Posted in Meal Stories on August 15, 2005 by Josephine Choong |
“When I was approached to introduce my fare to The Weekend Chef, I searched my mind for suitable recipes. They had to be special. Something people would be dying to try with a certainty they would enjoy it. After all, the greatest pleasure of cooking is in the eating! I also wanted to give people another reason, besides lunch and dinner, to have company over. I finally settled for tea. The tea time treats would be my chilled durian cheesecake and for a more subtle accompaniment - tau fu fah.
Read more...(364 words, 1 image, estimated 1:27 mins reading time)
Posted in Recipes on August 15, 2005 by Josephine Choong |
Preparation Time: 1 hour
Setting Time: 45 minutes
Ingredients
- 300g soya beans (soaked for about 6 hours)
- 3 litres / 12 cups water
- ¾ tsp tau fu fah curdling powder
- 120 ml boiling water
- ½ tsp vanilla essence
Syrup
- 300g sugar
- 125ml water
- 1 thin slice of ginger
- Few pieces of pandan leaves
Method
- Blend the soaked soya beans with 5 cups of water and strain. Add the remaining water and squeeze out the milk with a cheesecloth bag.
- Mix the tau fu fah curdling powder with the boiling water. Set aside.
Read more...(186 words, 1 image, estimated 45 secs reading time)
Posted in Recipes on August 15, 2005 by Josephine Choong |
Preparation Time: 1 hour
Setting Time: Overnight
Ingredients
Base (22cm non-stick springform pan)
- 230g digestive biscuit crumbs
- 115g butter, melted
Filling
- 250g Kraft Philadelphia cream cheese
- 250g durian, chopped
- 2tbsps gelatine, dissolved in 100ml boiling water and cooled
- 115g castor sugar
- 300ml whipped cream
Method
- Mix the biscuit crumbs with the melted butter and press into the base of the springform pan. Chill.
- Mix the gelatine powder in a container with water. Put the container in warm water to prevent the gelatine from setting.
Read more...(184 words, 1 image, estimated 44 secs reading time)
