My KIDS call me MOM: 04/04/14

Colours of my Life

You'll never know what's the future has in store for you. I used to pictured myself as a career woman once. But now, I'm a 24/7 housewife and mom. I managed to work for 2 years though, but lost my job at 6m pregnancy with my 1st child. Since it's so tough to get a new job, I'm just better off at home.

The minute I held & cradle my baby for the 1st time, I couldn't imagine anything that could held me back from being there besides her throughout her growing years. Not for a split second I thought of leaving home for a carrier life anymore.

So that's when my never ending story as a mom begins.. Despite all the hardship I went through raising my kids, I still can stood tall and proudly announce I'm a mom of 2 adorable kids. Never did it occur to my mind that I regretted leaving behind all my years of studying and working. My kids meant more than that.

It's one tough job being a mom n raising your own kids. Every mom has a different story to share. Different child has a different tantrums that will later developed into their personality... I'm still, and forever will be learning and challenging myself to becoming a far more better mom. Many tips I learned and would gladly to share with other moms out there..

Friday, April 4, 2014

Cheese cake and sauce

Cheese cake 'leleh' is in trend now here. Ever wonder ho they make it? Its actually the cheese sauce topping n shredded cheddar that makes it a hit. Mostly sold in the market today are using cheese flavoured spongecakes ( barely any cheesy kick in it i you are a cheese lover like me). Glad to finally made it for my kids and myself. I made my favourite cotton soft cheese cake as the basic cake and later garnish it with colourful rice sprinkles and grated parmesan over the sauce. Here's the recipe. Happy baking ! :-)

Cotton Soft Cheesecake

250g cream cheese

50g butter

100ml fresh milk / cream

6 egg yolks

1 tbsp lemon juice /tartar powder

1/4 tsp salt ( you can skip this for any health reason)

60g cake flour /superfine flour

1/4 tsp double action baking powder ( or just double up the normal b.p. you have)

20g cornflour

140g granulated sugar

6 egg whites

3/4tsp lemon juice /tartar powder

METHODs

For A, melt cream cheese, butter and milk/cream using the double boiler method. Let it cool. Then add then remain ingredients in A . Mix well with a wooden spoon.
For B, beat egg whites together ith juice/tartar till foamy. Then add in sugar and continue beating until you achieved soft peaks.
Add A batter into B and mix well. I just pour A into the mixer and continue beating to get that soft structured cake. Line an 8 inch round tin. ( I'm the lazy person when it comes to lining baking tins. I simply just wipe some marjerine/ Planta around the tin. It works as well :-) )
Bake cake using au bain-marie-waterbath method for approximately 1hrs at 160°C. I usually use the bottom heat to avoid the top of cake being burnt easily. Here's my final cake. (see how the marjerine trick makes it non-stickable to the sides)

Cream Cheese 'Leleh' sauce

250g cream cheese

120g condensed milk ( or more if you are the sweet tooth person)

50 ml fresh milk/ cream

Grated cheddar cheese as garnish ( you can substute this with any flavours that suits your tastebuds)

Incooperate the above ingredients well. Pour on cake and sprinkle garnish of your choice. ( if you still have some lemon juice, mixing it to the sauce would add some professional taste to it ) . Here's the final cake of mine... :-)