Small Bowl Fin

(粉絲當魚翅) 「碗仔翅」盛行於八十年代的廟街，當時貧富差距較遠，街邊小販以碎肉、香菇絲及醬油等材料做成像魚翅羹的碗仔翅，這是當時一般平民滿足口腹之欲的方法之一。

(Vermicelli acts as Sharks Fin) 碗仔翅 originated from Temple Street, in Hong Kong, during the eighties. In those days, the gaps between the rich and poor were significant. The street hawkers used simple ingredients like minced meat, mushrooms, etc. and cooked them like Sharks Fin Soup, to satisfy the cravings of the common folks.

粉絲當魚翅 or Vermicelli acts as Sharks Fin is a well-known Cantonese phrase, used to mock at those who treat inferior quality as superior.

There are different versions of the “delicacy”. One example is from Leisure Cat and another one is from 掃街DIY.

I had wanted to cook my 碗仔翅 according to the recipe in Leisure Cat, but was unable to get hold of Japanese vegetarian fin. So what I did was to follow 掃街DIY, I used vermicelli instead of Japanese vegetarian fin. I also substituted other ingredients and fine tuned to the taste of my family.



Small Bowl Fin
碗仔翅

Ingredients:
30g Vermicelli, soaked and cut into short strands ( I used Glass Noodle/Tang Hoon)
Some black fungus, soaked and shredded
20g mushrooms (about 4pcs), soaked and shredded
150g chicken fillets, shredded
1 egg, beaten
1 liter Chicken Broth (I used Swanson)

Marinade for chicken fillets:
1/2 tsp light soy sauce
1/4 tsp sugar
1/2 tsp rice wine
3/4 tsp corn flour

Ingredients for starch mixture:
1/2 tbsp sesame oil
1/2 tbsp light soy sauce
2-1/2 tbsp potato starch
3/4 tbsp dark soy sauce
1 tbsp rice wine
pepper
2 tbsp water
1/2 tsp salt (I omitted this)


Method:

Marinate chicken fillet for about 15 minutes.

Bring the chicken broth to boil. Add in vermicelli, black fungus, mushrooms and chicken fillets. Lower the heat and simmer for about 5 minutes.

Add starch mixture. Bring to boil. When the soup thickens, add the beaten egg and turn off the heat.

Serve with black vinegar (浙醋).

I am the Indian Chief, I decide!

I have come across many Bread Pudding recipes to date. When I saw Jaschin’s Bread Pudding photo, my fingers itched to give it a try. I got this Bread Pudding recipe from a popular site, it received great reviews from many who had tried it. Verdict? Only Gene gave the thumbs up, the three of us thought otherwise. When I told Gene that I would delete all the Bread Pudding recipes in my folder, he protested. I said, “I am the Indian Chief, I decide!” Wonder whether other families adopt the same rule like mine, in which the cook gets the final say.



Bread Pudding

Ngoh Hiang

My family, especially my children, likes to eat Ngoh Hiang. My mum only makes Ngoh Hiang for Chinese New Year. I had to rely on her to give me Ngoh Hiang last time, but I can’t remember when was the last time she gave me that. When I chanced upon Ngoh Hiang recipe at the forum, I was overjoyed. I like both my mum's recipe and the recipe from a forum, so I just tweaked the recipe to my preference.



Ngoh Hiang

Yields 12 Ngoh Hiang

Ingredients for the filling:
500g minced pork
500g prawns (shelled, deveined and diced, only 250g left!)
10 water chestnut, diced
2 chopped big onion
1/2 bowl of shredded carrot
1/2 bowl of chopped spring onion
3/4 bowl of cream crackers, crushed
1 egg (beaten)
corn flour

Seasoning:
Light soya sauce (not too much, because bean sheet is salty)
Pepper
2 tbsp Five spice powder

Bean sheet (clean both sides several times with a clean damp towel)


Method:

Put pork, prawns, water chestnut, big onion, carrot in a mixing bowl. Add seasoning and mix well.

Add the spring onion and mix well.

Add the beaten egg and corn flour. Mix well.

Add the biscuit crumbs. Mix well.

Wrap the fillings in the beancurd sheets; compress the fillings to make it tight.

Deep fry in moderate fire till the Ngoh Hiang is golden brown.

Serve with Chilli.

Note: Ngoh Hiang 2 which is quite similar to this.

