A Tribute to Ah Ma

I had many wonderful childhood memories with my father’s mother, who I called Ah Ma (Grandma in Hokkien). For one period of time, when I was 5, Ah Ma stayed with us in our rented house back in Taiping. That time, was when I had many quiet evenings with Ah Ma after my nursery school everyday. I still remember at one point of time, she was really into knitting, and would be sitting by the sofa everyday, knitting away. She would knit scarves, jacket and gloves, which she said is for my aunty and uncle away in Australia (we would never dream of wearing those in Malaysia’s hot weather, which would spell madness). I would usually sit by, just staring at her fascinated for hours. In due time, my impatience grew, and Ah Ma know she got to give me something to do or else I would not stay put. She gave me a knitting kit myself plus a block of wool and taught me the most basic in knitting. I set down to do my own version of a scarf. Well, I could not remember finishing a decent one, but little did I know, 7 years down the road, I would consult her again to refresh my memory and knit a scarf for my school project.

Then other times, when it was not knitting season, I would sit around listening to her talk. She taught me a lot of things, from general knowledge to stories of yesteryears. I even remember that I learnt to read the time from Ah Ma. For one, Ah Ma is very much educated unlike most old people here. I did not mean that old people here are uneducated, it is just that most of us Chinese here, at that time, does not have the luxury to get proper education and mostly would be working since young to feed themselves, like my mother’s mother who came from China. This is mainly because Ah Ma was born in a rich family and had proper education up till she was 12, where the war started and her whole family was forced to hide in plantations. From there, she had continued to read and learn herself. For a grandmother from her era, she can practically read any English book, watch documentaries and converse in it fluently, much to amazements of my friends. This is also partly because she is still quite young as she got married to my Ah Kong (Grandpa in Hokkien), when she was just merely 17.

From the stories I heard from her and also my dad and aunts, I had gather a pretty thorough life story of Ah Ma. Ah Ma is a first born in her family, and had been pretty bossy since young, acting as the big sister. She took care of her lot of young siblings and had assumed whole authority when the women and children had sought refuge in the plantations during war time. After that, peace came and the whole family moved out to town again (Taiping) and so happened she stayed right next door to my Ah Kong. Little did she know she would be marrying her neighbour, one of the richest man in Taiping, at the tender age of 17

My Ah Kong is another remarkable man. When he was just in his early twenties, his brother passed away leaving behind four children. Being a compassionate man, Ah Kong took them as his own kids and raised them the best he could. At that time, he was just venturing into tin ore business and he had already decided in his heart to just concentrate on career and treat all his nieces and nephews as his family. By the time he was nearly 30, he had became one of the most successful man in business. At that time, tin ore business is a flourishing in the rich soils of Taiping. So after being really stable in his business, someone decided it is time he thinks for himself. Therefore, he was introduced to the girl next door, my Ah Ma, and then, to make an arrange marriage short, they got married.

Back to my Ah Ma, just imagine, at the age of 17, she was all of the sudden, married to a rich man and not only that, became a mother of four pretty grown up children. She could even be their sisters, but no, Ah Ma is more than that. For a young girl, she was pretty tough, trained from being a big sister since young, she assumes authority in the household quickly and took care of all the young ones. She then bears my Ah Kong, seven children all together, two daughters and five sons. It is a wonder how last time people can handle so many children altogether. I guess my Ah Ma had a big heart, as in overall, she would be giving love out to 11 kids now. According to Dad, Ah Ma treated them real strict, unlike how she had treated the 4 children earlier. Maybe it was her motherly instinct kicking in. Dad said, all of them would have to sit down to do their school work every night after dinner and no noise is allowed. By 9pm, all would have to be in bed and no objections allowed. Of course when they grew up, my Ah Ma tame down, don’t they always do?

As a grandmother, Ah Ma is a real softie. She had never once scolded any of her grandchildren and with her big heart still, she showered all of us with love. Once a while she does give some advice but she never nags for long. She had even taken care of my cousin brother his whole life, because his mother was away working in America.

Ah Ma cooks really good home cook food, we all says our home cook food is the best, and I guess it is true in our very own way. Food laboured with love is always the best. I am really lucky to be able to enjoy her cooking, as we stayed next to each other in Taiping, after the shift from the rented house. although she stopped cooking daily since my teens, for my uncles all objected it and wanted her to “heong fook” (which means enjoy prosperity) instead, she did whipped up some of my old favourites occasionally. One my favourite for all time is the Pork and Potato in Sweet Dark Soy Sauce. Oh, I must make it again, the way Ah Ma would, another worthy “exploring my origins” project. Ah Ma is not the type to cook fancy food. Her cooking style is in some ways like her roots, Cantonese, which is famous for simple yet delicious food. Cantonese people are good in bringing together simple few ingredients that complements real well and thus showcasing the authentic taste of each ingredient. It is never laden with spices, mostly just soy sauce or salt, as most flavours comes from the main ingredient itself. As far as I know, our famous Chinese soups mostly originated from the Cantonese who had brought together wholesome ingredients and brew to fuse all the wonderful flavours together which are light but a delight to the palate. It is from Ah Ma that I learnt to appreciate simple food, and I am really accustomed to food that is bland. When I go out to eat, I sometimes find food too salty or too sweet or too pungent. But of course, I still enjoy flavorful food laden with spices like the Indian and Malay cuisines, and some other more adventurous Chinese cuisines. But when I seek for home cook food, I always crave for the simple fare of Ah Ma’s cooking.

Ah Ma had came a long way since, and now, as the oldest in the family tree, she is really well respected. During Chinese New Year, all relatives will gather at her house without fail. Every year, on the first day of New Year, her house would be full with relatives from far and wide, her brothers and sisters, her cousins, her four step-children and her own children, which all bring the next generations and some even with the following generations. Ah Ma had just become a great grandmother last month as my cousin; the first boy in the family just had a new born baby girl.

During the weekend, I had went back to celebrate Ah Ma’s 80th birthday, which was attended by relatives from near and far, even my aunt, uncle and cousin from Australia came back. We occupied about 3 wedding sized table, accounting to more than 30 people. What a bash it was and my dad had ordered nine dishes all together (which we found out that it was just too much later) and it was certainly a wonderful tummy-rubbing feast.

