Malay Chinese takeaway

It has been more than 2 months since my first post! *gasps*

The more photos that pile up from various restaurants that I have been to, the lazier I get to update this so-called blog. Anyhow, I should start with my favourite laksa in Sydney.

Coming from South East Asian background, I can safely say that the laksa from Malay Chinese takeaway is THE most authentic one I have tried so far in Sydney (and I have tried quite a number of them!).

Chicken laksa ($8.70) with extra vegetables ($1)

I ordered chicken laksa with skin (I love my chicken skin and the juicy fats underneath nomnom) with a bit of vegies in a measly attempt to make it slightly healthier. The broth was very flavoursome with a right amount of spiciness. Most laksa from other places use too much coconut cream/milk that overpowers the taste of the actual laksa soup base. The chicken pieces were nice and tender, but the tofu was the star of the dish! The spongy tofu were completely soaked with the soup and became these pieces of awesomeness. I could eat a bowl of just the tofu and the soup.

As it's located in the heart of CBD, it gets pretty crowded at lunch time. I find it cute that they sell the apron like shield that protects your suits from the food. Wouldn't wanna attend a corporate meeting with laksa all over your shirt I guess? For those working away from the city, this place is closed early at night for dinner (7.30pm) so get there early!

Malay-Chinese takeaway

Shop 1, 50-58 Hunter St

Sydney NSW 2000

(02) 9231 6788

Rare cheesecake with strawberry jelly

Rare cheesecake is the Japanese term for no bake cheesecake. As the name implies, no oven is required for this cake and gelatin is used to harden the filling. This cake is normally served chilled with fruity toppings.

Rare cheesecake

Adapted from 基本がわかるやさしいお菓子

Ingredients (for 18cm round springform pan)

Base

10 pcs McVities digestive biscuits

40g unsalted butter

1-2 tbsp caster sugar

Cheese filling

250g cream cheese

80g caster sugar

A (200g plain yoghurt, 2 tsp lemon juice, 1 dash of vanilla essence/extract)

200mL pouring cream

5g gelatin powder (mix with 3 tbsp cold water, stand for 5 minutes)

Strawberry jelly

1 pkt strawberry jelly mix

Hot water

Methods

1) If you own a food processor/blender, crush the digestive biscuits finely. If you don't, put the digestive biscuits inside a ziplock bag, imagine your worst enemy, and start demolishing the biscuits until they form fine crumbs.

2) Melt butter in the microwave (~20 seconds), add the melted butter and caster sugar to the crushed biscuits and mix well. Press the base ingredients to the base of an 18cm springform pan with the back of a spoon evenly, cover with clingwrap, and chill in the fridge for at least 30 minutes.

3) Place cream cheese in a mixing bowl, using an electric mixer in high speed, beat the cream cheese until it reaches the consistency of smooth cream.

4) Add caster sugar to 3), beat with an electric mixer until well mixed and the colour turns pale. Next, add A to the bowl and mix well.

5) Add half of the pouring cream (100mL) to 4), mix well with an electric mixer in low speed.

6) Heat the remaining pouring cream (100mL) in a small saucepan. Remove from heat once it starts boiling. Add the gelatin mix to the cream and stir until the gelatin dissolves completely.

7) Pour 6) into 5), and mix well in low speed with an electric mixer.

8) Strain 7) to another bowl to reach a smooth consistency. Use a spatula/spoon to push the mixture through a strainer.

9) Take 2) out from the fridge and pour 8) gently into the springform pan. Chill in the fridge for at least 3 hours.

10) After the filling has set, make the jelly according to the packet instructions. Pour the jelly mix slowly once it slightly cools off (before the jelly sets!) on top of the filling in the springform pan. Return to the fridge to chill for another hour or so.

11) Remove the sides of the pan when you are ready to devour it. Serve chilled.