Recipe will be available shortly.
Ingredients1/2 lb boneless chicken thighs, with skin on, cut into bite sizes 2 red chillies, minced 1 tsp minced ginger 1 tsp minced garlic Cornstarch mixture, mix 1 tbsp cornstarch with 2 tbsp water Marinate ingredients for chicken meat 1/3 tsp soy sauce 1 tbsp corn starch 1 tsp pepper Sauce Ingredients 1 tbsp soy sauce 1/3 tsp dark soy sauce 1/2 tbsp dark vinegar 1/2 tbsp cooking wine 2 tbsp water 1 tsp sugar 1tsp sesame seed oil
METHOD(1) Marinate chicken for 1 hour and set aside. (2) Heat frying oil in a wok. Deep fry chicken meats till golden brown and crispy. Remove and set aside. (3) Heat 1 tbsp oil in a wok. Add minced garlic, ginger and red chilli. Stir fry till fragrant. (4) Add sauce ingredients and bring to a boil. (5) Add fried chicken pieces, and stir fry till chicken is well coated with sauce. (6) Add cornstarch mixture and quickly stir fry till sauce is thickened. (7) Turn heat off, and transfer to serving plate.
INGREDIENTSBase ingredients 1 stick (about 4oz/113gm) of butter, melted 150 gm graham crackers or digestive biscuits, finely crushed 1/4 cup of brown sugar Cheesecake filling ingredients 3 blocks (8 oz/226gm each stick) of cream cheese (Philly cream cheese brand), in room temperature 1/2 cup of sugar (about 120gm) 1 tbsp of lemon juice (about 1/2 of lemon) 2 tbsp + 2 tsp cornflour, shifted 1 1/2 cup of heavy whipping cream (about 300ml) 4 eggs, in room temperature 1 tsp vanilla essence 1 can of peaches, drained and chopped
METHOD(1) Prepare biscuit base by mixing all base ingredients together. Press base mixture firmly onto the base of springform pan, and set aside. (2) Preheat oven to 350F. (3) Beat cream cheese until smooth, medium speed about 7 minutes. (4) Add sugar, lemon juice and cornflour. Beat for another 3 minutes or until smooth. (5) Add heavy cream and beat until mixture thickens. (6) Reduce speed. Add eggs, one at a time, and beat until combined. Stop the machine, and scrap down the side and bottom of bowl. Resume speed and beat in medium speed for 1 to 2 minutes. Note: Avoid over-beating or the cake will rise too much during baking and sink in the middle upon cooling. (7) Add vanilla essence and beat for another minute. (8) Pour half the cheesecake filling in springform pan (with biscuit base). Sprinkle half of the chopped peaches on mixture. (9) Pour the remaining filling. Sprinkle the remaining chopping peaches on top. (10) Place cake pan in water bath (please read below for water bath instruction). (11) Place cake in the middle of oven, and bake for 1 hour or filling is set. (12) Turn oven off, and leave cake in oven with the door closed for another 30 minutes. (13) Remove water bath, and leave cake to cool in oven with door opened for another 30 minutes. (14) Cover cake, and refrigerate for at least 10 hours or overnight. Preparing water bath: (1) Wrap the outside of the cake pan with heavy duty aluminum foil. Double layer the foil to prevent the water from seeping into the pan. (2) Place the cake pan in a deep baking trap, and fill the tray with hot water. Fill the water during baking time if necessary.