.
6. Grease an 8-inch square tray and pour in the above stirred mixture.
7. Bake in preheated oven at the bottom shelf at 160C for 35 mins. Then switch off and leave it inside the oven for another 15 mins
8. Cool and remove the kueh from tin.


Note: make slight changes to the original recipe.
~ recipe credit to Gina at Jo's Deli & Bakery

See kitchentigress recipe

Custard Cream

This is one of my favourite custard cream. It is used as filling for tart and puff shells.

Ingredient A
50g Custard powder
50g Corn Flour
160g castor sugar
200g evaporated milk

Ingredient B
2 egg
100g condensed milk
100g butter
vanilla essence
salt

1120g boiled water

4 tbsp brandy (optional)

Serving
est 50 tart shells


1. Dissolve ingredient A and blend into a paste.

2. Add ingredient B to the paste and mix well.

3. Add half the water, stir and cook over slow fire till thicken.

4. Then pour in the rest of the water slowly and mix well.

5. Stir in brandy and the custard filling is ready.

Note:
Divide the above portion by 4 to get a serving for 12 tart shells

Ingredient A
12.5g Custard powder
12.5g Corn Flour
40g castor sugar
50g evaporated milk

Ingredient B
1/2 egg
25g condensed milk
25g butter
vanilla essence
salt

280g boiled water

1 tbsp brandy (optional)

Ang Ku Kueh

Ingredients for skin:
300g glutinuous rice flour
2 tbsp cooking oil
2 tbsp sugar
200ml coconut milk
a pinch of salt
1/2 tsp red colouring or green pandan juice
Banana leaves

Ingredients for Filling
200g ground, roasted peanut
100g castor sugar
some hot water

Serving: 20 pieces (2x3" oval)


Method for Filling:
1. Melt sugar in hot water and mix into the ground peanuts to form a paste. Shape into balls as filling for the dough.


Method for skin:
1. Remove 50g of glutinous rice flour and boil with 100ml water till of a thick paste.

2. Boil coconut milk with a pinch of salt and pandan leaves and set aside to cool.

3. Sift the remaining 250g glutinous rice flour onto mixing bowl. Add the sugar and red colouring, mix well and add the coconut milk gradually. Mix well and knead for a while, then add in the cooked dough. Knead again adding the oil gradually and knead until dough is pliable and smooth. Rest dough for 30 minutes.

4. Divide dough into even portions depending on the mould you are using (about 25g here). For each kueh, the quantity of the dough and the filling should be the same.

5. Clean banana leaves and cut into pieces slightly bigger than the mould because the leaves will shrink when steamed.

6. Flatten each piece of dough to form a thin skin and wrap with a ball of peanut filling. Press the dough ball into the mould, knock the mould gently to dislodge the kueh and place it on a piece of banana leaf.

7. Steam kueh over medium heat for 8-10 minutes. Remove the steamer lid to let out excess steam in between steaming time so that you will have a nicely shaped kueh. When cooked, remove and brush with a little oil to prevent sticking.

Steamed Tapioca Kueh

Preparation: 15 mins, Cooking time: 20 mins

Ingredients (makes 6)
° 300g grated tapioca (cut into cubes and use a blender)
° 90g sugar
° 150ml water
° ½ tsp pandan/vanilla essence
° 75g-100g fresh grated coconut
° a pinch of salt

Method
1. Combine and mix the grated tapioca, sugar, water, vanilla essence in a mixing bowl.
2. Grease a tin with oil and pour in the mixture.
3. Steam for 20 minutes and leaves to cool prior to cutting.
4. Mix the grated coconut with a pinch of salt in a plate.
5. Coat the steamed tapioca kueh evenly with grated coconut.
6. Serve.

Note:
You can store this kueh in the fridge and pan fry it when you want to eat.

Gula Melaka and Coconut Milk Agar Agar

Ingredients

1000ml water
250g gula melaka, chopped roughly (Adjust according to taste)
12g agar powder (1 packet)
1 pandan leaf, tied into a knot
200ml thick coconut milk (1 packet)
pinch of salt

Method

Place water, gula melaka, agar agar powder and pandan leaf into a pan and bring it to a boil.

Lower heat and simmer until agar powder is completely dissolves.

Remove pandan leaf.

Add a pinch of salt to coconut milk and pour it into the same pan.

Bring it to a boil and immediately remove from heat.

Pour jelly into a glass bowl or cake tin.

Leave jelly to cool and then chill in the refrigerator.

The jelly should separate nicely into 2 layers – a clear gula melaka layer on the bottom and a coconut layer on top.

Adapted the recipe from blessedhomemaker.blogspot.com

Kueh Dadar

Ingredients

100g Plain flour, shifted
150ml water
1 egg
2 tsp of tapioca flour
1 tbsp coconut milk
1 tbsp Pandan juice
0.5 tsp salt


200g Grated coconut without skin
100g Gula melaka (palm sugar)
1.5 tsp of tapioca flour
0.5 tsp salt

Serving: 10 small rolls

Method

Boil gula melaka with water till it melt.

Add in the grated coconut with a pinch of salt.

Cook till the mixture is fairly dry.

Set aside to cool.

Mix flour, water, egg, pandan juice and a pinch of salt till you get a smooth batter.

Pour some batter into a non-stick pan.

Spread batter into a thin pancake.

Turn it over and remove when both sides are cooked.

Remove and set aside to cool.

Put some coconut filling on the pancake.

Roll up like a spring roll.

Serve.

Pineapple upside-down cake

Ingredients
FOR THE TOPPING
50g softened butter
50g light soft brown sugar
7 pineapples rings in syrup, drained and syrup
glacé cherry

FOR THE CAKE
100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs

Serves 6

Preparation and cooking times
Prep 15 mins
Cook 40 mins

1.Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.

2.Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

Per serving
407 kcalories, protein 5g, carbohydrate 49g, fat 23 g, saturated fat 14g, fibre 1g, sugar 36g, salt 0.87 g

Taucheo spareribs with pickled cucumber

Ingredients:
meaty spareribs (cut into small pcs)
taucheo paste (about 1 rounded tbsp)
chopped garlic & chillie
dark soya sauce

cucumber for the pickle
sugar
vinegar
chillie


Method:

Heat oil in wok and add in chopped garlic and chilli.

Stir for a few seconds before adding in taucheo paste.

Stir fry until fragrant before adding in the spareribs.

Stir fry for a while to coat the meat before adding some dark soya sauce for color.

Throw in a sprinkling of sugar and stir fry for a while more before adding a cup of hot water.

Transfer it to a pot and stew over low fire until the meat is tender with some sauce.

While the meat is stewing, slice up the cucumber (remove soft center) and cut it into 4 lengthwise before slicing thinly along each length.

Put cucumber slices into a bowl and add in a generous tspful of salt and massage a bit then leave aside for while before squeezing out the water from the cucumber slices.

Once that is done, add rice vinegar to marinate the cucumber along with few tbsp of sugar to taste and don't forget to throw in some chilli slices for a spicy taste.

Leave to marinate until about to serve, then drain the cucumber and place it at the bottom of the serving plate.

Do not throw away the vinegar marinate add some of it to the meat (adjust to taste accordingly) and thicken the sauce with a bit of cornflour mixture.

Finally pouring out the meat over the cucumber slices in the serving plate.