Friday, June 11
Was back in Kuching for less than two weeks, but due to some accreditation issues with my university, here I am now back in Melaka, reluctantly if I may add. Still trying to hold on to every shred of optimism that I can find so far. Anyway, hope you guys won't mind this blog post being overdue.
I guess it's been 11 months since May last year the last time I was in Kuching adding on to the fact that I skipped Chinese New Year for the first time this year. Although it was only a week plus, I vowed to spend each and everyday to the fullest and fulfill my undying ever craving for Kuching food! Do note that I'm saying this while totally being unaware of the excess weight I gained. That's me being in denial.
Anyway, back to this entry.. been so long since the last time I was at LCCT terminal and I'd not know about the one-hand-carry-bag-not-exceeding-7kg-policy till I checked in my luggage. Fortunately enough I bought my plane ticket that time with a check-in baggage of 20KG at that time assuming that there would be a load full of stuff to bring back to Kuching for good, at the end I checked-in a luggage and a hand-carry item before going into the departure hall. To my surprise, I saw this right at the Departure Hall entrance.
what is this!?
Why can't AirAsia use a proper weighing scale that is more presentable? I refuse to believe that with the profit revenue that AirAsia currently generates in a year they can't afford a decent digital weighing scale that's more easier on the eyes and less pathetic. LCCT would look lesser of a Malaysian night market as it already is.
The first thing I did when I landed in Kuching was going for mixed grill with Ken at petanak and got addressed by the title "Uncle", first time I felt so old being called an uncle. Snapped photos of most of my food quest around Kuching and these are the few of my favourite eating spots in Kuching that I love so badly.
Song Hin porridge at open air, my favourite pork liver porridge. Cooked to perfection, slightly medium rare and not over-cooked, just how I like it.
not your ordinary squishy over-cooked pork liver
Chin Seng, best Fried Oyster at open air next to Song Hin porridge. You can actually see and taste the oysters, unlike the ones at the Peninsular where the oysters were small, over-cooked till it was too dry, and too heavy on the tapioca flour.
for RM12, to me it's really worth it.
Of course not forgetting the Fried Chicken Kolo Mee at Da Wan Gong @ 大碗公 at Jalan Ang Cheng Ho, the reason why this particular dish of kolo mee was special to me and my most favourite other than the taste is somewhat personal for me. When I was in primary school, I remembered that my mom brought me there every sunday morning for breakfast before sending me off to my mental arithmetic class and no matter how many times the store was relocated (three times), my mom would eventually find it and bring me there and I would order Fried Chicken Kolo Mee every single time and my mom would always give some comments about me doing so, just one of the little things that me and my mom shared together.
my favourite variant of Kuching Kolo Mee
Another favourite hometown dish of mine is definitely the Sarawak Laksa at Chuan Choon Cafe! this stall is situated in the middle of town and during morning weekends, the place would be ridiculously packed like crazy and I swear there would be moments you thought as if you were in KL. Personally, to me this particular sarawak laksa didn't really have an impression on me, I just went simply because it was near my place and I had a hard craving for Sarawak Laksa for breakfast.
love the 3-layer teh c peng with the laksa
There's this place that I went during secondary when I remembered going to 7th mile for 3-layer teh C peng occasionally at night situated somewhere near the airport, back then I still remembered the first time we heard "3-layer teh C peng" in Kuching was at this very place at 7th mile where I dare say it all started. The 3-layer teh C pengs of all 3-layer teh C pengs! One thing about the teh C peng in Kuching and the ones at peninsular is the layer of brown sugar at the bottom, they used thick syrup instead of brown sugar and some of them used some sweetening green-ish liquid! Don't even get me started on the tea layer.
7th Mile, forgot the kopitiam's name, best 3-layer Teh C Peng in Kuching
This famous ice kacang stall called Yeo Ah Seng has been there since I was born I think, back then I still remembered the worn out tables and stools with the poorly cemented platforms, worst of all the stalls were situated near an actual drain. Now, the local government built a small hawker center nearby for the stalls to relocate to the new location, but the ice kacang is still good as ever, they even built a recreational park just on top of the old location. One thing I missed so much is the cendol! I never knew what to call the green chewy thingy up till when I was at Melaka where they called it "cendol". The major difference between the particular cendol in Melaka and Kuching is the texture. In Kuching, the cendol has a more chewy texture but the cendol in Melaka is agar-agar like (yucks). Personally, I prefer the chewy one better of course.
behind Chung Hua No. 3, one of the best tasting ice-kacangs in Kuching
chewy green cendol!
