Oreo and Mocha Cheesecake

By Chef Foo Hai May

Ingredients

Biscuit Base

• 200g Oreo biscuits (crushed)
• 50g cornflakes (crushed)
• 50g almond flakes (toasted and crushed)
• 30g cocoa powder
• 80g dark chocolate (melted)
• 150g butter (melted)

Oreo Filling

• 250g cream cheese
• 65g icing sugar
• 250g whipping cream
• 1 tbsp vanilla essence
• 100g Oreo cookies (coarsely crushed)
• 10g gelatine
• 40g cold water

Mocha Filling

• 250g cream cheese
• 70g icing sugar
• 250g whipping cream
• 1 tbsp vanilla wssence
• 1 1/2 tbsp instant coffee powder
• 2 tbsp instant cocoa powder
• 50g whipping cream (warm)
• 10g gelatine
• 40g cold water

Method

Biscuit Base

Combine all the crushed ingredients into a bowl. Sift in cocoa powder. Mix well.

Stir in melted chocolate and butter into the dry items and mix well.

Press the biscuit base into a greased 23cm springform pan, and refrigerate for 30 minutes.

Oreo Filling

Beat cream cheese and icing sugar till smooth.

Sprinkle gelatine on cold water; allow it to stand for 5 minutes. Then double boil the gelatine until it is dissolved. Keep it covered until ready to use.

Whisk cream and vanilla until soft peak.

Fold whipped cream into cheese mixture, add in crushed Oreo and stir in melted gelatine lastly.

Mocha Filling

Beat cream cheese and icing sugar till smooth.

Sprinkle gelatine on cold water; allow it to stand for 5 minutes. Then double boil the gelatine until it is dissolved. Keep it covered until ready to use.

Whisk cream and vanilla until soft peak.

Stir in coffee and cocoa powder into warm cream, mix well till it forms a mocha paste.

Lastly, fold whipped cream into cheese mixture, add in mocha paste and stir in melted gelatine.

Assembling of Oreo and Mocha Cheese Cake

Pour Oreo filling on biscuit base till half full.

Fill up the remaining 1/2 pan with Mocha filling on top of the Oreo filling.

Refrigerate for 6 hours or overnight until the cake is set and firm.

Unmold and transfer cheesecake to a serving plate, decorate with whipped cream and Oreo cookies.

Grandma's Country-style Braised Duck

By Amy Beh

Ingredients

• 700g duck
• 6 dried shiitake mushrooms, soaked
• 180g young ginger, sliced
• 2 tbsp sesame oil
• 1 litre stock/water
Marinade (A)
• 1 tbsp light soy sauce
• 1/2tsp thick soy sauce
• 1 tbp oyster sauce
• 1/2 tsp pepper
(B)
• 1 tbsp chopped garlic
• 1 tbsp chopped shallot
• 1 tbsp fermented black beans (hak tau si
)
• 1 tbsp preserved bean paste (tau cheong)
(C)
• 3 tbsp light soy sauce
• 1 tsp rock sugar
• 1/2 tsp chicken stock powder
Garnishing
• 200g yam

Method

Remove skin from the duck and trim off all excess fat. Cut duck into fairly large pieces. Season with marinade (A) for several hours.
Heat sesame oil and fry ingredients (B) till aromatic. Add marinated duck and young ginger. Stir-fry for a while. Add mushrooms and seasoning (C).
Pour in stock/water and bring to a boil. Reduce the heat and simmer for 40-45 minutes or until meat is tender and gravy is thick.
In the meantime, deep-fry yam pieces and steam until soft. Arrange yam pieces on a serving plate. Once duck is ready for serving, dish out onto the yam and serve at once.

Stir-fried Celery

By AMY BEH

Ingredients

• 2 stalks celery
• 4 pieces arrowroot head (nga ku)
• 50g carrot, cut into desired shapes
• 1 tbsp chopped ginger
• 1 tsp chopped garlic
• 1 tbsp sesame oil
• 1 tbsp Shao Hsing Hua Tiau wine
Seasoning
• 1 tsp light soy sauce
• 1 tsp oyster sauce
• 1/4 tsp vegetarian seasoning powder
• Dash of pepper
• Sugar to taste
• 100ml water
Thickening (combined)
• 1 tsp potato starch
• 1 tbsp water

Method

Cut celery at a slant. Peel and cut arrowroot head into thin slices.
Sauté ginger and garlic in sesame oil until lightly golden. Splash in cooking wine. Add celery, arrowroot head slices and carrot. Stir in seasoning and add water. Fry briskly for 2-3 minutes then add thickening to the gravy.
Dish out and serve immediately.

Ginger Garlic Prawns

By Amy Beh

Ingredients

• 10-12 large prawns
• 1/2 cup tapioca flour
• 30g shredded ginger
• 25g chopped garlic
• 20g dried prawns, soaked then chopped
• 2 stalks curry leaves
• 10 cili padi, chopped
• 1 tbsp oil
• 1 tsp sesame oil
Seasoning
• 1 tbsp sugar
• 1/8 tsp salt
• 1/2 tsp pepper
• 1/2 tsp chicken stock powder

Method

Trim the prawns well but leave shells intact. Dab dry the prawns with paper kitchen towels before tossing in tapioca flour, then shake off any excess flour.
Heat oil in a wok, fry garlic until golden and crispy. Dish out and drain. With the remaining hot oil, fry ginger until crispy and golden brown. Remove and put aside.
Heat oil and sesame oil in a clean wok. Sauté dried prawns until aromatic. Add curry leaves and cili padi. Fry for a while then stir in seasoning to mix.
Return prawns to the wok and toss gently until well combined.
Dish out and serve immediately.