I had mentioned earlier that I would be baking a cake for her, which is non-dairy as Ah Ma could not stand butter or milk or cheese. Thus I decided to go on a quest to make a cake she would not only be able to tolerate; it would be one she would enjoy. After some tweaking, sweating and praying, yes I did, I had finally came up with a cake for Ah Ma:

Chocolate Blueberry Cake with Chocolate Soy ‘Ganache’

A fellow cooking friend, C, from KC, recommended black forest Cake that she had just made. Looking at her delicious looking cake, I decided to give it a try. I saw the absence of butter but it called for whipping cream, which I’m sure, is a no no for Ah Ma. C had suggested non-dairy whipping cream but I’m not too keen as the look itself would still deter Ah Ma from trying it. Thus I tweaked the recipe a bit. Well actually a lot. I practically changed the whole thing and only used the basic chocolate cake. I had substituted black cherries with canned blueberries and forego the whipping cream altogether.

It was my first try at whipping the egg whites and I had troubled whipping it to stiff peaks. I was worried I might over whipped and thus ended up under whipped it. In the following recipe, I had added extra instructions in whipping the egg whites and how to incorporate the ingredients, a tip I learnt later from C. It was still bit runny but I gave up on it and use it anyway. This resulted in a disastrous not-fully-risen cake. To make matters worse, I had overlooked the recipe calling for 8-inch pan and had used a 9-inch one instead. Now you can imagine how short the cake it. Nonetheless, I persevered and sliced it anyway and sandwiched blueberries in between. I got a crack at the top of the cake, which C had also experienced and I had thought of a sly way to hide it. I sliced the cake into two, and put the cracked slice face down at the bottom instead and top with the other better looking slice. How would this affect the cake I’m not sure though, but if any of you do, please let me know. Anyhow, it solved the ugly part, but somehow it still lack the lustre of a cake fit to cater for a birthday bash.

After some head cracking, I had decided to do a ‘ganache’ for the cake. But of course, this would mean I need whipping cream again, thus I substituted and used soy milk instead and somehow came up with a spreadable cream which frosted the cake pretty well. Then back in Taiping, I rushed to the supermarket and got myself fruits to decorate the plain top. Should had gotten the strawberry instead as the canned pineapple was dull looking, much to my horror when I open it and I found that I overlooked that the dark purple grape would not stand out against the chocolate cake. Anyhow, my relatives were all very supportive, they said it looked wonderful and they ate it up with a resounding yum. I guess there were just being nice, as for me, I found the cake a bit tough, due to poorly risen, but other than that, it tasted great and no one realized the absence of dairy or the presence of soy. Even me. What a healthy alternative to a decadent looking and tasting cake.

Wet:
4 egg yolks
40g sugar
1/4 tsp salt
1 tbsp brandy

85ml corn oil warmed (I used EVOO)
25g cocoa powder

135ml warm water

Dry:
125g cake flour
1/2 tsp baking soda
1/2 tsp baking powder

4 egg whites
1/2 tsp cream of tartar
50g sugar

Filling:
1 can blueberries (bout 500g)

Ganache:
150g dark chocolate
4-6 tbps of Soy Milk

80g shaved dark chocolate(I did mine with a knife on a block of cooking chocolate)
Fresh fruits

For the base:
Mix the A well with a hand whisk
Next stir in cocoa powder into a warmed oil (I used the microwave) until dissolved and then pour into wet mixture.
Stir warm water into the mixture.
Next, sieve the dry ingredients and then stir into the wet mixture.
Whip egg whites in a mixing bowl until bubbles form. Add in the cream of tartar and whip until white. Then divide the sugar into 3 portions and add one at a time slowly into the egg white while whipping. Whip until stiff peak.
Pour some of the egg white into the mixture, incorporating it with a cutting movement of a spatula.
Pour in the rest of the egg white and mix till well blended.
Pour batter into a clean 8 inch baking pan.
Bake at 175C for 45 minutes or until the tester comes out clean.
Remove from pan and let cool on the rack.
Cut the cake into half.

For the ganache:
Put the dark chocolate and the soy milk in a microwave proof bowl and microwave on medium for about 4-5 minutes.
Then stir to incorporate.
Add chocolate if it’s too thin or add soy milk if it’s too thick and microwave a minute more. Stir.

Next spread out the blueberries on top of the bottom half of the cake slice.
Top up with the other cake slice.
Slowly spread the ganache onto the cake with a spatula.
Freeze till harden and then return to chill overnight.
Decorate with fruit slices as deem appropriate.(Strawberries would look good, and don’t get dark coloured fruits as it would drown on the dark cake, oh I nag like an Ah Ma)

Make a good 8 inch cake
(or a short 9 inch- which actually served more people, *laughed evilly)

Weekend Herb Blogging - Pandan Leaves

I totally forgot the weekend herb blogging last week, sigh what a shame but it’s alright, I have every week to make it up to it. As I will be going back to my hometown tomorrow, for my grandma's birthday, this post is early, as on today.

Anyway, this time I would be introduce a wonderful herb available locally in Malaysia. It is always used in both savoury and mostly sweets cooking. They are green in colour and make your food go green but no they are not vegetables, they are actually, pandan leaves.

I have talked bout these pandan leaves before where they were added into our kaya (local coconut jam) as additional flavouring. For me, pandan has the special fragrant smell that is not too strong but yet distinct enough to show its presence while not overpowering the entire dish.

Pandan leaves are a favourite in cooking together with rice like nasi lemak (coconut rice), nasi biryani or chicken rice (we locals here usually have our special Hainanese style oily rice cooked with chicken stock and pandan leaves to go with braised or roasted chicken). It will emit an extra fragrant aroma to the otherwise plain rice. Some people might not even realize its presence but will note how much more fragrant the rice is.

As for the sweets, we locals like to use it in ‘tong sui’ (sweet soup) and also in ‘kuih-muih’ (local cakes). Chinese had always been real good in tong sui making, we have huge varieties with different types of healing properties. I might blog more about it in future, featuring various tong sui that we usually have in Chinese cuisine, ah it can also be part of my ‘exploring my origins’ project.

Well for now, the limelight is on this week’s herb, pandan leaves. I have choices of so many favourites above, but somehow the alluring thoughts of tong sui evaded me and I succumbed to my old time favourite Hak Lor Mai (Sweet Black Glutinous Rice). My grandma use to make this only on occasions, and I would always be thrilled to have a bowful, then another helping, then another and another and...ok, too much! I just love the nutty flavours it emits (though no nuts here), and the crunch of the glutinous rice.

Usually, this Hak Lor Mai would be served with a drizzle of coconut milk, freshly squeezed and this is important as it will affect the flavour of the Hak Lor Mai. Some like a lot of coconut milk, some don’t, and I am one who loves my Hak Lor Mai black, just a little coconut milk plus whole load of pandan smell. Ah, bliss.

