Cheesecake Brownies

*Also available made-to-order at $20 (25 bitesize pieces) or $30 (50 bitesize pieces) 

Let's get real now. Why force yourself to choose between a cheesecake and a brownie, when you can do this? :)

For those gluten-free foodies out there, the cherry on the cake is that this recipe contains so little flour (and so much cheese and chocolate and all that good stuff), that you can easily use cornstarch/ground almonds instead without impacting the decadent intensity.

Do it. You won't regret it (though your waistline might).

Cheesecake Brownies

Makes one 13" x 9” pan

*Some tips: 
-Take your eggs and cream cheese out of the fridge in advance to reach room temperature. Hard cream cheese is a real pain to beat!

-Melt your chocolate, then while it's cooling whisk your cheese mix together, then go back and beat the chocolate when it's cold. That saves time, and you don't have to wash your whisk in between (traces of cream cheese in the chocolate won't matter).

-Brownies are a lot more forgiving than cakes so don't stress if you use a bit more or less of anything.

Preheat the oven to 350F/180C. Make the two separate batters.

• The chocolate mix

In a dry bowl (water makes chocolate seize), melt together while stirring until glossy:

150g butter

1 1/2 cups (240g) semi-sweet chocolate chunks

*I melt by microwave: 15-20 second intervals several times, stirring well in between. DO NOT OVERHEAT- stop microwaving as soon as you have only small chunks left and just keep stirring until they dissolve. If you prefer the traditional bain-marie method, place the bowl over a pot of simmering water and stir until dissolved.

Allow to cool completely. You can get started on your cheese mix while waiting.

Beat together for 2 mins until frothy, then stir into chocolate butter mix:

2 eggs, at room temperature
3/4 cup (150g) sugar
Few drops vanilla extract

2 small drops coffee essence or diluted instant coffee (this is just to enhance the cocoa flavor, not to make it taste of coffee. If you don't have any on hand you can omit it.)

Fold in:

2 tbsp flour (or cornstarch/ground almonds for gluten-free)

1 cup (160g) semi-sweet chocolate chunks

• The cheese mix

Stick this all in a bowl and beat together with an electric whisk until smooth:

2 packs (1 lb oz/454g) cream cheese, softened to room temperature*

1/2 cup (about 100g) sugar

2 eggs, at room temperature

1 tsp vanilla extract

3 tbsp flour (or cornstarch)

Pinch of salt

*In the UK cream cheese is called full-fat soft cheese, and tends to come in 300g packs. I usually just chuck the whole lot in.

Line the pan with baking/wax/greaseproof paper (if using a Pyrex baking dish, you can skip this step). Dollop the chocolate and cheese mixes randomly, and swirl with the edge of spatula to make a marbled effect.

Swirly-whirly :)
(This picture depicts a small 9" pan, half this recipe)

Bake for 35 minutes or until set at 350F/180C. Let cool in the pan totally, then refrigerate until chilled to intensify the flavors. Slice with a sharp knife only when completely cold.

Exercise self control.

Nyonya Acar Awak (Malaysian Spicy Vegetable Pickle)

Visually vibrant to the eye and refreshingly piquant to the taste, acar awak is a traditional cold Malaysian pickle bursting with a lip-smacking blend of sweetness, tang and spice as well as a spectrum of textures and crunch levels. A joyride for your tongue, if you will, especially when served alongside hot rice and as an accompaniment to cut through heavier curries.

Some recipes omit the pineapple; I personally find it adds a juicy, succulent sweetness that really elevates this dish. The blending of the paste takes a bit of work, so feel free to double or triple the quantities and make a large batch at one go. Be sure to top liberally with more chopped peanuts and roasted sesame seeds just before serving.

Nyonya Acar Awak (Spicy Mixed Vegetable Pickle)

Serves 12 as a small side

Chop the following into 2” sticks:

1 medium-large cucumber (about 300g), pulp removed

1 medium carrot (100g), peeled

A handful long green beans/French beans (100g)

¼ of a white cabbage (150g)

*You can also use cauliflower or other crunchy vegetables. Measurements are approximate, adjust to taste

Stir in 1 tbsp salt.

Slice 200g pineapple into small chunks.

Line a baking sheet with paper towels and spread everything except the pineapple onto it. Bake on very low heat (about 100C) for about 25 mins to dry out (or if you live in Malaysia/somewhere very hot, feel free to lay it out in the sun for a few hours!)

