Wednesday, April 5, 2017

Japanese Cheesecake

Japanese cheesecake is a cheesecake with a soft and fluffy texture that sure will melt in your mouth.Its very light and the best cheesecake I have ever made.Yum!!🍽


8 oz Cream cheese
6 eggs separated
1 cup milk
3/4 cup sugar separated(1/2 cup & 1/4 cup)
1/2 cup All purpose flour
2 tbsp corn starch
4 tbsp butter

Line a 9 inch spring foam  pan  with parchment paper at the bottom and sides of the pan.wrap the outside of the pan with aluminum foil.preheat oven to 300 degree F

Mic 8 oz cream cheese and 1 cup milk and 4 tbsp butter in a double boiler or microwave until cheese is melted and mix thoroughly,set aside.

Whisk 6 egg yolks with 1/4 cup sugar until dissolved and add corn starch and flour to it.

Now combine the egg yolk flour mix with cream cheese mixture together.

Whisk 6 egg whites separately with a pinch of cream of tartar.Add sugar little at a time and beat until soft peaks form.

Now slowly fold the beaten egg whites with the cream cheese mixture slowly without breaking the batter.

Pour the mixture in a parchment lined the pan in a baking sheet with at least 2" deep.Add boiling water to the baking sheet about 1"of the pan for water bath.Bake at 300 degree F for 80 mins and then turn off the oven and let it cool in the oven with door slightly opened.After it's completely cooled down remove from the pan let it sit in refrigerator to set.slice and serve with honey.

Thursday, January 26, 2017

Chicken Dumblings/Potstickers


1/2 lb Ground  chicken
1 tbsp minced ginger
1/2 cup Finely Chopped cabbage
2 Minced Green chilies
Salt &  pepper (as per taste)
1 tbsp soy sauce(all purpose)
2 tbsp Minced cilantro
1 tbsp Oil
Wonton wrapper

Dipping sauce:

1 tbsp Red wine vinegar
1 tbsp Apple cider vinegar
3 tbsp Light Soy sauce
1 tbsp Sugar
1 tsp Ginger
1 tsp Garlic


Sprinkle some salt to the cabbage and let sit for 30 mins,then use a cheesecloth to gently squeeze all the water.set aside.

Combine all the ingredients with the squeezed cabbage.Mix thoroughly.n

Place  1 heaping tsp of the chicken mixture in the center of the wrapper.

Coat the edges of the wrapper with egg or water and seal the edges forming a crescent shape pressing out any air bubbles.set aside and cover with a damp towel while you make the rest.

When  ready to cook,heat a pan to medium heat,add a tsp of oil(I used peanut oil).Arrange the potstickers/dumplings in a single layer without touching each other.cook uncovered until the bottoms get slightly browned and then add about 4 -5 tbsp of water for around 6 dumplings depending on the size of the pan and cover.(Tip: 1 tbsp of water for each dumpling)let it steam for about 4-5 mins or until all the water evaporates completely.remove from pan and serve with dipping sauce.

For the dipping sauce: combine all the ingredients.Mix thoroughly.

Yields :12-15 potstickers.

Tuesday, November 22, 2016


Almond Butter is one of my favorite Nut Butter to have for Breakfast and before my Workouts.I tried making it  with my new Food Processor from Cuisinart and it turned out amazing.It does require a lot of Patience.I would definitely add some Honey or dates(Good Idea) next time at the end of the process maybe to sweeten a little bit.You can also make this in a Vita-mix using a Dry jar if you own one and after you scoop the almond butter out of the jar you can add some water and flavorings like extract to the leftover almond butter in the jar and make almond milk and this way no straining is necessary.I hope you guys give this a try and let me know how it turns out in the comment section.


2 cups Raw Whole Almonds(with skin)
1 tsp sea salt or as per taste
Food processor


Start with a nice clean dry bowl.

Add Almonds and 1 tsp sea salt to the food Processor and process until smooth and creamy,scraping the sides as often as needed.

Just keep going and allow the machine to run continuously until when you start to see the oil separates and continue to process until creamy.Taste and adjust salt and consistency to your liking.

Transfer to a  jar/container and enjoy this delicious and yummy Almond butter.Store up to 2 weeks room temperature in cool dry place.I bet that it won't last that long ☺☺

Wednesday, September 30, 2015


 These are amazing and delicious cupcakes.It has a Graham Cracker Crust as a base with a rich  moist chocolate cake and topped with lightly toasted meringue frosting.Yum!!!

