Japanese cheesecake May 31, 2009

Before I went for my spring break tour I was actively baking *I wonder if I used right words* The thing is I;ve been craving for japanese cheesecake since I saw it on one of the manga.

Japanese cheesecake is different with American cheesecake, it lookslike a chiffon cake but softer and more ‘heavy’.  This cake also not using pie dough as American cheesecake and the the cake use cheesecream as part of the dough.

Anyway I made this cake on before I broke my camera, so it’s kinda faewell cake with my camera.

Here is the ingredient and instruction how to make it (credits to dianadesserts)

Ingredient

140g  fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50g butter
250g cream cheese
100 ml fresh milk
1 tbsp. lemon juice
60g cake flour
20g cornflour (maizena)
1/4 tsp. salt

*Actually I’m only able to find 200g pack of creme cheese with so I reduce all ingredient*

Instructions:
1. Melt cream cheese, butter and milk over a double boiler (double boiler is like you boil the mixture on separate bowl). Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).

*I was running out of baking paper that day, so I just grease all the surface of the pan and dust the surface with fluor*
4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).
tips:

• to build the whites until soft peak form, you have to make sure that these whites don’t mix with water or any carbohydrate, so what I did is I whisk the egg until soft peak (with high speed mixer it’ll take about 15 minutes, remember to turn to mixer only on one direction). After  soft peak formed I add the cheese mixture

The results:

Voila…

Niet slecht  right?

PS: I took this pic using my old camera, I’m too lazy to transfer the picture that i took using my DSLR

tinutuan porridge March 25, 2009

This week I had a terrible sore throat and unfortunately the only food that left is lasagna, I didn’t want to eat lasagna due to the oil.

I really need something to warm my throat and as an energy supply so I could study during the exam. There were several options crossed on my mind. First thing that crossed on my mind is Nasi tim (steamed rice), but I don’t have steamer so I skipped the option, and then bubur ayam (chicken porridge) I’m pretty bored with chicken so I also skipped that. My last option is Bubur Manado or Tinutuan porridge it’s easy to make and also warms my throat.

Why did those options came across my mind?My mother is a culinary adventurer, every time one of her children got cold she always gave them warm food like porridge or steamed rice, and as time goes by we knew where is the best place to buy those foods.

Afterward every time I got sick I always want to eat porridge or just warm food, now I’m living in Netherland hence I have to cook my own food even though when I am sick.

So I browsed for the recipe but eventually the ingredients is rather hard for me to find, so I make my own version of this porridge. I called it Tinutuan version lazy student

Ingredients:

300 gr bulgur (I found it on Turkish shop, I think it’s a wheat grain  it’s quicker to cook than rice)

1500 ml water

200 gr sweet potato (in Holland: rode zoet aardpellen)

10 blocks of iced spinach

2 garlic

150 gr cut sweet corn

100 gr smoked salmon (gerookte salmon) I used it because I couldn’t find salted fish

2 laurier leaves (daun salam)

1 sereh

salt + pepper + sugar according to your taste

Preparations:

cook bulgur with boiled water and occasionally stir  it so it wont stick to the pan

peel the sweet potato and cut cubically about 2×2x2 (I can’t find appropriate word for kotak2)

once the bulgur is half cooked add the potato, corn, finely chopped garlic and stir it’s cooked

add the frozen spinach and salmon, daun salam and sereh add about 100 ml water stir it

and add sugar, salt and pepper and cook until the water is fully absorb.

Serve it warm

They said that it’s best if you serve it with sambal tomat, but again I’m not into the hot and spicy food.

While you can’t the taste please enjoy the picture!

food-tography January 27, 2009

My roommate is such a bigfans of photography especially to take a shot from her cooking, somehow I get influence from her to take photo of my cooking, this one is one of my favorite photo Broccoli with cheese sauce, I get the recipe from

http://www.resepmasakanku.co.cc/2008/04/brokoli-saus-keju/

enjoy the photo and try to make the recipe, it’s very easy!