Hak Lor Mai (Sweet Black Glutinous Rice)

As now I am no longer in my teens where I can have a bowful and another and another without effect, I had become much more health conscious. Though delicious, coconut milk is not good to be consumed in excess. Therefore, I had substituted it with evaporated milk, and I personally like it much more. Though, this is strictly individual preferences, and most would gaps at this un-authenticity. Anyhow, J seems to prefer the evaporated milk version too, oh that vain boy!

300g Black Glutinous Rice
2 litres of water
4 pcs Pandan leaves

250g Gula Melaka (Palm sugar)
150 ml coconut milk/evaporated milk

Dump everything, except the gula melaka and coconute milk, into the slow cooker and put on auto/low for about 8 hours or overnight.
Next, add in gula melaka and cook till dissolved, bout 15-20 minutes more.
Serve a bowful of Hak Lor Mai with a drizzle of coconut milk or like me, evaporated milk.
This yummy tong sui goes well served warm or chilled.

Alternative method from KC:
Soak rice overnight.
Drain and wash rice the next day.
Put rice into rice cooker to cook.
Add enough water to cook the rice.
When rice is cooked, removed.
Boil water with gula melaka, pandan leaves till sugar is melted.
Add cooked rice to it and simmer over low heat for 2 hours.
Add more water if it dries up.
Served as suggested.

Makes for a person who can finish a bowl, then reach for another, and another, and another and….till the sixth bowl, if still possible ;) To be safe, share these quickly!

Update: Get all those herbs over at Kalyn's Kitchen

Exploring My Origins: Egg Tarts

I am a Chinese, inside out. My mother and father, and both their father’s mother and so forth are all Chinese. In other words, I am a typical Chinese. My mother’s father, came directly from China, during the time many immigrants flocked here to seek a better life. Coincidently, my mother’s mother came to Malaysia in the same way, save maybe in a much later date. As for my father’s side, it was my great grandfather who also came from China to do business.

I am also, a Taiping ‘kia’ (the word is in Hokkien for child), inside out. I said this because both my parents were born and bred in Taiping, including my father’s mother. Same goes for me.

Taiping is a town located up north in Perak, Malaysia. The word itself Taiping meant “Eternal Peace”. As I remember from my studying of history, the name was given to signified the end of the feud between Ghee Hin and Hai San, two prominent gangster (like those in Hong Kong “ku wak chai” movies) at that time. Taiping was also known as “rain town” as it is the wettest town in Malaysia. I for one can testify to that when various times, my basketball practices and plays were canceled due to rainfall. Especially when it is the rainy season, the downpour is so huge; you cannot drive safely on the road. Anyway, I tried it and I swear, I felt like a blind man driving. Well, due to the wetness, we had a beautiful lake in town, with rain trees arching over the road, as they reached over for the water. Check it out over at Taiping Talk or Worldisround for wonderful pictures of my beloved home’s lake. This lake was a produce of the abandon tin ore mines. Quoted from NST:

“Often overlooked is the lake gardens' history. It is said to be the oldest lake gardens in Malaysia, opened to the public in 1880”

There is so much to talk about this hometown of mind, and I will bit by bit introduce it you readers. I had numerous pictures from Taiping, food especially, go figures, to share with you guys. I’ll be going back to Taiping this weekend, for my Grandmother’s birthday (I am also thinking of baking a cake for her, look out for it as it would be butterlees and milkless, my Grandma cannot stand dairy) and I promise to get more food pictures from town.

As for now, my subject is about my Chinese origins. I had intend to further explore food from my origins, due to inspiration from Barbara from Tigers & Strawberries, where she wrote a lot of thought provoking articles of how to appreciate Chinese cuisines and its various forms and arts.

So I had decided to make something created in Chinese cuisine, and came up with baking egg tarts. It was an absolute hit in my house. I referred to a recipe at KC yet again, and had modified the fillings. According to Wiki, egg tart is a type of pastry from Chinese cuisine. It was created during the time British colonized Hong Kong. SeaDragon from Café of the East had a nice write up bout how the word came about. You can also see the picture of how an egg tart looks like in Wiki, although the crust I made was not those flaky ones. I ran over the recipe to do the flaky crust and was at first afraid of the procedure of combining water and short dough together, something like how you would do puff pastry. Then dignified, I wanted to try it but then was once again put off, this time for the amount of butter involve! It doubles the amount I would have use for a normal crust, like those you would have in tarts. Therefore, I resort to making the pie crust instead.

Last time when I was young, I did not know how to enjoy egg tarts, maybe because my family seldom buys it anyway. Then came Portuguese egg tarts to town, these tarts are from Macao origin, neighbour to Hong Kong, and the crust was superbly puffy and the filling is extremely rich and thick. Alas, I have yet brave enough to make this favourite of mine, I might when one of these weekends I’m geared enough. Anyway, now that Portuguese egg tarts had ignited my interest in egg tarts, I decided to make one at home. Although, it would be completely different from my favourite type, normal crust with simple filling, I found this recipe a keeper as the crust was just at the right crunch and the filling was smooth and tasty, much unlike the watered down ones outside. Do give it a try, even with any pie crust you have. After all, it is just egg custard in pie crust. Ah, the beauty of simplicity.

Egg Tarts

I had discovered a really genius way to make the tart crust! Alright maybe not really genius or maybe everybody does it but it just came to me (the light bulb effect again) to use the rolling pin to flatten it first and then cut it out with a mug. Yes, you heard me right, a mug which you use to drink your hot cocoa from, as it would create a size just slightly smaller than the tart cases.


Remember to roll it just thin enough, press mug to the flatten dough, softly lift the cut out piece and place onto the tart case. Push up the sides to meet the ends. I also found that once baked, the crust will shrink slightly, therefore for my second batch, I had pinch the crust slightly higher than the sides and it will shrink to perfect size. Another reminder is to watch it while it baked so not to over done it resulting in cracks (it was told by a forum member). When done, the custard might be slightly jiggly in the middle, and not to worry as it will harden once cool.

Ingredients crust:
125g butter at room temperature
225g flour
1 egg white (leftover from the egg filling)
1 tsp vanilla essence


Method:
Sift the flour and then rub in the butter with your fingers till crumb-like.
Add egg and vanilla essence.
Then knead it to form dough.
Take a portion out of the dough, flatten it with a rolling pin.
Cut out in round shape, and press it into the tart moulds, using your fingers to push up the sides and evenly into the zig-zag shapes.
Preheat oven to 180C.
Bake the tart crust for 10mins.