Aside from the quest for local Kuching food, Nurul exposed me to a new sensation with ShiSha at Little Lebanon which I never had the balls to try up till now, I really have no idea why was it even called that anyway. I just remembered the next morning I woke up with a sore throat from the excessive inhaling I think. Nurul, we've got to do this more often sometime! Might I also add that the fishkebab is divine!
Shisha
Aside from my slow death in my attempt of trying to lose weigh with Kuching food, most of the times were spent with my Kuching buddies since most of them had already finished their degree (well sort of) and had came back for their holidays.. it was the breakfasts, lunches, dinners, the movies, the rants during supper with them that made coming back to Kuching worth it. Being away from the familiarity of friends and my hometown and having to deal with Melaka for almost 11 months really took a toll on myself, and I guess all I needed was a place where I could be myself and really smile for once.
something that I've missed out for so long...
Took me a while to finish this entry as I was in the middle of interviews and tests and just only this week I could finally breathe because this week's lecture week and without exams, but I won't be saying the same for the coming weeks ahead.. gosh, I wish I get offered a job soon and everything would just end...
I guess it's been 11 months since May last year the last time I was in Kuching adding on to the fact that I skipped Chinese New Year for the first time this year. Although it was only a week plus, I vowed to spend each and everyday to the fullest and fulfill my undying ever craving for Kuching food! Do note that I'm saying this while totally being unaware of the excess weight I gained. That's me being in denial.
Anyway, back to this entry.. been so long since the last time I was at LCCT terminal and I'd not know about the one-hand-carry-bag-not-exceeding-7kg-policy till I checked in my luggage. Fortunately enough I bought my plane ticket that time with a check-in baggage of 20KG at that time assuming that there would be a load full of stuff to bring back to Kuching for good, at the end I checked-in a luggage and a hand-carry item before going into the departure hall. To my surprise, I saw this right at the Departure Hall entrance.
what is this!?Why can't AirAsia use a proper weighing scale that is more presentable? I refuse to believe that with the profit revenue that AirAsia currently generates in a year they can't afford a decent digital weighing scale that's more easier on the eyes and less pathetic. LCCT would look lesser of a Malaysian night market as it already is.
The first thing I did when I landed in Kuching was going for mixed grill with Ken at petanak and got addressed by the title "Uncle", first time I felt so old being called an uncle. Snapped photos of most of my food quest around Kuching and these are the few of my favourite eating spots in Kuching that I love so badly.
Song Hin porridge at open air, my favourite pork liver porridge. Cooked to perfection, slightly medium rare and not over-cooked, just how I like it.
not your ordinary squishy over-cooked pork liverChin Seng, best Fried Oyster at open air next to Song Hin porridge. You can actually see and taste the oysters, unlike the ones at the Peninsular where the oysters were small, over-cooked till it was too dry, and too heavy on the tapioca flour.
for RM12, to me it's really worth it.Of course not forgetting the Fried Chicken Kolo Mee at Da Wan Gong @ 大碗公 at Jalan Ang Cheng Ho, the reason why this particular dish of kolo mee was special to me and my most favourite other than the taste is somewhat personal for me. When I was in primary school, I remembered that my mom brought me there every sunday morning for breakfast before sending me off to my mental arithmetic class and no matter how many times the store was relocated (three times), my mom would eventually find it and bring me there and I would order Fried Chicken Kolo Mee every single time and my mom would always give some comments about me doing so, just one of the little things that me and my mom shared together.
my favourite variant of Kuching Kolo MeeAnother favourite hometown dish of mine is definitely the Sarawak Laksa at Chuan Choon Cafe! this stall is situated in the middle of town and during morning weekends, the place would be ridiculously packed like crazy and I swear there would be moments you thought as if you were in KL. Personally, to me this particular sarawak laksa didn't really have an impression on me, I just went simply because it was near my place and I had a hard craving for Sarawak Laksa for breakfast.
love the 3-layer teh c peng with the laksaThere's this place that I went during secondary when I remembered going to 7th mile for 3-layer teh C peng occasionally at night situated somewhere near the airport, back then I still remembered the first time we heard "3-layer teh C peng" in Kuching was at this very place at 7th mile where I dare say it all started. The 3-layer teh C pengs of all 3-layer teh C pengs! One thing about the teh C peng in Kuching and the ones at peninsular is the layer of brown sugar at the bottom, they used thick syrup instead of brown sugar and some of them used some sweetening green-ish liquid! Don't even get me started on the tea layer.