Homemade Chicken Rice Meal

Cooked my first Homemade Chicken Rice Meal for dinner today. I got the idea from Lin when she posted her food photos at Rainbow Connection. All this while, I thought home cooked Chicken Rice was troublesome until Lin inspired me with her Chicken Rice cooked with ready made chicken rice mix and Fried Chicken Wings. I am so glad that from now on, I can cook this without worrying about cooking and chopping the whole chicken in my kitchen.

My meal consisted of Fried Chicken Wings, rice cooked with Chng Kee's hainanese chicken rice mix (added extra slices of ginger and crushed garlic as per Lin's method), boiled vegetable with oyster sauce, Glory chicken chilli sauce to go with the meal, and not to forget the Egg Drop Soup. The recipe for this soup was copied from Allrecipe and I changed the cooking method to my preference.



Egg Drop Soup

4 servings

Ingredients:
4 cups chicken broth, divided
1/8 tsp ground ginger
2 tbsp chopped fresh chives
1/4 tsp salt
1-1/2 tbsp potato starch
2 eggs
1 egg yolk


Method:

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.

In a small bowl, stir together the remaining broth and potato starch until smooth. Set aside.

In another small bowl, whisk the eggs and egg yolk together using a fork.

Add Potato starch mixture to the chicken broth in the saucepan, and stir over medium heat till thickens.

Stir clockwise 2-3 times.

Pour egg in when soup is still moving. Turn off heat.

Lemon Tarts

Made Lemon Tarts this morning. I got the recipe from Leisure Cat. Nearly failed in my attempt because I was too muddle-headed. When I was almost done with mixing the ingredients for the tart shells, I saw the bowl of egg yolks staring at me. Gosh! I had forgotten to add and beat up the egg yolks with the butter and icing sugar. I rushed to get it done and combine it to the mixture. Luckily I could still incorporate everything and knead into a dough. Phew ! The tart shells came out alright.

I found it tough to understand the recipe from the source because the instructions given were very brief. It is tedious to type in Traditional Chinese, so I have had problems putting forth my doubts at the forum. Hence, I had to study other similar recipes in this case. I have been captivated by all the beautiful food photos there, which explains why I keep going back to Leisure-Cat and other forums in Hong Kong. The recipe below is a translation from the original work with some details added for clarity.



Lemon Tarts
檸檬撻

Yields 25 Tarts

Tart shells

Ingredients:
210g butter
83g icing sugar
1-1/2 egg yolks
42g evaporated milk
300g cake flour
38g cocoa powder


Method:

Cream butter and icing sugar until white and creamy, add egg yolks and continue to beat until smooth.

Add evaporated milk, cake flour and cocoa powder. Knead into a dough.

Press into tart moulds. Bake at preheated oven at 190 degree Celsius for 15-20 mins.

Remove tart shells from moulds and leave it to cool on the rack.


Lemon Filling

Ingredients:
3 egg yolks
28g caster sugar
lemon juice from 2 lemons (I used Thai green lemons)
grated lemon zest from 2 lemons
3 egg whites
68g caster sugar
180g whipping cream
8.5g gelatin
20g water


Method:

Put the egg yolks and 28g sugar in a mixing bowl, beat until pale and thick.

Place egg whites in a clean, dry bowl. Beat up the egg whites, gradually add 68g sugar and beat until stiff peak.

Add lemon juice and lemon zest into egg yolks mixture. Mix well.

Dissolve the gelatin in water using the double boil method, add into egg yolks mixture. Mix well.

Whip the whipping cream till mousse state, add into egg yolks mixture. Mix well.

Add egg whites mixture to egg yolks mixture. Mix well.

Spoon the lemon filling into the individual tart shells and chill.

Note: When grating the lemon zest, avoid using the inner white part. Just grate the thin surface only as the white part is bitter. Then squeeze the lemon juice from the two lemons.

I did not add all the grated lemon zest into the lemon filling. I used some for garnishing.

Fast to cook, good to eat...

I got this recipe from KC last night. The forummer, Sophie, who shared this recipe said “Fast to cook, good to eat!” Hehe… reminds me of Maggi Instant Noodle advertisement. Anyway, it is super easy to make. I think can even toast with an oven toaster. I have added Maggi chilli sauce and MasterFoods honey mustard before rolling up the Prata. Next time, I will be adventurous and try with other ingredients and wrap it another way, who knows I might end up with my favourite Apple Turnover from Delifrance!



Prata Sausage Roll

Ingredients:
Any brand Puff Prata
Chicken Cheese Sausages.


Method:

Thaw frozen Puff Prata for ONLY 3-4 minutes.

