Non-Bake Lychee Cheesecake

Non-Bake Lychee Cheesecake

What you need:-
For the base

110g digestive biscuits (crushed)

45g melted butter

For the filling:-

500g cream cheese 

130g sugar 

1 tsp vanilla extract 

200g whipping cream 

1 tsp fish gelatin powder

Fresh Lychee flesh (deseed) 

Method

1) Blend the digestive biscuits in a blender (I'm using TM)

2) Mix the biscuits crumbs with melted butter

3) Press the crumbs into the tin and place in the freezer for 20 mins

4) Combine the cream cheese, sugar, whipping cream, vanilla extract, and gelatin powder and blended until smooth

5) Pour the mixture into the base, and refrigerate for at least 4 hrs.

Lo Mai Kai (Glutinous Chicken Rice)

Homemade Lo Mai Kai
Recipe inspired from : YUM YUM Cookbook

What you need:-
4 cups glutinous rice (soaked overnight)
2 pcs of whole legs deboned (cut small)
2 lap cheong (sliced and pan fried a while)
15 pcs chinese mushroom (soaked until soft and cut half)

Seasoning A
1 tsp salt
1 tbsp sugar
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tsp dark soya sauce
A little sesame oil
Some pepper
1 tbsp of shao xing wine
2 tbsp of ginger juice
1 tbsp of corn flour
1 tbsp of garlic powder

Seasoning B
1 tsp salt
2 tbsp light soya sauce
1 tbsp sugar
2 tbsp dark soya sauce
1 tbsp sesame oil
Dash of pepper
4 tbsp of fried shallot oil

Method :-
1) Marinate the chicken and mushroom with Seasoning A and leave it overnight
2) Drain the glutinous rice and steam for 30 mins. Dish out and pour in the seasoning B and mix all over. Then steam again for another 20mins.
3) Arrange the chicken, lap cheong and mushroom in a ramekin, top the cook glutinous rice until full. Cover with aluminium foil and steam for 30 mins.

I fold my own cover using aluminium foil. Easy for me to deliver to my customer later and more hygienic. 

Soft soft potato bread

Soft Soft Potato Bread
Recipe source from : Apron

What you need:-
Dough

250g Bread Flour (I used Japanese Bread Flour)

50g Sugar (I used brown sugar)

1/2 tsp salt

50g Potato puree

1 egg

80ml milk

30g unsalted butter

Custard

1 egg yolk

1 1/2 tbsp brown sugar

70ml milk

1 tbsp plain flour

1/2 tsp vanila extract

Method:-

1) Place dough ingredients into TM bowl and knead for 4 mins

2) Cover and let if proof until double size (app 1 hr)

3) Divide the dough into 12pcs and let if proof for another 45mins

4) Cook the custard in a pan, keep stiring until thicken and let it cool aside. Put them into a piping bag

5) Apply egg wash on the bread and pipe the custard ontop.

6) Bake at 170c for 17 to 20 mins

 

Homemade Roti Canai

Homemade Roti Canai
Recipe source from : El Mundo Eats

What you need:-

4 cups of All purpose Flour

1 egg
40gr unsalted butter
1 tbsp condensed milk
1 1/4 cup water

Method :-
1) Put all the ingredients into TM bowl and knead for 4 mins
2) Roll them into a ball and rub with butter
3) Cover with cling wrap and keep in the fridge overnight
4) Flatten the dough with some butter. Pull it slightly thinner until you can see thru. Fold them into square shape
5) In a pan, put some oil and lay the flatten dough into the pan. Pan fried until crispy

Roti Kosong

Roti Telur

Soft Toast Bread

Seldom make my own bread at home due to the next day or after cooling down, the bread will turn hard. Many said homemade is like that. Well, I rather buy outside then. Hahaha.. Due to the Covid-19, all of use need to stay at home (MCO) and I do not want my hubby to take the risk plus heard rumors said everywhere also out of stock. So I forced myself to make own Toast Bread at home. This recipe is a keeper. Try it out.

Good to have TM!

Homemade Toast Bread

Recipe source from : TM FB

What you need:-

Sponge dough

220g Bread Flour (I used Japanese Bread Flour)

70g Whipping cream

60g milk

1 egg

1 tsp yeast powder

Main dough

50g Bread Flour (I used Japanese Bread Flour)

15g water

30g sugar (I used molasses sugar)

1/2 tsp salt

20g Butter

Method :

1)Put sponge dough ingredients in TM bowl, knead for 2 mins, Cling wrap and keep in the fridge for 2 to 3 hrs or room temp for 1 hr

2) Tear the sponge dough into chunk, together with main dough ingredients except butter and salt. Knead for 2 mins

3) Add in butter and salt, knead for another 2 mins

4) Rest in TM bowl for 20 mins

5) Divide into 3 smaller dough and rest for 10 mins

6) Roll it flat and fold it into 3 swiss roll and put in a loaf tin to proof until double size. Bake at 180c for 30 to 40mins. Small bread bake for 15 to 20 mins

Using the bread to make own sandwich is good. Kids and hubby also said nice!

