Seafood Springroll

Just a twist from the traditional spring roll. So instead of meat, Wood-Ear fungus, and mung-bean noodle, I use seafood, veggies, and mayonnaise. It is rich but fresh at the same time, and of course, the taste of seafood. Octopus creates the crunchiness for the roll while veggies makes it sweet.The most difficult part is rolling the mixture of seafood because rolling too hard will break the roll, yet, too loose, the roll will fall apart

Oh, secret ingredient: condense milk ( make a  noticeable difference)
Let's start it. ^^~

Ingredient:

Wrap
Veggies: carrot, daikon, celery
Spring onion
Prawn
Crab ( real or artificial)
Seafood (any kind you have)
1 teaspoon Condense milk
4 tablespoon Mayonnaise
Panko
Butter
1 Egg

The Fill:

Dice vegetables and seafood

In medium heat, stir fry veggies and seafood in butter
Add a teaspoon of salt and pepper

 Put all to a bow
Add mayonnaise and condense milk, mix well

The Roll:

Beat an egg and blend it well

Prepare one plate with the liquid egg and one with panko crumb

The Brand that I use

 Here are all the ingredient needed to make rolls

Add about 1 tablespoon of seafood fill on the wrapper

Fold it diagonally

Fold it with the opposite diagonal as in the picture

Fold  again

Now roll and seal the end with egg yolk

Continue until finish

Dip the roll into the egg mixture prepared earlier

Continue to dip into the panko crumb

Fry it, babe:

Heat the oil in 350F
Deep fry the roll in 5 -7 minutes or until the outside turns golden
It won't take long since we already stir fry the seafood.

Now serve with some pickle.

It is the best snack/ appetizer in rainy season - just my reference ^^

No-bake Cheesecake

So, my favorite American dessert ever!!! I love the richness, sweetness yet sourness of cheesecake. It is like melting in my mouth, and aww, just AWESOME!!

There are two version of cheesecake: New York style, which needs to bake and I am a bad baker. The other is no-bake one. The difference between these two is one uses eggs to stabilize; the other use gelatin instead.

So here is my recipe:
1 tablespoon Laughing Cow cheese
1 Philadelphia cream cheese
1 plain or lemon yogurt ( don't buy Yoplait - it just doesn't work)
1 tablespoon butter
Biscuits ( as many as you wish)
1 tablespoon of sugar
1 tablespoon milk
Gelatin - MUST ( no substitution)
Wax paper
Pot/ Pan - whatever container you have in hand

Crust:

Crumb the biscuits

Add butter and mix well

Cut the wax paper to fit in the bottom of the pot

Press the mixture of biscuits and butter into the pot

Put the pot in the fridge

Fill:

Mix cream cheese, cheese, and sugar in a blender


Add yogurt and mix all again

Dissolve gelatin in water.

Boil milk at medium heat and add dissolved gelatin

Let the liquid chill a little then fold it into the bowl of cream cheese and yogurt

Pour all the mixture into the prepared pot

Let chill for 4 hours or over night

Serve with cranberry jam. Tada~

My recipe seems redundant since I try to make it more "healthy" than the other recipe by use a mix of cream cheese and cheese, and milk ( I used 2% fat milk). A note for those who want to try out this recipe, you can't substitute gelatine by agar agar. The cake tastes fresh because of the yogurt, still it is rich and melted in my mouth. Just love it <3