Steam Brinjal (茄子凉拌）

A simple healthy brinjal dish. 

Adapted from a Neighbour's recipe. 

Great as a dish or appetizer. 

Ingredients:

2 long brinjals

Sauce:

2 tsp minced Garlic

2 tsp ginger shreds

2 Tbsp dark vinegar

2 Tbsp light soya sauce

1 Tbsp hua tiao ju

1 tsp sesame oil

3 tsp sugar

2 stalks coriander (diced)

2 stalks spring onion (diced)

4 chilli padi  (diced)

Directions:

1) cut brinjals in strips of 5cm 

2) steam 10-15 min

3) pour the sauce on top

4) serve hot as a dish or serve cold as appetizer 

Light cheesecake for diabetic

I needed a sugar free birthday cake for my diabetic dad. A cake that everyone can eat without compromising waistline.

So I substituted the sugar from this light cheesecake to make it really lite(low calorie).  It is not as fluffy as its sugar version but it is a nice not-so-dense type of cheesecake. Those who are watching blood glucose  now can eat in peace and indulge in an extra slice.

Adapted from http://m.xiachufang.com/recipe/116152/

Ingredients (6" cake): 

100g cream cheese

3 egg yolks

50g milk

1 tsp vanilla essence

30g unsalted butter

15g cake flour

10g cornstarch 

3 egg whites

1/2 tsp cream of tartar

4 Tablespoons Equal sweetener

Directions

• 1
  Separate the egg yolks and egg white into clean and dry bowls.       
• 2
  Sift the cake flour and cornstarch. 
• 3
  Blend cream cheese, milk, butter and vanilla essence over 65degree Celsius water, until creamy mixture is obtained.   
• 4
  Blend in egg yolk quickly using a blender till mixture increase volume a little.
• 5
  Fold In the sifted cake flour and cornstarch.  
• 6
  Preheat the oven to 160 degree celsius. 
• 7
  Beat the egg white till foamy, add in the cream of tartar and half the amount of Equal sweetener twice continue to beat until soft peak is obtained.    
• 8
  Fold in one third of the egg white into the creamy mixture. Then fold in the rest of the egg white into the mixture gently.
• 9
  Pour into the greased mold and shake-tap to remove air bubbles. Put it in the upper rack tray and fill the lower rack tray with water. Bake for 1hr or till the test stick comes out clean.
• 10
  After 2 min of cooling, cake will shrink from the sides. Remove from mold. (No need to cool inverted) Accessorize with fruits, chilled before serving.  

  
  

  
  

Triple layered durian cake

• Modified from http://allrecipes.asia/m/recipe/9937/triple-layer-durian-cake

When I first follow the original recipe, the flour is too much. It produces a dough instead of a paste. To salvage the mixture, I added some milk till the consistency of paste is obtained before I proceed. As the result, the cake is heavy. (Between a butter cake n a sponge cake)

As the cake is meant for my mother-in-law, I research on the chiffon cake and modified the recipe.

• Ingredients  
• 6 eggs, separated
• 3/16 cup oil (45ml)
• 75ml of water or milk
• 3/4 cup of caster sugar (150g)
• 3/4 cups of cake flour (abt120g)
• 3/8 teaspoon of baking powder
• 3/8 teaspoon of salt
• Flesh of durians (roughly 500g)
• 1 tbsp milk
• 3 tbsp XO whisky (optional )
• 1/3 cup rum (optional)
• Fresh cream (for frosting)
• Directions

1.

Preheat the oven to 350F (190) degrees.

2.

In a med-large bowl whisk together the egg yolks, half portion of the sugar, oil and water. Till a fluffy mixture is obtained

3.

Sift the flour and baking powder and salt into a large bowl. Fold in the dry ingredients into the egg yolks mixture gently. 

4.

In the bowl of an electric mixer, whip the egg whites on medium speed until light and frothy. Slowly add the remaining sugar and continue to beat until stiff peaks form.(do not overbeat)

5.

Add one-third of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites. Transfer to the cake tin.

6.

Bake for about 30-40 minutes or until a cake tester comes out clean. Invert the cake immediately and let it cool completely in the tin. Once cool run a knife around the cake to in order to un-mold the cakes. Lift the cake and run knife along the base before un-molding it completely. Cut cake into 3 round slices.

7.

Puree the durian flesh with milk till 80% smooth.

8.Place one layer on a cake stand. Optional: Brush the surface with rum generously.

9. Spread half portion of the durian purée on the layer cake n spread another layer of cake with the fresh whipped cream and stack together.

10. Repeat step 9 with another layer.

11.

Frost the top of the cake and the sides with fresh cream frosting.

The chiffon cake is light and fluffy. It melts into the durian purée in your mouth. 

Lemon Fruits tartlets

Gina and I baked the ready made tartlet shells (20 min at 200 degree Celsius)from Phoon huat, combined with Chef John light lemon curd filling and added fresh fruits on top.
Voila!
Refreshing pretty yummy lemon fruit tartlets are done!
I only baked 12 tartlets at first, then realise how successful it turned out, how delicious and pretty they are. I baked the rest of the 48 tartlets in 3 batches and used up all the lemon curd. Brought some to my in laws to taste and share some with my new neighbour.

By the way, this is lemon fruit tarts, so it is lemony sour and refreshing! Great when serve chilled.
Made this for cell group party in April and it was a hit.
This is pretty desserts is wonderful for potluck party, gathering snack, tea time, or even picnics. Buy the mini mooncakes plastic casing from phoon huat to house them and they will look like commercial tartlets.








Chef John Lighter Lemon Curd

Ingredients

• 3 large eggs
• 150 g white sugar
• 160 ml freshly squeezed lemon juice

• 9 g freshly grated lemon zest
• 70 g unsalted butter at room temperature - cut into 1-tablespoon chunks

 

Directions:
1.Place a saucepan containing several inches of water over medium heat and bring water to a simmer.
2.Place eggs into a metal mixing bowl and add sugar and lemon juice. Place bowl over pan containing simmering water and whisk continuously until mixture foams and becomes thick, hot, and smooth, 8 to 10 minutes.
3.Remove from the heat; whisk in lemon zest and unsalted butter. Continue whisking constantly until butter melts and incorporates into the lemon curd. Cover bowl with plastic wrap, pushing the plastic wrap onto the surface of the lemon curd. Refrigerate until chilled and lemon curd has set up, at least 1 hour. Stir before serving.


Note:
Need about 2 lemons to get 2/3 cup of lemon juice.
It is helpful to make the lemon curd ahead of time so as and when the tartlet is needed we only need 30 mins to bake it and assemble it.