7th Mile, forgot the kopitiam's name, best 3-layer Teh C Peng in KuchingThis famous ice kacang stall called Yeo Ah Seng has been there since I was born I think, back then I still remembered the worn out tables and stools with the poorly cemented platforms, worst of all the stalls were situated near an actual drain. Now, the local government built a small hawker center nearby for the stalls to relocate to the new location, but the ice kacang is still good as ever, they even built a recreational park just on top of the old location. One thing I missed so much is the cendol! I never knew what to call the green chewy thingy up till when I was at Melaka where they called it "cendol". The major difference between the particular cendol in Melaka and Kuching is the texture. In Kuching, the cendol has a more chewy texture but the cendol in Melaka is agar-agar like (yucks). Personally, I prefer the chewy one better of course.
behind Chung Hua No. 3, one of the best tasting ice-kacangs in Kuching
chewy green cendol!Aside from the quest for local Kuching food, Nurul exposed me to a new sensation with ShiSha at Little Lebanon which I never had the balls to try up till now, I really have no idea why was it even called that anyway. I just remembered the next morning I woke up with a sore throat from the excessive inhaling I think. Nurul, we've got to do this more often sometime! Might I also add that the fishkebab is divine!
Shisha
something that I've missed out for so long...Took me a while to finish this entry as I was in the middle of interviews and tests and just only this week I could finally breathe because this week's lecture week and without exams, but I won't be saying the same for the coming weeks ahead.. gosh, I wish I get offered a job soon and everything would just end...
Labels: food, friends, kolo mee, Kuching, laughs, Malaysia, photos, sarawak, thoughts
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Sunday, May 9
23rd of April marks the final paper for my 4 years of degree (at least that's what we thought) and 24th is the day I could finally turn the pages of my life to a new chapter and looking forward to our Redang trip on the 27th.
In the meantime, after my finals Tinq with Derek and Heruey came over to Melaka for a trip and meet Derek for the first time,
Meet Tinq, best gal friend since pre-school
since primary, Steffi (counter-snapping me with her Iphone)
since primary, Her Ruey (on the left) and since last week, Derek
fortunately some of my housemates went back to their hometown for a few days before our Redang trip so there won't be any cuddling or spooning going on, thanks to Kam Wah for being so gracious enough for lending me his car and his room for them to bunk in for the night..
Picked them up at Melaka Sentral and then picked up Steffi from Manipal as well! our primary schoolmates and boy she hasn't changed much though.. brought them to my favourite place with the best melaka chicken rice balls ever! and best of all it's damn ridiculously cheap! Can u imagine 5 people eating a full sized chicken and inclusive of drinks all for just less than 30 bucks?
fav!
While bringing them around the town area, it was like a recollection of the places in Melaka that I've had the chance to visit during the course of my 4 years at UTeM, wish I could snap a shot of it and lock it in my memory..
I remembered during my 1st year on my first outing when I actually saw the fort and the red house (christ church) right in front of my own eyes, it was like a surreal experience of seeing it in the flesh right from the history books. After four years, now it seemed to me like any regular monuments or buildings, absence makes the heart grow fonder indeed.
A Famosa fort
Christ Church a.k.a Red House
just couldn't help myself
And of course the landmark of Melaka, Jonker Street. In mandarin it was called, "鸡场街". First when one of my seniors brought us on the outing, my terrible lack of the cantonese language back then translated it from mandarin as the infamous Petaling Street in KL(which till now I've never been to) and I had the idea that the the two places had the same name for almost one year! my bad..
Jonker Walk a.k.a Jonker Street
But what I think Melaka gave me the best treasure was the cake restaurant called Nadeje that specializes in mille crêpe and served the best heavenly layered crêpe cake ever! FYI, mille means "a thousand" in french and crêpe stands for "very very thin sliced layered pancake", which implies the many many layers of crêpe of the cake. Tinq was so in love with it that we went again the day after for the second time with Kam Wah. I met up with Derek again in Kuching and he still can't get his mind off the Nadeje cakes. A definite must try.
heavenly~
Me and Tinq at Nadeje - round two!
Tinq insisted that the bear must be in each photo. Girls.
