OMG Chesse Cake

I can still remember the first time I taste chesse. It was a normal slice of chesse which usually been put in the sandwich. I was living in Asia, and be honest, my really first impression with chesse was not good at all. However, I don't know is anyone like me always want to taste something that I don't usually like. I call this Test boundary. But anyway, now I am falling with this little smooth taste and particularly like chesse cakes.

I went to 85 degrees 3 months ago, while I looked into the window, I saw this one Blueberry Marble Cheese

It is $24 for a 6'' one. My friend I shared this and could not finish. We just ate a half. It is quite nice! There is many stores for 85 degree backery such as Merition, Chatswood, Parramatta, Kingsford and Hurstville stores. The Merition one is the one in city. The address is: shop 9, 545-551 George Street, Meriton Tower, Sydney CBD NSW 2000. Below is the link of 85 degree's website, you can find more information at there. http://www.85cafe.com.au/index.htm

Also, I love the chesse cake in Mechel's patisserie.

 

The chesse cake there is not greasy. I can finish a half of it by myself. The top of the cake is jam and the middle of the cake taste just like puddings.



The base is like biscuits and it is really nice as well. I have tried strawberry and buleberry. They both tasty, and I prefer strawberryone. There are mango and passionfruit flavours as well. The price of that is $29.90 for the medium size ( I think it just have one size).

 

visit Michel's Patisserie:
                                          http://www.michels.com.au/                     
                                                                                                                 -------------Bella ╭(╯3╰)╮

frozen yogurt - the best choice for Summer

 

Frozen yogurt becomes more and more popular recently. Go alone George Street just from QVB to Hymarket, there are roughly 4 to 5 frozen yogurt stores. yogurtland, moochi, yogurberry, snowpink and so on. It always the self-serve frozen yogurt. Pick up a bowl/box, draw the falvor you like, add your favourite topping on and weighting at the end. Moochi is a bit difference as moochi has the crtain price for each size of the bowl. Each topping is 50 cents. And the staff will draw the frozen yogurt and add the topping you choose. If you are afraid you will lost control and draw so many, the one with a certain price is always a good choice.

moochi


snowpink

 

Yogurberry

 

 

A fantastic frozen yogurt recipe is a great alternative to ice cream, and when you go homemade, you can cut down on sugar and go big on flavor. Best of all, homemade frozen yogurt is super simple to make, so once you have the basics down, you can let your imagination run wild!

Roasted Raspberry Frozen Yogurt

1 pint fresh raspberries
1 tablespoon maple syrup
1 teaspoon balsamic vinegar
tiny pinch sea salt
1 cup plain whole milk yogurt
2/3 cup turbinado sugar
2 tablespoons kirsh (or vodka)
1 tablespoon fresh squeezed lemon juice
Heat your oven to 400 degrees. Wash and dry the raspberries, and toss them with the balsamic, maple, and sea salt. Spread on a smallish rimmed oven-proof pan (a 9 inch cake pan works wonderfully). Roast for 30 – 35 minutes
Once the berries are fairly cool, scrape the berries and all of the juices into your blender. Add all remaining ingredients, and pulse until pureed.
Spoon into your preferred ice cream container (I use a pyrex loaf pan with a lid) and freeze for at least 2 hours to cure.

                                                                                                                           ------------ Bella ╭(╯3╰)╮

Yammy Chicken Satay!

Indonesian Food Recipe

CHICKEN SATAY

 

Satay??  O.o

Satay (Sate) is a dish of seasoned , skewered then grilled meat that is served with sauce. Satay may consist of diced or sliced goat, chicken, better and other meats. Bamboo skewers are mostly used for the skewers. Satay is usually grilled or barbecued over a charcoal fire, then served with peanut sauce. This dish originated in Java, Indonesia. Satay is mostly available anywhere in Indonesia, where it has become a national dish.

How to Make Chicken Satay

Indgredients:

• 1 1/2 tablespoons soy sauce
• 1 1/2 teaspoons honey
• 1 teaspoon turmeric
• 2 garlic cloves, crushed
• 1 tablespoon peanut oil
• 700g chicken tenderloins, halved lengthways
• 1 1/3 cups jasmine rice
• 6 green onions, sliced diagonally
• 1 cup satay (barbecue) sauce
• 1/4 cup coconut milk
• olive oil cooking spray
• steamed Asian greens, to serve

Steps: 

1. Soak skewers in water for 30 minutes.
2. Combine soy sauce, honey, turmeric, garlic and oil in a ceramic bowl. Add chicken pieces.. Turn to coat well. Thread chicken onto skewers. Spoon over marinade. Cover. Refrigerate for 1 hour, if time permits.
3. Cook rice, following packet directions. Use a fork to separate grains. Add onions.
4. Place satay sauce and coconut milk in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until heated through.
5. Preheat a barbecue grill or chargrill on medium. Spray skewers with oil. Cook for 6 minutes, turning, or until cooked. Place skewers on plates and drizzle with satay mixture. Serve with rice and Asian greens.

source: http://www.taste.com.au/recipes/9911/satay+chicken

Notes......