Meanwhile get ready the egg filling:
80ml (1/3 C) water
80ml (1/3 C)ml fresh/UHT milk
4 tbsp sugar or to taste (depending on your milk sweetness)
juice from 1 lemon slice (1 tbsp lemon juice)
4 egg yolks and 3 egg whites


Method:
Put water and milk into saucepan and heat it till nearly boiled.
Then add in sugar and whisk it till dissolved.
Add the lemon juice and remove from stove, set aside to cool.
Beat the eats lightly and filter it through a sieve.
Combine the eggs with the prepare sugar and milk water, set aside.
Pour egg mixture into crust and bake at 180C for about 10 - 15mins.
Once cool enough, remove it from the cases with thongs (I just used my hands), it will dislodge easily
Place on the cooling rack.
Devour it while still slightly warm and be surprised how wonderful it is.

Makes 12 egg tarts

My Blog Went Up in Flames!

Oh no! I did not mean to burn my new beloved blog. It’s young, barely growing and I’m killing it! No, it’s just that I’m joining in a one off event, thought up by Rachael at Fresh Approach Cooking, to let the world know how bad a photographer I am. But I guess you already know that judging from my previous pictures. Nevertheless, lets pretend those are not as bad to be in this entry.

The following not-so-kind-to-the-eyes-or-appetite picture will be featuring one of the food that I whipped up in the kitchen on spur of the moment and from inspirations and ideas I mixed and matched from everywhere. This particular one is about the current crave of Hong Kong food mania in Malaysia. You can see how greatly these Hong Kong ‘Char Chan Teng’, which is kinda like bistro ala HK style, had stormed Malaysia. It is really popular in HK and now it had spread over to our side, with adaptation of course. Recently, Babe in KL had just featured them, there are also few more outlets reviewed by Swee San from JustHeavenly and also at Yummy Corner.

As for me, I had only managed to try out and frequented two of the popular ones in Petaling Jaya area which is Kim Gary (both outlets in Midvalley, yeah I know that’s in KL but it is real close to PJ and I considered it in ‘my area’ too and also The Curve, ah, this is definitely superbly near as my condominium is right opposite it) and also Wong Kok Char Chan Teng (both One Utama and the outlet in SS2). If you’re not from Malaysia, PJ is an urban outskirt next to the famous KL town, where it’s younger in development. You can get more information on this wonderful town that I stayed in over at Wikitravel. If you do go over and read, I so happened to live in the northern “chunk” Damansara, as mentioned in there. Anyway, these restaurants are famous for the milk tea and also my all time favourite “Yin Yong” which is actually coffee and tea with milk, plus of course, the cheese baked rice. It is basically rice, with either chicken chop or fish fillet, topped with either tomato or sweet cream corn sauce and baked with cheese sprinkled on the top. Therefore, it is a basically a really simple dish to whip up with whatever you have in the refrigerator.

Alright, I have slide way out of topic. As I mentioned, this is a burning-my-blog event to disgust my reader. As after I came up with my concoction, which was on the spur to feed a hungry guy who just woke up from a deep sleep, I promptly serve him on the newspaper he was reading (if you look closely it is in the background) and had a quick snap with my poor quality digital camera plus bad lighting from my dining area, you get the idea how this is going to turn out. Well, I did not fuss to take a better picture when I saw my dear boy with a spoon on one hand and a fork on the other, looking wild eyed at the food with saliva dripping from his mouth (alright I might be exaggerating a little, ok, maybe a lot), and so I chuck the PDA away and let him dig into the food.

Well, so here goes to the ugliest food picture I have ever taken but yet given thumbs-up by a hungry guy (well, when you’re hungry, your thumb is bound to come up eh), but trust me, I tasted it and it can well fight those out there, except maybe a tad too sweet. (I’m such a food critic, *roll eyes).

My Version of Cheese Baked Rice with Chicken Fillet and Omelette in Tomato Pineapple Sauce

Phew, what a name. Anyway, here goes a really rough ‘guesstimation’ of my concoction as I just cooked it on a whim. Try it out at your own risk. But I believe you cannot go wrong with these as it is perfectly adaptable in anyway.

A palm size chicken fillet (chopped into pieces)
2 eggs (beaten)

Dash of soy sauce
Dash of fish sauce
Dash of Chinese Rice Wine

1 medium onion (chopped)
1 tomato (chopped)
Bout 3tbsp of tomato sauce
2 tbsp of pineapple juice (leftover from my pineapple tarts)

Olive oil
2 cups of cooked rice
1/4 cup of shredded mature cheddar cheese (or any cheese you prefer)

First, marinate the chicken fillets with soy sauce and fish sauce for about 10 minutes.
Then heat up non-stick pan with some olive oil.
Put in the marinated chicken fillets and pan fried still seared on the outside but still tender inside, it will further cook more when you bake it.
When it is nearly done, give a few good dash of Chinese rice wine for good flavour. Trust me, this is important.
Add another dash of OO, and fried your omelette with another good dash of soy sauce. Remove from pan.
Next, reuse the pan, if it is oily still, you do not need to add oil, if it is dry do so, and put in the onion. Sauté if for sometime till it is soft and a little caramelize.
Then stir in tomatoes and cook for another minute.
Add in tomato sauce and pineapple juice. Adjust to taste.
To assemble, simply scoop rice into whatever pan that is right, I do not have so I had used the bread pan instead (oh such shame), lined with foil.
Then spread half the fried chicken fillets over the rice, top with half the sauce.
Spread out remaining chicken fillets and top with the omelette.
Drown the top with remaining sauce and sprinkled with shredded cheese.
Bake in preheated oven at 250 degrees until the cheese is bubbly, melted and slightly browned here and there.

Serve 1 really hungry guy

Update: Thought my picture had ruined your upcoming meal? Think again and head on to Fresh Aprroach Cooking for more to "unwet" your appetite!

To Start a Day

I had started embarking on my long due final year project and had little time now to cook or bake and share it here. But I am still trying my best to keep it up. After all, nothing beats home cooked food or the joy of indulging in own creations to cater to my sweet tooth.

Since I am working on my project, I found myself waking up much earlier than my usual routine, but still later than normal people (if you must know, it’s bout near to noon). Once up while I can still call it morning, I had a sudden pang to make my own pancake for brunch yesterday. It had always been something I wanted to try out but have yet to come across one healthy enough or sounds yummy enough for me.

Recently, I came across a recipe somewhere on the net that sounds promising enough and I had modified it to suit my own taste. It is a healthy pancake with whole wheat plus oats and natural yoghurt. It came out simply delicious and at the right note to start the day of battling work.

