Happy Mid-Autumn Festival ^o^

Bon Appetite!, C'est La Vie

Happy Mooncake (Mid Autumn) Festival, EVERYONE!

Yes, this year, my mom decided to made mooncake (Woo hoo..homemade mooncake).

I can say i’m really lucky to have a mom that love to cook or create a lot of delicious dishes and bake a lot of nice, yummilicious cakes , cookies and mooncake. (MOM, i love you!)

Anyway, here are the photos:

img_0467.JPG

Photo 1: Traditional mooncake (lotus ; red bean; pandan pastes)

img_0466.JPG

Photo 2: Shanghai Mooncakes (Lotus ; red bean pastes). So far, my friends said this is really delicious. As for me, i prefer this ALSO!

img_0501.JPG

Photo 3: My goldie the goldfish lantern. Yes..these are my mom’s creations.

img_0541.JPG

Photo 4: My Paper Lanterns and Goldie the Goldfish (right at the end)

HAPPY MID-AUTUMN FESTIVAL!!!!!!

Advertisements

Cheezy Lemon “Say-Cheese”cake (Yum-my!)

Bon Appetite!

For those cheesecakes lovers, i can recommend you this cheesecake : “LEMONY LEMON CHEESECAKE”. The easiest, very simple method to  create a baked cheesecake with lemon flavour !! Before i begin my story, these are the basic apparatus and ingredients to bake a DELICIOUS cheesecake….

Baking Apparatus:

  • 10 inch springform pan
  • Square baking tray
  • Aluminium foil : double layer (to prevent water from seeping into the springform pan as shown in picture 4 —> yellow arrow)
  • Grinder or miller
  • Mixer (Kenwood)
  • Convection Oven

Ingredients:

  • 150g (1/2 cup)  castor sugar
  • 125g butter, melted (* COOL DOWN the melted butter at room temperature)
  • 3 eggs, lightly beaten
  • 3 teaspoons grated lemon zest
  • 1/4 cup of lemon juice
  • 250g plain sweet biscuit crumbs (Arnott’s Nice Biscuits as shown in the picture) (*alternatively : DIGESTIVE biscuits, Marie Biscuit or Chocolate cookies. It’s your choice!)
  • 2 x 250g cream cheese (Philadelphia or Anchor cream cheese. You can get it at Cake Specialities Shop, GIANT hypermarket, COLD STORAGE and etc. AT the Chiller Department where you can find butter, cheese, yogurt, milk, whipping cream…)

img_1953_resize.JPG

(L to R : clockwise –> Castor sugar, Measuring jug, Arnott’s Nice Biscuits, Eggs and another measuring jug)

lemon-zest.JPG

Lemon Zest (from 1 lemon)

Method:

1. Lightly grease a 10 inch springform pan (picture 1). Crush the biscuits into crumbs (Using grinder).  Then, mix with melted butter until well-combined and press onto the base of the springform pan (Picture 2). Chill in the fridge for  one hour.

img_1967_resize.JPG

(Picture 1 : Grease the pan)

img_1960_resize.JPG

(Picture 2 : Mix the biscuits with melted butter)

2. Put eggs and castor sugar in mixer’s bowl. Then, beat until pale and creamy.

3. Add cheese, lemon juice and lemon zest into the mixture. Beat the mixture until it is smooth and creamy (as shown in picture 3).

img_1971_resize.JPG

(Picture 3 : Mix the lemon zest, juice and cheese with the mixture)

4. Pour mixture into the prepared tin (springform). Place the springform tin onto another baking tray which is filled with water. (*This is to prevent the surface of the baked cheesecake becoming dry or crack!!).

img_1974_resize_adobe.jpg

(Picture 4 : Before baking)

5. Bake at 170 degress Celcius for (approximately) an hour or until firm. The top of the lemon cheesecake should be lightly brown (as shown in the picture).

6. After baking, please DO NOT REMOVE the baked lemon cheesecake immediately from the oven (*This also apply to all types of baked cheesecakes) . It should be left to cool in the oven before removing. It is preferable to chill the baked cheesecake in the fridge overnight before serving because the butter used in the biscuit crust needs to be chill and set (**For easy removal from the springform pan!)

1…2…..3…. Here is the lemony lemon cheesecake…….

img_1982_resize.JPG

Ta..Da!! THE Delicious lemony lemon cheesecake. Ready to serve!!

(All the informations are from my MOM, AJI ; Mahen’s mom; Yummy Cheesecakes : A perfect cheesecake cookbook for beginners by Kelly Tang)

Ipoh White Coffee Bean, S. Jaya

Bon Appetite!

Ipoh White Coffee Bean at SS15 Subang Jaya was highly recommended by Uncle King and Aunty Tina. I got to know this wonderful ‘yam cha’ place from Uncle King and Aunty Tina when Sze sze came back from New Zealand for summer break.

The food well all i can said… errmm can be found in any kopi tiam. The only thing i love is icy white coffee (RM3.50 to RM4.50).

During my last sem (for biotechnology), i always visit this wonderful place. Isn’t nice to have an icy white coffee early morning?? Take a look at this picture (i still remember i took this picture one week before my environmental microbiology mid-term test)

img_0011.JPG

The service.. i can say not bad. The waiters, waitress and chef are very nice, friendly people. Unfortunately, this wonderful coffee shop no longer in SS15. I will keep you guys update(because i heard from Uncle King that they plan to reopen this wonderful coffee shop in Sunway Pyramid – new phase)

Here are some pictures (took at Ipoh White Coffee Bean)

100-0027_img_mod.JPG 

img_0130.JPG

Ipoh White Coffee bean

Rating: star04_full.gifstar04_full.gifstar04_full.gifstar04_half.gifstar04_lack.gif