My Obama lemon cheese cream tart

It was the USA election day last Wednesday. Both Quay Lo and I were eager to follow the progress of voting. We were both glued to the couch in the living hall. Our lunch was quick and simple and we had it in front of the TV. LOL! 

Simple lunch - grilled herb sausage 

and carpet bag egg on French toast with

sliced carrots and seedless grapes
(Photo taken with my iPhone 4S)

As soon as the the announcement of Obama was re-elected, we made an appointment with our good friends, “The Ishiis” . We want to celebrate the landslide victory of US President Barack Obama for second time in office. So we all decided to go dinner at our favorite restaurant "Simply Mels".

I like the cosy environment at Simply Mel's

When the food is good, we give our compliment. 

My Quay Lo signed the guest book and leave a positive comment.

If you have not been to Simply Mel's before, I would recommend that you check it out someday. Here are some of the dishes we have tried so far and they were all delicious. We have yet to try many others in the Menu and I have no doubt they will not disappoint us.

From left: 

Salada, Tauhu kung Pipinyu

salad, tau kwa and cucumber with Mel's chilli sauce.

Cincalok Fritters  - fluffy prawn fritters infused with cincalok

‘Sotong Garing’ (Deep Fried Calamari)

deepfried squid rings in a golden batter with garlic mayo

Incimintu Karangezu (Crab Stuffing)

freshly picked crabmeat, prawns, mince chicken, diced carrot, onion and turnip stuffed in crab shell. Served with Mel’s homemade chilli sauce

From left: Beef Ambiller Kachang - beef meat balls and 

Kari Seccu

dry portuguese beef curry and potatoes cooked in a thick, spiced gravy

From left: 

Kari Captain - sweet and savoury red chicken curry and Kari ‘Devil’ - debal curry with chicken and potatoes

From left:

Sambal Nanas kung Kambrang a sweet and tangy sambal with pineapple chunks

and prawns, served in pineapple. Soy Limang Terung fried aubergine in soya sauce & lime gravy with onions

Baked seabass 

From left: The Last Polka ice cream 

and chilled fresh durian in Mel's flavoured coconut milk

When there is a chance to meet up with my friends and family, I always like to share with them something I baked.  This time, the dessert I shared was inspired by my friend, Kelly Siew of "Kelly Siew Cooks". She was the runner-up for The Nutriplus Competition where I was one of the judges at the semi final - round one. Her tart won her a place at the finals. Since I baked this tart for the celebration of Obama election victory, I will name this tart after him. LOL! 

I did not replicate Kelly's lemon cream tart because I wanted something simpler to do since I do not have too much time to get it ready before we had to leave for the dinner. I found this recipe where there is no need to roll out the dough for the pie crust or the need to cook the filling. This was exactly what I wanted. I was a bit worried how the taste will turn out but then all my doubts were cleared when “The Ishiis” told me it was delicious and the balance of tartness and sweetness was perfect for them. My Quay Lo agreed the flavor was good but he preferred it to be a bit sweeter. So feel free to increase or decrease the amount of sugar and lemon juice accordingly to suit your taste.

Obama Lemon cheese cream tart

Adapted from Joy of Baking

Shortbread Crust:

1 cup (130 grams) all purpose flour

1/3 cup (35 grams) confectioners (powdered or icing) sugar

1/8 teaspoon salt

1/2 cup (113 grams) cold unsalted butter, cut into pieces

Method to make Shortbread Crust:

Lightly butter a 9 inch tart pan with removable base.

Put flour, sugar, and salt in a large mixing bowl. Add the butter, use your hand to rub them together till the clumps formed. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan and then use the back of a spoon to smooth the surface of the pastry. Pierce the bottom of the crust with a fork. Cover and place the pastry crust in the freezer for 15 minutes to chill.

Preheat oven to 190 degrees C and place rack in center of oven. When the pastry is completely chilled, please a parchment paper on top and pour in some rice to weight down the pastry so that it will not puff up during baking. Put into the oven to bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.

