Aromatic Crispy Pork Chop

Using garlic as marinade makes the pork tastes more delicious, with crispy bread crumbs coating it.

Ingredients:

500g Pork Chop, cut into 0.5cm thick slices and pounded with the back of knife.

100g Bread Crumbs

2 Cups Oil for deep-frying

Marinade:

3 Tbs Minced Garlic

1 Egg

1 Tsp Salt

1 Tsp Sugar

1 Tbs Corn Flour

Method:

1. Mix pork with marinade and marinate for 1 hour.
2. Coat pork with bread crumbs, deep-fry in hot oil until golden brown. Dish and drain.
3. Serve with mayonnaise and chilli sauce.

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Some Useful Tips for Baking Cheesecake

Steam bake : Prepare a tray (bigger than the cake mould), add water until half thickness of the cake mould.

If you are using springform mould for steam-bake cheesecake, you need to cover the outer part of the cake mould with aluminium foil to prevent water from sipping into the cake.

Door Ajar: Do not remove the cheesecake from the oven immediately after baking. Leave the oven door ajar by putting a metal spoon in between the oven door until the cheesecake is cool before taking out from the oven.

To make cheesecake, remove cream cheese and eggs from the fridge one hour before making so that cream cheese and eggs are at room temperature.

Japanese Light Cheesecake

Japanese cheesecake is a very light, fluffy, not too sweet cheesecake with a very cheesecake-y flavour. Most cheesecakes on the market are like bricks of lard and are so rich that you want to hurl after one high caloric piece. This recipe has a fraction of the sugar, cream cheese and eggs than most cheesecake recipes but it has a rich yet light texture. It is also more labor intense than most cheesecake recipes but it's 100% worth the effort.

Ingredients:

Base:

2 Eggs

40g Plain flour, sifted

1/2tbs Cake Emulsifier

1Tbs Water

30g Caster Sugar

50ml Corn Oil

Cream Cheese Mixture:

A:400g Fresh Milk

250g Cream Cheese

60g Plain Flour

B:5 Egg Yolks

20g Lemon Juice

C:5 Egg Whites

100g Caster Sugar

Method:

1. Preheat oven to 180 degree Celsius. Linea 8" round baking tin with grease proof paper.


2. Mix all the sponge cake ingredients except corn oil at high speed until fluffy. Lowe the speed, add in corn oil and stir well.


3. Pour batter into the prepared baking tin and bake in the preheated oven at 180 degree Celsius for 25-30 minutes or until cooked. Remove cake from tin and leave to cool on wire rack.


4. Leave the oven on at 180 degree Celsius. Line a 8" round cake tin with grease proof paper and put in the sponge cake prepared above.


5. Double-boil fresh milk and cream cheese until dissolved. Add plain flour, stir and cook until the mixture has thickened. Remove from heat and leave to cool. Add B and stir well.


6. Whisk C at high speed until soft peak is formed. Slowly mix in mixture (5).


7. Strain the cheese mixture on top of the sponge cake.


8. Steam bake the cake in a preheated oven at 180 degree Celsius for 20 minutes. Reduce the heat to 140 degree Celsius and bake for another 1 hour and 45 minutes or until cooked.


9. Leave cake to cool in the oven with the door ajar 1 hour. Chill in the fridge for 4 hours. Remove cake from tin and place onto a cake board. Cut into pieces and serve.

Note: Click on here for some useful tips for baking cheesecakes.

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Blueberry Cheese Cupcakes

Cheesy blueberry-flavoured cupcake with crunchy biscuit crumbs and roasted almond at the bottom. This gives a combination of smooth moisty as well as crumbly texture. The cupcakes are best served warm. Moreover, cupcakes are always suitable for any occasions. So give it a try.

Ingredients:

Base

3 pieces disgestive biscuit, crushed into crumbs

50g chopped almond, toasted

Cream Cheese Mixture

A: 250g Cream Cheese

3 Egg Yolks

100ml Milk

20g Plain Flour

B: 3 Egg Whites

30g Caster Sugar

C: 3 Tbs Blueberry Jam

Method:

1. Preheat overn to 180 degree Celsius.
2. Base: Combine biscuit crumbs and chopped almond. Place into 12 paper cups with approximately 3.8" or greater diameter.
3. Cream Cheese Mixture: Beat cream cheese and egg yolk until smooth. Add in milk, plain flour and stir well.
4. Whisk egg whites with caster sugar in a clean mixing bowl until soft peak is formed.
5. Mix whisked egg white into cream cheese mixture in 3 batches. Reserve 5Tbs of mixture and mix with blueberry jam.
6. Spoon the remaining of mixture into paper cups and follow with blueberry mixture. Swirl through with spoon for marble effect.
7. Place a bowl of water onto a baking tray. Bake in the preheated oven at 180 degree Celsius for 25 minutes or until cooked. Remove.

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Som Tum

This green papaya salad, known as som tam, is popular in most areas of Thailand. Som tum is a spicy salad made from shredded unripened papaya originally from Laos and region in northeastern Thailand. Variations of the dish are found throughout Laos and Thailand, as well as in the West, where it is more commonly known by its Thai version and Thai name. The slightly tart flavor of the green papaya combines well with the spice of red chili pepper and the saltiness of shrimp and fish sauce, plus the sweetness of honey. Green papaya salad is a beautifully unique and flavor-filled dish that will make a great impression. It's also easy to make, low-calorie, and very nutritious. So try this Som tam recipe for dinner tonight!

Ingredients:

1Tsp Garlic

1 Small Chilli

1Tbs Sugar

1Tbs Fish Sauce

1-2Tbs Long Bean (chopped into 1cm long)

1 Cherry Tomato

1Cup Raw Papaya

1Tbs Dried Shrimp

1-1/3Tbs Lime Juice

1Tsp Honey

1Tbs Peanut

Method:

1. Peel the green papaya, then slice it in half and remove all the white seeds. Using the largest grater you have, grate the papaya to get a cup of it. Place in a large bowl.
   
2. Pound the garlic, chilli and dried shrimp together and cut the tomato into halves. Add these ingredients into the bowl.
   
3. Add fish sauce, sugar, honey and lime juice into the bowl and mix well.
   
4. Toss and do a taste test. If not salty enough, add a little more fish sauce.
   To serve, scoop salad into individual bowls or onto a serving platter. Sprinkle with grounded peanut and fresh coriander. Serve immediately and ENJOY!

Note:

• This recipe makes 2 servings.
• If you prefer more tomotoes, you could add more tomatoes.
• Add more chillies if it is not spicy enough.

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