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Wednesday, April 29, 2020

Mango-coconut no bake cheesecake


What is better than #Duterteland mango cheesecake?! 

Love mango and coconut? Then this no-bake cheesecake is for you! 


Smooth, creamy and refreshing, this cheesecake is a perfect summer dessert. Sweet mangoes are in season right now, okay, maybe not as abundant as last year but you still can find lots of it here in smoggy Hong Kong....


Crust:

You'll need six 3x2 inch mousse or any silicone moulds or one 7 inch mousse ring/pan with removable bottom

60 grams Speculoos or any biscuits
60 grams toasted pecans
30 grams salted butter, melted

* You can either bash the biscuits and pecans until fine with a rolling pin or process both in a food processor. Add in the melted butter and stir until well combined.

* Place (about) 25 grams of crumbs in each mould, use a straight-sided rolling pin to flatten the crumbs or use a spoon. Freeze until needed.

Filling: recipe slightly-tweaked from Sutekina Okashi 

10 grams gelatine sheets
100 grams whipping cream
150 grams cream cheese, at room temperature
75 grams condensed milk
60 grams coconut milk or cream
200 grams mango purée

* Soak gelatine in cold water until softens, 5-10 minutes. Once softens, squeeze off excess water and set aside. Start boiling water in a small saucepan.

* Whip cream until stiff peaks form, chill in the fridge until needed.

* Melt softened gelatine, keep warm.

* Beat cream cheese and condensed milk until smooth, add in the coconut milk and mango purée. Add in melted gelatine and whisk until well incorporated. Fold in the whipped cream. 

* Divide filling into the prepared mould. If using a mousse ring, chill in the fridge or if using a silicone mould, freeze. Chill or freeze cheesecake overnight.

Mango compote topping:

5 grams pectin 
15 grams caster sugar
100 grams mango puree
100 grams cubed mangoes

* Mix together pectin and sugar, set aside.

* In a small saucepan, combine the purée and the cubed mangoes, bring to a boil. Add the sugar and pectin mixture, cook over medium heat for 2-3 minutes, stirring often. Transfer to a small heat-proof container, let cool completely then chill in the fridge until needed.

To un-mould the cheesecake:

* Un-mould cheesecake by blowing the hairdryer around the sides of the mould for few seconds. Place cheesecake in baking sheet and chill for 1 hour before adding in the toppings. 


Saturday, February 8, 2020

Chicken arroz caldo and ube puto


Keep calm and don't hoard rice and tissue 

Arroz caldo is a Filipino-style rice porridge almost similar to congee. The name is derived from Spanish word arroz (rice) and caldo (broth). It is typically made using glutinous rice (but any rice will do), it is fried with ginger and garlic, chicken is added and lots of water then simmer until mixture thickens. It is served with fried garlic, spring onion and boiled egg. Sometimes for economic reason, chicken is not added when making the porridge but egg is a must.

I used boneless whole chicken leg but any chicken parts is fine. If using tenders or breast, which tend to tun a bit tough if cooked longer, to avoid this, after frying, take them out and add in the last 10 minutes of cooking.


Making porridge is also one way to make sure your rice stash will last a bit longer just in case there's a Zombie Apocalypse...

Arroz caldo is usually served during breakfast but it is also a popular meryenda/ tea time snack. It is a  hearty one-pot meal and perfect during rainy days or wintry days.

Puto is a Filipino-style steamed rice cake, it is traditionally made from ground soaked rice then steamed. It is typically served with savoury Fiipino dishes such as dinuguan, a pork blood stew. The easiest way to make it is to use rice flour though plain flour is also another alternative. Toppings like cheese or salted egg are popular and you can fill it as well.

It is filling breakfast or tea time snack, perfect with coffee...

I used rice flour and added a bit of my homemade ube powder. Not much, only 10 grams as the my diy only yield a measly 36 grams out of 350 grams of thinly-sliced fresh ube tubers baked for 5 hours 🤪


Chicken arroz caldo, recipe adapted from The Food of the Philippines, with some tweaks

1 tbsp oil
15 grams peeled garlic, minced
1 onion, diced
10 grams peeled ginger, thinly sliced
150 grams (Jasmine) rice
2000 ml water
300 grams, boneless (skin on) whole chicken legs, cut into bite-sized pieces
2 tsp fish sauce

* Heat oil in a pot, add onion and stir-fry over medium heat for 3 minutes. Add in the garlic and ginger and fry for about 2 minutes. Add the chicken and cook for 3 minutes. Add in the rice and cook for 5 minutes, stirring often.

* Pour in the water, cover the pot and bring to the boil; when it boils, take off the lid and boil over high heat for 10 minutes. Turn down heat to low and simmer for 30 minutes, stirring from time to time.

* Stir in the fish sauce and cook for another 2 minutes or salt. Adjust seasoning. Serve hot.

Fried garlic

15 grams peeled garlic, minced
2 tbsp oil

* Fry garlic over medium heat for 5 minutes or until golden brown. Drain on paper towel.

Toppings

Calamansi or limes
Chopped spring onions
Black or white pepper
Boiled eggs


Ube puto, recipe adapted from Oggi, with some tweaks

Makes 24 mini puto

130 grams rice flour
10 grams (diy) ube powder
1 1/2 tsp baking powder
70 grams sugar
2 grams fine sea salt
125 grams coconut milk
115 grams water
5 grams ube paste
1 gram violet gel colour

some cheese slices

* Lightly grease 2 mini muffin tins. Start boiling water in a wok or a pot.

* Combine dry ingredients and stir until well combined. Pour in liquid ingredients gradually over dry, using a wire whisk to  stir mixture until smooth.

* Pour mixture into the prepared pan, about 3/4 full. You can either add cheese on top before steaming or add it halfway. Steam over high heat for 20-25 minutes.

* Let cool slightly before removing from the tin.

* Serve hot, warm or at room temperature.