Put the Chicken Cheese Sausage on the Prata and roll.

Make a few cuts on the rolled Prata and then do egg wash.

Bake at 170-180 degree Celsius for 40-45 mins.

Note: Remove the Prata Roll from the oven in between baking to do egg wash, so the end result will be perfect.




Prata Ham Roll

Ingredients:
Any brand Puff Prata
Honey Baked Ham
Pineapple slices

Meme - Childhood memories of food

Oh my goodness!! Jaschin has passed the baton to me, and now it is my turn to relate my childhood memories of food. Hmm… let me recall the long forgotten journey in my childhood.

* When I was very young, Dad used to da-bao lots of supper for the family every other night. Food like Satay, Fried Oyster Omelette, Hokkien Noddle, all sorts of Bao, and my favourite Durians!! When my late sister celebrated her 21st birthday, she also da-bao Satay and Stir-fry Ginger Liver for us. That supper from my late sister was the most unforgettable because I vomited and fell sick the very next morning. Thereafter, I hated the Stir-fry Ginger Liver until today. She was the one who taught me to enjoy Stir-fry Ginger Liver, and she was also the one who made me hate the dish!! Don’t know why I could forgive the Satay. *lol*

* Dad brought us to the road side stalls at the old Thye Hong Biscuits Factory to eat Satay Bee Hoon. That was the first time I ate Satay Bee Hoon, and I remember we went there on quite a number of occasions.

* Mum liked to experiment with various recipes every Sunday. She made Poh Piah, Soon Kueh, Bao, Rojak, Huat Kueh, Steamed Egg-Cakes, all kinds of Hot Desserts and her special Hokkien Bah-Chang. She was so good with the Bah-Chang that my late grandma ordered her to make for all the relatives. But then, she had refused to budge because she had to make so many, which was very tedious, to feed her own brood.

* Mum was not only good in cooking. She was also very good in baking. (Mum is still around, I used past tense because she is no longer good in her skills *lol*) She made Love Letters and used her improvised oven to bake Kueh Bangkit for Chinese New Year. She even made Kueh Bangkit to sell. Business was so good that she had to turn down lots of late orders.

* Mum and I liked to eat the famous Chinese Rice Pudding (Wan Kueh) in Bukit Merah. I used to walk to the HDB blocks near my Primary School to wait for the man who peddled his food on bicycle at that time. Ten years ago, when Mum and Dad moved to the present address, we discovered that the same man was selling the same Wan Kueh in the hawker center near their place. Dad used to bring my two naughty children to buy from the stall whenever we visited.

Nobody to tag because I am a new kid on the blog. :(

ABC Soup

Feeling a little better than yesterday. The theme for this week at Nurkochen is Soup or Stew. No problem, since I boil soup every other day. Stir fry vegetable, fried some Chicken Nuggets and Breaded Scallops from NTUC Supermarket. Guess what? When everything is done and time to tuck in, then I realize that I have forgotten to switch on the rice cooker! Arrggghhhhh!!!!! Oh, never mind! This is not the first time!



ABC Soup. (Kris said it is Anion, Botato & Carrot Soup)

Salmon Potato Patties

This Salmon Potato Patties recipe was taken from Lifestyle magazine.



Salmon Potato Patties

Yields 11 patties

Ingredients:
400g potatoes
240g salmon, steamed and flaked
Salt and pepper
2 tbsp chopped spring onion
2 tbsp chopped coriander leaves
1 medium egg, lightly beaten
1 red chilli, sliced
3/4 tsp curry powder
Oil for deep frying


Method:

Boil potatoes till cooked. Peel and mash the potatoes.

Place mashed potatoes and flaked salmon into a mixing bowl.

Add the remaining ingredients except oil and combine well.

Shape into patties.

Heat oil till hot and deep-fry the patties until golden brown.

Drain on absorbent paper. Best served hot.

Fruit Tarts

Ta-da!!!! I have gotten over the traumatic failed cookies baking experience. The success of this Chocolate Chip Cookies was such a morale booster and it spurred me to try the Fruit Tarts recipe. The source for this Fruit Tarts recipe is M4M.





Fruit Tarts

Yields 13 Tarts

Tart shells

Ingredients:
125g butter (soften at room temp)
62.5g caster sugar
1/4 egg
250g plain flour


Method:

Cream the butter with caster sugar until white and creamy.

Add egg and continue to beat.

Fold in flour until it becomes dough.

Line the small tart tins with dough.

Poke holes using a fork on the tart shells.

