Strawberry CheeseCake Recipe

Ingredients:

125 grams digestive biscuits

75 grams butter (soft)

300 grams cream cheese

60 grams sugar
1 teaspoon vanilla extract
250 ml double cream
strawberry jam (2 pots)
strawberries (fresh, a few to decorate or strawberry sauce to drizzle - optional)     

Method:

1. Crush the digestive biscuits in a bowl (just use your fingers).
2. Melt the butter and then pour into the bowl of crushed biscuits and stir well. Find a container or flat bowl and press the biscuit mixture on the bottom evenly. Use a metal tablespoon/ teaspoon to spoon out jam and spread it evenly over the layer of biscuit, (make sure the spoon is wet to stop the jam from sticking)
3. In a separate large bowl beat together the cream cheese, sugar and vanilla extract until smooth. In another bowl or a processor, whip the double cream, and then pour and fold it into the cream cheese mixture.
4. Carefully spoon the cheesecake mixture onto the biscuit and strawberry base, then using another wet metal tablespoon/teaspoon smooth the surface perhaps leaving a whippy effect or decorating with a fork.
5. (Optionally) drizzle the top with strawberry sauce or decorate with strawberries.
6. Leave in the fridge overnight or for 3- 5 hours.
7. Enjoy:)

 

 

 

 

 

 

 

 

                             

 

Macaroni & Cheese Recipe

Ingredients

1. 400g macaroni
2. 50g butter
3. 2 tbs plain flour
4. 2 cups (500ml) milk
5. 2 cups (250g) grated cheese (gruyere, tasty, vintage)

     6.  Chopped Parsley

                                                                                                                    

Methods:
 Step 1 Cook the macaroni in a large pan of boiling water according to packet instructions (different brands may vary in size & cooking times) until al dente.
 Step 2 Meantime, melt the butter in a medium saucepan and add the flour. Cook, stirring, for 1 minute over medium-low heat.
Step 3 Gradually add the milk, stirring until smooth. Stir gently until the mixture comes just to the boil, then reduce heat and simmer for 2 minutes. Remove from the heat, add the grated cheese and stir until melted and smooth.
Step 4 Drain pasta and return to the pan. Pour cheese sauce over the pasta and stir until well coated. Season with salt and white pepper to taste. Serve immediately sprinkled with chopped parsley.                                 

Milkshake Chocolate

Ingredients:

2 cups milk                                           

2 tablespoons chocolate syrup

2 cups vanilla ice cream

3/4 teaspoon vanilla extract

Directions:

1. add all ingredients in blender
2. blend for about 30 seconds 
3. stir well and then enjoy!

 

Recipe Seri Muka

Ingredients:

Bottom Layer:
400g glutinous rice (soaked overnight, drained)
250ml coconut cream + 250ml water
1 1/4 tsp salt
2 pandan leaves (knotted)

Custard Layer:
3 large eggs
200g caster sugar
400ml coconut cream + 400ml water

100ml pandan water (see recipe below!)

80g tapioca flour

50g plain flour

1 heaped tbsp corn flour

Optional: Few drops of green food colouring (I omitted this because I don't like the stuff)

Method:

Bottom Layer:

1. Mix the rice, coconut milk solution, salt in a 24cm springform round pan (or anything of similar size/area).
2. Add the pandan leaves on top. Steam on medium heat for 40 - 45 minutes. Set aside.

Custard Layer:

1. Whisk the eggs and sugar until sugar is dissolved.

2. Add in pandan water, coconut milk solution and (and green colouring if using). Mix well.

3. Sift in flour and whisk till well combined. Strain the mixture and let rest for 10 minutes.

4. Pour mixture into pot and stir constantly under LOW heat with wooden spatula until mixture just thickens. 

You'll know when there's more resistance in the mixture after some time. Don't cook until custard is too thick or texture won't be smooth.

5. Pour mixture over the rice and tap the pan on the surface lightly to release any air bubbles

6. Steam for 25 minutes under LOW heat. Make sure small opening for your wok lid is open to release any pent-up steam.

7. Allow to cool for several hours. Oil your knife slightly before cutting up to small rectangular/triangular/diamond shaped pieces. ENJOY =)

How to: Make Pandan Water

Ingredients:

12 pandan leaves

100ml water

Method:

1. Cut pandan leaves to about 1/2 inch pieces.

2. Blend the pandan and water in 4 batches.

3. Strain the mixture.

 

Recipe Nasi Lemak

Ingredients

For the rice: 4 cups basmati rice

4 cups coconut milk

2 cups water

2 tsp. kosher salt

4 cloves garlic

1 inches ginger sliced thin

2 pandan leaves

4 tsp. vegetable oil

For the Sambal Ikan Bilis: 2/3 cup oil

1 cup raw peanuts (with skin on)

2 cups dried anchovies

5 Tbs reconstituted dried blended chili (depending on the heat that you want. Can also be substituted with Sambal Oelek)

1/2 ounce garlic

1/2 ounce ginger

4 ounce shallots

1 tsp kosher salt

1 Tbs. sugar

1/2 medium onion, thinly sliced

1/2 ounce tamarind paste

To Assemble: 1/2 cucumber peeled and thinly sliced

4 hard boiled eggs

8 12"x9" butcher paper or newspaper

8 12"x9" banana leaves

Methods
1) Wash basmati rice three to four times until the water is clear. Drain in a colander.
2) Add all the ingredients to an electric rice cooker, turn on and let steam until the rice is cooked. Let sit covered for five more minutes. Discard the garlic, ginger and pandan leaves and stir the rice.
3) Heat oil in a wok over medium-low heat. When the oil shimmers, add the raw peanuts and cook for about 5 minutes. Drain the peanuts with a slotted spoon on a paper towel, while leaving the oil in the wok. Set aside.
4) Wash the dried anchovies once in a bowl and discard the water. If using larger size dried anchovies, it is advisable to discard the fish heads. Stir fry in the hot wok, cooking slowly for about 5 minutes until they are golden brown and crispy. Drain the anchovies with a slotted spoon on a piece of paper towel. Set aside.
5) Blend the chili peppers, garlic, ginger, and shallots with ¼ cup water to create a paste. Add to the wok. Add in the salt and sugar. Stir fry for 10 minutes until all the ingredients are cooked and the oil rises to the surface. You'll notice the oil also becomes red (from the chili). Add in the onion and cook for another 5 minutes.
6) Meanwhile, mix tamarind paste with 1/2 cup of water. Strain the mixture into the wok. Cook for another 3 minutes. Add in the crispy anchovies and stir fry for another minute. Turn off the heat and set aside.
7) Heat the banana leaves on a fire to soften. Place on top of butcher paper, shiny side down.
8) For each banana leaf, place about 1 cup of the cooked basmati rice in the middle of the leaves. Put about 2 Tbs. of the anchovies mixture on top of the rice. Place sliced cucumbers, 1/2 of the hard boiled egg, 1 Tbs. of the peanuts around the rice. Wrap the whole package and set aside. Repeat for the remaining seven packages.