Hubby is not feeling too well. He is down with fever since Monday and was given two days medical leave. But the fever is so persistent as him. Was so stressing out on him today. I told him lets get to the clinic today but like the stubborness in him, he said NO.

Why I worry much about my dear hunster? I fret and pestering him always because he is genetically diabetic having inherited it from my late mother in law. And it is not helping everytime I ask him to go for a general check up he just would not care much and declined to do so. With googling all these symptoms is not helping my ease of mind. I found out this morning his toe is very swollen. As I was looking at Sarah everytime she kept on calling her daddy name made me so sad. Me and Sarah wanted daddy to be well and being back to his usual jolly self. May Allah gave me strength such that he will listen to my advise. Maybe I should put our family picture nearby his bedside just a reminder that he need to be well for the sake of us.

Get well soon hunster xxxs please you need to get well.

SIMPLE BAKED CHEESECAKE

Rina's Blueberry Cheesecake

Some friend requested for my Blueberry cheesecake so to share the love of sweet cakes. Enjoy dearest friends smile emoticon

Biscuit Base

Ingredients: Pastry Base 200gm Biskut Marie (Any digestive biscutis) –food processed it into crumbs (I used the chocolate marie biskut) 80gm Melted Butter 50gm Confectioner Sugar

Combine biskut marie with confectioner sugar. Pour the melted sugar and mixed until well combined.

Lined oil paper inside a square cake tin 9" (I used a square cake tin with a removable base) and poured the crumbs mixture and press the biscuit base until compact. Chilled in the chiller for 30 minutes.

Cheese Mixture

Ingredients:     2 boxes of 250 gram of Philadephia Cheese (Cream cheese) – I took it out from the firdge and left it to room temperature until softens, 100 gm confectioner sugar (icing sugar), 1 whole egg and 3 egg yolk (my egg size is Size C – since hubby loves to buy small eggs as he told me that big eggs make him nauseated), Blueberries filling, Vanilla extract.

Creamed sugar and cream cheese until pale and fluffy. Slowly add in the eggs and vanilla extract until well combined. Fold in few spoonful’s of the blueberry filling until it create a lovely swirling effect (I just love how the purple swirl of blueberry made with the white cream cheese)

Took out your cake tin from the chiller and pour your cream cheese mix on top of the biscuit base. Cover your cake tin  base with aluminum foil (so that no water seeps into your tin) and place onto a bigger cake tin such that your outer cake tin is poured with hot water. Carefully place your cake tin into a pre-heated oven of 150 – 180 degrees celcius for about 40 minutes until your top layer becomes golden. Let it chill in the oven first then place it in the firdge for about 1 hour so that your biscuit base is firm.

Decorate the cake with the rest of your blueberry fillings.

Other ideas: you can change it into oreos, strawberry filling or lemon filling. Anything that you love.

Blueberry Cheesecake

This one is from a demo class on many Sundays ago I had given to hubby cousin who is keen to learn on the cheese cake making.

 

 

 

 

Strawberry Cheesecake

I just love the red cheerful strawberry filling .. yumms

Sambal Kacang (Savoury Paanuts & Anchovies)

 

 

My family love to eat peanuts and anchovies cooked with savoury sticky sauce - its a combination of chillies, sugar and honey, trust me it is very tasty and you couldn't put the bowl down till it finishes.

Ingredients:

Red peanuts ( I prefer this type as it have a sweeter and nutty taste that I love)

Dried Anchovies (there are many kinds of anchovies sold at any oriental shop; I preferred the medium size ones)

Vegetable oil

Shallots (thinly sliced)

Garlic (thinly sliced)

Dried chilli paste

White Sugar

Honey

Salt to taste (Add salt sparingly as the anchovies are already salty)

Direction:

1. Fry your red peanuts and anchovies separately using the Vegetable oil. Set aside to cool.
2. On a new pan add few tablespoon of the used oil to fry the shallot and garlic until they are golden brown (make use you don't burn the garlic or else it will left a bitter aftertaste)
3. Add in your chilli paste (you can make your own chilli paste by boiling dried chillies with water and salt; then drain in the excess water left to cool; then blender the boiled chillies into a paste) until combines
4. Add in your sugar and honey, stirred until the sugar melted. Once melted turn of your heat and pur your peanuts and anchovies. Stir untill well combined. Enjoy xx

 

Nasi Minyak Kunyit (Tumeric Rice) & Daging Rendang (Rendang Beef)

 

Nasi Minyak (Fragrant Rice)

Ingredients:

2 cups of washed and drained Thai Fragrant Rice (its an Asian short grain rice - easily found in any local Asian/Oriental Supermarket)

1 Medium sized White Onion (diced)

2 cloved of garlic (diced)

5 tablespoon of Ghee

5cm Cinnamon Stick

2 Star Anise

5 Cardamons

5-7 peppercorns (Dont grind them - just add it as it is)

2 teaspoon of tumeric powder

Salt and Sugar to taste

Directions:

Add ghee to your heated pan. Once your ghee has liquidfied add in the dice onion, garlic, cinnamon, aniseed and cardamon. Sauted until its fragrant (do be carful with the garlic so that it wont be burned - as burnt garlic will give a bitter aftertaste). Once fragrant add in the rice and slowly stirred it untill fully incorporated. Once incorporated, turned off the heat and transfer the rice into a rice cooker. Add an equal amount of water into the rice cooker (if you are cooking 2 cups of rice I always do add an equal amount of 2 cups of water), add in the tumeric powder, the pepper seeds and salt & sugar to taste.

Rendang Daging (Beef Rendang)

Ingredients:

Roughly I had around 300-400gms of beef - Sliced it in cubes

Vegetable oil

Kaffir leaves (lime leaves)

5cm of Cinnamon

2 Star anise

5 Cardamons

(5 cm of fresh tumeric, 10 shallots, 5 cloves of garlic, 3 chillies (if you wanted a milder version you can add just one chilli), 1 lemongrass, 2 teaspoons of curry powder : all of these placed in a food processor until it form a paste)

1 tin (around 250 ml of Coconut milk)

2 tablespopon of kerisik (toasted dessicated coconut - nowadays you can find kerisik in the local oriental supermarket)

2-3 teaspoons of grated gula melaka (if you can't found a gula melaka you can substitute it with muscavado sugar)

Salt to taste

Direction:

Heat your pan (medium heat) and add in the vegetable oil, saute your paste, cinnamon, star anise & cadamons, stirred it always so that the paste would not be burnt or else it wouold be very bitter. When you found that the vegetable oil had split from your paste you would know that you are ready to put in your diced beef, stirred the beef until fully incorporated. Add in the kaffir leaves and your coconut milk. Cooked it slowly until it is reduced ( it is quite a long process - it takes around 45 mintures to an hour on medium heat and stirred occasionally - that is why i prefer to used a non stick pot) As rendang is done in stages, you initially boiling or simmering it until the sauce thicken, then continue to cook it until the sauce dried up and it seems to be stir frying the beef. Add in the gula melaka and salt to taste.

Enjoy xx