Chilled Lemon Cheesecake

1 cup sweet biscuit crumps (e.g. 7 pcs of digestive)

1/3 cup butter, melted

2 x 250g light block Philadelphia cream cheese

1 cup light sour cream

3/4 cup castors sugar

3 tsp gelatine, dissolved in 1/4 cup hot water

1 tbsp lemon rind

1/4 cup lemon juice

1) Mix biscuit crumbs & butter. Press into base.  Chill in freezer.

2) Beat cream cheese, sour cream, sugar, gelatine, lemon rind, lemon juice for 1 minute, until combined.

3) Pour mixture onto chilled crumb base.

4) Refrigerate overnight. 

Char Siew Wontan noodles (ST Hedy)

26 wontans

1 egg (65g)

1 tsp fish sauce

1 tsp light soya sauce

2 Tbs sesame oil

¼ tsp ground white pepper

1 tsp salt

1 tsp sugar

1 Tbs cornflour

300g double-minced pork collar

10g coriander stem, finely sliced

5g spring onion, use 7cm of root end, finely sliced

250g square wonton wrappers

Char siew

960g pork collar

2 tsp light soya sauce

2 Tbs dark soya sauce

1½ Tbs oyster sauce

1½ Tbs fermented soya bean paste

2 Tbs Chinese rice wine

70g sugar

1 tsp salt

120g maltose

3 garlic cloves, minced

METHOD

1. Place the pork collar in a bowl.

Use a thin skewer to pierce the meat.

2. In another bowl, add light soya sauce, dark soya sauce, oyster sauce, fermented soya bean paste, Chinese rice wine, sugar, salt, maltose and minced garlic. Mix well and pour over the pork.

3. Glove up and massage the marinade into the meat.

4. Cover the bowl with clingwrap and place the char siew in the fridge to marinate for three hours.

5. Preheat the oven to 200 deg C for 10 minutes.

6. Place the marinated pork on a wire rack on the baking tray and place in the oven. Roast for 20 minutes at 180 deg C.

7. Turn over the meat, baste and continue to roast for 20 minutes. Repeat this step.

8. Turn over the meat, baste one final time and roast for 15 minutes.

9. Turn off the heat. Let the meat rest for 20 minutes before slicing.

10. Let leftover char siew cool completely, wrap in baking paper and place in a freezer-friendly sealable container. To eat, defrost and heat up in toaster oven.

The wonton and char siew can be stored in the freezer for up to a month.

Belgian Brownie Cakelets (Tan.Hsueh Yun)

https://smittenkitchen.com/2016/02/belgian-brownie-cakelets/

7 ounces (200 g) bittersweet chocolate (70 or 72%), roughly chopped
7 ounces (200 grams or 14 tablespoons) unsalted butter, cut into chunks
1 cup (200 grams) granulated sugar
1/4 teaspoon fine sea salt
4 large eggs
2 tablespoons plus 1 teaspoon (20 grams) all-purpose flour

Place chocolate and butter in a large heatproof bowl. Either over a saucepan of simmering water or in the microwave in 15- to 30-second bursts, stirring frequently, melt the two together. 

Off the heat, whisk in sugar, which should cool the mixture down significantly. 

Whisk in salt, then eggs, one at a time. 

Stir in flour.

Cover bowl with plastic wrap and let sit at room temperature for 30 minutes. The batter will thicken a bit as it stands.

Heat oven to 325°F (165°C).

Either coat a 12-cup muffin tin with nonstick spray or line it with cupcake papers. 

Spoon batter halfway into each cup

Bake for 25 to 30 minutes (20 minutes in the mini-tart pans I show), or until a toothpick inserted into the center of cakelets comes out batter-free. (Fudgy crumbs are to be expected.)

Let cool on a rack for 5 to 10 minutes before unmolding. Puffed tops will fall a little as they cool.

Triple Beauty Booster Soup (Hedy Khoo ST)

TRIPLE BEAUTY BOOSTER SOUP

INGREDIENTS

40g peach gum

80g xue yan

30g dried snow fungus

3 litres of water (for soaking)

4 litres of water

9 pandan leaves, knotted

10 red dates (38g), halved and rinsed

70g dried longans, rinsed

400g brown sugar slabs

30g wolfberries, rinsed

METHOD

1. Place the peach gum in a large bowl and add 1 litre of water. Leave it to soak for 12 hours.

2. Place the xue yan in a large bowl and add 1 litre of water. Leave it to soak for 12 hours.

3. For both the peach gum and xue yan, discard the soaking liquid and rinse thoroughly.

4. Use a pair of tweezers to pick out impurities. Discard the impurities.

5. Rinse and strain the peach gum. Do the same with the xue yan. Set aside.

6. Bring 1 litre of water to a boil. Place the dried snow fungus in a heat-resistant bowl and add the boiling water. Soak for five minutes.

7. Discard the soaking liquid and wash the snow fungus thoroughly.

8. Use a pair of scissors to remove the tough stem endings. Tear the snow fungus into 5cm pieces. Set aside.

9. Bring 4 litres of water to a boil in a sturdy pot.

10. Add the pandan leaves, peach gum, snow fungus, red dates and dried longans. Cover and bring to a boil.

11. Simmer for 20 minutes over low heat. Stir occasionally.

12. Add the xue yan and brown slab sugar. Continue to simmer for another five minutes.

13. Stir and add the wolfberries. Simmer for another five minutes.

14. Serve hot or chilled.

Makes 10 to 12 servings

Onsen Egg (Tan Hseuh Yun)

6 min egg

6 x 2-week old 60g egg at room temperature

Punch hole in round end for easier peel

Salted water in rolling boil, lower eggs, do not lower heat

5min 45s for liquid yolk to 6min for fudgy yolk

Place in ice bath to cool completely

Tap with spoon and peel shell

200ml Water

200ml Shoyu

100ml Mirin

100ml Sake

1 tbsp liquid shio koji.

Marinate 6 to 24 hours

Molten Lava Cake

Rainbow Jelly

Note

- 1 packet each of red, green, yellow and purple jelly

- makes 20 small dessert cups, 4 smal cupcake casings, 4 bowls

Fudge Cake with Mango Freeze (SoEZ)

Orange Chiffon Cake

Bean Curd (Lay Sim)

Choc Chip Chewy Cookies

Oatmeal Raisin Chewy Cookies

Souffle Pancake

Banana Bread

Starwberry Shortcake

Almost Famous Amos Cookies (Jamie Teo)

Butter Cake

Oatmeal cookies (Tan Hsueh Yan)