Free recipe sharing ~ Courtesy of Criz's and Lingzie's

I think I never shared any recipe in my blog for my readers. And today, I would like to share with you two recipes with you that I have tried in November @ Alan's potluck. The recipe that I am going to share with you is from Penang Blogger's. They actually share theirs recipe in their website before. But if you are not aware of it, you can view it from the following:

The first recipe I am going to share with you is from Criz Bon Appetite. The name of the dish is

Spicy Pamelo Salad

Criz decide to make it like "Lou Sang". And I think it is quite a good idea for Chinese New Year, isn't it? Thanks for Criz for the effort for doing this for us during the pot luck. It is quite a time consuming job to prepare.

Following are the recipe:

MAIN INGREDIENTS:

1/2 pomelo (about 6-7 segments – use flesh only and slightly peel apart)

5 shallots (slice thinly)

5 kaffir lime leaves (slice thinly)

100gms water chestnut (dice)

50gms dried shrimps (soak, dice and slightly pound)

10 bird’s eye chili pepper (cut thinly)

25gms peanuts (roasted and crushed)

10gms sesame seeds (toasted)

2 stalks coriander (pluck the leaves)
DRESSING:

4 Tbsp lime juice

4 Tbsp plum sauce

2-3Tbsp fish sauce

3-4 Tbsp fine sugar
OPTIONAL:

50gms cuttlefish strips (oil fry and drain well – to replace dried shrimps)

1 inch lemon grass stalk (chopped finely)

1 red chillies (dice finely for the extra color)

1 tsp ginger flower bud (chopped)

1 clove garlic (chopped)
PREPARATION:

1. Mix the dressing thoroughly and adjust according to your taste as some may like the salad to be a bit salty (fish sauce) or sweet (sugar). Please note that some brands of plum sauce are already sweetened.

2. Since it is "Lou Sang" style, you just need to put all ingredients in order. (Such as the photos above)

3. Serve immediately to maintain the crunchiness of the ingredients.
(Serves: 6-8)

Alan's Spaghetti, Steven's Capsicum, Pineapple and sausage finger bites and Jason + Gill Gill Cheese Pot

Chicken Lor Bak and Lingzie's Apple Crumbled Cheesecake

Following are the Apple Crumbled Cheesecake recipe:

Base:
250g digestive biscuits (blended)
120g melted butter
Apple Filling :
3 apples – peeled, cored and diced
50g castor sugar
2 tbsp lemon juice
1 tsp flour
Cheesecake Filling:
500g cream cheese
80g castor sugar
1 tbsp lemon juice
30g corn flour
200ml whipping cream
3 eggs
Crumble Topping:
120g plain flour
35g castor sugar
80g butter (diced)
100g cashew nuts

Instructions:
For the Base:

Melted butter and blended digestive biscuits
1. Blend the 250g digestive biscuits.
2. Drizzle the melted butter over the biscuits. Mix well together and press into a greased 9″ spring form pan.
3. Chill in the refrigerator while preparing the filling.
Preparing the filling:
1. Heat oven to 150 degrees Celsius.
2. Place all the ingredients for the apple filling into a sauce pan and cook until all the sugar dissolves and mixture thickens. Set aside.

Apple filling
2. Beat the cream cheese until smooth.
3. Add in the sugar and lemon juice and beat until homogenize.
4. Add in corn flour and beat.
5. Pour in the whipping cream and beat until creamy.
6. Add in the eggs, one by one, beating a little each time after each egg. The resulting mixture is rather watery.

Cheese filling mixture
7. Take out the springform pan with the chilled base from the refrigerator. Pour in half of the cheese mixture. Add the apple filling. Pour the remaining cheese mixture on top.

Making the crumbled topping:
1. Place flour and sugar into a mixing bowl.
2. Rub in the cold diced butter until all the flour, sugar and butter are incorporated resulting in a breadcrumb like texture.
3. Sprinkle the crumbled topping on top of the cheesecake filling.
4. Wrap the bottom of the springform pan with aluminium foil to prevent water from going in. (I skipped this step though and thank god no water went into my cheesecake!).
5. Place the pan into a water bath and bake in the oven for 1 hr.

Baking in a water bath
6. Turn off the oven and leave the cake in the oven for another hour.
7. Remove from oven and let cool.
8. Refrigerate until set. (Lingzie's left it overnight). Serve the cheese cake chilled.