Whole Wheat Oat Pancake

Initially I wanted to make green tea pancake and had added 1/2 tsp of it, as I worry the taste would be too strong. It turned out that, not only there were no distinct green tea taste, I only managed to tinge my pancake to slightly greenish (you can see it in the picture if you look closely enough). I had omitted a pinch of baking soda by mistake, but to what effect I’m not sure; will try it again next time to see the difference. I have also found this pancake to be fragile while cooking, therefore be gentle when you flip it over, as you can see I have a crack on my pancake, but like what I have said for my chocolate chip cookie, it made it looks the more home made.

The pancake texture was just right, the type that I like which is ‘oaty’ and sturdy, while the taste was not floury (like some bad pancakes I had outside) and with a slight tinge of sourness from the natural yoghurt I had used. After making the pancake, I would love to have maple syrup to go with this, but alas I had no such luxury at hand. I did thought of honey but had forego it and suddenly a bulb light up in my head (seemed to happen every time eh) where I thought of using, yes you’ve guess it, my ol’ and still left at the dark corner of the fridge pandan kaya!

5 tablespoons whole wheat flour
1 tablespoon rolled oats
pinch of salt
1/2 tsp baking powder

1 egg (lightly beaten)
4 tbsp of natural yoghurt
1/2 tsp oil

a dollop of pandan kaya

Heat up the pan with a teaspoon of oil (use tissue paper to wipe it evenly over the surface)
Mix the dry ingredients together
Stir beaten egg and yoghurt briefly
Add wet ingredients to the dry and stir to incorporate
Pour batter onto the pan and use a spoon to spread it out into a round disk of bout 1cm thick
Flip over when it is done on one side and continue cooking
Once done, slide it out onto plate and serve with a dollop of pandan kaya or whatsoever that toots your horn

Serves 1 to kick start the day

Weekend Herb Blogging – Curry Leaves

This is my first time participating in the weekend herb blogging, and I could not find a better herb to blog about than curry leaves! This is because it is one of the herbs that I used freshly in variety of cooking, such as my Chicken Korma. These leaves are also readily available in Malaysia.

Curry leaves are featured mainly in Indian cuisines that are ubiquitous in Malaysia as the Indians are one of the three main ethnic groups in my multi-racial country. I have always been a lover of Indian cuisines, and had taken note of this unique and strong smelling herb. This special herb emits a special aroma which I believe, is hard to substitute with any other herbs. If one leaves it out in a recipe, the taste would not be quite right.

Once, our local KFC even had a version of Curry Fried Chicken, where curry leaves are mixed into the batter and then deep fried with the chicken. It was certainly special where the leaves are still clearly shown on the fried chicken, but now it is off the menu as somehow, Malaysians love the long-time hot and spicy version much better.

So in order to introduce this herb further, I had made vadai with it. Vadai is a type of fried gram that we in Malaysia like to snack on. It is extremely tasty with lots of flavours from the spices, a little spicy from the chillies and of course, the curry leaves. In this version that I modified from a cooking forum, KC, it includes masala in it. If masala powder is not available to you, you can make it yourself from a recipe here or any other recipes out there.

Eat it out of your hands with a good lime-chilly sauce and I guaranteed it finger licking good!

Masala Vadai

During shaping, I had experience difficulties in holding them together because it was too wet. I supposed it is because I did not drain the soaked dhal grams properly enough, therefore I had added a bit more flour. After that I had chilled it in the fridge while I shaped the rest of the vadais and while I heat up the oil. It did help to hold the form a little.

The first batch of my vadais had gone to the trash because I had flipped it too early before it was thoroughly fried, therefore everything split. I also made a mistake by taking it out too fast, resulting in pieces of under-fried vadais. Therefore, I had timed and found that the best is to first let it fried for at least bout 5 minutes before flipping it over and then fried it for another 3 minutes to achieve the brown outlook with crunchy on the outside but soft on the inside texture. Besides, I found that one should be gentle while lowering the vadai into the oil, using a spoon and your fingers to sandwich the vadai while transferring would help.

1 cup Dhal Gram (grind until fine)
3/4 cup Dhal Gram
2 green chilies (remove seeds, chopped finely)
1 medium onions (chopped finely)
1 tsp cumin powder
1 tsp Masala powder
1 tsp salt
1 tsp sugar
2 tbsp chopped curry leaves
6 tbsp plain flour

Soak both ground and whole dhal gram in separate bowls for 5 hours.
Drain both bowls of dhal gram and mixed into a large mixing bowl.
Add the rest of ingredients.
Mixed together evenly.
Wet your hands and shape them into patties.
Deep fry in hot wok of oil till golden brown (about 5 minutes on one side then turn and fry for about 3 more minutes)

Makes about 10-12 vadais

IMBB/SHF: Cookie Swap

This month, Alberto’s IMBB and Jennifer’s SHF are having a joint event this month which is the virtual Cookie Swap! This is indeed a rare event for the union and coincidently it is my first time joining in both of these sensational events. Lucky me, as this would be an easier entry for me to handle both events in one!

After reading about this cookie swap, it just struck me to share to the world something traditional and truly Malaysian. I believe no other cookie fit into this description more than the famous Pineapple Tarts (or rather pineapple cookies).

These cookies are a must in most festive seasons in Malaysia especially Chinese New Year, which is a celebration of a new year according to the Chinese calendar. There are many ways shapes these Pineapple Tarts are made, either open tart shape (the one I made), roll up shape, ball shape, pineapple fruit shape or even most recent creative ones with cartoon icons. These cookies are usually served during CNY because in Chinese Hokkien dialect, the word pineapple (Wong Lai) has the same meaning as the ‘coming of prosperity’. Therefore they are considered auspicious cookies.

This had indeed been my all time favourite cookie during CNY celebration, and I can never keep my hands off them. I have heard various comments on how tough it is to make it but also how it these homemade ones can never ever be replace by those commercial ones. Therefore, I roll up my sleeves and brace the challenge for the world to share in this local joy of mine. Enjoy.

Pineapple Tarts

Making these cookies prove to be no easy feat as it needs extra attention and long hours at the kitchen. After making these, I now know why it cost a bomb to purchase it outside. I first made the fillings, where in the original recipe it calls for stirring continuously for 2 hours at the stove! I found it a crazy feat. So I decided to use my non-stick pan and just stir it occasionally while I prepare the dough. Do not worry if the pineapple fillings seem dry at first for it will sweat once you add in the sugar.