Reduce the oven temperature to 180 degrees C.

Lemon Filling:

140 gm cream cheese, room temperature.

100 gm castor sugar (you can increase this if you like this sweeter)

100 ml lemon juice (you can increase this if you like this more tart)

20 ml water (omit water accordingly if you increase amount of lemon juice)

2 large eggs

1 tbs grated lemon

Method to make lemon filling:

In an electric mixer, place the cream cheese and whisk till creamy. Add sugar and whisk till combined. Add the eggs and combine thoroughly. Add the lemon juice and zest and have them well blended. Pour filling into pre baked tart shell and bake for approximately 25 - 30 minutes or until filling is set. Transfer tart to a wire rack to cool before cover and refrigerate to chill for an hour.

Topping:

240 ml cold heavy whipping

1 tbs icing sugar

1 tsp vanilla extract

Method to make topping: 

Put your mixing bowl and whisk in the fridge for about 30 minutes. Whip the whipping cream and icing until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with star tip and pipe stars over the entire surface of the tart. Refrigerate till time to serve.

Do I get the "ooos" and "aahs" from you?

As most of you know, I was recruited to be on the panel of judges for The Nutriplus Baking Competition. I guess I was what might be referred to as the local "anchor" judge as I was to join each day of the event. 

Judges for the semi final -round 1

From left: Chef Bernard, Chef Federick and Quay Po

The competition took place over five days and a new panel of judges were empaneled each day, recruited  from the many celebrated chefs here in Malaysia plus me. Needless to say it was a little intimidating. On the other hand, it afforded me a ring side seat for the flurry of creativity that took place and that was thrilling. The first four days of competitive baking were for the semi-finalists, selected from all of the applications. On the fifth day the four finalists from the previous four days met for the finals round.  

Not only did I get to rub elbows with seasoned chefs (no pun intended) but I had the chance to watch other home chefs work their magic. Through observation, I gained knowledge about pastry making, not only from my fellow judges but also from the twelve very talented contestants.

Semi final - Round 1 contestants:

Semi final - Round 2 contestants:

Semi final - Round 3 contestants:

Semi final - Round 4 contestants:

The Charlotte recipe which I am going to share with you is inspired by the Winner of this competition, Wendy Yip of "Table for Two or more". Her winning bake was a water melon charlotte. She used ladies fingers, mousse and water melon. She made the ladies fingers from scratch. 

I was inspired by Wendy to make one. I did not make the ladies fingers from scratch but used what I had in my pantry which was store bought. For the fruits, I used strawberries and pineapple. Instead of making just mousse, I added  American sponge cake and marmalade jam to sandwich the mousse. There are many steps to make this but the result is stunning and the taste of the charlotte was to die for so it is all worth it. I can assure you that you will get lots of "ooos" and "aaahs" from the finished product. I want to see if I get that from you all. LOL!

Strawberry Pineapple Charlotte

Ingredients to make the marmalade jam: 

(This can be made ahead of time)

Please get the recipe from the link provided:

http://nancyharmonjenkins.com/recipes/bitter-orange-marmalade/

American Sponge Cake

Adapted from Joy of Baking

Ingredients:

3 large eggs, separated

½ cup (50 grams) sifted cake flour

1/8 teaspoon baking powder

1/8 teaspoon salt

½ cup (100 grams) granulated white sugar, divided

1/2 teaspoon pure vanilla extract

1 tablespoons water

Zest of 1/2 lemon  or orange

Method to make 6 inch diameter the Cake:

Have ready an ungreased 6 inch diameter cake pan. Preheat oven to 350 degrees F (180 degrees Separare the eggs, yolks in one bowl and the whites in another. Set asid and let eggs comes to room temperature (about 30 minutes).

Meanwhile sift or whisk the sifted flour with the baking powder and salt. Set aside.