Kindly ignore the bear.
Introducing one of my close buddies in Melaka who wished not to be named in this photo *cough cough*
But what I think Melaka gave me the best treasure was a restaurant called Nadeje that specializes in mille crêpe and served the best heavenly layered crêpe cake ever! FYI, mille means "a thousand" in french and crêpe stands for "very very thin sliced layered pancake", which implies the many many layers of crêpe of the cake. Tinq was so in love with it that we went again the day after for the second time with Kam Wah. I met up with Derek again in Kuching and he still can't get his mind off the Nadeje cakes. A definite must-try.
After the heavenly delight, Satay Celup is definitely not to be missed. I just realized that I've only had the chance to actually try out Satay Celup only after a year in Melaka. Tinq was pretty particular about the hygiene of Satay Celup and a little paranoid about the gravy being celup-ed. From what I heard, they (being the general public) said that the boiled gravy sauce were never exchanged between each round of customers. Coming to think of it, it did start to get into my head after my imagination begins to wander off when the previous customers and their salivas began to play in my head.. UGH~
Satay Celup~
In the meantime, after my finals Tinq with Derek and Heruey came over to Melaka for a trip and meet Derek for the first time,
Meet Tinq, best gal friend since pre-school
since primary, Steffi (counter-snapping me with her Iphone)
since primary, Her Ruey (on the left) and since last week, Derekfortunately some of my housemates went back to their hometown for a few days before our Redang trip so there won't be any cuddling or spooning going on, thanks to Kam Wah for being so gracious enough for lending me his car and his room for them to bunk in for the night..
Picked them up at Melaka Sentral and then picked up Steffi from Manipal as well! our primary schoolmates and boy she hasn't changed much though.. brought them to my favourite place with the best melaka chicken rice balls ever! and best of all it's damn ridiculously cheap! Can u imagine 5 people eating a full sized chicken and inclusive of drinks all for just less than 30 bucks?
fav!
I remembered during my 1st year on my first outing when I actually saw the fort and the red house (christ church) right in front of my own eyes, it was like a surreal experience of seeing it in the flesh right from the history books. After four years, now it seemed to me like any regular monuments or buildings, absence makes the heart grow fonder indeed.
A Famosa fort
Christ Church a.k.a Red House
just couldn't help myselfAnd of course the landmark of Melaka, Jonker Street. In mandarin it was called, "鸡场街". First when one of my seniors brought us on the outing, my terrible lack of the cantonese language back then translated it from mandarin as the infamous Petaling Street in KL(which till now I've never been to) and I had the idea that the the two places had the same name for almost one year! my bad..
Jonker Walk a.k.a Jonker Street
heavenly~
Me and Tinq at Nadeje - round two!Tinq insisted that the bear must be in each photo. Girls.
Kindly ignore the bear.
But what I think Melaka gave me the best treasure was a restaurant called Nadeje that specializes in mille crêpe and served the best heavenly layered crêpe cake ever! FYI, mille means "a thousand" in french and crêpe stands for "very very thin sliced layered pancake", which implies the many many layers of crêpe of the cake. Tinq was so in love with it that we went again the day after for the second time with Kam Wah. I met up with Derek again in Kuching and he still can't get his mind off the Nadeje cakes. A definite must-try.
After the heavenly delight, Satay Celup is definitely not to be missed. I just realized that I've only had the chance to actually try out Satay Celup only after a year in Melaka. Tinq was pretty particular about the hygiene of Satay Celup and a little paranoid about the gravy being celup-ed. From what I heard, they (being the general public) said that the boiled gravy sauce were never exchanged between each round of customers. Coming to think of it, it did start to get into my head after my imagination begins to wander off when the previous customers and their salivas began to play in my head.. UGH~
Satay Celup~Will be flying off back to Melaka tomorrow for a 2 months extension course, something to do with the accreditation issues and stuff. I'll get into more details about it during my next post hopefully.
I'll be blogging again soon after I reach Melaka, that is IF I have internet connection at the new place.
Labels: A Famosa, cheesecakes, Christ Church, food, Jonker, Malaysia, Melaka, Mille Crepe, Nadeje, Red House, Satay Celup, trip, UTeM
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Sunday, January 18
Despite of the flood that happened last week, I still had the mood to make a green tea cheesecake although I'm fully aware that I'm literally living above sea level.
