Thursday, February 16, 2017

Homemade Hanjuku Cheese Tart 日式半熟起士塔

Gosh, I have been waiting for this moment for a very long time. See, I'm still keeping the tart packaging after so many months. haha....  And finally, made this !!! Here is some nice review regarding our local famous & best seller Hanjuku Cheese Tart or Hokkaido Cheese Tart, click here to read.  I remember I bought two boxes of these from Lavender Bakery City Mall and cost me around RM66.00, which is RM33.00 per box of six. I spent at least RM150.00 that day on Hanjuku cheese tart, Hanjuku cheese cake, puff pastry cream horn & some breads before travelling back to Johor. Hubby said I am insane. haha....  At the end, my kids & I polished off everything on the following day. He is speechless. Thanks to QL Kitchen for the inspiration. My Hanjuku cheese tart tuns out beautifully.

Ingredients for pastry crust :
160gm  all purpose flour
10gm  ground almond
40gm  icing sugar
1/8 tspn  salt
90gm  cold butter, chopped
2 egg yolk

Method : 
(1)  combine flour, almond mealed, sugar, salt into a big bowl then stir well.
(2)  add in butter and rub till fine crumb is formed.
(3)  finally, stir in egg yolk and mix till soft dough is formed.
(4)  take a small amount of dough and press it to a muffin cups then prick the base of the pastry with a folk.
(5)  now,  keep chilled for 30 minutes and then bake at preheated oven at 170-175'C for about 10 minutes.

Ingredients for cheese filling :
220gm  cream cheese
1 TB   parmesan cheese powder
40gm  icing sugar
70ml  heavy cream
40gm  butter
20gm  evaporated milk ( I omitted )

1 egg
2 TB  corn flour
2 TB  lemon juice
a pinchh of salt

Method :
(1)  melt ingredients (A) with a double boiler till mixture became creamy.
(2)  then add in ingredients (B) and continued stirring till well cooperated.
(3) leave to cool then transfer to a pipping bag and  keep chilled for 30 minutes.

*Egg glazing :  1 egg yolk mixed with 1 tspn  milk

(1)  when ready, fill each pastry crust with cream cheese filling then brush on egg glazing, make sure the egg glazing is well spread.
(2)  finally, bake at preheated oven 220'C for 10 minutes (on top rack) or till the top crust turns brown.

I am glad the cheese filling turns out fantastically even without the milk. But if with the evaporated milk, I think the cheese filling will turns out looking like lava. That will be perfect ! No worries, I will definitely go for another batch.

Friday, February 10, 2017

Roasted Green Curry Chicken 泰式綠咖哩烤鸡肉

Its been a hectic week and has been busy travelling. I really have no energy to prepare a big meal for my family. However, I think they already had enough of big meals at my parents' place and my mother in law's place. Hubby and the kids still prefer light meal that I used to prepare. So, I decided to make something exotic and easy to prepare for them and for myself as well. What an excuse !!!! haha......  Please read on if you're interested.

And here's what I did.
Ingredients green curry paste :
5-6  cilantro plant including roots & leaves
2 inches   fresh galangal root / blue ginger, sliced
6 garlic cloves, skinned
6  shallots, sliced
4 stalks   lemongrass (take only the white bottom part)
15  green bird eye chilies
a small piece of shrimp paste (belacan)
1 TB   coriander powder, slightly toasted
1/2 TB  cumin powder, slightly toasted
1  kaffir lime zest

Method :  Blend everything into fine paste then set aside

For mild flavour curry, replaced bird eye chilies with green chilies and seeded.

Ingredients :
3 whole chicken leg
3 stalk   lemongrass, take only the white bottom part & smashed
250ml  thick coconut milk
2  lime juice
2 TB  brown sugar
1 TB  fish sauce
salt to taste
3-4  kaffir leaves, thinly sliced
a handful of basil leaves

Method :
(1)  marinade chicken with half portion of blended paste overnight or at least 2 hours
(2)  put together coconut milk, lime juice, sugar, salt, fish sauce & the remaining green curry paste to blend till cooperated.

(3)  now, place lemon grass & marinated chicken into baking tray then add in the blended coconut mixture & kaffir leaves. Cover tray with an aluminium foil.
(4) then bake at preheated oven 200'C for about 30 minutes, remove the foil and reduce heat to 180'C, continue baking for another 45 minutes or till the meat became tender.

Finally, add in basil leaves and its ready to serve.

I am truly surprised that my family loving it especially my boy. Hubby took the last piece of the meat and polish off the gravy as well. Its not easy to satisfy this picky kampung guy and I am grateful that he at least enjoying it very much.  Thank goodness ! Hope you guys will love it too. Enjoy & have a great week ahead everyone. And at the same time, wishing all my readers a very Happy Chop Goh Mei. 

Saturday, February 4, 2017

Jamie Oliver ~ Classic Berry Cheesecake

Yesterday, the Chinese celebrates 'ren re' (人日)  , meaning the common persons' birthday. It is the 7th day of Chinese New Year under lunar calendar and the Chinese will normally toss it with 'yu shang', the raw fish salad. While I prepared an easy mulberry cheesecake for my family instead of 'yu shang'. I am a happy happy baker after harvested 2 cups of fresh mulberries from my neighbour's mulberry plants yesterday. I finally came up with this gorgeous dessert, which inspired by Jamie Oliver's berry cheesecake.

And here's what I did.
Ingredients for pastry dough :
200gm  all purpose flour
100gm  cold butter, chopped
80ml  milk

Method :
(1)  rub butter with flour till fine crumb is formed.
(2)  then stir in milk to form a soft dough, knead till smooth.
(3)  wrap dough with plastic sheets or bag then keep chilled for 20 minutes or till set.
(4)  once its ready, flatten cold dough between two plastic sheets or silicon sheets to form a round disk.
(5)  finally, place shaped dough to a 7" baking tray. Then again keep chilled for 20 minutes before going into oven.
(6) now, place a piece of aluminium sheet over the dough in the tray and filled tray with one & a half cup of black soybeans.

(7) finally, bake at preheated oven 200'C for 20 minutes then remove the foil and continue baking for another 10-15 minutes.

Ingredients for cheesecake fillings :
400gm  cream cheese
150gm  icing sugar
4 small eggs
2 TB  all purpose flour
2 tspn   vanilla extract
2 cups  fresh mulberries

Method :
(1)  whisk together cream cheese, sugar, eggs, flour & vanilla till creamy.
(2)  now, pour batter to fill in the pastry crust then place in all the berries.
(3)  finally, bake at preheated oven 160'C for about an hour then 180'C for the last 10 minutes or till the top turns brown.
(4)  cool completely before keep chilled for an hour.

Note :  I personally prefer a firm cheesecake filling, so added in some flour. You may omit it.

My first attempt trying this kind of homemade crust. It's really really crispy and the filling is beautiful. Thanks to Jamie for the fantastic recipe. At the same time, I am wishing all my readers a very happy Chinese New Year and Gong xi fa cai. Best wishes from me & my family !

Related Posts Plugin for WordPress, Blogger...