[Cheesecake] Baked Mango Cheesecake

In order to made delicious cake, the freshness of ingredients is important. By using the fresh mango to made a cheesecake, you can enjoy it over a tea-time break.

Ingredients:

Digestive Biscuits Cheesecake Base

Mango Paste

1 Fresh Mango, peeled and chopped coarsely

2 Tablespoon Lemon Juice

Filling

1 Fresh Mango, peeled and diced

500g Cream Cheese

120g Caster Sugar

3 Chicken Egg

30g Cornstarch

150g Whipping Cream

Method:

Blend the mango with lemon juice, keep aside.
Cream the cream cheese till soften.
Add the sugar and cream it till light and fluffy.
Add the mango paste and mix well.
Add the beaten eggs gradually and beat tills well combined.
Add the whipping cream and beat till smooth.
Sieved and stir in the cornstarch until the ingredients are just combined.
Place the diced mango evenly on top of the cake base, then add the mixture into cake mold.
Bake it at 160 degree celcius for about 60 minutes. Let it cool down to room temperature. Then keep it into refrigerator at least 3 hours or overnight.

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[Malaysian Cuisine] Sambal Chili Water Spinach

Sambal chili water spinach is one of the popular Malaysian cuisine. Whenever friends from oversea visit Malaysia, this dish should not be missed out.

Ingredients:

300g Water Spinach, cut into pieced

1 Tablespoon Sambal Chili

2 Glove Garlic, Sliced

150ml Boiled Water

Seasoning:

A pinch of salt

A pinch of pepper ground

Method:

Rinse the water spinach and drain, keep aside.	Heat up a frying pan with 1 tsp of cooking oil, stir-fry the garlic slide until aromatic and light brown.	Add the water spinach and stir-fry for a moment.
Cover and simmer for 1 minutes.	Add in the sambal chili and boiled water, stir-fry for 2 minutes.	Add the seasoning to taste, dish up and serve it with rice.

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[Dessert] Original Flavor Agar-agar

Agar-agar is a popular dessert and it is easy to made it at home. Even without adding any additional flavor, I still like it very much.

Ingredients:

20g Agar-agar Strip

3 Liter Water

300g Rock Sugar

5 Pandan leave (Screwpine Leave), Knotted

Method:

Add the water and pandan leave in a soup pot, bring it to a boil.	Add the agar-agar strip into the pot.	Keep string it until it dissolve in the water.
Remove the pandan leave.	Add the rock sugar and simmer it until it totally dissolve in water, turn off heat..	Pour the agar-agar while hot into bowl and let it cool down to room temperature. Keep it in refrigerator for 2 hour and ready to serve.

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