Saturday, November 27, 2010

Lilian Wong's Cheesecake

I've been using Lilian Wong's Baked Cheesecake recipe for over a year now (Flavours May-June 2007 issue). It's about time I shared it with everyone. She wasn't kidding when she said "impossible to fail" :) Good Luck!

450g Cream Cheese, room tempreture
115g Unsalted Butter, softened

1 Tbsp Vanilla Extract (Vanilla Essence works just the same)
200g Caster Sugar
70g Cornflour

7 Large Eggs (I used Grade A eggs)
450ml Whipping Cream
60ml Lemon Juice

1. Preheat over to 180'C. Prepare a 9inch square tin with lining & greasing the sides with butter. Wrap the outside of the tin with aluminium foil as you will be using another large pan to bake this bain marie-style.

2. Using a cake mixer, beat the Cream Cheese & Butter on medium speed until soft & smooth. Scrape done the sides.

3. Add the Vanilla Essense, Sugar & Cornflour. Mix until smooth.

4. Beat in the Eggs one at a time.

5. Lower the mixer speed & add the Whipping Cream. Stop the mixer, scrape down the sides & continue mixing. This will ensure a smooth texture.

6. Add the Lemon Juice.

7. Pour the mixture into prepared tin. Place this tin into the larger pan & put both pans into the preheated oven. Pour hot water - about 3cm deep - into the larger pan.

8. Bake for 30mins & then increase the tempreture to 190'C & continue baking for another 30mins, until the top is pale golden brown.

9. Remove pans from the oven & take the smaller pan out of the larger pan. Allow to stand until cold.

10. Run a knife around the inside of the pan. Cover the cake tin with a large plate / serving tray. Flip over & the cake should slide from the tin to the plate. Refridgerate tune cake for at least 6 hrs before serving.
(I used a loose base cake tin... made it slightly easier to flip it over & into a cake board)

Saturday, August 28, 2010

Chocolate Chip Brownie - Cupcake

Welcome my kawan-kawan! This recipe is adapted from "The Cookie And Biscuit Bible" by Catherine Atkinson with recipes by Joanna Farrow and Valerie Barret.

I've changed it from a "Nut & Chocolate Chip Brownie" to just Chocolate Chip Brownie - Cupcake size too ;)



2 Eggs

1/2 Cup Sunflower Oil

3/4 Cup Brown Sugar (or any sugar you have will also do ie. Castor White Sugar)

1 Tsp Vanilla Essence


150 g Plain (Semisweet) Chocolate Chopped [Melt it in heatproof bowl over a pan of simmering water OR my shortcut way, melt it in Microwave for 1 minute +/-]


2/3 Cup Selt Raising Flour

4 Tbsp Unsweetend Cocoa Power


2 Tbsp Chocolate Chips (sweet type)

2 Tbsp Chocolate Buttons (not so sweet)

[Original recipe is 4 Tbsp Chocolate Chips + 3/4 Cup Chopped Walnuts]


1) Preheat oven to 180'C / 350'F.

2) Melt (B) Plain Chocolate

3) Combine all from (A) oil, sugar, eggs & vanilla essene in a bowl & mix using Mixer or with wooden ladle by hand also can.

4) Stir in the melted Plain Chocolate & beat well until evenly mixed.

5) Sift (C) Flour & Cocoa Powder into the mixture. Fold in thoroughly.

6) Stir in (D) Chocolate Chips & Buttons, then spoon the mixture into the Cupcake moulds.

7) Bake for 20 minutes & the check it with a little bamboo stick - if it's still wet, bake for another 15mins. So in total, it is to be baked for approx 35 mins + /-.

This recipe can also fit a 7inch baking pan. I used Cupcake moulds Medium size & it can make 13 Cupcakes.

Hope your's turn out as delicious & nice as mine does! Enjoy!