• Spice paste:

Grind the following together and fry in oil over medium heat for 10 mins until fragrant:

5 shallots/1 large cooking onion

5 cloves garlic

5 dried chillies, deseeded and soaked

2 candlenuts

1 tsp turmeric powder (or 1” fresh turmeric )- if you are multiplying this recipe, do not increase turmeric quantity too much as it can taste bitter. Just add a bit more than 1 tsp.

1 stick lemongrass, white part only

1” galangal

Optional for non-vegetarians: a bit of belacan, dried shrimp

Stir in and bring to a boil:

¼ cup rice vinegar

2 tbsp sugar

Stir in and immediately turn off heat:

Prepared vegetables

2 tbsp roasted sesame seeds

1/4 cup (about 50g) roasted ground peanuts

Allow to cool completely and refrigerate in a glass jar overnight (or for up to 4 weeks) so flavours can intensify. 

Before serving, leave at room temperature for a short while (so it's not stone cold) and top with extra ground peanuts and sesame seeds. 

Devour with hot steamed rice!

Really Easy Dark Gingernuts/ Ginger Snaps

The holiday season calls for spice and all things nice, so here I present a great basic recipe for a British classic that will have your home smelling like Christmas in no time! :)

Crunchy, buttery and surprisingly easy, these delicious gingernut biscuits (or ginger snaps as they are known Stateside) are just the right snappy texture and flavour, starting warm and robust in your mouth then gradually melting into a pleasant fragrant sweetness as you chew. They will also take you less than an hour from start to finish (great for last-minute plans!), require no machinery at all and are endlessly adaptable to your personal taste.

I stirred in some black treacle for a deeper darker flavour, but feel free to omit this and use all golden syrup if you prefer the normal version. You can also use honey, molasses, dark brown sugar, more or less ginger and other spices if desired.

Happy baking and happy holidays y'all, may you have a joyous food-filled 2014 ahead!:)

Really Easy Dark Gingernuts/ Ginger Snaps

Makes 30 tasty biscuits

Preheat oven to 350 F/180 C.

Melt 1 stick (about 100g) butter in a pot on the stove, or in a large bowl in the microwave.

Remove butter from heat and stir in:

1/2 cup (about 100g) soft light brown sugar

2 tbsp golden syrup (if you don't have it, substitute with honey)

2 tbsp black treacle (substitute with all golden syrup/honey if preferred)

My trusty red can of Tate & Lyle that a friend 

brought from London. Thanks Jasmine!:)

Sift in and stir until well-combined:

2 cups plain flour

1 tsp baking soda

2 tsp ground ginger (more if you like it strong!)

Optional: Dash of ground cinnamon, nutmeg, cloves, allspice or even black pepper if you're inclined

Roll teaspoonfuls of dough into a ball with your hands. Place on baking sheet well spaced out, and press down slightly to flatten.

Bake 15-20 mins. Remove from oven and allow to cool til hardened.

Enjoy dunked in a cuppa!

Crunchy Kitchen Sink Cookies

Hello foodies!

After an incredible long summer in Malaysia with my family and a hectic first two months of my final year in acting school, I've FINALLY found the time and resolve to bake, photograph and type a long overdue update! Here I present to you my favourite easy-to-make recipe for "kitchen sink" cookies, so named for being loaded with pretty much everything except the kitchen sink :)

The version below is crunchy, fragrant and full of wholesome additions like seeds and nuts. Feel free to adapt with any fillings you wish, or leave them out altogether from a plain classic oat treat.

Crunchy Kitchen Sink Cookies

Makes about 50 small pieces. No machine necessary

Melt 1 stick (1/2 cup) butter in a large bowl (I do this by zapping in the microwave for about 30 secs-1 min and stirring). Allow to cool slightly.

Stir in with a spoon until well-combined:

1 1/2 cups quick-cooking oats

¾ cup sugar

¾ cup flour (I had ground almonds lying around so I substituted half of the flour with it)

1 tsp baking powder

1/4 tsp salt

1 egg, lightly beaten

1 tsp pure vanilla extract

Add whatever else you want! In the pictured version I used a handful each of:

Chocolate chips

Raisins

Pumpkin and sunflower seeds

*Suggestions for other options: Zest of 1 lemon, shredded coconut, chopped nuts, other dried fruit, chopped candy bars...

Preheat oven to 180 C/350 F.

Drop by small teaspoonful onto baking trays, or use your hands and roll into little balls. Press cookie dough down to flatten the mounds. Bake 12-15 minutes or until golden brown.

Remove from oven and allow cookies to cool for 1-2 minutes before removing. If they stick slightly to pan, use a flat spatula to scrape off.

Enjoy!

