"World's Best Bibimbap"

If you believe that my hubby has made the world's best bibimbap, you must be a really loyal fan of his ! He was so proud of the bibimbap he created recently that he had it for days ! Although I told him that his auntie made a much better one than his, he didn't believe me and still insisted that his was one of the world's best. I gave up convincing him to stop dreaming ....

Will ask him to update the recipe soon

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Hubby's Invented Sukiyaki Dish

As I have very poor appetite lately for being at home , hubby decided to invent his own Sukiyaki dish for me to try ... Presenting to u ... My Hubby's Sukiyaki

Will ask him for the recipe and update soon !

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Japanese Cotton Soft Cheesecake

Hubby bought a Japanese cheescake while doing grocery shopping in Giant. I always love Japanese cheesecake from Carrefour. It was the first time I tried the one from Giant. And it tasted exactly the same !! I decided to try doing it at home today since I am stuck at home for at least 2 months !! Yeah, I am successful in making my Japanese Cotton Soft Cheesecake. Gotten this recipe from Diana's Desserts.

Ingredients:


140g/5 oz. fine granulated sugar

6 egg whites

6 egg yolks

1/4 tsp. cream of tartar

50g/2 oz. butter

250g/9 oz. cream cheese

100 ml/3 fluid oz. fresh milk

1 tbsp. lemon juice

60g/2 oz. cake flour /superfine flour

20g/1 oz. cornflour (cornstarch)

1/4 tsp. salt



Methods:

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).

Makes 1 (8-inch) cheesecake, 12 servings.

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Hubby's Steak

Hubby has been crazy over perfecting steak since his good friend bought an expensive steak for him to try cooking but he failed on the first round. This time it was successful and he was so proud of it that he made me take a photo !

Sorry, no recipe coz hubby couldn't remember the recipe !!! OMG !

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Ice cream ! Ice Cream !

I bought an ice-cream recipe book "Yummy Cold Desserts Made Easy" from Expo last week and decided to explore the different ice creams I could make !! I started with cookie & ice cream. This is really an easy receipe ! You should all try !

Ingredients:

*ingredient a*
- 4 egg yolk
- 25g caster sugar
- 7 pieces Oreo biscuit filing

*ingredient b*
200g dairy whipping cream

*ingredient c*
250g non diary whipping cream
1/2 tsp vanilla essence
Some crushed Oreo biscuits

Methods:

1. Beat a until well mixed and slightly pale. Bring b to boil at low heat. Remove from heat, add in a and mix well.
2. Double-boil a and b mixture until slightly thick. Remove from heat and leave to cool.
3. Whisk non diary whipping cream until stiff. Add in (method 2) mixture, vanilla essence, some crushed Oreo biscuit and stir well. Pour mixture into a prepared container and sprinkle crushed Oreo biscuit on top. Freeze overnight or until set.

Before freezing ...

After an overnight freezing...

Anyone wants a scope ??

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My self improved Oreo Icecream cake

My hubby betted with his second auntie on something and he lost the bet. So now he ows his second auntie a Swensen treat, and all his cousins are asking for the ice creams ! Since it is hubby's birthday on Sunday, I decide to self improve on the Oreo Ice Cream cake. And I am proud to present my new self improved Oreo Ice cream cake made up of the following:

Bottom Layer - Oreo Biscuits
1st Layer - Half Chocolate Ice Cream & Half Vanilla Ice Cream
2nd Layer - Oreo Biscuits
3rd Layer - Cookie & Cream Ice Cream
4th Layer - Chocolate Whipping Cream
5th Layer - Oreo Biscuits

However, I was quite impatient and didn't wait for at least 6hours for the cake shape to be formed. I removed the mould too early and the cake was kinda ruined at the side. Anyway, I am not sure about the taste. But I think it should taste great. Looking forward to taste it tomorrow !!!

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Oreo Icecream Cake

I tried making an Oreo Ice cream cake today. Wanted to do testing before I do up a real one for my hubby this Sunday to celebrate his birthday on Monday. Gotten the recipe from this "Happy Home Baking site, mine doesn't look as nice. But nevermind ! It is my first attempt, I will do a nicer one this Sat/Sunday. But it is really yummy !!! Those who want to eat this cake, must visit me within these few days !! hahha

Ingredients

110g oreo cookies (finely crumbled)
40g butter, melted and cool
about 1 tub of ice cream (1.5 ltr)
1 cup whipping cream
150g dark chocolate, finely chopped

Method:

1.Line the sides of a loose bottom pan with plastic sheets. Set aside.

2.Place oreo crumbs and melted butter in a bowl. Mix thoroughly with a spoon until the crumbs are moistened. Press the crumbs evenly into the base of the prepared pan. Use the back of the spoon, smooth out the crumbs and press firmly. Freeze the base for at least 1 hour.

3.Soften the ice cream at room temperature. When the ice cream is soft enough, place it in a mixing bowl. With a spoon or spatula, stir the ice cream until it is spreadable. Spoon the ice cream over the oreo base, ensure all gaps are filled. Depending on the depth of the pan, fill it with enough ice cream till it reaches about half to one inche before the rim. Cover with a cling wrap and freeze for at least 2 hours.

4.When the ice cream layer is set, prepare the chocolate ganache. Place cream and finely chopped dark chocolates in a bowl over a pot of simmering water. Stir till the chocolate melts complete. Leave to cool off.

5.This step has to be done as quickly as possible. Spread the chocolate ganache over the ice cream layer. Decorate as desired.

6.Cover with cling wrap and freeze for at least another 6 hours before unmolding. When ready to unmold, dampen a kitchen towel with hot water and wrap it around the pan and hold it there for about 10seconds. Remove the towel and unmold. After unmolding the cake, return it back into the freezer to firm up before serving

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