Actually the idea just struck me in that morning while I was browsing the net in the office and decided to give it a shot to make something for the chinese new year celebrations, so I bought the cream cheese and the necessary ingredients during lunch break for a trial bake to see how it would taste and experiment before making an actual one for chinese new year (cannot sia suoi mah...)
Basically the ingredients are mostly the same as the durian cheesecake recipe, and just substitute the part where the durians were added with the flavour you want. In this case, green tea powder or others call it macha powder.
Basically just add two teaspoons of green tea powder to the mixture and mix it all together, the green tea powder will give it a natural light grey-ish green colour. My cheesecake colour was a little off because I wanted to make green swirls on the top layer actually but instead the swirly mixture was not "liquid" enough (biggg mistake) and I can't mix the two mixtures on top, so I had to kinda blend it in instead.
That's why you see the colour on the top layer of the cake in the photo above a little "disturbing" in a way haha.. But when I tried it the next morning, I couldn't taste the slightest taste of green tea or any sweetness for that matter because I left out the condensed milk in order to fully compliment the green tea flavour. However I did add like a few spoons of sugar so it's not totally plain.
A little disappointed though, but weird enough my cousin Kim tasted it while I was at work and she msged me on msn saying that it's good?! Surprisingly, my aunt thought the same. I didn't get it, probably the cakes I made before I added sugar + condensed milk and it was TOO sweet? and I guess they liked the natural cheesey flavour instead of the sweetness. So in a sense, the green tea cheesecake now is like regular cheesecake, only GREEN?
I think next time I'd use Anchor cream cheese instead of Philadephia for green tea cheesecake because Philadephia has a stronger cheese smell (that's why it's more expensive) but Anchor has a lighter cheese smell (cheaper!), something I need to fully compliment and allow the green tea powder to work it's magic.
Sigh...
Actually the idea just struck me in that morning while I was browsing the net in the office and decided to give it a shot to make something for the chinese new year celebrations, so I bought the cream cheese and the necessary ingredients during lunch break for a trial bake to see how it would taste and experiment before making an actual one for chinese new year (cannot sia suoi mah...)
Basically the ingredients are mostly the same as the durian cheesecake recipe, and just substitute the part where the durians were added with the flavour you want. In this case, green tea powder or others call it macha powder.
Basically just add two teaspoons of green tea powder to the mixture and mix it all together, the green tea powder will give it a natural light grey-ish green colour. My cheesecake colour was a little off because I wanted to make green swirls on the top layer actually but instead the swirly mixture was not "liquid" enough (biggg mistake) and I can't mix the two mixtures on top, so I had to kinda blend it in instead.
That's why you see the colour on the top layer of the cake in the photo above a little "disturbing" in a way haha.. But when I tried it the next morning, I couldn't taste the slightest taste of green tea or any sweetness for that matter because I left out the condensed milk in order to fully compliment the green tea flavour. However I did add like a few spoons of sugar so it's not totally plain.
A little disappointed though, but weird enough my cousin Kim tasted it while I was at work and she msged me on msn saying that it's good?! Surprisingly, my aunt thought the same. I didn't get it, probably the cakes I made before I added sugar + condensed milk and it was TOO sweet? and I guess they liked the natural cheesey flavour instead of the sweetness. So in a sense, the green tea cheesecake now is like regular cheesecake, only GREEN?
I think next time I'd use Anchor cream cheese instead of Philadephia for green tea cheesecake because Philadephia has a stronger cheese smell (that's why it's more expensive) but Anchor has a lighter cheese smell (cheaper!), something I need to fully compliment and allow the green tea powder to work it's magic.
Sigh...
Labels: cheesecakes, food, photos
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Thursday, January 15
I've never posted a random entry like this. You were warned.
Looking at a few old photos I had in my laptop, I just realized how much I miss Hammy! I posted an entry on her here in my assignment blog. I missed playing with her golden fur and looking at her adorable round eyes starring back.
look at those ears, eyes and legs!
aiyoohhhh...
可爱到.......
Hammy likes blogging too *tap tip tap*
something you don't see very often in Kuching
Looking at a few old photos I had in my laptop, I just realized how much I miss Hammy! I posted an entry on her here in my assignment blog. I missed playing with her golden fur and looking at her adorable round eyes starring back.
look at those ears, eyes and legs!
aiyoohhhh...
可爱到.......