Satay sauce mixture or seasoning also can be found in several Indonesian or Asian supermarket. This will reduce time in making Satay sauce and seasoning, it will be easier in adjusting the right flavour too! However the grilling and skewing process might take awhile. Therefore prepare to be more than an hour in the kitchen...! Good luck to all of you. Hopefully it will be one of your favourite dish! ^^

by Fenny Sucandy

Desserts

Dessert is a typically sweet course that concludes a meal. The course usually consists of sweet foods, but may include other items.There is a wide variety of desserts in western cultures including cakes ,cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, and candies.
I share some of my favourite desserts,they are the followings:

Creme caramel


Choc-a-block trifle


Cheesecake

Macaroon






by SIQI WEI

Creamy mocha cocktail

Saturday is a day for party to many people. So, having one of the most delicious cocktails will make your party day even more beautiful. Do you want to try the Creamy mocha cocktail? It's one of my favorites.



To prepare this cocktail you need the following ingredients: 160ml (2/3 cup) thin cream, 80ml (1/3 cup) amaretto liqueur, 80ml (1/3 cup) Baileys Original Irish Cream Liqueur, 2 tbs Tia Maria coffee liqueur, 1 cup crushed ice and 2 tbs chocolate toppingo.

The first thing you should do is placing the cream, amaretto, Baileys, Tia Maria and ice in the jug of a blender and blend until smooth. Pour evenly among serving glasses. Secondly, place the chocolate topping in a small plastic bag. Cut a small hole in 1 corner of the bag and drizzle the top of each drink with chocolate in a zigzag pattern. And lastly, drag a toothpick vertically through the zigzag pattern to create a slightly marbled effect.




Moreover, get a piece of cake and enjoy your night!

By Meri Juntovska 

chomchom...one of the most favourate sweet

Chomchom is one of the special dessert in Bangladesh. Any festival, occasion or special day we make sweet at home, and chomchom is one of the favourite. People like it for its soft, juicy and mind-blowing taste. in Bangladesh we have a tradition that after release the result of S.S.C and H.S.C, successful students parents distribute sweets to all of their neighbours, relatives and friend. The most amazing thing is, all sweet shops prepare extra sweets but still you will not get it if you are late. its a wonderful situation in Bangladesh. I miss that time. and to distribute sweets chomchom is one of the favourite list. Let’s see how to make chomchom.

                            

Ingredients:
For chaana:

1. Milk-2 liter(whole milk is better)
2. Vinegar/Lemon juice-1/4 cup
3. Water-1/4 cup

For chomchom ball:

1. Semolina(shuji)-1 ts
2. Flour-1 ts
3. Sugar-1.5 ts

For syrup:

1. Sugar- 2 cup
2. Water- 4 cup

Procedure:

1. Make chaana by following this link.Making Curd/Chaana(ছানা)
2. After hanging chaana for about 1 and half hour take out it in a mixing bowl and knead it well(knead around 15 minutes) until chaana become soft(instead of kneading you can put chaana in the chopper or food processor for around 40 seconds).
3. Now add semolina, flour, sugar and knead it again with hand around 10 minutes or until it become soft.If chaana seems too soft add little more semolina and flour. (At this time do not use chopper otherwise water will come out from sugar)
4. Then separate the chaana to your desire(this size should be half of your final chomchom, because it will be almost double in size in the syrup ) size ball. Take one ball, press it and then round it to the chomchom shape. Make rest of the ball.

       

1. Pour water and sugar in a large pan and heat it to the medium flame. When syrup start to boil, put all the chomchom and cover the pan.
2. Boil chomchom around 5 hours or until golden brown color shown up. Check chomchom occasionally, if water evaporated add hot water.(tip: make caramel from around 1 cup sugar, boil it with 1/2 cup water and then pour it into the syrup. This will give color to chomchom in around 2-3 hours. But first process is the best.)

                                   

http://www.lovingbangladeshikitchen.com/2011/06/chomchom.html

 

Pempek, Indonesian Food!

One of the famous Indonesian Food!

P E M P E K     P A L E M B A N G

originated from Palembang, South Sumatra, Indonesia

Famous Musi River, Palembang

History

According to local tradition, around the 16th century there was an old Chinese immigrant, who made this type of new food. He was often called 'apek' by local people. Later, this dish is called empek-empek or Pempek.

What is Pempek??

Basically it is kind of fish cake

Pempek is mixture of corn flour and minced mackerel fish (or any fish with similar texture.

For the sauce(cuka) it was vinegar mix with grinned chillli, palm sugar, tamarind water, and dried shrimp.  

The dough for Pempek is deep fried and presented with cuka or cuko. 
Normally in Indonesia we have 2 type of cuka, one is spicy and the other is not. So it is based on your own preference to use which type. Most people preferred the spicy cuka(me too^^) I really love this food a lot!



Type of Pempek

• Pempek kapal selam: (submarine Pempek), which is made from a chicken egg wrapped within the pempek dough and then deep-fried. The name derived from the shape of Pempek that resembles submersible midget submarine       

• Pempek lenjer: long cylindrical pempek     

           

• Pempek kulit 

           

• Pempek bulat

           


It is quite hard to find Pempek in Sydney. one of the restaurant I would recommend is Pempek Clovelly at Kensington. 

~ I hope you will enjoy and like Pempek as much as I do ~

by Fenny Sucandy