Linda's Cravings

Some moons ago, I came across tofu cheesecake in a small cafe in Little India.
I was amazed by the texture of the cake, light in taste and flavor; you do not get the heaviness of the cheese in most cheesecake. What's more, totally guilt free! (ok, not totally, but you get it right?)

That piece of cheesecake left a deep impression for me. Since then, I have been looking out for bakery selling tofu cheese cakes to no valid.

I decided to make my own light, smooth and silky cheesecake.

Expect lots of "Wow" and "OMG" from your guests....


You will need:

for the base
200gm of digestive biscuit
100gm melted butter

Filling
300ml thickened cream
200gm fresh Greek yogurt
250gm cream cheese
150gm icing sugar
2 tbsp lemon juice
15gm powder gelatin with 100ml water
1 box of soft tofu

Methods:

the base
1. Line the removable bottom of the cake pan with wax/baking paper.
2. Grind/blend the biscuit with melted butter in the food processor/blender
3. Place the well mixed biscuits and butter onto the cake pan and distribute it evenly, pressing it down with spatula. Store the pan in the fridge for at least 30 mins.

Gelatin
4. Sprinkle powered gelatin evenly over cool water to prevents lumps from forming. Set aside mixture for 3 - 5 mins to let gelatin powder absorb the liquid. Melt the mixture in microwave set on high for about 10 seconds or in a hot water bath until mixture is translucent and gelatin is completely dissolved. Do not boil

The filling
5. Place whipping cream, yogurt, tofu, cream cheese, sugar, lemon juice and blend till smooth. Add gelatin to the filling and blend to thoroughly.

6. Pour filling through a sieve over the base. The sieve helps to remove any air bubbles and for the silky texture. 

7. Place the cake in the fridge and let set for at least 4 hours or overnight.

Cook's notes:

To serve:

• Place the cake pan onto a can to remove cake
• Slide the dampened spatula along the edge of the cheesecake to remove it easily from the cake pan.
• Clean/wipe the knife after each cut with paper towel will ensure a "clean" cut.

It all started when I asked my team of volunteers in the food ministry to suggest dishes we have not cooked before.
The team has grown in strength over the year and no longer contended with cooking the same dishes every season.

Finally we decide on Roti Jala which means net bread.
Roti Jala is commonly available in Malaysia but not in this little red dot.

Special thanks to the 2 "J" in the team.
To "J senior" for arranging the celebrity chef and "J junior" for campaigning (insisting) to make Roti Jala and photos-taking.

Of course, to the Celebrity chef for sharing this recipe.

Couple of things to note for this recipe:

• To make roti jala, you will need a special funnel/mold with 5 holes. Alternatively, make your own roti jala container with a small water bottle; poke about 5 holes on its base about 1mm in diameter
• No coconut milk is required. (You may replace evaporated milk with coconut milk)
• You may opt for turmeric powder instead of the yellow colouring, but not more than 1/2 tsp as batter may taste bitter if too much is added.
• Peeled potatoes (local or Indonesia) about the size of the cut chicken pieces are marinated and cooked together with the chicken. 
• 2 pieces/layers of pancakes are folded together for a firmer roll. You may fold single layer into triangle.
• Use fresh ripe tomatoes for sweetness. Green or unripe tomatoes will give a 'sourish" undertone which some may like.

This authentic curry recipe and the fluffy pancake makes them great accompaniment for each other.

Needless to say, it was sold out.

You will need:

For curry chicken
A
Cooking oil - 300ml
1 Cinnamon (4g)
4 Star anise (4g)
2 Clove (1g)
5 Cardamon (1g)
2-3 red onion sliced (150g)
2 stalk curry leaves (3g) optional

B (to marinate chicken)
20 cloves garlic (blended) - 100g
ginger (blended) - 100g
Chicken 1.5kg
potato 750g (peeled and cut into same size as chicken pieces or approx. 4cm)
4-5 tomatoes sliced
Baba brand meat curry powder 250g
100ml tomatoes puree

C
enough water to cover the chicken in the pot
salt to taste
2-3 fresh green chili (whole)
150g parsley


For the pancake:
A
1kg plain flour (sieve)
1 can evaporated milk (354ml)
1/2 tsp salt
1 ltr water
3 eggs
1/2 tsp yellow colouring (indicated as egg yolk colour on bottle)

for frying
ghee 2-3 tbsp
oil - 2-3 tbsp
5 pandan leaves (bundled as brush for greasing)


Method for Curry Chicken:

1. Chopped up chicken into pieces and marinate/mix in B and a tsp of salt. Mix well and set aside for 30- 45 mins.
2. Heat up pot, add oil, add A and fry onion till golden brown.
3. Add marinated chicken and C. (add enough water to cover chicken) Mix well and cover the pot, reduce heat to medium. (Do not stir after this and only remove cover when boiling).
4. Chicken is cooked when potatoes appeared soft/cooked. Turn off fire, do not stir as it may break up the potatoes.
5. Serve with lacy pancakes.