Hammy likes blogging too *tap tip tap*I hope my melaka housemate is taking good care of her. Hope Hammy remembers me when I fly back Melaka in a few months. The flood in Kuching I'm still not so sure now, sometimes got sometimes dun have, very confusing. Amidst all the damages and loss the flood has brought upon us, am I the only one to see the beauty in it all here in this photo?
something you don't see very often in KuchingBeing in Kuching for a WHOLE semester is definitely a different turn for things. I'm starting to miss going to class, hanging out with my housemates, driving out with them for lunch and dinner, that period of total freedom and no one to control what you decided for yourself. The thing most that I miss doing is, well...cooking. Believe it or not, I don't know whether I blogged about this before but I remembered posting an entry here about this salmon dish that I made for lunch.
I still remembered the dinner that I cooked there and of course snapped a photo of it to mark the occasion here.
Then I started experimenting and doing some research and digging online for recipes, dishes and cooking methods and came up with a few more dishes.
One time I even tried cooking the famous (and also my favourite) Kacang-Ma chicken for my housemates. They weren't very accustomed to it, but some liked it and I remembered tze chee finishing every last drop of the soup with plain rice.
but now no chance to cook liaw, because the only time when I get to be at home is after working hours at 5pm, and dinner starts at 6. To tell ya the truth, I can't wait to fly back to Melaka or anywhere for that matter. In fact, if it's possible, I would like to buy a cheap plane ticket to KL to be away from Chinese New Year.
Back to food, speaking of which, I have a new favourite dish now which I'm having it at least once a week near my industrial training.
Lui Char!!!
and a new spot that I sometimes go for breakfast that serves the best "seafood" kolo mee or 鲜料面 near petanak area, just opposite Fry Days, infamous for the half naked dressed uncle here,
Kennedy should be drooling over this photo now.
*slurp*
Just finished work now and halfway writing this entry, I just realized that I left the power supply cable for my laptop at the office! Clumsy me. So I'd better end this entry before my laptop runs out of juice.
random entry, end.
I still remembered the dinner that I cooked there and of course snapped a photo of it to mark the occasion here.
Then I started experimenting and doing some research and digging online for recipes, dishes and cooking methods and came up with a few more dishes.
One time I even tried cooking the famous (and also my favourite) Kacang-Ma chicken for my housemates. They weren't very accustomed to it, but some liked it and I remembered tze chee finishing every last drop of the soup with plain rice.
but now no chance to cook liaw, because the only time when I get to be at home is after working hours at 5pm, and dinner starts at 6. To tell ya the truth, I can't wait to fly back to Melaka or anywhere for that matter. In fact, if it's possible, I would like to buy a cheap plane ticket to KL to be away from Chinese New Year.Back to food, speaking of which, I have a new favourite dish now which I'm having it at least once a week near my industrial training.
Lui Char!!!and a new spot that I sometimes go for breakfast that serves the best "seafood" kolo mee or 鲜料面 near petanak area, just opposite Fry Days, infamous for the half naked dressed uncle here,
Kennedy should be drooling over this photo now.
*slurp*Just finished work now and halfway writing this entry, I just realized that I left the power supply cable for my laptop at the office! Clumsy me. So I'd better end this entry before my laptop runs out of juice.
random entry, end.
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Friday, December 26
Yeap, u did heard right. After much experimenting and an extensive exploration with cheesecakes, I decided to try baking a DURIAN cheesecake! Since making cheesecake is SOoOOoo easy, I tried coming up with my own recipe. Surprisingly, it tasted phenomenally great.. tasty and rich in durian flavour, my best cheesecake yet.
*slurp*
So here I'll post up a brief recipe for my DURIAN cheesecake. Note that you don't necessarily have to follow it exactly, the recipe is flexible to be changed anyhow according to your own personal like.
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*slurp*So here I'll post up a brief recipe for my DURIAN cheesecake. Note that you don't necessarily have to follow it exactly, the recipe is flexible to be changed anyhow according to your own personal like.
------
Ingredients:
- Two packets of Tiger biscuits crushed finely
- Sugar
- Butter
- 500g Philadelphia cream cheese rest in room temperature
- A carton of Nestle's whipping cream
- 3 eggs
- Vanilla extract
- Condensed milk
- Durian flesh pulp (extracted from two durians)
Method:
1. First melt a quarter of a block of butter with 2 teaspoons of sugar and then stir in with the crushed Tiger biscuits untill mixed. Then pour the crust mixture onto ur baking pan and flatten it out as shown in my earlier entry here.