Bake at 175C until edge slightly brown.

Slide tart out and let it cool down.


Creme Patissiere:

Ingredients:
500ml milk
1/2 tsp vanilla essence
5 egg yolks
125 g castor sugar
25g plain flour
25g corn flour


Method:

Heat the milk and vanilla essence gently until just boiling.

Remove from heat and cool slightly.

Beat the egg yolks and sugar until pale and thick, then stir in the flour and corn flour.

Gradually stir the milk into the egg mixture.

Pour the custard into the saucepan and heat gently, beating continuously until mixture thickens and boils.

Boil for 1 min, stirring continuously, remove from heat and cool.

If the custard is lumpy, just stir hard to break up the lumps.

Scoop the cooled custard into each tart shell, decorate top with fruits.

Quail Eggs In Seasoned Minced Meat

Cooked this about a week ago. I got the recipe from KC, again I made some changes to it. I wanted to sabo the two naughty fellas for annoying me with their “not too spicy” request whenever I cooked spicy food. While I was preparing the ingredients, I sniggered to myself and I added two chopped chilli padi to the minced meat. I thought they would never suspect their favourite quail eggs to come with chilli padi. Alas!!!! The end result was not spicy at all!!! Never mind, there will always be the next time! *evil grin*



Quail Eggs In Seasoned Minced Meat

Ingredients:
13 quail eggs
250g minced pork
2 water chestnut (finely chopped)
chilli padi (Optional)
1/2 cup breadcrumbs

Meat Marinate:
2 shallots, crushed
1/2 tsp salt
1/4 tsp light soya sauce
2 tsp starch
pepper to taste


Method:

Boil quail eggs and remove shell.

Marinate minced meat. Mix marinated meat and water chestnut.

Wrap quail egg with minced meat mixture. Coat with breadcrumbs.

Heat oil and deep fry quail eggs over low heat until golden brown.

Serve hot.

Salmon Fish Cakes

Had Fried Bee Hoon and Salmon Fish Cakes for lunch. I made minor changes to the Salmon Fish Cakes recipe, which was taken from a forum. Hubby cooked the Fried Bee Hoon. Every time we want to eat Fried Bee Hoon, hubby cooks it because I have designated the special duty to him. Of course there is a reason, or rather a story behind it.

When I fried Bee Hoon the first time, Tazz was already looming when I had difficulty tossing the Bee Hoon. Hubby offered to help. He gave a light toss, and WHOOSH! Some Bee Hoon got stuck on the wall. Seeing that, Tazz stomped her feet and yelled in anger. Hubby was shocked and he kept saying, “Sorry! Sorry! I didn’t know it’s actually so light and why you had such difficulty.”

I always said I had heart attack when I first cooked Fried Bee Hoon. Actually, it was just arm and chest muscle pain due to lack of exercise.

Recipe here is for Salmon Fish Cakes and not Fried Bee Hoon, though.





Salmon Fish Cakes

Ingredients:
400g potato
3 tbsp milk
1 can 185g plain salmon, drained
60 gm onions, finely chopped
2 eggs, well beaten
1/2 tsp fish sauce (optional)
1/4 tsp salt
some grated carrot and spring onions
dash of black pepper
breadcrumbs, preferably fresh for coating


Method:

Boil potato (do not overcook) and mash with a little milk until fairly smooth.

Mash fish with a fork, add onions, fish sauce, salt, pepper, carrot and spring onion.

Add mashed potato and 1-1/2 tbsp of the beaten egg (this helps to bind the mix).

Form into balls, dip in beaten egg and roll in breadcrumbs.

Flatten slightly.

Let it sit in the freezer for 15 minutes or in the fridge for 1 hour. This will make the cake easier to handle when frying.

Fry each side in some oil until golden.

Serve with home-made tomato sauce or sweet chilli sauce.

Note: The above recipe makes about 14 fish cakes.

Macau Pudding

Saw the same Macau Pudding recipe in Hong Kong forums and blogs. Seems that it is very popular there. Some said that it tastes like the original dessert found in Macau. I have never tasted the one in Macau, so it is impossible for me to comment. I think it tastes like Vanilla Ice Cream. The recipe here is not a direct translation of the original recipe. It is a description of my method.



Macau Pudding
木糠布甸

Ingredients:
200g Marie Biscuits
2 tbsp cocoa powder
500ml whipping cream (I used President brand)
100g condensed milk
1/4 tsp vanilla seeds
1 tbsp vanilla sugar


Method:

Use a blender to blend the Marie Biscuits until fine. Mix 100g fine biscuits crumb with cocoa powder. Set the other half aside.