Place the egg yolks and 2/3 cup (66 grams) of the sugar in the bowl. Use a hand mixer to beat on high speed until they are thick, fluffy and light in color.  Stop beating when you raise the beater and the batter will fall back into the bowl in a slow ribbon. Add evanilla extract, water, and lemon zest and mix well . Set aside while you beat the egg whites.

Whisk the egg whites until foamy and continue whisking until soft peaks form. Gradually add 1/3 cup (34 grams) of sugar and continue whisking until the egg whites are shiny and just form stiff peaks.

Next, sift the flour mixture over the beaten egg yolks. Gently but quickly fold  the flour into the egg yolk batter. Then gently fold a little of the beaten egg whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated Pour the batter into cake pan and smooth the top.

Bake in preheated oven for 28 - 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove and allow the cake to cool completely before unmolding (about one hour). Run a sharp knife around the inside of the pan and then invert the cake onto a greased wire rack. When it is completely cool, slice the cake into three pieces.

Ingredient for Vanilla Mousse:

Adapted from Shawn Scarborough

Ingredients:

1/3 cup of sugar

2 tbs of cornstarch

1 1/2 cups of full cream milk

1 tsp pure vanilla extract

1 cup whipped cream (see the recipe below)

Method to make the mousse:

Combine the milk, cornstarch and sugar to a sauce pan and bring to a boil. Reduce the heat and simmer for about three minutes, stirring constantly to prevent sticking. Remove the saucepan from the heat and allow to cool completely.

Pour the contents of the saucepan into a mixing bowl and add the vanilla extract. Stir in the vanilla extract. Fold in the whipped cream and refrigerate for at least one hour.

Fruits:

Strawberries - cut off the top

Pineapple - diced

To assemble of the Charlotte:

To arrange cakes, ladies finger in 7 inch diameter cake pan:

Use a 7 inch cake pan, lay a parchment paper at the bottom and grease the side with oil or butter. Place one piece of cake at the bottom and line the sides with ladies fingers. Apply jam and ¾ of an inch mouse, put another piece of cake, repeat the process and end with the last piece of cake. Put in the fridge to chill for one day.  Prepare stabilized whipped cream(see recipe below) just before serving and top the charlotte with a layer of whipped cream as the same level of the top of ladies fingers. Arrange the fruits and tie a ribbon.

Stabilized Whipped Cream:

Ingredients:

2 tbs cold water

1 tsp unflavored gelatin

2 cups (1 pint) chilled whipping cream

2 tsp vanilla extract

2 tbs icing sugar

Method:

Prepare the gelatin: Place the dry gelatin in a small bowl. Pour cold water over it. Let it bloom for 5 minutes. Dissolve by placing it in a container over a small pot of simmering water. Set aside to let cool.

Next, place the empty bowl  and whisk in the freezer to quickly chill. Beat cream on high speed in its pre-chilled mixer bowl. Just before it becomes soft and billowy, slowly add the sugar and vanilla extract to the whipped cream at the sides of the bowl. Continue to whip on high speed until the cream barely starts to stiffen. Stop the whipping. Take about 2 tablespoons of the cream from the mixer bowl and stir it into the cooled gelatin. Return the cream/ gelatin mixture back into the main mixing bowl with the rest of the semi-whipped cream. Continue to whip the cream on high until soft peaks form. Finish whisking till the right consistency. Cover and refrigerate.

I have read all your comments

Dear friends and readers,

I apologize for not responding to your comments promptly the last two days. This is because I was tied up at the Nutriplus Baking Competition as one of the judges. I will be till the final on 31st October 2012. I have read all your comments and will reply to them after that. Thanks for dropping by and take time to leave your comments. It is always, greatly appreciated.

For those who are staying in Kuala Lumpur, do head over to 1 Utama to watch the competition and demos by pastry chefs. There will be three contestants competing everyday and the winner will go on to compete in the final on 31st October 2012. Kelly Siew was the winner for the first round.

Here is the competition schedule. The competition starts at 12 noon everyday. I am in the panel of judges and I will be there everyday. If you are there, do come over and say hello so that I can meet you in person. 