2. Once evenly flattened, bake it for 10 minutes or so and set aside to cool to room temperature.
3. Mix a 1/4 from a carton of whipping cream with the durian flesh pulp and blend it slightly till smooth like this. If not sweet enough, add sugar.
4. Then beat the Philadephia cream cheese till fluffy and then add 3 eggs one at a time, 1 teaspoon of vanilla extract, 2 teaspoons of sugar, 2 tablespoons of condensed milk and just another 2/4 more of the whipping cream.
5. Blend the cream cheese mixture untill smooth and rich but not too long, then mix the blended durian flesh pulp and blend untill even.
6. Pour the mixture on top of the Tiger biscuit crust and then bake for 1 hour with 160 degrees.
7. Once top layer is slightly brown and the texture is dense enough (jiggling the cheesecake shouldn't wiggle that much in the middle).
I saved a portion of the durian flesh and placed it on top just for decor.8. Leave it to rest in room temperature and then chill overnight. Served cold.
This is how it looked the next morning (after I had a slice of course)9. Eat it up quick before it's gone!!
Tips:
1. Mix the crust with other brands of biscuits for different taste. The amount of durian used is dependent, I used two durians. However if u're not really a fan of the heavy smell, just cut down on the durian portion and add extra sugar for the sweetness.
2. Durian flesh should be dry, not wet and should have a rich smell of nutty sweetness and not wet and sour or bitter. IMPORTANT!!
3. Mix the eggs one at a time and never beat the eggs too long to reduce bubbles. Small bubbles will surface up while baking and collapse ur cheesecake when cooled leaving an ugly crater. IMPORTANT!! (Perhaps Kuching's Secret Recipe should bear this tip in mind.)
4. Before baking, slam the pan on the table flat a few times for the bubbles to surface then pop them with toothpicks if u like.
5. When baking the cheesecake, place the cheesecake mixture on top of a water bath to retain the moisture inside the cheesecake and preventing the cake from cracking. IMPORTANT!!
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Durian Cheesecake might have an approximate life span of probably 1 week or less, so don't leave it in the freezer too long because the durian flavour will change and will not taste as nice as the day it was freshly made (probably that's why you don't see durian cheesecakes that often in restaurants), but I highly doubt that finishing this durian cheesecake is any problem at all.
Try it out! haha...
Labels: cheesecakes, food, photos, updates
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Sunday, December 21
My aunt woke me up at 6am in the morning to make this.
汤圆!
and then I realized.. I'm old!
汤圆!and then I realized.. I'm old!
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Saturday, November 22
I'm not exactly sure how I'd write this entry.
Well the final exam's finally over.
final subject
Kennedy and Chee Khoon drove up to Melaka for a day trip and brought me down to KL.
at dataran pahlawan melaka
the day after, went for my favourite Fish Head Bee Hoon (鱼头米粉) at Taman Desa,
love it!
then that evening, we finally boarded our ride and left the Peninsular for Kuching.
bird's eye view on KL from the plane
Right now I'm back in Kuching and I'm supposed to be happy about it and I'm not, but on the other hand, I'm glad that I'm back Kuching away from Melaka, and on the other hand, I'm a little moody and saddened that I've already left Melaka away from my university buddies for 5 months, and on the other's other hand, it's kind of a relief that I've already left Melaka for Kuching. Get what I mean? I don't either.
Well the final exam's finally over.
final subject
at dataran pahlawan melakathe day after, went for my favourite Fish Head Bee Hoon (鱼头米粉) at Taman Desa,
love it!then that evening, we finally boarded our ride and left the Peninsular for Kuching.
bird's eye view on KL from the planeand now, I'm gonna start my industrial training tomorrow on Monday/
I would say I'm looking forward to it, but I'd be lying if I said so. Partially because I've worked at my cousin's company a few years back before and it has kinda influenced me in a very unpleasant sense. It's the past I know, but it really had a big impact on how I am today, and how I bring myself, the reason why I chosed the same company as my industrial training I guess has something to do with my desire of wanting to compensate and redeem myself for what I've been through that time, and face them right in the face. No one would understand how I felt back then and I don't blame them, but it's really a big deal for myself because that time I didn't have anyone to lean on or a shoulder to cry on, and I'm really hoping things would be different this time for the better.
Well, I gotta go off to bed and prepare for tomorrow's training. More entries soon hopefully.
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