Method for lacy pancake (double layers)

1. Mix sieve flour with A and strained the batter.
2. Heat up frying pan and grease with ghee and oil mixture on medium heat.
3. Pour some batter into mold and transfer to pan in overlapping circular round for the lacy effect
4. Grease the pancake with ghee/oil mixture using the pandan leaves 'brush"
5. Transfer out on to plate (brown side up) when pancake top is set and bottom is slightly brown.
6. Repeat 5.
7. Placed 2 pancakes (brown side up) together and fold in both sides of the pancake and roll into a neat parcel.
8. Serve with curry

It all started when the "pretty one" saw the cooking show on fried Hokkien Mee.
Guess who she is going to call?

Long story short, we drag Pa along to the nearest hawker centre to hunt for fried Hokkien Mee.
We end up eating porridge instead as most stalls were closed on Monday.

Fried Hokkien Mee is also known as Hokkien Prawn Noodle or Sotong Mee.
It is basically braised noodle, so it is crucial you start with a good stock. One will say the stock is the soul to a good Hokkien Mee.
Which may explain why it is not uncommon we hear orders for Hokkien Mee without the prawns or Sotong Mee without the sotong. (lol)

If you are like me, who prefer the wet version; have enough stock on hand.
You may use this stock to revive leftover Hokkien Mee the next day. (seriously, I will be surprised there's any balance at all)

The next must-have (to me) is pork lard. It is the way to tastier and fragrant Hokkien Mee.
In short, it simply elevated the Hokkien Mee to a new level.
I know some of you may be uneasy using pork lard but as in everything - in moderation.

One thing I do not enjoy eating Hokkien Mee outside is that the prawns are usually overcooked.
What you want is succulent prawns, not prawn that has become hard and tasteless.
I took care to blanch the prawns till just cooked and tossed it to the noodle just before dishing it out.

I need to have the pork belly as well which I cut into thin strips. Don't bother to substitute it with lean pork, it just won't do.

I have added clams in this recipe for the umami flavour and because I love slurping the sauce from the shells.

And finally, serve with sambal chilli and fresh lime and fried crispy pork lard!

This is how I like my Fried Hokkien Mee.

The "pretty one" says fixing the craving is the way to a good night sleep woh.
Contended from a very satisfying meal, I slept very well the same night.



You will need:
300gm yellow noodle
300gm white thick rice vermicelli
500gm fresh prawns (de-shelled but retain the tails)
2-3 medium squid
300gm pork belly
400gm of clams
50gm green chives or spring onion
750ml chicken stock
3 eggs (lightly beaten)
2 tablespoon chopped garlic
2-3 cloves of crushed garlic
light soya sauce/fish sauce (optional)
white pepper
200gm of pork fat for pork lard


Method:

1. Add the cubed pork fat into a hot wok. (no need to add oil).
   Remove the pork cubes when it turns golden brown and crispy. Set aside

2. In the same wok, add a tablespoon of lard and saute the crushed garlic. Add the prawn heads and shells and fry until fragrant. (I added in my saved uncooked prawn heads and shells in the freezer as well, defrost of course) Add the fried prawn heads and shells into the chicken stock and boil in medium fire for 45 - 60 mins.

3. Add the pork belly into the chicken stock and boil for 30 mins or until it is cooked. Let cool before cutting it into strips.

4. Remove the shells and blanch the squid and prawns in the stock. Remove squid when it turns white/opaque and cut into rings. Remove prawns when it turns pink/red and let cool.

5. Heat up a hot wok and add 2 tablespoons of lard, fry the garlic until fragrant and add the egg.
  Quick scramble the eggs until semi cooked.

6. Toss in the yellow noodles, rice vermicelli with the fish sauce/soy sauce, dash of pepper and add 1/3 of the stock to the noodle. Stir fry on high heat for a min.

7. Push the noodle to one side of the wok, add a tablespoon of lard and minced garlic and briefly fry.
At this point, add in the pork belly strips, chives, clams and mixed well with another 1/3 of the stock.
Cover with wok with lid to simmer for 3 mins.

8. Remove lid, add in the balance stock, prawns and squids and mix well. Turn off heat.

9. Serve hot with lime, sambal and fried crispy pork cubes.



Cook's note:
Soak clams in salt water or flour to remove sand grits.