The cookbook "Think Out of The Shell - Vol.II" will be on sale at the competition hall. You get two for the price of one.  How cool is that? Hurry, not many copies left to grab. 

Meet the Pastry Chefs in person at the "Think Out Of The Shell - Vol.II) cook book launch

The time is getting near for the Nutriplus baking competition. Have you send in your entry yet? The closing date is 16th October 2012. Ten more days for you to think out of the shell. If you are selected to compete, you have a chance to meet all the ten Pastry Chefs who are featured in the cook book "Think Out Of The Shell - Vol.II". So what are you you waiting for? 

Want to know who are the judges for the competition? Click on the following link to go find out more. You might know one of the judges of which photo is not shown here.

Here is another idea of what you can bake for your entry.

Cranberry and Bluebrerry Clafouti

Adapted from Martha Stewart

This dessert was featured on Asian Food Channel (Official) Facebook page 

on 11th October 2012

Ingredients:

1 tablespoon unsalted butter, room temperature, for dish

1/2 cup plus 2 tablespoons granulated sugar

1/4 cup plus 2 tablespoons all-purpose flour

Pinch of salt

2 NUTRIPLUS jumbo eggs

1 cup chilled heavy cream

3/4 cup whole milk

2 teaspoons finely grated orange zest

1/2 cups fresh or thawed frozen cranberries

1 cup fresh or thawed frozen blueberries

Icing sugar, for garnish

Method:

Preheat oven to 400 degrees. Butter a 1-quart baking dish (not metal) and sprinkle 2 tablespoons granulated sugar over bottom. Sift remaining 1/2 cup granulated sugar, flour, and salt into a large mixing bowl. Gradually whisk in eggs, 3/4 cup cream, the milk, and zest. Scatter blueberries into dish before pouring batter over top. Bake until puffed, slightly set, and brown around edges,  about 32 to 34 minutes. Let cool on a wire rack for 15 minutes (it will sink).

Whisk remaining 1/4 cup cream until soft peaks form. Dust clafouti with icing sugar. Serve with whipped cream. I served mine with vanilla ice cream.

A note from the "Think Out Of The Shell Baking Challenge" Organiser

Calling all home bakers to send in your entries for Think Out Of The Shell Baking Challenge.  Closing date is on 16^th October 2012.

Don’t be scared by the word “Pastry”. According to Wikipedia, “Pastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and/or eggs.” Now,  you suddenly realize you are already doing that at home? So it is time to be recognized and rewarded for your passion in baking. Joining the Think Out Of The Shell Baking Challenge  is a great opportunity for you to show off your baking skills.

Here is a note from the Organiser:

“Hello to all Home bakers,

All home cooks and bakers are invited to participate in the Think Out Of The Shell Baking Challenge organized by Nutriplus from Saturday, October 26th, until Wednesday, October 31st 2012, at Aeon One Utama. This baking challenge is open to amateurs who love to bake or have been baking at home. The mission of this challenge is to provide an opportunity to home bakers to showcase and share their passion with the public. 

Workshops from professional coaches will be offered for selected contestants to help them refine their recipes for the competition. There will be awards in the forms of Iphone, I pads and RM 3600.00 worth of workshops provided by The Academy of Pastry Arts Malaysia during the World Pastry Forum in Nov 2012, this will be a great chance you to meet with world renown pastry chefs engaged in professionals methods of cakes, chocolates, sugar and etc.

We believe that you have what it takes to pursue further in the skills and knowledge of patisseries, as our coaches and judges here are ready to meet up with you and provide you the short-term training if you require. But most importantly, we believe that you will be playing a part in promoting the interest of baking to the Malaysian public.

I hope to receive enquiries from you. You may send emails to me at nourish.enquiry@gmail.com. It will be a valuable educational experience for all of us as we, from the industrial will get to know those who bake from home and vice versa. If you would like to know more about the rules and regulations, please log into "Think Out Of The Shell" facebook page where there is a website you can submit your recipe.

