Monthly Archives: October 2019

Sautéed Squid With Bell Peppers

I love squid, I love any cuisine that has squid. I love it grilled, sautéed or fried like calamari. As for today, I would to like to share with you my sautéed squid. First you have the option, whether you want to remove the skin or not. For me, I prefer to have the skin removed, because it is more aesthetically pleasing, but if you are in a hurry, you can just leave it on, it is edible anyway. Second you sliced it the way I did or you may slice it into rings, the ring cut is faster.

Ingredients

  • 500g ( cleaned, skin, head and ink sac removed, keep the tentacles, open up the body tube and sliced it into 1.5″ x 2 “, run your knife on the squid, and do shallow crisscross,t process is optional)
  • 1/3 Red bell pepper
  • 1/3 Green bell pepper
  • 1 minced shallot
  • 1 minced garlic
  • 1 sliced ginger (sliced into strips)
  • 1 tbs oyster sauce
  • 2 tsp sugar
  • 1tbs rice wine
  • 1.5 tbs oil

Method

  • In a medium fire heated wok, drizzle 1 1/2 tbs oil. Add in the ginger, shallots, garlic and bell peppers. Sauté for about 2 minutes. Add in the squid, followed quickly by the oyster sauce, sugar and rice wine. Stir until the mixture are well combined. In less than a minute you can see that the squid colour would turn opaque and starts to curl. Turn off the heat, and continue stirring, any residual heat after turning off the fire is enough to cook the squid thoroughly. Do not overcook as your squid will toughen.
  • Serve it immediately.

Basque Burnt Lemon Cheesecake – Gluten Free Cheesecake

What stands out with this cheesecake is that it doesn’t look much appeal and yet the taste is irresistible. You got a slight bitter from the burnt top, sweet and a hint of sour from the lemon. According to google, Basque burnt cheesecakes originate from Basque Country and now it has gained popularity in Singapore.

So today, I decided to test my recently bought leak-proof push pan that I got from Phoon Huat. Oh yes! I love it, it indeed leaked proof! Now this is my favourite pan!. Better than any springform that I have used. Guess what?! I saw this same pan sold in a mall and they are selling it for $ 50+ while Phoon Huat sells it at $ 19+. Same size, same brand. Such a huge difference in price. Note that this cake will rise. A little less than 3/4 full of your pan is 👌.

Ingredients

  • 500g cream cheese (room temperature)
  • 200g sugar
  • 340g eggs
  • 265g whipping cream
  • 10g lemon Juice
  • 1 lemon zest
  • 60g rice flour

Pan – 20 cm – lined with baking paper including the sides. Since I am using a non stick pan, I omitted the paper on the sides.

Method

  • Preheat your oven at 190 degree celsius
  • Using a paddle whisk attachment of your mixer, beat the sugar and cream cheese at medium speed until creamy.
  • Add the eggs in 3 batches. Ensuring the eggs are well combined with the mixture before adding the next batch. Mix at medium low speed
  • Add in the whipping cream, followed by the lemon juice and zest. Whip at medium low speed until all are well combined.
  • Add in the flour, whip until all are combined at low speed. You may also choose to use folding technique instead of using the mixer.
  • Pour the batter into your pan.
  • Bake for 40 minutes, then turn up temperature to 210 degree celsius. Bake for another 17 minutes or until the top turned brown.
  • Leave the cake inside the oven for 30 minutes.
  • Let it completely cooled down before unmoulding and slicing.
love it ! must try!

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