Mango CheeseCake with lots of MANGO~~~

Finally I have a chance to make mango cheesecake!
Its mango season now so it is a good time to make one of those,
and I am making this for one of the customer order and one for chinese new year dinner at my hubby's relatives place :)
It is very important to choose the right mango as some of the is very sweet while some of them are sour :P
Well the one I got for this is sweet, lucky huh :)

It takes me quite a long time in getting and fixing the recipe right so that I can get a perfect cheesecake filling set properly but not rubbery.
And instead of having biscuit as the base, I am replacing it with sponge :)

My first mango rose on the top of the cake, not perfect but this is a nice try
and this is gonna challenge me in the future!
A layer of flangel is brushed on the mango to make
it looks shinny as well as to stable its position so that it
won't slip away from the cake hehehe


Not just on the top, inside the creamy cheese filling
 with mango flavour you will find a surprise too!
I also put in some mango cubes inside of the cheese filling,
 so this cheesecake actually taste really mango
and I am sure everyone will love it ^^

Its ready to be delivered, hope that Jason will like this cake and leave me a
positive feedback :)))))))))
Thank you so much for your business ^^

Matcha Green Tea Chiffon Cake

Weee~~~~~~~~~~~~
Finally I got a perfect and nicely done standard chiffon cake :)
This is of a green tea flavour, a real matcha green tea!
I actually learnt how to make a better and standard chiffon cake,
and now I learn the trick and I can make a very spongy
and light texture chiffon cake ^^

And I have it served with some dusted icing sugar and red bean paste!
So yummy and you can see from the below picture, the cross section
of the cake is done beautifully :)
Very light and bounce back sponge ~~

Oh I really love this so do my hubby, he have it for breakfast as well as
as snack to go with cup of coffee :)
Well now I understand why people love chiffon cake, because it it
something that even you have more you won't feel sick or worry that it
will burden you tummy :P
Well of course it has lower calorie that other types of cakes,
which is what every girl is looking for hehe

See, the cake rise beautifully with no more collapsing and very dense
cake volume hehehe ^^
I am very happy with this attempt and got more confidence for future orders!
Also got this added into my order menu, so for who is looking
for chiffon cake at specified flavour please do let me know
and I will try to make one for you :)

Pineapple Cookies

Today I make another batch of pineapple cookies again, with the leftover pineapple filling and
the dough as well.
This time I manage to roll the filling into balls before wrap them it the dough,
I cook the filling on the stove to get rid of some moisture, so it becomes harder when
get chilled in the fridge XD

I can say, it tastes like the one I have in Malaysia!
I think its because of the filling, I make it by myself at home :)
Pineapple cookie is one of my favourite, what's you favourite chinese new year cookies??

Look at the filling, with soft and crumby pastry yummm

There how I roll the pineapple filling into balls :)))
It is easier to wrap this into the pastry dough, as it wont leaks out or burst hehe
It still not really dry like very hard, still sticky but can shape into ball :)

 Then wrap them in the pastry, roll into round ball, brush on some egg wash and ready to be baked XD
P/S : Only brush on the egg wash prior to baking :)

  Cant wait for them to come out and have a taste :p

Here again, wish everyone Happy Chinese New Year in advance~

Rice served with pickled cucumber, dark soy egg and minced pork with fried tofu (卤肉饭)

Hehehe this is my first "卤肉饭)" that I make myself at home, learn the recipe from my mum.
This is a very simple and easy to make meal with simple ingredients, satisfy meal ever and trust me you will be craving for more!

Ingredient: for 3 serves
cucumber slices (marinated with sugar and white vinegar plus pinch of salt for an hour, should taste like sweet and sour)
300g-350g minced pork
Slices mushroom (optional)
2 piece of fried tofu block (around 100g), cut into long thick pieces
shallot/deep fried shallot
chopped garlic
2-3 tbps of sugar
1 tsp of pepper
1 of tbps rice wine
3 cups of water
1 cups dark soy sauce
3-5 hard boiled eggs (shells off)

How to:
(a) In a medium pot, heat up some oil and fried the shallot and garlic until slightly brownish in colour.
(b) Then add in the minced pork and fried while smashing into smaller piece until 90% cooked.
(c) Add in the tofu and mushroom and stir fry for another1 minute.
(d) Then add in the soy sauce and water, let it boils.
(e) Once it boils, add in the rest of the seasoning and the eggs and make sure the
eggs is immersed inside of the sauce.
(f) If you prefer sweeter taste add more sugar.
Simmer it with a pot cover slightly open under low heat for 35 minutes until the sauce reduced in amount.
(g) Have a taste on the sauce, add more soy sauce/bit of salt if its not salty enough, add more
water or more sugar if its too salty, simmer it for another 5 minutes.
(h) Serve it with steam rice, the pickled cucumber, pour over the sauce onto the rice.
Enjoy!

Yeepeee dinner is served!
I am glad that my hubby love this, thanks for mummy recipe and I love this very much!
Try to make it at home, split it into few containers for few meals, well if you are lazy to cook haha
You can store the extra sauce in a container and make a bento for tomorrow lunch or late morning breakfast :))))

I personally like the dark soy eggs, so if you like the egg, put in few more eggs to be cooked in the sauce, you can keep the extra one in the fridge for later use :)
It is a simple and delicious meal, try it and let me know!

