This reminds me of a simple mousse cake with a cheesecake influence but none of its overwhelming cheesy richness. I first came across this recipe a few days back and wondered if it would be the perfect dessert for my in-laws who are coming to visit. My mother-in-law remarked the last time – when she had some of my cookies – that they were too sweet and I did notice that she didn’t like sweet stuff and neither was she a great dessert fan. You see, my in-laws and Nil seem to think that dessert revolves around yoghurt, fruit, apple pie and crumble. Nothing wrong with that…just that I like some variety.

Anyway, I halved this recipe and used a smaller spring form pan (6″) instead of the recommended 8″ pan. Assuming that the halving and the smaller size is a factor, I also shortened the bake time only to discovered that it was definitely a premature decision on my part. I should have let it stayed for at least an hour instead of 50 minutes.

Still, the cake turned out to be cooked and cotton soft based on the golden brown (and cracked) top – in fact, one squeeze and you hear air bubbles bursting! – but I think I’ll cook it longer the next time. The spring form pan – despite being lined with aluminium foil – had some water seeping in (bad) which resulted in a slightly moist base but otherwise, everything else is alright.

Japanese cotton soft cheesecake

Ingredients
75g finely granulated sugar
3 egg whites
3 egg yolks
1/4 tsp lemon juice
25g butter
175g Philadelphia cream cheese
50ml fresh milk
1/2 tsp lemon juice
1 tsp vanilla essence
30g white flour, sift
10g cornflour
1/8 tsp salt

Method

1. Preheat oven to 325 F / 160 C.
2. Melt cream cheese, butter and milk in a double boiler. Cool the mixture.
3. Fold in the flours, salt, egg yolks, 1/2 tsp of lemon juice & the vanilla essence and mix well
4. Whisk egg whites with 1/4 tsp of lemon juice until foamy. Add in sugar gradually and whisk until soft peaks form.
5. Fold the egg white mixture into the cream cheese mixture, from centre to the sides and from the bottom. Do not overmix.
6. Pour into a 6 inch round cake pan (lightly grease and line with greaseproof baking paper or parchment paper). Wrap the outside with aluminum foil to prevent water from seeping in.
7. Place the cake pan on a casserole dish and place in the center the preheated oven before pouring hot water into the casserole dish. Water level should be half way of cake pan.
8. Bake for 1 hour or until golden brown.
9. Leave in the oven with door slightly ajar for an hour until cake cools.
10. (Optional) Take it out of oven and turn cake out of cake pan. Wrap with aluminium foil and leave in the fridge.
11. Serve with fresh fruit and whipped cream or eat on its own.

I really don’t mean to burst your bubble but this blog isn’t the real deal. I mean, if you think that my blog was going to be like one of those online diaries where the writer bares it all openly, no limits and such, I’m sorry to say but you’ve come to the wrong web address.

So if you noticed a quiet spell…it’s not because I’m depressed, agonizing over stuff, or anything like that…in fact, I lead a pretty happy and contented life (baring pregnancy hormones, that is). It’s just that I have nothing worthy to share.

Just because I can…

It’s just two types because we aren’t expecting a lot of guests and well, Nil and I don’t really eat cookies like crazy! XD

So how was it?

The lead-up to Sunday was fun, in a way. It reminds me a lot of home, and my family plus Nil and I got to do a few things together like make cookies, clean up the place and so forth. I did all the things I spoke of in my previous post on the eve of Chinese New Year…

But I can’t exactly say the same for today. It was boring, to say the least (getting assignments like this – best diet pills – didn’t help either). The overall feel here is very different from Chinese New Year back at home – the atmosphere, the excitement, the humdrum of the first day…all of it is lacking here.

I’m not saying that this is bad or good. Just stating the facts as they are. It’s not surprising considering the fact that there are not many Asians around and most are Sri Lankan, Indian, Viets, Thais and Filipinos who don’t really celebrate Chinese New Year in the same way. I remember speaking casually and quickly to the boss over at the Chinese store; she is from Hong Kong and has been here for a while – judging from her fluency in both French and Swiss German. She asked if I was celebrating and when I returned the question to her, she remarked that she won’t be doing anything, not even a reunion dinner, because there is no holiday and there is…no feel.

While I can understand that, just as how I understand why my day is boring, I don’t want to accept it as an excuse to not celebrating even the reunion dinner or some of the “rules”. You see, I have always felt that who I am – my heritage, my culture and my beliefs – are part of me and should never be exchanged for anything, not even marriage. If my husband is allowed to celebrate cultural events in his culture and experience the same cultural event in other communities, why can’t I do the same especially when that cultural event isn’t even recognized here? In fact, I feel that it is all the more important to celebrate in a society that doesn’t celebrate similar festivals. It’s not because I want to stand out but like I said, it is because this is who I am and it is something I want to keep in touch with and preferably pass it onto my children.

