MaMabel's Kitchen

Recent Recipes

Simple Chilled Cheesecake

Comments (1) | Wednesday, March 7, 2012

I was craving for cheesecake, blame it on PMS and since I have not been baking for quite sometimes, I decided to make one simple cheesecake to satisfy my sinful cravings.

This is not my first attempt in making chilled cheesecake and after few trials and errors, I think I have finally come up with a decent cheesecake that I am very happy with and I'm looking forward to experimenting more with cheesecake in the future.

These are all the basic necessary ingredients for making cheesecake.

1 packet of Marie digestive biscuit
8 oz Philadelphia Cream Cheese ( you can opt for other brands like Tatura cream cheese, which is much cheaper. I have experimented using Tatura cream cheese in my previous cheesecake and it tastes just as nice)
220 ml butter
200 ml whipping cream
2 tablespoons gelatine
250g sweetened condensed milk
1/2 cup warm water

For the base:

Step 1:

Crush Marie biscuits until fine using mortar and pestle (make sure they are dry otherwise the crushed biscuit would turn into paste). You can use food processor if you have one at home, which is more convenient and less messy.

fine biscuit powder

Step 2

Melt the butter in a small pan over a low flame

Step 3

Pour the melted butter into the crushed biscuits and mixed well

Step 4

Flatten it evenly on the baking tray and refrigerate for 30 minutes to make it firm enough to hold the cream cheese filling.

While waiting for the base to set and firm, proceed on with the cream cheese filling.

For filling:

Step 1

In an electric mixer, whip 200ml of whipping cream until it has thickened and creamy. Leave it aside.

thick and creamy texture

Step 2

Put 2 tablespoon of gelatin into a small stainless bowl and add 1/2 cup of water and place the bowl in a pot of simmering water and heat over low heat (double boil technique). Stir constantly until the gelatine has dissolved. Leave it aside to cool.

Step 3

Using and electric mixer, beat cream cheese and sweetened condensed milk until soft and creamy.

cream cheese

add in sweetened condensed milk

mix until soft and creamy

Step 4

Add in the gelatine and beat lightly

Step 5

Fold in the whipped cream and mix well

Step 6

Pour the mixture into the biscuit base

Step 7

Refrigerate the cheesecake until set and firm. Best if left overnight.

Once chilled, cut into bit-sized pieces and eat!

noom noom noom noom...finally, my sinful cravings have been fulfilled!

Soy Sauce Prawns

Comments (0) |

Ingredients:

1 kg prawns

2 shallots

2 cloves of garlic

1 stalk of lemongrass

1 chilli

2 tablespoon oyster sauce

2 tablespoon dark soy sauce

Salt

Method:

Clean the prawns.

Using a mortal and pestle, pound garlic, shallots and chilli into paste. Add in lemongrass stalk and bruised it lightly.

Heat the cooking oil in the wok.

Saute the pounded ingredients until fragrant.

Add in oyster sauce and mix well.

Add in the prawns and stir well

Add in dark soy sauce and stir until well combined.

Add some water and let it simmer for few minutes

Lastly, add some salt to taste and tadaaa!

Snake Soup with Fermented Durian Flesh

Comments (0) | Tuesday, February 14, 2012

Being a Bidayuh, I grew up eating exotic foods such as wild boar, venison, alligator, snakes, just to name a few. I've always love them and still do. Recently, a relative gave some cut-out snakes to us and my brother happily volunteered to cook it for us. I was more than happier because it gives me the chance to snap pictures of how the cooking was done and document it in here. But really, the recipe is a no-brainer.

Ingredients:

2 Shallots
2 Garlics
2"Ginger
2 Chillies
3 stalks of lemongrass
Tumeric (we ran out of tumeric so we substitute it with tumeric powder to add colour and flavor to it)
Fermented durian flesh (tempoyak)

Cut-out snakes ( approximately 10 pieces)

Method:

Using a mortar and pestle, pound shallots, chillies, garlics and ginger into paste. Add in tumeric paste and pound until all ingredients are incorporated.
( food processor can be used as well but the flavor is much better using a mortal and pestle)

Add in fresh lemongrass stalks and bruised them by lightly crushing it with the pestle

Heat some cooking oil in the cooking pot

Throw in the pounded ingredients and saute till fragrant.

Add in the cut-out snakes and mixed well

Pour in water until it covers them.

Put the lid on and let it cook for approximately 2 hours with slow fire to ensure that the meat thoroughly done and tender. However, if you prefer the meat to be tough and chewy, you can reduce the cooking time, by all means. Be sure to constantly check the water level and stir.

Insert a fork into the meat to check if the meat is tender enough and done. The meat is done when the fork slides into it without a resistance.

When the meat is done, add on a fermented durian flesh into the soup and stir well so that they are well mixed. The fermented durian flesh give a special sweet and sour taste to the soup.