P/S: The sooner we hear from you, the better we are able to promote this event on youtube, facebook or even recorded in a short video which will be made into TV show.

I really hope to hear from you all.

Best regards

The Organizer"

It is really not as hard as you think to bake something as an entry to the challenge. I just whipped up some spiced fig bars this morning. These are great snacks to have around the house. Nothing fancy or complicating but they are pastry right? Remember, I am not a pastry chef nor I had any formal training in baking. I am just a amateur home baker who started to take baking more seriously 2 years ago. If I can do it, you can too. Join in the challenge and you will be so pleased that you did. 

Spiced Fig Bars

Ingredients:

For the dough:

½ cup unsalted butter

½ cup granulated sugar

¼ tsp salt

1 large Nutriplus jumbo egg yolk

2 tbsp milk

½ tsp pure vanilla extract

1 ½ cups all-purpose flour

¼ tsp baking powder

For the filling:

7 oz dried figs (I use Turkish figs), quartered

1 ¾ cups water

½ tsp ground cinnamon

pinch of freshly grated nutmeg

¼ cup packed dark brown sugar

2 tsp lemon juice

pinch of salt

In a large bowl, beat butter with sugar and salt using electric mixer on medium-high speed until light and fluffy, approximately 2 minutes. Add egg yolk and vanilla. Beat till well mixed. Add milk and beat till blended. In a bowl, whisk together flour and baking powder and stir into wet ingredients in two batches until a soft dough forms. Wrap dough in cling wrap and put in the fridge for one hour.

To make the fig filling, place the chopped figs, water, cinnamon and nutmeg in pot over medium heat. Bring to the boil and then reduce heat to simmer. Cover pot for 25 minutes. The figs should be soft and swollen but there should still be some liquid left in the pot. Add brown sugar and lemon juice. Cover and simmer for 5 to 10 minutes until thickened. Remove from heat, set the mixture aside to cool before puree in a food processor until smooth. Let filling cool completely at room temperature. Put it in an airtight container and let it set in the fridge. 

Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper.

On a lightly floured work surface, roll the dough out into a 15x12-inch rectangle. Use a ruler to slice the dough into three strips so that you end up with 3 long thin rectangles that are 5 inches wide and 12 inches long.

Spread one-third of the fig filling along the center of one of the strips of dough. Gently fold one long side of dough over the fig mixture and then fold the second side to overlap the first. You will now have a long tube of dough enclosing the fig filling. Press down gently at the seams. Be careful not to squish out the filling. Repeat this with the remaining two strips of dough. 

Slice the logs into 1½-inch pieces and transfer the cookie bar to the baking sheet with the seam side facing down. 

Bake until slightly puffed and lightly golden, about 15-20 minutes. Transfer cookie bars to a wire rack to cool.

My first cooking video

When Chef Mario Batali introduced a new dish called Uova da Raviolo (ravioli with a soft egg yolk inside) many home chefs may have been persuaded that it was almost impossible to cook at home. In fact, it can be done and it is not as difficult as I thought. My kitchen is very basic and I have no special kitchen utensils, just the usual ones, but with a little attention to detail even in a modest kitchen it can be done with stunning results.

In the following video, you will see my recipe and the steps.  The video was sponsored by Nutriplus, and produced by Nourish magazine, in preparation for the upcoming Think Out Of The Shell - Vol. II cookbook launch and the Nutriplus Pastry Challenge. 

You may pause whenever you want to look at the recipe and directions, which tend to flash by too quickly. All instructions are in text on the video.  

Uova da Raviolo (ravioli with a soft egg yolk inside) 

by Quay Po

You can serve the Uova da Raviolo with sauces, puree or soup of your choice. Think out of the shell, let your creative juices flow and most importantly, have fun. LOL!

By the way, I would like to remind all interested home cooks and bakers to submit your entries for the Nutriplus Pastry Challenge. Don't be shy or afraid. If you have the passion in cooking and baking you will have a wonderful time and have the chance to show off your baking skills. Why not?