For example…

The last thing I want is for my children to go around wishing other Chinese people “Happy New Year” when they ought to know better. Sorry, but it’s a pet peeve of mine to hear “Happy New Year” during Chinese New Year from fellow Chinese or people with Chinese background. For us, the new year and the Chinese New Year are completely two different things and what’s worse, that greeting carries absolutely little meaning. I’d rather people not say anything actually. Nil thinks I’m being too harsh but I honestly feel that the above people should know better!!!!!

The last thing I want is for my children to go around speaking only one language because we never saw it fit to teach them their mother tongue. Fluency aside, at least I would like my children to be able to converse comfortably, if not well, in their mother tongue. It’s part of who they are just like how I’m Hokkien and I can speak Hokkien if the need arises – broken but at least I can speak and understand it.

There is so much more but these are just the two major ones that I can think of right now…

I know some people back at home find it surprising (sometimes I think their surprise borders on insulting) – why I would like to do all this. All I can say to them is this – if you were in my shoes, you’d probably feel the same way as I do.

The Chinese New Year is upon us again and this time, it is to say goodbye to the Year of the Rat and hello to the mighty Ox.

So what is Chinese New Year?
The Chinese New Year or Spring Festival is one of the most important festivals among the Asian ethnic group around the world. Celebrated in various different ways by Koreans, Chinese and South East Asians, the Chinese New Year starts with the New Moon on the first day of the new year and ends on the full moon which occurs 15 days later.

According to legend, the first Chinese New Year occured when a group of villagers were being terrorized by a mythical monster called the Nian. At one time, they discovered that the Nian was afraid of the colour red and the sound of firecrackers. Hence the practice of decking oneself and putting up household decorative items entirely in red, and burning firecrackers. Unfortunately in some countries like Malaysia and Singapore, firecrackers have been banned so people improvised by playing loud music on the eve and first day of Chinese New Year.

What happens when?
This year, the Chinese New Year will start on 26 January

Leading up to the Chinese New Year
In the days leading up to the first two days of Chinese New Year – the most significant day among Malaysian Chinese – all Chinese households will be busy with spring cleaning and preparing traditional goodies for the reunion dinner that is held on Chinese New Year eve. Homes are decorated with lanterns, lights, paper couplets in red (bright and happy future) & gold (to signify prosperity and wealth) and food stocks are increased with a healthy supply of mandarin oranges known as kam (gold), cookies (represents a sweet year), snacks, canned fruits, dried goods like shitake mushrooms, savoury meat pieces (bak kwa) and so forth.

From Wikipedia,

One best and common example is the red diamond-shaped posters with the character ? (pinyin: fú), or “auspiciousness” which are displayed around the house and on doors. This sign is usually seen hanging upside down, since the Chinese word ? (pinyin: d?o), or “upside down”, sounds similar as ? (pinyin: dào), or “arrive”. Therefore, it symbolizes the arrival of luck, happiness, and prosperity.

Red packets filled with money are also on the list of preparations, if you’re married, that is (children and unmarried adults are the recipients of these goodies, which are supposed to bring in luck and good fortune). New clothes are bought in advance and some even go to the extend of getting a haircut in the month leading up to this festive occasion.

Tradition dictates that families must always come together for a reunion meal on the Chinese New Year eve. This is not a time for sparing quantities of food – fish (abundance/surplus), prawns (happiness) and other dishes made from expensive or meaningful ingredients (scallops, abalone, etc) are almost always on the menu. The rice cooker must never be empty, otherwise it would mean that the family would have a hard time filling their ricebowl throughout the year. Brooms, garbage and all other chores must be completed on this day – no one does their laundry, dusting or sweeping on the first two days of Chinese New Year because it would mean that one is sweeping their luck away and/or will be working in such manner throughout the year.

After dinner, families usually gather together and spend time either playing cards or watching movies – no one sleeps early on the eve. There is a vigil – some people believe that keeping a vigil helps to increase the longevity of parents – and all the lights in the house are turned on. At the stroke of midnight, the doors and windows are opened to allow the old year to leave and to welcome in a new year (and ultimately a fresh start).

On the first day of Chinese New Year
People start the day with a fresh pair of clothes and a nice bath, minus washing one’s hair as it means one will wash away their luck. Red or any other bright colours like yellow or gold is preferred and it is believed that one’s attitude will reflect on what will happen in the coming months. So fights, crying and anything “bad” is forbidden. No foul language either! Death and dying are never mentioned.

No one cooks on this day as it is believed to bring bad luck so most of the time, people eat leftovers – hence the reason for the massive amount of food at the reunion dinner the night before! Buddhists will refrain from eating meat on this day, choosing to consume the traditional lo hon chai or Buddha’s Delight.

All debts must be paid, but don’t go asking for them because it would mean that one is set to ask for money all year long. Visiting folks bring with them oranges, and sweet goodies, and will always walk away with some thing in exchange – to visit one and/or return empty-handed is to be rude and to owe that person in question. Taboos for gifts (and on your shopping list) include the following:

Clocks (escorting someone to the grave), green hats (mean infidelity), shoes (sounds like a sigh), pears (sounds like separation), handkerchiefs (used in funerals) umbrellas (sounds like closing), scissors, knives or sharp bladed objects (symbolizes cutting ties).

