brilliant recipes

WONG SAN CAH FUMAK is a traditional Chinese Hakka dish (I'm a hakka)and nearly every time I get down together with family for a reunion dinner, this favorite dish of mine will frequently pop up on the table. This dish is not only healthy but also high in protein fiber.

Ingredients : 
    - Whole garlic
    - Seasoning : salt, sugar, msg
    - Tape merah
    - Fresh water eel
    - Daun sayur selada wangi
    - Corn starch
    - Cooking oil 
Method : 
1.   Peel off the whole garlic. Do not chop, but instead smash it flat.
2.   Clean the eel and mix together with the corn starch. Put a little bit of seasoning. Deep fried the eel, making sure the eel is NOT wet and set-aside.
3.   In a cooking wok, heat the oil. When it’s hot, put flattened garlic and fried them till brown then put in tape merah and follow by the vegetables.
4.  Stir-fry the vegetables so that the tape merah is evenly spread out in the vegetables (give a little bit of water). Put in the seasoning according to your taste (salt, sugar and MSG). Stir-fry for a while but start to lower down your heat. Lastly put in the fried eel and stir-fry again so that they are well mixed with the vegetables.
I stole this recipe of Cheesecake Brownies from the famous David Lebovitz's website. I love the color and the texture of the cake. I thought it looked very rustic and home made. I hope I will one day try this myself in my kitchen :)  

Serves : One 9-inch (23cm) square pan
    - 6 tablespoons (85g) unsalted butter, cut into pieces
    - 4 ounces (115g) bittersweet or semisweet chocolate, chopped
    - 2/3 cup (130g) sugar
    - 2 large eggs, at room temperature
    - 1/2 cup (70g) flour
    - 1 tablespoon unsweetened cocoa powder
    - 1/8 teaspoon salt
    - 1 teaspoon vanilla extract
    - 1/2 cup (80g) chocolate chips
    - 8 ounces (200g) cream cheese, at room temperature
    - 1 large egg yolk
    - 5 tablespoons (75g) sugar
    - 1/8 teaspoon vanilla extract

1. Line a 9-inch (23cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.
2. Preheat oven to 350 degrees (180C).
3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.
4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.
6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter. 
7. Bake for 35 minutes, or until the batter in the center of the pan feels just set.
- Let cool, then lift out the foil and peel it away. Cut the brownies into squares.
- Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.