Whip the whipping cream until soft, add in condensed milk, vanilla seeds and vanilla sugar, continue to beat till about 80% stiff. Transfer the mixture to a bag.

Spread the fine biscuits crumb onto the base of the cake pan, squeeze some whipped cream mixture on it. Spread another layer of fine biscuits crumb mixed with cocoa powder. Squeeze some whipped cream mixture again. Continue with the steps until the whipped cream mixture is used up. The last layer on top must be the fine biscuits crumb mixed with cocoa powder.

Put in the freezer to set.

Note: I made about one third of the above recipe. Substituted vanilla seeds with vanilla essence (1 drop only coz don’t like the taste of vanilla to be too strong). I substituted vanilla sugar with castor sugar. I didn’t use up the entire biscuits crumb. My layer of the fine biscuits crumb wasn’t very thick.

In my opinion, this recipe is best made into small individual cups.

Fish & Chips

Participated in Theme Of The Week at Nurkochen, a fun game in which participants baked or cooked something based on the selected theme, and I came up with all these simple dishes. That's me, the type who looks for easy and simple stuffs to do, nevermind that others would laugh at me when they saw what I had produced!

First week, the theme was Lemon. I cooked Fish & Chips. Thought it would be easy but ended up spending so much time just shredding the cabbage for the Coleslaw. I sniggered when I saw the suggested theme because I was happy that I could kill two birds with one stone, as I had already planned to cook this for Ni’s (my naughty girl) birthday.



Fish & Chips

Method:

Marinate dory fish slices with generous amount of lemon juice, pepper, salt and fish sauce.

Smack on the plain flour, dunk the whole slice of fish into a bowl of battered egg, cover it up with bread crumbs and deep fry till you’re happy. Deep fry the fries too.

Don't need to buy tartar sauce for your Fish and Chips. Simply squeeze 1/2 lemon to the mayonnaise and mix them well. It goes very well as "tartar sauce" with fresh lemon smell!


Coleslaw

Serves 4

Ingredients:
350g green or white cabbage, shredded
1 medium carrot, shredded
25ml of sugar
25ml fresh lemon juice
1/2 tsp distilled white vinegar
120ml mayonnaise (Best Foods)
salt & pepper

some fresh milk * (or sour cream)


Method:

Place cabbage and carrot in a mixing bowl and toss to combine.

In a small bowl, combine the sugar, lemon juice, vinegar, mayonnaise. Stir well.

Pour the mayonnaise dressing over the vegetables. Season with salt and pepper. Stir until well coated. Chill in the fridge.

Can prepare overnight and put in the fridge.* fresh milk can be added to the chilled Coleslaw one hour before serving.

Note: For additional 2 more servings, may add another 115g red cabbage & 1 more medium carrot, and increase the mayonnaise dressing accordingly.

Egg-flower Water Chestnut Soup

On the second week, the theme was Egg. I cooked Egg-flower Water Chestnut Soup. I experimented twice previously but was unhappy with the end results. When I tried the third time, I got it right! Close to my desired taste.



Egg-flower Water Chestnut Soup
冰花馬蹄露 (Bing Hua Ma Ti Lu)

Serves 4

Ingredients:
4-1/2 cups of water
1 bundle of pandan leaves
80gm-100gm rock sugar
250gm water chestnut, cut into pea-sized pieces
1/2 cup fresh or frozen corn
pinch of salt to taste(optional)
1 egg (lightly beaten)
3 tbsp water chestnut powder mixed with 6 tbsp of water. (I used potato starch)


Method:

Boil water, pandan leaves with rock sugar until sugar melts.

Add water chestnut and bring to boil. Add corn.

Add water chestnut powder mixture and stir over medium heat till thickens.

Add salt (optional).

Stir clockwise 2-3 times. Pour egg in when soup is still moving. Turn off heat.

Note: Have to get about 500gm of water chestnut. After washing and cutting, only about 250gm left!

Sweet & Sour Crisp Tofu

Orange was the theme for the third week. I had no idea what to come up with. Finally I picked the following recipe which I had learned from a Chinese Cooking Programme last year. The original recipe called for just 1 tbsp of orange juice, the cheat in me said to add some orange segments to justify my using this recipe for the theme. 辣脆豆腐 (Spicy Crisp Tofu) is the Chinese name for this dish but I think the more appropriate name should be Sweet & Sour Crisp Tofu because it isn't spicy at all.