I love the kind of melt-in-the-mouth cookies to go with these but had failed to achieve it. This I suspect was due to over baking, where my first batch was slightly over browned in my naughty mini oven (the ever so famous) because I was busy making another batch with the cookie cutter and failed to monitor it. While another huge batch, I tried it with my gas oven (a huge oven of mine which is attached to the stove and uses the gas as heating element) which even after long time of baking, the cookies are still pale looking which ended up drying the pineapple filling instead. Next time, I should just stick to my mini oven and diligently watch over it. I found the baking time and heat a little too much from the recipe, therefore I changed it in the following recipe. I also find that, while cutting out your cookies, chill the remaining dough in the refrigerator for easy handling. Do not roll out the dough too thin else it would not stick to the cutter making it impossible to remove it nicely.

Pineapple filling:
2 med size pineapples, grated & drain off juices, retaining a bit of moisture
2 star anise
1 cinnamon stick
Sugar to taste (bout 100g)

Method:
1. Remove skin and black eyes from pineapple
2. Grate pineapple and squeeze out the juice.
3. Put pineapple into a non stick pan and cook.
4. Stir occasionally for about an hour.
5. Gradually, add sugar and cloves.
6. Cook for another 30 minutes or until it is dry and sticky.

Pastry Ingredients:
283g cookie flour (red rose flour)
28g sugar
184g butter
1 egg
Pinch of salt

Method:
1. Sieve flour, add salt and sugar and mix together
2. Rub butter into flour (use your fingers)
3. Beat egg lightly and add to the flour
4. Knead into a soft and sticky dough and leave it in the fridge for at least 1 hour.
5. Roll pastry to 1/4 inch thickness and cut out with cookie cutter.
6. Fill pineapple filling onto the cookie.
7. Bake in oven at 190 C for 15 to 25 minutes till golden brown.

Makes bout 75 auspicious cookies (if you can resist popping it into your mouth)

Update:
Check out first half of result at Domestic Goddess
Don't miss out the second half over at Il Forno

Hay Hay Its Donna Day - Localised Version

I read this event at the last minute over at boo’s, which is Hay Hay Its Donna Day, a One Off Meme. I guess I can forego the introduction of Donna Hay, since there are many who had introduced her. This event was inspired by Nic’s post, which I had since ages ago copied it into my to-do list until today. Since the event is alive and kicking all over the world, I might as well join in the fun and take off something from the ever-ongoing list of mine.

Though I do not know much bout Donna Hay but I did flipped through her magazines and books before in MPH. I did that a lot last time during my internship, at lunch break. I used to gather a bunch of food magazines and recipe books, grab a nice lawn chair; yes they have that in Midvalley MPH with a nice “garden-like” surrounding. All I know is that she uses straightforward and simple approach in her recipes, which many including me simple love it.

When I read the ingenious boo making her cupcake swirled with kaya, a local coconut egg jam, I swore a bulb just lighted up in my head. I had two kinds of kaya in my fridge which seems to be there for ages, which no one in this house seems to be interested in. How in the world did it get there in the first place? Well, at the period when everyone got sick in this house, including me, my housemates bought kaya and bread, a seemingly usual fare for the sick in common Malaysia household. I wonder where they get that idea, but nonetheless, my housemate followed the tradition but naturally, only eat a little, with the bad appetite when you’re sick. That is not the problem. The big problem is, they do not even eat it at all after they got well. I do not understand why myself. We love kaya but it just happens to stay stuck in my fridge forever.

Therefore I’m going to take it out of its misery and put it to some good use. I am going to make

Pandan Kaya Frosted Cupcakes

When I look at the recipe from Nic, I found that it was for 12 muffin tins. All I have was a 6 cup muffin tray that fits in snugly in my mini oven, which you all know quite well; therefore I halved everything, which I think, did not work out that well. I got the same problem again when I added in the flour and found it too dry, I wonder what am I doing wrong considering it a deja-vu, since I had the same problem with my Chocolate Chip ‘Orange’ Cookie. Anyway, I was compelled to use orange juice again but then it struck me that it would not go well with pandan kaya that I would be using. So I guess I would just use milk, which I have to brew from the milk powder; I ran out of fresh milk. Then when I scooped it into my muffin tray, I found I can only make up to 5. I wondered why again.

Next, when I scooped in the kaya, the lazy me had just grab the nearest possible thing in sight, my chopstick, to swirl it and I nearly messed it up. Anyhow, it ended up not bad looking. I guess it was not that attractive as the pandan kaya had a very light green colour which does not really stand out like how nutella would have. Nonetheless, it looks sweet. There are even some with swirl of sticky kaya remaining on the top! The cupcake is soft cake texture with a hint of pandan. Real nice. Thanks to Nic for a very versatile and adaptable recipe.

Pardon the conversions as I do not know how to halve 3/4 cup. Use your imagination.

70g butter, softened
1.5/4 cup white sugar 1 egg
1 egg white
1/4 tsp vanilla
3 tbsp milk
66 g ap flour
Pinch of salt
1 tsp baking powder
Pandan kaya

Grease 5 holes of the muffin tray with butter.
Cream together butter and sugar until light.
Add in eggs one at a time, until fully incorporated. Add vanilla.

Preheat oven to 160C
In a bowl, mix in flour, salt and baking powder then stir it into batter and mix until uniform.
Add in milk and stir till incorporate.
Fill up the muffin tray bout 3/4 full each with batter.
Top each cake with 1 tsp kaya and swirl it in with a toothpick (if you’re wiser).
Bake for 20 minutes.
Remove to a wire rack to cool completely.

Make 5 sweet looking muffins.

Update: Get the round up over at winosandfoodies. Enjoy!

Curing An Insomnia

I went to bed at 5 am today, yes indeed; it’s sort of a normal time for this student-having-long-holidays to sleep. The problem, I mixed up my sleeping time so much, I had trouble falling asleep. Imagine that!

I rolled here and there and my mind kept running around with all sorts of food. Such gluttony you must say, but it is actually due to the fact that I’m hungry since my late dinner just now.

By 10 am, after turning here and there on the bed, read some books, then back to bed and continued turning here and there, then played a little ps2, and back to bed for you-know-what and then finally I gave up and came online.

I met J online much to my delight. He pitied me and came over to accompany me. Then he got hooked on the ps2 and it just struck me to do the most therapeutic thing to calm myself – baking!

I ran through my list of to-bake/cook, yes I have a long one which I kept on accumulating but had yet to try out. My eyes locked onto something that was loved by everyone of all time – chocolate chip cookie.

Before this, I had a taste of the most wonderful chocolate chip cookie ever which was baked by my Nanny’s daughter for her beloved son. It was so addictive, my Godsister and I could not keep our hands off it. It was that sinfully delicious. Then I had begged her for the recipe and she kindly emailed me once she got back to Jakarta. I baked it and found it was nowhere near hers but still not too bad a cookie. At that time, I haven’t mastered my 20 year old oven yet, and burnt quite a number of cookies.