More importantly, the first day is when families of male relatives visit the oldest and most senior members like their parents, grandparents or great-grandparents.

On the second day of Chinese New Year
This is the day when married daughters visit their birth parents. During olden times, married daughters were hardly allowed to visit their birth parents on the pretext that once a woman is married, she belongs to her husband’s family and could not simply return home as and when she liked. To do so would bring disgrace to her birth family. The 2nd day of Chinese New Year was one of the few days for a married woman to visit her birth parents, bearing gifts and goodies.

So what do I do when I see a Chinese on Monday and the next 15 days after Monday?
Whatever you do, refrain for saying Happy Chinese New Year (or worse, Happy New Year!) because it means absolutely nothing!!!! You would be better off with the following:

Xin Nian Kua Lee (X?nnián kuàilè): Happy New Year!
Gong Xi Fa Cai (G?ngx? f?cái): Congratulations and be prosperous!
Sui Sui Ping An (Suìsuì píng’?n): Everlasting peace year after year!
Nin Nin You Yu (Niánnián y?uyú): Wishing you surpluses and bountiful harvests every year!
Sam Seung Sih Sheng: May you accomplish all you wish for!
Loong Mah Ching Sahn: Wishing you vitality and health!
Man Sih Yuet Yi: May all things go according to your wishes!

So yes, wishing you a prosperous and wealthy Year of the Ox!

The fruits of yesterday’s labour!

I’m taking a break today because there is the laundry and well, I need to recover from yesterday’s cleaning and cooking. My legs hurt and well, doing all those things when you’re pregnant…is…well, not as easy as it is when you’re NOT pregnant. Gack.

Tomorrow – pineapple tarts, more cleaning (for Nil at least) and chocolate chip-almond cookies! In the meantime, there is some dry squid sambal with prawn fried rice and some pics chronicling the process of cooking up some homemade pineapple jam!

…when we get ready to say tata to the Year of the Rat (this time, that is) and hello to the ultra bulky, hardworking Ox!

Yes, even though I am living abroad and this is my first Chinese New Year in a town that has no Chinatown much or less care about the cultural practices of non-Swiss, I’m determined to celebrate it – on a less “festive” degree that what folks back at home are used to.

What is there to do, you ask? Well, there is the baking (pineapple tarts and almond/nut cookies (with and without chocolate chip)); cooking (sambal sotong – for the days after CNY – and maybe sambal prawns with fried beehoon, a soup and ice cream for dessert (must probably) plus make sure the rice cooker is full of rice); and spring cleaning (need I describe this?)! The cooking will take place tomorrow even though Nil is having his usual card buddies over for dinner and I’m in charge of dishing out some fried rice. I’m not going to care and cook my sambal sotong, pineapple jam AND fried rice – let them die in the smell!!!! *inserts evil laugh*

Oh, and yes, a call back home – super must!!!!!! Hopefully I’ll have some delish pics to share over the next few days!

Thick & Thin Peachy Life I
Ply | One
Yardage | 140 metres
WPI | NA (Bulky)
Fibre | Corriedale (My own handdyed fibers)
Tool | Serenity Wheel [5.5:1 ratio]

Thick & Thin Peachy Life II
Ply | One
Yardage | 91 metres
WPI | NA (Bulky)
Fibre | Corriedale (My own handdyed fibers)
Tool | Serenity Wheel [5.5:1 ratio]

This is my first time spinning with Corriedale and after reading about how thick-thin yarns would go really well with wools, I thought texture and colour-wise, it would be suitable for this art yarn. It’s a little on the fuzzy side but still, I like how the colours move from one to another and the texture makes it awfully cool for a hat. I’m not exactly sure if it’ll be right for a scarf – those with sensitive skin might find this a little scratch so the safest bet would be to recommend it for a beanie!

Now, this was an awful fast spin – I need to go back and weigh it to get the exact specs – but just so you know, I had about 7 to 8 ounces of this yummy colour and it took me just under two days to finish spinning up the yarn. I knew thick-thin singles were fast work but I wasn’t prepared for how fast it really took!!! Since I’m still on my spinning craze, finishing this project ahead of my average four day spin-up is really good news.

I started work on 8 ounces of falkland which will either be turned into 3 ply sock-weight yarn or laceweight – it depends on the final outcome. All I can say right now is that the spun single on the bobbin is awfully thin, as thin as your regular cotton sewing thread! In a way, this is good news – I get to maximize yardage output per ounce of fiber which in turn will allow me more options when it comes to plying.

So yes, back to the spinning…and hopefully by the end of this week, I ought to have some yarn up for sale! Hm, I wish they would stop giving me assignments like “tv stand” and stuff…variety is the spice of life, no? Then again, I shouldn’t complain. Geh.