Pineapple Cookies for Chinese New Year~~~~

Happy Chinese Year in advance everyone!
I made this pineapple cookies prior to upcoming chinese new year, everyone is baking  cookies at home isnt?
 

Homemade pineapple filling, very moist and very pineapple taste :)
It takes a long time to get this filling done, needs a lot of concentration too.
It taste really good, with a bit of cinnamon I think it would taste great
and I will definitely make it again :)

Before baking, rolled and cut pastry filled with pineapple filling in the middle.
I am making it like sable biscuits style ^^

The pineapple filling become less sticky after I baked it in the oven, but when you bite it still
has a very moist centre go with the crispy pastry!
Wanna order? Contact me at daphnewong91@hotmail.com for price quote :)

Shredded Chicken Rice go with Soy Sauce and Shallot Oil (雞絲醬蔥油拌飯)

Hi all, I have leftover chicken breast meat in my fridge last night.
So I am gonna finish it by making it into yummy meal!
I don't like my fridge stuffed with lots of things, so I always make sure it is neat and clean. Remember to rotate the things in your fridge once in a while so that everything stay fresh without spoilt of expired goods:)
And also remove any odour like onion/garlic with some sliced lemon/lime and some juice, it really works and you will have a fresh smell fridge all the time!

How to:
I use the chicken breast (sliced thinly about 1cm) and pan fried on a hot pan over medium low heat
 with some oil, sprinkle on some salt and pepper for taste.
When both side is brownish, remove from pan set aside for later use but make sure its perfectly cooked inside, always check.

Then with some steam rice, shred the cooked chicken breast on the rice.

For the shallot oil, I am using french shallot which is so expensive in Melbourne!
If you like shallot, use more shallot.
Over a hot pan with 1/4-1/3 cup of oil, depend how much you want.
Then, pan fried the shallot over medium heat until it turns brownish and crispy.
Pour the oil together with the shallot into a bowl, add in some dark soy sauce.

Serve them with the rice and shredded chicken.
The aroma of the shallot combines with the chicken makes a beautiful dinner with
just simple ingredients and easy to do steps :)
Try it on and let me know :)

Preserved Fish and Chicken Fried Rice 咸魚鸡丁炒飯

Hi all, tonight I am making fried rice for dinner. What are you all having for dinner?
Before I sleep last night, I am thinking of what to cook today.
Then in the morning, I ask him to buy me some chicken, cabbage and preserve fish because I am gonna make fried rice today! Fried rice is just one of the simplest meal ever and you can do it with any way you want or add in anything you like!

INGREDIENT: for 2 serves
I know everyone knows hoe to make fried rice, here just some tips and method of how I make my fried rice:)

2 bowls of cold overnight rice
Chicken cubes marinated in soy sauce + pepper + salt + pinch of sugar
shredded cabbage
prawn cut into smaller pieces
2 eggs
preserved fish cut into small pieces
minced garlic
cooking oil

Seasoning:
salt
pepper
sugar
1 tsp of chicken powder

Tips:
(a) I am using overnight rice as its easier when you fried the rice, you will get a very nice consistency but not lumpy rice that result in sticky and wet texture. This is because overnight rice soaks up all the moisture into the rice itself, so there won't be too much moisture compared to freshly cooked rice as its still warm and steamy.

(b) I always fried the eggs and scramble it, put a bit of seasoning like salt. Unless you got a a very big stove and big wok that large enough to add in the eggs and fried very quickly so that it sticks into the rice, when I do this at home, I always get a very wet and sticky fried rice :(

(c) I also pan fried the preserved fish with some hot oil until crispy and golden brown, this is when all the aroma comes out and when u bite the fish you get very crunchy texture :)

(d) Make sure you keep on separating the rice properly, or you can say smashing or stirring so that every rice is perfectly coated with the seasoning, even in taste and leave no rice lump.

(e) Adjust the seasoning when necessary, I only use salt but no soy sauce for the taste as I want it too look whiter rather then brown in colour. It still looks brownish because of the chicken haha.

(f) I am adding a little bit of prawn so that the rice will have a bit of seafood flavour, remember to add a pinch of sugar into the fried rice too as it enhance the flavour of the rice.

My kitchen smell like the preserved fish after cooking, I guess it needs few days for the smell to disappear hehe
My hubby has eaten almost all of rice, guess he is too hungry after work or maybe he just love it too much ahahah
Me myself love this too as the preserved fish smells too nice and addicted yummmm

White Radish & Beef Soup

Hubby bought some steamboat beef and ask me to make soup, so I ask him to buy white radish as well so that I can make beef and white radish soup.

It is just a simple soup with white radish cubes, beef, some garlic and seasoning like : salt & pepper, soy sauce, rice wine, sesame oil and sugar.

I heat a pot with some oil first then stir in the garlic followed by radish for few minutes, add in some soy sauce and pepper. Then add in water and boils,  then simmer the radish for 20 minutes.

