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  • le joufflu et big dream 11:16 pm on March 12, 2011 Permalink | Reply
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    no bake cheesecake 

    Graham Cracker Crust:

    1 1/2 cups (100 grams) graham cracker crumbs or digestive biscuits (crushed)

    2 tablespoons (30 grams) granulated white sugar

    6 tablespoons (85 grams) unsalted butter, melted

    Cheesecake Filling:

    One 8-ounce (227 grams) cream cheese, at room temperature

    1/4 cup (50 grams) granulated white sugar

    1 teaspoon pure vanilla extract

    1 cup (240 ml) heavy whipping cream (contains 36-40% butterfat)


    1 – 21 ounce (595 grams) can cherry pie filling

    Graham Cracker Crust: In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. (A spring form pan can also be used. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.) Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

    Cheesecake Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract.

    In a clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled graham cracker crust and smooth the top. Cover and place in the refrigerator for about an hour and then spread the cherry pie filling over the filling. Return to the refrigerator to chill for several hours, or even overnight.

    Serves 6 – 8 people. Preparation time 20 minutes.


    Lovegren, Sylvia. Fashionable Food. MacMillan. New York: 1993.


    all credit goes to:http://www.joyofbaking.com

  • le joufflu et big dream 10:52 pm on March 12, 2011 Permalink | Reply
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    brown seaweed soup(miyeok guk)-미역 국 

    this is also known as the ‘birthday soup’ in korea…it is very tasty and healthy at the same time..do try it,peeps!!

    Ingredients (enough for 3-4 servings, ready in 15 – 20 minutes)

    35g dried brown seaweed (Miyeok)
    70g sliced beef shank
    2 cloves minced garlic
    3 tbsp soy sauce (I used Kikoman brand)
    1 tbsp Korean sesame oil
    4 cups water
    1/2 tbsp sesame oil and 3 sprinkles ground black pepper – to season the meat


    Soak the dried brown seaweed in cold water for 5 minutes.
    Drain the water and rinse the seaweed a couple of times in running water.
    Drain the water. Cut the seaweed with scissors to little finger lengths.
    Season the beef with 1/2 tbsp sesame oil and 3 sprinkles of ground black pepper.

    Pre heat the sauce pan (or pot) for about 30 seconds.
    Add 1 tbsp of sesame oil, the brown seaweed, and the sliced beef then stir it for 2 – 3 minutes.
    Add the water then boil it on medium heat until the seaweed and the meat cook (about 5- 10 minutes).
    Add the soy sauce and garlic, boil it for 2 more minutes then serve.

    p/s:You can adjust the taste with some salt if it is needed

    all credits goes to:http://mykoreankitchen.com/

  • le joufflu et big dream 10:26 pm on March 12, 2011 Permalink | Reply
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    tempe masak pedas ikan bilis/tempe (fermented soybean) with spicy anchovies 

    this is no doubt the most delicious jawa-malay dish that my mom had ever cooked!please try this..i have been eating only this for at least 2 days!!!


    3 bars/200 gram of tempe
    4 tablespoon of dried chilli paste
    3 cloves of garlic
    1/2 of onion
    3 shallots
    100 gram of anchovies
    vegetable oil

    how to cook:

    1.fry tempe and anchovies and set aside
    2.saute mixture of chillies,garlic and shallots that has been blended or mashed using mortar and pestle
    3.add dried chilli paste and saute until it is perfectly cook or you can see the bubble start to rise
    4.add fried tempe and anchovies together into the pan and leave it for 3 minutes.
    5.add finely chopped onion.
    6.you can add additional chillies that has been julienne if you prefer it more spicy
    7.leave it for another 4 minutes.
    8.ready to be served as one of the side dishes.

    p/s:dried chilli paste is tastier if you made it yourself.next time,i will include a recipe on how to make perfect chilli paste..be sure to read it!

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