After about 2 years of experimenting with my oven, a lot more recently due to my interest in food flaring up, I had finally understood that small little old oven of mine.

The first batch of cookies came out and after a slight cooling; I took over to J with a mug of brewed milk powder. He took an enormous bite and then gave a resounding YUM!

Chocolate Chip ‘Orange’ Cookie

I actually altered the original recipe a lot. First, I had reduced the amount of butter because I found that 115grams of butter is too hard to measure (lazy me), and thought it would have been healthier anyway. To make it even more good, I split the flour and added in whole wheat flour and increased the amount of brown sugar ratio. Besides, they recipe called for 1 large US egg, and all I have is the Malaysian medium sized ones so I added another half.

During the time I added the flour in, the dough got too dry, much to my worry, and I decided to add some kind of liquid. I just ran out of fresh milk and it struck me, orange juice! I cut half an orange and juice it in. The smell definitely mixes well with the dough and I just had to lick my fingers. You know a cookie would be coming out good if you love the dough itself. LOL.

Anyhow, after tasting my end product, I decided it’s too sweet, it must be the sweetness from the orange juice that I had neglected, so if you’re trying this recipe out, do reduce the sugar. Milk might have been a better option since I could not really taste the orange in the cookie anyway. But J does not agree with me bout the sweetness and he is chomping the third cookie now as I blog. Maybe I have a sweet tooth so it’s up to you readers to adjust to your taste. Remember to scoop it further apart, as for me, due to my mini oven, I had to place them quite near and they ended up sticking to each other but I managed to break them up easily. It does produce a much rugged and homemade looking kind of cookies though.

Do contain the urge to over-bake; as the cookie does feel kind of soft even after browning, but after cooling it will be crunchy on the outside and chewy on the inside. Just my kind of favourite cookie!

1/4 cup granulated sugar
3/4 cup brown sugar
100 grams unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1½ egg
1 tsp vanilla extract
1/2 tsp baking soda (sodium bicarbonate)
1 cup all-purpose flour
1/4 cup whole wheat flour
1/4 teaspoon salt
Juice of half an orange (1/4 cup)
1 1/2 cups semisweet chocolate chips
1 cup walnuts, toasted and chopped

Preheat to 150 C.
Cream the sugar and butter together until smooth. Then beat in the eggs and vanilla.
Stir together the flour, baking soda and salt and then mix them into the batter.
Squeeze in the half orange and stir to incorporate.
Mix in the chocolate chips and nuts.
Scoop 1 overflowing tablespoon of the cookie dough onto the baking tray, each about 2 inches apart ideally.
Bake for about 20-25 minutes, or until brown. Remove from the oven and cool on a wire rack.
Devour warm with a mug of milk.

Makes approximately 20 large (and I mean HUGE) cookies.

Yet Another Cheesecake

I can’t seem to get over the chocolate and cheese love affair. Maybe I could have put cheese in a better limelight featuring it entirely in a cake. Therefore I took the opportunity of an occasion to surprise J.

J loves cheese. He adores cake. Cheesecake is then his greatest vice. I made this cheesecake especially for him, and had given him the liberty to do whatever he wants with it. He had chosen to devour it all by himself. Little did I know, I had given him his most powerful temptation. The poor boy managed to finish the whole cake himself in two days. Imagine that!

Lemon Sour cream Cheesecake

Not too bad a recipe but I had found that the amount of lemon is not distinct enough. Therefore I had increased the amount of lemon in the following recipe. My cake sank a lot after removing from the oven but luckily the top did not crack at all. This time the base is much better than the previous chocolate cheesecake but overall, we both found that we enjoyed the chocolate cheese affair more. Maybe we had indeed converted.

Base:
80g Marie Biscuits (crushed/grinded)50g Butter

Cheese Filling:
250g Cream cheese (1 block Philadelphia Cream Cheese)
25g Butter
½ lemon zest
1 tbsp lemon juice
2 egg yolks
20g sugar

30g corn flour
100g sour cream

1 egg white
30g sugar
1 tsp lemon juice

For the base, melt the butter and then mix into the crushed biscuits. Pressed it into an 8 inch round cake tin. Refrigerate till needed.

Beat the cream cheese and butter together. Then add in lemon zest and the lemon juice. Slowly beat in one egg yolk at a time. Then add in the sugar. Beat till creamy.

Stir in corn flour till well combined.
Stir in sour cream till well blended.

In a clean bowl, whip egg white, sugar and lemon juice till stiff peak. Stir into the cheese mixture and stir till well incorporated.

Pour onto the prepared base and bake in a water bath for 1 hour.
Let rest in the oven a few minutes after and then remove to let cool. Refrigerate for at least 5 hours before serving.

Serves 4-6 (In this case it served 1. LOL)

Spicing Up My Life: Part 1

When I was young, I used to not able to stomach spicy food. In fact, as a kid, I’m pretty fussy bout food. I choose what to put into my mouth and what not. I also, terrible me, always refuse to finish my food. I would usually complaint I’m full, and then my nanny’s daughter (the one who usually feeds me), would urge me for three spoons more. The naughty I would keep count and at the third mouthful, I would declare “Finished!” she used to be amaze, at such tender age it is impossible to con me. Although, I could not eat much but the miracle thing is, I’m still as chubby and red as ever with a huge rounded tummy. My dad used to joke there must be air inside there.

Somehow, as I grew up, I learnt to stomach more and more spicy food. By the time I shifted over to live independently in KL, I even developed a liking towards spicy food. In fact thinking of spicy food makes me salivate. I love Indian curries, I love Malay rendang and sambal, and of course all the spicy Chinese cuisines. I also seek for various spicy foods from all over other than Malaysia.

Therefore, nowadays, I have been seeking out to cook something spicy at home. Had always been a dream of mine, thinking of what I could conjure up with spices and chilies available locally. I always crave for the long-gone authentic home cooked Indian food that I get to eat during Deepavali in my friends’ house.

Thanks to Kitchen Capers, I had been exposed to both authentic Singaporean and Malaysian food and its simplicity in the making. There were many spicy Asian dishes featured there and it opened up so many possibilities for me to spice up my life!

Chicken Korma

This version of curry is not so spicy but nonetheless a real treat to the taste buds. You can get the forum version here but I have added curry leaves for kick and omitted some ingredients I did not have in hands. This is a real tasty treat and how I wish I could have had it with my chapatti.