Then put in seasoning and taste, chuck in the beef lastly and cook for another 1-2 minutes.
Serve with some deep fried shallot and bowl of rice :)))))

Early CNY Durian Cakes from a customer :)

I got 3 durian cakes order from a customer in a go.
One cake is 8" while 2 cakes is 6'' in size.

It pretty challenging to make 3 cakes at a time, but I am very excited!
I think my skills has improved a lot compared to last time, I have smoother surface on my cakes hehe
Smoother cream on small one :p

This is a sponge cake with durian cream cheese, I didn't do much decoration on the cake this time.
Just stay simple with some durian cream piped on the top, I am trying different pattern though.
I think I will fix my durian cake with this look for future orders, what do you think?

Hope that Elaine will love the cakes :)

Durian Mille Crepe Cake (20 Layers Cake)

New items are added into my menu : Mille Crepe Cake
This is my first mille crepe cake:)

The whole cake looks not really nice and perfect round, but I don't 
think crepe cake would have a perfect looking.
Might gonna make the crepe on lower heat next time so that it has nice and even brownish colour,
creme should be sifter so that the cake hold its shape when its sliced.
I also crystallised some sugar on the top before its ready to be served :)
When making the crepe its really tricky and I failed few times before I get it on the right track haha :p

Well, I am pretty happy with the cross section.
Look at the 20 layers crepe with cream sandwiched in each layer :)
I shall be doing it in another flavour next time :)
Nice attempt this time and I got more ideas for my crepe cake next time!

Belacan Kang Kung with Minced Pork and Dried Shrimps

This is my first time cooking kangkung at home, I love kangkung and when I go to Thai restaurant I always order their spicy crispy pork with kangkung.
At first, I thought belacan=sambal so I ask my hubby to buy belacan.
Who knows its different, so well I have to use belacan even though I have never use belacan before!

And guess what, everything just come out tasty and it was a great dish after all.
I also topped with some minced pork because my hubby always want some meat or else he wont feel full and satisfied.

Ingredients:
2 x bunch Kangkung
2 tsp of chopped garlic
30g dried shrimp
150g of minced pork (optional and can be ommited)
35-45g of belacan paste
chilli paste / chillisauce / dried chilli / fresh chopped red chilli (optional)
2 tsp of soy sauce
salt
sugar
pepper
1 tbsp white vinegar
water
crispy shallot (for garnish & optional)

How to:
(a) I pan fried the minced pork first with some salt, soy sauce, pepper and sugar. Set aside on a plate for later use.
(b) Over a hot pan with some oil, I fried the garlic first until the aroma comes out then followed by dried shrimp for 1 minute until the shrimp looks golden in colour and crispy.
(c) Then, add in the kangkung and stir fry for 2 minutes. Add in pepper, bit of salt and sugar.
(d) I soften the belacan paste with some hot water and then pour it over the kangkung, you have to do this approximately but I am using around 35g of belacan paste. Just adjust the amount, add in more water if the base is too dry.
(e) Add in the chilli paste (adjusted according to personal preference) and around 1 tbsp white vinegar, stir fry it for another 2-3 minutes.
(f) Have a taste on the sauce, if its salty enough then its ready, if not add a bit more salt/belacan. Add some water if its too salty and a bit of white vinegar.
(g) Sprinkle over the cooked minced pork and garnish with some shallot, dinner served and enjoy it with a bowl of rice!

It is really nice to have this with a bowl of steam rice, as the belacan taste is very rich perfect to go with rice.
You can also replace dried shrimp with prawn cutlets, the dried shrimp very is suitable to go with any belacan dish.
A bit of spiciness which comes from the chilli paste would really make this dish to be more exciting and appetising!
No matter you like spicy or not, just put a bit of chilli paste in this dish, it gonna taste  really great.
Now I know to use belacan and what should it be used on hehehehehehehe
Glad that my hubby like this and I will make this more often because I love kangkung so much ^^

Sultana Loaf & Peanut Buns

Up to this very warm summer, its almost 40 degree today and I really don't feel like going out.
I have too much baker's flour leftover, instead of buying bread from the bakery, I am gonna make my own fresh loaf and buns at home today.

I am using the same sweet yeast recipe which I used to make my california rolls last time.
I love to eat bread and sultana why don't I just add it into my loaf, and with yesterday leftover peanut filling I can make few peanut buns for my hubby's breakfast tomorrow :)

Here are they, the sultana loaf and peanut buns.
I brushed on the egg wash, that make them so shinny.
My loaf seems to form a bit of wrinkle on the top, too much egg wash hahahaha

The sultana loaf doesn't seem to be very sultana, it doesn't stick to the loaf but it tastes good though,
ah I am sure I will be having it a lot, I just love bread goods so much~~~~~

OKOK bread rolls to be exact with peanut fillings, I am addicted to this!
When I am in KK, I can get this in a bread store or just boop booop bus hehehe
but just not in Melbourne :(
Well now I can have one, homemade one :)

After an hour proving, they are ready to be baked in the oven.

Wooooooo its done, looking good huh????