No-Bake Blueberry Cheese Cake

While most of the sweet tooth loves the cheese cake when baked, not everyone can tolerate the long procedure of baking. If you want to make things short without sacrificing the taste, then you may try this proven recipe of no-bake blueberry cheese cake.

Though there is not much of a difference in taste, no-bake cakes must not leave the refrigerator for long.

You Need:
250 grams Cream Cheese
150 grams Whip Cream
1 teaspoon White Sugar
2 tablespoon liquid Gelatin - transparent

½ cup crushed Graham Cracker
2 tablespoon liquid Butter
3 tablespoon Brown Sugar
2 Drops of Vanilla
Water (amount of your choice)

1 jar of Blueberry Jam / Unsweetened Fresh Blueberries

Procedure:

1.Mix the graham cracker, liquid butter, brown sugar, vanilla. Add water up to the point that the mixture pleases you. This will serve as the crust on the bottom part of your cake.
2.Prepare the aluminum pan and press the crust at the surface.
3.Mix the cream cheese, whip cream, liquid gelatin and white sugar together in a bowl. You may do this manually, however, the smoothness of the cake may suffer. You better use an electric mixer to make sure of the quality.
4.Pour the the white mixture on the pan, above the pressed graham.
5.Place the pan on the freezer for three hours.
6.Pour the blueberry jam on the top of the cheese cake.
7.Keep refrigerated until you serve.

Photo from: http://thelunacafe.com/

Tapsilog in Tomato

Having a twist from the ordinary can bring great impact on your appetite. So, if you want to make the dinner extra special, try coming up with something so natural yet enticing.

This eye catching breakfast is a collaboration of Filipino recipe and Italian recipe.

Ingredients
5 strips of fried beef tapa
1 medium-sized fried egg - sunny side-up

½ cup of cooked rice
1 piece of garlic
1/2 teaspoon of butter
1 pinch of salt

1 big tomato
Mozzarella cheese (amount of your choice)

Procedure

1.Heat the Pan.
2.Place the butter and add the garlic once the butter turns liquid.
3.When the garlic turns golden brown, add the rice and mix.
4.Add the salt little by little as you mix the rice.

Tomato:
5.Cut the upper part of the tomato similar with the picture above.
6.Remove all the seeds and excess part inside the tomato but retain the flesh on the wall.
7.Bake the tomato with small amount of cheese at the bottom part.
8.Place garlic rice, beef tapa and egg inside the tomato and serve.

Photo from:
http://www.taste.com.au/

A Cooking Caution

Photo from: http://photos-b.ak.fbcdn.net/hphotos-ak-snc3/hs236.snc3/22365_1142031925631_1672454784_283093_2853554_n.jpg

Pork Alternative Recipe

Many are forced to depend on surgical solutions because they cannot afford to cut their food intake. Whether this is an issue of self-discipline or not, there is a greater way to slash pounds. An Italian Cook, Bryanna, found a way to surprise taste buds without sacrificing body shape.

First Set:
1 cup wheat gluten
¼ cup yeast flakes
¼ cup soy flour
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon paprika
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper

Second set:
8 ounce mashed red beans
¾ cup water
1 ½ tablespoon soy sauce
½ tablespoon vegetable oil
½ teaspoon liquid smoke

Sauce
1 cup hot water
1 small onion - minced
2 cloves garlic – minced
Orange zest
1/8 teaspoon cinnamon
¼ teaspoon onion powder
½ tablespoon vinegar
½ tablespoon seasoning
½ cup barbecue sauce
1/8 cup vegetable oil

Procedure:
1.Mix all the ingredients in first set.
2.Mix the second set and slowly incorporate the first with the use of dough cycle.
3.Mix the sauce and set aside.
4.Roll the dough into oblong shape and heat it on the oven – 350 degrees Fahrenheit – for 5 minutes.
5.Slice diagonally
6.Place the dough on the pan and coat it with basting broth. Cover the pan with foil and bake for 2 hours. Stir regularly.
7.When the surface of the pan is golden brown, you can put it off.

Note:
Original Recipe from: An adaptation of Bryanna Clark Grogan's adaptation
Photo from: http://vegweb.com/index.php?topic=31703.msg376786#msg376786

Traditional Tom Yum Goong Recipe

INGREDIENTS:

3 medium-sized FRESH shrimps
1 tablespoon shallots (skin removed)
1 cup chicken broth

1 stalk of smashed lemon grass
1/2 table spoon lime juice
3 lime leaves (center vein removed)

1 tablespoon of sliced galangal

1/2 table spoon coriander
1/2 coriander roots

1/2 cup sliced tomatoes
1/4 cup straw mushroom

1 tablespoon smashed Thai chilies
a drop of chili paste (your choice)
2 small roasted chillies

pinch of salt (depending on your level of salt)
a drop of fish sauce (your choice)
1 and 1/2 tablespoon milk

PROCEDURE:

1. Boil the broth.
2. After rapid boiling, add the lime leaves, lemon grass stalks, lime leaves, galangals, tomatoes and shallots for 5 minutes.

* Meanwhile, boil the mushroom in plain water.

3. Once the herbs reveal the taste, add the shrimp and pinch of salt.
4. Add the mushroom to the soup.
5. Wait until the shrimp turns orange.
6. Add the fish sauce.
7. Remove from the heat.
8. Add lime juice, chili paste, smashed fresh chillies.

* For milk version:
Mix milk, dried chillies, and additional of fish sauce and lime if needed.

9. Serve the soup hot.

Tom Yum Goong is best served in a traditional Thai serving pot to keep the spices alive and the aroma all over the place.

Spicy Kimchi Recipe

INGRIDIENTS

Main:

1 regular sided cabbage
2 table spoon salt
4 cups cold water
2 cups hot water

Pickling:

1 table spoon garlic (finely chopped)
1 tablespoon ginger (finely chopped)
1 tablespoon scallions (finely chopped)
2 tablespoon dried chili (chopped)
2 tablespoons sugar
1 tablespoon salt


PROCEDURE
1. On a big bowl, place the separated leaves of cabbage and sprinkle some salt.
2. Pour the cold water and wait for 8 hours. It is advisable to keep the bowl in the refrigerator if you are not in a place as cold as Korea.
3. Rinse the cabbage and make sure you have squeezed the excess water.
4. Boil the water and pour the pickling mixture. Mix them well.
5. Combine the pickling mixture with the cabbage leaves and place them in a glass jar
6. Cover the kimchi with plastic wrap and let it stay in a cold place for 2 days.
7. Drain the leaves and cut it into bite-size.
8. Find a close jar to keep the kimchi. It is ready to eat but as the saying goes, it gets better in time.