6 pcs chicken upper thigh (chopped into 2 sections)
2 onions (diced)
50 g butter
120g plain yoghurt
150 ml UHT milk
10 pcs cardamom seeds
Bunch of curry leaves
Salt and black pepper to taste

Spices:
2 tbsp Coriander seeds
1 tbsp Cumin seeds

1. Pound the spices together with mortar and pestle (You can also use a grinder)
2. Heat up wok with butter and add onion to sauté till soft and slightly browned
3. Add cardamom seeds and curry leaves to fry till fragrant
4. Add spice mix and stir fry to mix evenly
5. Add chicken and yoghurt
6. Stir to mix and then add the milk
7. Cover the wok and simmer to cook over medium heat for 30 minutes

Serves 4-6 people

Fast Food Malaysian Style

In Malaysia, one of the most common habits among youths is staying up late at night and then goes out seeking for food in the middle of the night. Luckily here, we can find food 24 hours a day.

When we mention supper or commonly known as “yum cha”, the first thing to struck our mind is mamak! Mamak is an Indian-Muslim community in Malaysia who are famous for its fast and good food, available 24 hours a day. It’s in a way our own version of fast food. Mamak is like grown mushrooms after the rain in Malaysia. You can simply find one nearby whenever you need it. There are all sorts of choices ranging from breads to noodles to soups to rice with various spicy dishes. Definitely a place for food indulgence.

When I first came up to KL to stay, I lived in Wangsa Maju. Many foodies should know that it’s a heaven for food. Right smacked in front of my condominium is the infamous mamak, BRJ. There they serve truly delicious and sinful Nasi Lemak. More on that next time if I ever have the chance to go back for my true Nasi Lemak. But the sad thing is they don’t serve one of my favourite Indian cuisines, which is chapatti. Chapatti is an Indian flatbread made from atta flour(South Asian whole grain durum wheat flour).

Everytime I go to mamak, if I’m hungry (I never have this habit anymore to eat late at night), I would order chapatti. It is one of my favorite healthier options for a midnight snack. Chapatti is usually served with dhal, another favourite curry accompaniment of mine.

But now, lucky me, I have a nearby mamak which serves chapatti with thick and rich dhal. I would keep on ordering refill for the dhal. Nowadays, the “yum cha” session had toned down considerably, and even if we do go out, I seldom eat. Therefore, it has been quite some time since I have my chapatti fix. The only solution I can think of is to make my own!

Chickpea Chapatti

I came across this recipe from Zu's Blog, to make simple and easy chapatti. The part I find most troublesome is the rolling out. I had quite a trouble because it kept on sticking to the table and to my rolling pin. Lessons I learn is, to use more flours to knead it after resting and then use hand to first flatten it. Our hands are the best tool to feel the right texture needed for the bread. After that, use the rolling pin to flatten it further. Each time turning it 90 degrees and flatten again, to achieve a better rounded shape. Careful not to roll to thin or you’ll end up with crispy biscuit like bread instead.

One more thing is, I had replaced recipes ½ cup plain flour to make it all atta flour, and regretted it. The chapatti was slightly on the tough texture, and later I learnt that the plain flour is to make it softer. Next time I would stick to the right flour ratio. To coarsely grind the spices, I had used my good ol’ pestle and mortar, courtesy from my dear nanny.

1 1/2 cups atta flour
1/2 cup plain flour
1/2 tsp salt
2 tbsp olive oil)
1 cup warm water
1 cup chickpea, mashed (1/2 can)
1/2 tbsp coriander seeds, coarsely grind
1/2 tbsp cumin seeds, coarsely grind

1. Mix the flours and salt together
2. Add oil and water slowly into the flours and knead till it forms into dough
3. Add mashed chickpea, coriander and cumin and mix well
4. Rest the dough covered with cling wrap for 1-2hrs
5. Shape the dough into palm size and roll it out thin
6. Place rolled dough onto non-stick pan and cook till bubble forms. Turn over and cook.

Makes 8-10 chapattis.

Chocolate and Cheese Love Affair

Chocolate was my love at first bite. Then it became my temptation, a craving. It then turns to addiction. We have always been together. It accompanies me when I’m down or celebrate with me when I’m happy.

Chocolate graces in various sweet treats including cookies, muffins, brownies, and of course cake. I even use it in toppings and even include it in my yoghurt. I could never resist a hot chocolate.

Cheese had always been his love. He eats it with practically anything. In eggs, on pasta, pizza, bread, and fish and in of course his most loved dessert – cake.

I wanted to bake cake for J and could not think of any perfect pairing other than chocolate and cheese. Hence a love affair was created. Yes, my love and his love – having affair.

Dark Chocolate Cheesecake

Baking it the first time proved to be hard. First obstacle was I could not find chocolate flavoured digestive biscuits for the base on the original recipe, therefore I googled and used another cheesecake base using digestive biscuits with cocoa powder. Perfect. Then I found that the recipe yielded for 1.2 kg of cheese! The ignorant me thought that one block of cream cheese is enough for all cheesecakes in the world. Therefore I freeze the prepared base and got another block of cheese the next day. Finally I divide everything by 2.4 to get the exact measurement and voila, a short but definitely decadent chocolate cheesecake is made.

120g dark chocolate
500g (2 pkt) Philadelphia cream cheese
83g sugar
1 tsp vanilla essence
2 eggs
73ml soured cream
½ tbsp cocoa powder

175g (6oz) digestive biscuits
2.5ml (1/2 tsp) ground cinnamon
15ml (1 tbsp) cocoa powder
75g (3oz) unsalted butter, plus extra for greasing

Make the base first so it's ready when you need it. Put the biscuits, cinnamon, cocoa into a food blender and break down to a fine crumb. Melt the butter and pour it onto the crumb and mix it in until evenly distributed. Line a spring form tin with baking paper or butter thoroughly and scatter the crumb onto the tin gently, lightly press down and set aside or leave it in fridge.

Preheat oven at 180C. Grease bottom and sides of a 9 X 3 inch springform tin.
Melt chocolate in the top of a double boiler, or heatproof bowl over hot water.
While chocolate is melting, beat cream cheese until smooth, then beat in sugar and vanilla. Add the eggs, one at a time.

Stir the soured cream into the cocoa powder to form a paste. Add to the cream cheese mixture. Stir in the melted chocolate.

Pour onto crust. Bake for 1 hour. Let cool in tin; remove rim. Refrigerate before serving.

Serves 4-6

Pardon the picture as I do not have a decent camera and have to make do with my PDA.

This entry could have been fit for SHF-dark chocolate edition, but I guess I can always participate in the next one! Oh I can’t wait. I am also looking forward to many other events especially IMBB.

J reported that he simply love the cake. He might be converting to chocolate-cheese lover soon. I could not deny the same for myself.