Friday, July 30, 2010

Sultana Scones

I have yet to try this recipe out myself, but it's from a reliable old recipe book. Hope it turns out well with your try :)

Makes 12

2 Cups Self-raising flour
pinch of salt
30g Butter, cut into small pieces
1/3 Cup Caster Sugar
1/4 Cup Sultanas /Raisins
1 Egg, lightly beaten
3/4 Cup Milk
extra milk for glazing

1. Preheat Oven 210'C. Brush oven tray with butter/oil. Sift flour & salt into a large bowl. Add butter & rub in lightly with fingertips.

2. Add sugar & sultanas and stir to combine. Make a well in the center of the mixture. Add egg & almost all the milk. Mix quickly, with a flat bladed knife to a soft dough. Adding more milk if necessary. Turn out onto a lightly floured surface & knead briefly until smooth. Press or Roll out to form a round about 2cm thick.

3. Cut dough into rounds using a floured plain 5cm cutter/ cut into squares using a floured knife. Place scones close together on prepared tray & brush with extra milk.

4. Bake for 10-12mins or until golden brown. Served with butter & jam!

Thursday, July 8, 2010

Fried Spagetti

This was inspired by the need of feeding my family a healthy breakfast besides the normal bread, cereals, yogurt combo. :p

Fried Spagetti

3/4 Spagetti pack
2 Cups Taugeh (Beans sprouts)
4 pieces of Fish Cake sliced thinly
1 punnet of Mushrooms (fresh - any kind you like)
1 piece of Fried Taufu (thin type) sliced thinly
2 Eggs (Omellete style for garnishing)

2 Tbsp Soya Sauce
1 Tbsp chopped Garlic
2 Tbsp Olive Oil
1 Tbsp Oyster Sauce

1. Boil water to cook the spagetti & set aside.
2. Fry the eggs into an omellete. Slice & set aside for garnishing.
3. Fry the sliced pre-fried thin type of Taufu & the sliced Fish Cake. Once brown a bit, set aside. Fry the chopped garlic with mushrooms & add Oyster Sauce.
4. Next add the Taugeh (Beans Sprouts) & stir fry for 30 seconds & add the spagetti, taufu & fish cake. Fry the spagetti until everything starts to be fragrant, then it's ready to be served.

Add soya sauce to taste. Garnish with egg.

Tuesday, February 23, 2010

Chocolate Chip Walnut Cookies

This was my Chinese New Year cookie speciality to usher in the Year of the Tiger.

Monday, February 22, 2010

Almond Square Cookie

This recipe is taken from Y3K Cookbooks series on New Year Cookies by Alan Ooi.
180g Butter
110g Icing Sugar

1/8 tsp Vanilla Essense
1 Egg White

180g Plain Flour
10g Corn Flour

For Topping : Some Almond Flakes

For Glazing : 1 Egg (Beaten)

1. Put Ingredient A into Mixer & beat until light & fluffy. Add Ingredient B, mix well. Fold in Ingredient C to form a soft dough.

2. Grease / scatter some flour the surface of a a 14" x 10" tray or 14" x 14" tray. Pour the soft dough into the pan & spread it out evenly with a spatula.

3. Bake in preheated oven at 180'C for 12 minutes. Cut into square pieces of 1.5" each. Cool cookies & then glaze the cookies. Press Almond flakes on top & glaze again.

4. Bake it again in oven at 180'C for another 5-8 minutes (you'll need to see how brown you want your cookies). Cool before storage.

Friday, November 27, 2009

Moist Chocolate Cake

I've always been hunting for a reliable Moist Chocolate Cake. I've found this to be very good. I'm a subscriber of "Flavours" ~ Malaysia's premier food & lifestyle magazine and this was in their Nov-Dec 2009 issue celebrating their 15th Anniversary Issue.

This recipe is shared & contributed by Arlene Diego who teaches cake baking in Damansara Jaya. (pg. 90 nov-dec 2009 Flavours)

The 2 cakes before any icing.

1st cake is iced. Am not very good with icing yet as this is really my 1st time icing a cake.

Both cakes iced & decorated by my kids. :)

Close up of the Moist Chocolate Cake. It's really moist & light too - Yums!

Thanks Arlene Diego for sharing it with us (^_^) I hope to attend some of your classes in the near future when I sort out my & kids routine next year.