Eat Your Way Through Malaysia (Or Petaling Jaya At Least)- UPDATED

A list compiled from various trips since 2009 through to 2013, of my favourite delicious Malaysian culinary delights (plus a few oddball additions).

Happy eating one and all!:)

New Restaurant Ipoh Chicken Rice (complete with delicious pork balls and tasty broth).  At multiple air-conditioned branches including Damansara Jaya. My favourite food since childhood!

Chicken rice again, but the one-of-a-kind soy sauce variety. Formerly at Restaurant Keen/Kimwah, now down the block at the other corner Restaurant Wan Shoon in Damansara Kim. Luscious!

Proper punchy Penang Prawn Mee- my favourites are the famous RM20 humongous serving dished up by Champs Bistro in Centrepoint Bandar Utama (pictured above), Mee Yoke Lim hawker centre in SS2 and O&S Coffee Shop in Paramount Gardens. (image taken from vkeong.com)


Nyonya Curry Laksa at Bakeri Joy (4, SS 24/13, Taman Megah). Rich with tons of toppings and a delicious sambal paste. Good cheese tarts and moist chocolate cake too.

Village Park- 5, Jalan SS 21/37 Damansara Utama. Pretty much the best version in the Klang Valley of nasi lemak, our default national dish! My sides of choice are fried chicken and beef rendang. (image from vkeong.com)

Finally tried the famous Fatty Crab restaurant after all these years! Thank you Jason- amazing spicy sweet gravy perfect with fried rice just like you said :)

Crabs again, this time the "Kam Heong" variety at South Pacific restaurant. Yum too!

New Paris Restaurant (62-66 Jalan SS2/72)- my family's regular haunt. We ALWAYS order the same things- House Special Tofu, Butter Prawns, Guinness Pork Ribs (or Sticky Marmite Pork is also great), Steamed Tilapia Fish with Spicy Sauce and Crunchy Squid:)

1 month, 3 huge 8-10 course Chinese wedding banquets to attend. The typical

1st "Four Seasons" course is always one of my favourites :)

Rojak Buah (Savoury Fruit Salad), either from the Chinese old man in Damansara Uptown outside the old Fajar, or his two daughters in TTDI outside the KFC. Yummy chunks of jicama, papaya, pineapple and cucumber with crunchy crackers, crushed peanuts and the best gooey prawn paste sauce EVER!

Lavish all-you-can-eat weekend Japanese buffets that are all the rage in Malaysia-

stuffing our faces with all kinds of sashimi, sushi and hot foods for under £10, oh joy!

The diabetes-on-a-plate that is Kayu Nasi Kandar's Roti Tisu (Tissue Bread)- a tower

of crispy buttery sugary condensed milk drizzled goodness. Mmm. (Check out http://www.originalkayu.com.my for a list of branches)

Murni SS2- the embodiment of good mamak grub late at night. Naan, roti special (meat stuffed

murtabak style), roti kaya susu, awesome claypot loh shee fun...

Banana leaf rice, with all the traditional trimmings- make sure to fold the leaf

TOWARDS and not away from you at the end if you liked the meal :) The above is at Sri Paandi's TTDI, though tourists/newbies will like the outdoor atmosphere at Raju's (next to La Salle school off Jalan Gasing)

Ramly Burger- quintessentially Malaysian and unlike ANY Western burger you've ever had! Ask for the Special-a chicken or beef patty wrapped in egg, then sandwiched with chilli sauce, mayo and coleslaw-like shredded veg. Available from streetside stalls even in the middle of the night! :)


Sate Kajang Haji Samuri- delicious moist skewers of chicken, beef, mutton, fish, rabbit, venison or even tripe, on my doorstep in Damansara Uptown without needing to go all the way to Kajang! Served with bowls of thick rich peanut sauce that you can make as spicy as you like. Click here for a full list of branches. (image from vkeong.com)

Dave's Pizza Pasta Vino, 1 Utama Shopping Centre- so many years on, their signature honey mayo pizza, olive oil pasta and the most unauthentic but delicious creamy carbonara ever are still top class (but no longer 1/2 price on weekday lunches unfortunately)

Nothing like local Malaysian fruit! Itty bitty sticky pisang emas (golden bananas), syrupy white-fleshed mangosteens, juicy rambutans, sweet duku langsat, golden mangoes...

More fruit- love the crunchy white guava pieces I can get from these stalls for about 20p, sprinkled with asam (tamarind) powder

ADORE mangoes in any form, but one of the best manifestations has to be KTZ SS2's 'mango loh'!

Absolutely flabbergasting that the UK does not have McDonald's hot fudge sundaes. Why?!