For the Crust:

1 cup Graham Cracker crumbs
4-5 tbsp Butter,melted
1 tbsp granulated Sugar

Preheat oven to 350 degree F.Line the muffin pan with cupcake liners or baking cups.
In a mixing bowl,stir together graham craker crumbs,sugar and melted butter until combined.
Place a tablespoon of this mixture in the bottom of each cupcake liner.
Use a measuring cup or a glass to press down the graham craker crumbs to form a crust.Bake for 5 min for the base to harden.
Cool for 10 mins before filling with batter.

For the Chocolate Cupcakes:
1 3/4 cups All-purpose flour
3/4 cup cocoa powder dutch-processed
1 1/2 cups granulated sugar
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 large eggs
1 cup boiling water
1 cup buttermilk
1/2  cup vegetable oil
1 tbsp vanilla extract


Preheat oven to 350 degree F.Line a cupcake pan with baking cups.
In a large bowl,combine the dry ingredients(flour,sugar,baking soada,baking powder and salt).set aside.
In another mixing bowl beat eggs,buttermilk,vegetable oil and vanilla extract until combined.Slowly add the dry ingredients mixing until smooth.Add the boiling water and mix well.
Pour into the cooled graham crust filling halfway and bake for 18-20 mins or until toothpick inserted comes out completely before frosting.

Meringue Frosting:
4 large egg whites
1 cup sugar
1/2 tsp cream of tartar

Combine egg whites,sugar and cream of tartar in a heatproof  mixing bowl over a simmering water or  double boiler.whisk constantly until sugar is dissolved and the mixture is warm to the touch.Remove from heat.Using a whisk attachment,beat on low speed gradually increasing to high until stiff glossy peaks form.Use a pastry bag to pipe frosting over the cupcakes.I used a kitchen torch to lightly  toast the meringue.alternately you can also use the oven in  broil mode for  less than a minute to toast the meringue.Happy Baking!!!

Friday, September 25, 2015


Wonton tacos is an excellent starter to have for any occasion and easy to prepare topped with a ginger-lime slaw which tastes amazingly delicious..Yum Yum!!!
   You can make this taco with variations like chicken,fish,shrimp or Tofu.For this recipe i have made it with chicken.Lets get Started..

Wonton square sheets
oil for frying

Chicken Marination:
1 lb chicken Breast
1 tsp chilli Powder
1/2 tsp cumin powder
1/2 tsp ginger-garlic Paste
1/2 tsp Paprika
1/2 tsp sugar
1/2 tsp onion powder
juice of 1 lemon/lime
Salt & pepper

 Ginger-Lime Slaw:
1 cup shredded cabbage
1/2 cup julienned carrots
2 chopped scallions or green onions
2 tbsp chopped cilantro
Salt & Pepper
1 tbsp sugar/honey
2 tbsp lemon/lime juice
2 tbsp rice wine vinegar
1 tbsp grated ginger
2 tbsp EVOO(Extra-Virgin olive oil)/Vegetable oil

Combine Marinade ingredients to the chicken and marinate overnight or atleast 2 hrs.

Heat a Grill pan or cast iron skillet brushing lightly with oil.Add the marinated chicken and cook for 8 minutes per side,or until a thermometer inserted reads 165 degree F.

Remove from the grill and let the chicken sit covered with foil for 5 minutes then cut into small cubes for use in tacos.

Taco shell Preparation:
Heat oil in a wok/pan.Fold the wonton sqaures forming a triangle and fry in oil until golden brown on one side then turn and fry on the other side until golden.set aside.

Make the Slaw:
Combine the  cabbage,carrot,scallions and cilantro in a bowl.
Prepare the dressing by whisking together sugar,honey,rice vinegar,lemon juice and oil.Season with Salt & pepper.Add the dressing to slaw mix.

Taco Assembly:
Place some grilled chicken inside the taco shell,drizzle with Siracha -Mayo and top with Ginger-Lime slaw . Serve and Enjoy..

Note: For Siracha mayo.Mix hot sauce and mayo.Adjust according to your taste and spice level.

Thursday, September 24, 2015


A " Baby Shower Cake" for my Friend.This is a Chocolate cake filled with chocolate Ganache covered with Chocolate Buttercream and Fondant.

The Pregnant Lady and the baby shoes are all made out of Fondant.

Guess i need to work on face sculpting!!


A sneak peak inside the cake..

The  Slice...

Saturday, September 19, 2015



star wars themed cake for a little star wars fan whose celebrating his 6 th Birthday.

This is a Basic vanilla cake filled with Raspberry spread covered with buttercream icing and fondant.I choose to make these two characters(DARTH VADER & YODA) because they are my Favorite too.They are made out of Fondant.I tried my best sculpting these characters and the outcome was a Happy Ending.

I used  blue and Black food color to color the fondant to give it a Galaxy Effect.DARTH VADER took a Little Longer to make but i guess i am happy of  how  these two characters turned out.