Fruity Cheesecake... Raspberry, Blackberry, Strawberry & Mango...

Taste like yoghurt and ice-cream... haha....

Ingredients:
Base:
- 6 pcs Digestive Biscuits
- 50g Butter (melted)

Fillings:
- 500g Philadelphia Cream Cheese (at room temperature)
- 12 Blackberries (chopped into small pieces)
- 6 Raspberries (chopped into small pieces)
- 3 tsp Gelatine (dissolved in boiling water)
- 1 Lemon (green) (squeezed)
- 50g Icying sugar
- 50g Whipped Cream

Toppings:
- Slice of Mango
- 4 Blackberries
- 4 Raspberries
- 1 Strawberry

Directions:
Base
1) Put the digestive biscuits in a plastic bag. Crush it finely and mixed with melted butter.
2) Pour the mixture into the 6" circular pan and press it evenly. 
3) Refrigerate while making the filings.

Filings
1) Mix the Philadelphia cream cheese, squeezed green lemon juice, Icying sugar and whipped cream together. Beat the mixture until smooth.
2) Add in the gelatine (melted), Raspberries and Blackberries and stir it evenly.
3) Pour the mixture into the prepared crust (6" circular pan) and level it.
4) Put into the fridge to let it set for 3-4 hours or overnight for better taste.

Cupcake... (to be improved)...

Ingredients:
Base:
- 100g Softened Butter (unsalted)
- 2 Tsp Vanilla Essence
- 60g Caster Sugar
- 160g Self Raising Flour
- 60g Milk
- 2 Eggs

Toppings:
- 75g Softened Butter (unsalted)
- 130g Icying Sugar
- 1 Tsp Vanilla Essence
- 2 Drops of Red Food Dye

Bake at 180°C for 15 mins.

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Chocolate Chip Cheesecake

Ingredients:
Base:
- 10 pcs Digestive Biscuits
- 100g Butter (melted)

Fillings:
- 500g Philadelphia Cream Cheese (at room temperature)
- 100g Chocolate Chip
- 3 tsp Gelatine (dissolved in boiling water)
- 2 Lemon (green) (squeezed)
- 40g Icying sugar
- 50g Whipped Cream
- Blueberry Preserve

Directions:
Base
1) Put the digestive biscuits in a plastic bag. Crush it finely and mixed with melted butter.
2) Pour the mixture into the 6" circular pan and press it evenly. 
3) Refrigerate while making the filings.

Filings
1) Mix the Philadelphia cream cheese, squeezed green lemon juice, Icying sugar and whipped cream together. Beat the mixture until smooth.
2) Add in the gelatine (melted) and Chocolate Chips and stir it evenly.
3) Pour the mixture into the prepared crust (6" circular pan) and level it.
4) Refrigerate it for 10 minutes and spread it with blueberry preserve toppings.
5) Put into the fridge to let it set for 3-4 hours or overnight for better taste.

冷豆花+杨枝甘露

冷豆花 with 杨枝甘露 is definitely a good mix. Very smoothing and very tasty. Substituted the Pamelo with Orange puree, surprising it goes well.

冷豆花 - recipe from 20 May 2012 post (reduce sugar to 50g instead of 100g)
杨枝甘露 - recipe from 24 Sep 2012 post (substitute pamelo withy orange)

辣椒螃蟹

Ingredients:
- 2 Crabs 1kg (Chopped into small pieces)
- 1 Ikan Bilis stock cube
- 2 Red Chilli (1 sliced and de-seeded, 1 cut into small pieces)
- 1 tbsp Dry Chillies Sauce
- 5 Small Onions
- 5 Small Garlic
- Some Shrimp
- Some Ginger (sliced into small pieces)
- 1 tbsp Tomato Sauce
- 2 tbsp Caster Sugar
- 1.5 litre Water
- 2 tbsp Corn Starch (dissolved in water)  
- 1 tbsp Oil

Directions:
1) Boiled the water and add in the ikan bilis cube. Add in the crab and simmer for 1/2 hr. Set aside.
2) Blend the cutted chilli, dry chillies sauce, onions, garlic and shrimp and set aside.
3) Heat up the wok with oil. Add in the ginger then add in the mixture from step 2. 
4) Add in tomato sauce and caster sugar and stir well. 
5) Add in the crabs and stir well. Pour in 1 litre the soup from step 1.
6) Add in the corn starch and stir well again. Then its ready to serve.

Oreo & Blueberry Cheesecake

For ingredients and instruction please refer to my earlier post on 20 May 2012.