Sweet & Sour Crisp Tofu

Ingredients:
1 big pc of tofu (cut into cubes)
some plain flour and 1 tbsp of cooking oil.

Salad Ingredients:
1 mango (cut into thin strips) * don’t choose yellow one coz it’s too ripe*
1/2 big onion (cut into thin strips)
1/2 cucumber (cut into thin strips, throw away the middle part with the seeds)
1 red chilli (discard the seeds and cut into thin strips)
Parsley (cut the leaves only)
1 orange (Optional)(cut the segments into 1/2 each)

Sauce: (Mixed well in a bowl)
8 tbsp Thai chilli sauce
3 tbsp lemon juice
1 tbsp fresh orange juice
1 tsp sugar


Method:

In a bowl, put plain flour. Add water little at a time and mix well until it’s runny. Then add a tbsp of cooking oil (so the tofu will be crispy!)

Dip tofu into flour mixture and deep fry in hot oil till golden brown. Drain and put them onto a plate.

Put all Cut Salad ingredients on top of the crisp tofu cubes.

Pour the Sauce mixture and serve while it’s hot.

Double Boiled White Fungus Soup

On the fourth week, the chosen theme was Almond. I wanted very much to bake some Almond Cookies but realized that I had yet to recover from the trauma of my failed Chocolate Chips Cookies project. *lol* Searched high and low for Almond Jelly recipe but couldn't find one that I was satisfied with. Finally, I opted for this Double Boiled White Fungus Soup. I liked this soup so much in the past that I used to boil it about twice everyweek for my family. Now I only boil it occasionally.

The Ingredients:




Double Boiled White Fungus Soup

2 servings

Ingredients:
25g white fungus
25g north & south almonds combined
20pcs of red dates (seeds discarded)
rock sugar to taste
2 bowls of water (I used 500ml or water)


Method:

Soak the white fungus for half an hour or until it is soft and then trim off the thick, yellowish base.

Add north & south almonds, red dates, fungus and water into a double boiler. Double boil for 2 hours over medium heat.

Add rock sugar to taste. (Usually I’ll cook for 1 and ½ hour, then add rock sugar and leave it to cook for another ½ hour so that the rock sugar will dissolve.)

Medicinal uses: This soup is beneficial to the complexion and a tonic for the lungs. I read somewhere that regular consumption of this soup (minus the north & south almonds) is very good for your complexion.

Note: Never buy those white fungus that is pure white coz it could have been bleached with chemicals.

Non-Bake Tofu Red Bean Cheesecake

The fifth theme was Tofu. Actually I didn't really feel like continuing in this theme thingy because I could see the dwindling response as the weeks passed by. Eventually I did again since I had planned to try this recipe which I saw at Leisure-Cat, a very dynamic food forum in Hong Kong. Alas, I didn't do so well for this dessert because I failed to dissolve the gelatin properly and I was also quite kiasu when I used more biscuits crumbs for the base instead of the quantity called for in this recipe.



Non-Bake Tofu Red Bean Cheesecake
豆腐紅豆芝士餅 (6” cake pan)

Base:
70g digestive biscuit crumbs
40g melted butter

Red Bean Layer:
50g cream cheese
10g sugar
90g diary whipping cream
125g red bean paste
1 tbsp boiling water
3g gelatin


Method:

Toss biscuit crumbs into melted butter and press firmly on to base of cake pan. Chill in the fridge for use later.

Whip whipping cream till mousse state, keep chilled.

Cream cheese and sugar till smooth and creamy.

Stir in the red bean paste. Mix well. Stir in the whipped cream. Mix well.

Dissolve the gelatin with 1 tbsp of boiling water, then add into the cheese mixture.

Pour cheese mixture onto cake base.

Chill in the fridge.


Tofu Layer:
52g cream cheese
18g sugar
85g whipping cream
155g silken tofu
1 tbsp boiling water
4.5g gelatin


Method:

Whip whipping cream till mousse state, keep chilled.

Cream cheese and sugar till smooth and creamy.

Stir in the tofu. Mix well. Stir in the whipped cream. Mix well.

Dissolve the gelatin with 1 tbsp of boiling water, then add into the cheese mixture.

Spoon cheese mixture onto the red bean layer which has set.

Chill in the fridge.

Decorate the cake when it is set.

Note: I sifted the silken tofu and the Japanese canned red bean to get smoother texture. The next time I attempt this recipe, I might want to increase the amount of gelatin and use the double-boil method to dissolve all the gelatin.