Braised Pork Belly using Arissto Tea Capsule

The King of Arissto Tea Capsule! Haha.. I heard about people using tea leave for cooking I was so impresses. Now my turn to use tea capsule for the recipe.

Braised Pork Belly 

Recipe source from : TM cooking class

What you need:-

-800g pork belly with skin (cut into square type)

-50g spring onion (I am using the white part)

-20g slice ginger (around 4 pcs)

Seasoning:-

-60g light soya sauce (I am using 40g light soya sauce, 20g dark soya sauce)

-30g sesame oil

-50g Shaoxing Wine

-300g tea water (I am using Arissto 'The King' Tea Capsule)

-20g rock sugar

Method:-

1) Make the tea drink and measure 300g)

2) Put the rock sugar into TM bowl to pulverize, MC/2sec/Turbo)

3) Add in all the ingredients, seasoning and tea water into TM bowl to cook, MC/45mins/V/reversed speed spoon

4) Garnish the dish with siew pak choi

This is without dark soya sauce

This is with dark soya sauce. Both taste not much different, same delicious!

Homemade XO Sauce

Heard of XO sauce so many times. But never ever think to make it myself. Since we need to stay at home for the next 14 days and I got everything in my fridge so why not try it out.

Homemade XO Sauce
Recipe by : TM Tasty Asia cookbook

What you need:-
- 5 dried chilies, deseeded, soaked to soften
- 2 chili padi
- 60g shallots
- 25g garlic
- 50g dried shrimp (soaked for an hr)
- 50g dried scallop (soaked for an hr)
- 30g Chinese Ham (cut small)
- 260g Sunflower oil
- 1 tsp brown sugar
- 1 tsp light soya sauce
- 1 1/2 tbsp Shaoxing wine
- 2 tsp fish sauce
- 20g dried chili flakes

Method:-
1) Place cooking oil, dried chilies, shallots, chili padi, garlic cloves, dried shrimp, dried scallops and ham into mixing bowl, blend 8 sec/sp6. Scrap down.
2) Add brown sugar, light soya sauce, Shaoxing wine, fish sauce and chili flakes saute for 30mins/120c/sp2 or until the sauce is aromatic and oil is released. Serve as condiment or pour into a jar for storage in refrigerator for up to 1 month

Picture of Chinese Ham given by my mum.

Dried scallop given by my mum too :)

Homemade Dried Lemons

An easy way to preserved lemons. You can see the lemon will turns dark in color after dehydrator for a couple of hours. I used the dried lemons for my everyday drink. Just pop in a few slices and add in hot water. You can add in the honey too to make honey lemon.

Homemade Dried Lemon

What you need:-

-6 Lemons

Method :-

1) Rub the lemon with salt to remove the dirt and rinse

2) Cut the lemon into thin slices

3) Lay them in the dehydrator machine for 10 hrs at 55c

Make sure the lemon is dry enough less it will get mold easily. Keep them in a clean jar or do just like me. Packed them 2 to 3 pcs in a pack for easily use. You can add in honey too if you prefer

Translucent! 

Soft Butter and Milk Buns

Seldom make bread at home due to the bread will be harden after cooling down. But this recipe is a keeper.

Soft Buter and Milk Buns
Recipe source from : TM whatsapp group

What you need:

Dough
-100g water
-290g Japanese Bread Flour
-30g fresh milk, chilled
-30g whipping cream, chilled
-40g sugar
-1 egg, chilled
-1 tsp dried yeast powder
-20g milk powder
-1/4 tsp salt
-30g butter (softened, plus extra for greasing

Filling
-70g plain flour
-50g icing sugar
-100g butter, softened
-30g milk powder

Brushing
-1 egg yolk
-2 tbsp fresh milk
-1 pinch salt

Method:-
Dough
1) Place water and 20g Japanese bread flour in the mixing bowl, heat 1 min/75c/Sp2. Let it stand until temperature drops to 40c
2) Add milk, whipping cream, sugar, egg and yeast powder, mix 30sec/sp2
3) Add 270g Japanese bread flour, milk powder, salt and butter, mix 30sec/sp6. Then knead 4 mins. Grease a bowl and both hands with butter to prevent sticking, shape dough in a ball and place in prepared bowl. Cover with cling film and let proof until doubled in size (45mins) Clean TM bowl
4) Punch to deflate the dough ball. Divide the dough into 16 equal portion (30g each). Shape into balls and let rest for 15 mins. Cover dough balls with cling film

Method:-
Filling
1) Place plain flour in mixing bowl, cook 3 mins/Varoma/sp2. Transfer into a bowl and let it cool completely.
2) Place the bowl with cooked flour onto mixing bowl lid, icing sugar, butter and milk powder. Mix well, divide filling into 16 portions (15g each) Shape into a ball and set aside.
3) Flatten a dough ball and place a filling in the centre and shape it into a ball.
4) Grease the baking tray with butter and arrange the dough ball. Spray some water and let if proof around 40 mins. Preheat over 160C
5) Mix egg yolk, milk and pinch salt. Bake 5 mins and brush with reserved egg mixture and continue bake for 15 mins until golden brown. Serve warm

Waiting for proofing.... (40 mins

Tadaa...my soft bun with milk filling