'Cheater' Japanese Curry Rice



 

Before I master the homemade and from-scratch Japanese curry, I will have to make-do with this store-bought sauce mix, so it is considered my 'cheater' Japanese Curry recipe. Though this is medium hot, I still find it too mild for my liking, thus I added some chilli powder to feel that kick. Note that this brand is vegetarian but not vegan as there are milk content. To read more about the ingredients, click here. I always cook this curry rice and go with this Wafu Salad, a true full course Japanese meal for the day! My recipe has to adjusted and is slightly different from the packaging direction.

Dietary: Vegetarian.

Serve 2

 

Ingredients
 3pcs of the sauce mix block of House Vermont Curry
 1 medium onion, chopped
 2 tsp chilli powder (optional)
 1/2 medium carrot, chopped
 1 medium potato, diced
 1 cup shitake mushroom, chopped
 Olive/canola oil
 500ml water

Method

1. Cut carrot and potato into uniform bite size.

2. Heat up oil in a large skillet or wok. Sauté the onion and chilli powder (if using) until aromatic and lightly brown. Then add in carrot and potato, sauté for 2-3 minutes. Lastly, add mushroom and fry for another 2-3 minutes.

3. Pour in water and bring to boil. Simmer on low to medium heat for about 5 minutes or until vegetables are tender, skimming foam from surface as necessary.

4. Break curry sauce mix into pieces and add 3 pieces into the mixture. Mix well while cooking over low heat for another 10-15 minutes or until curry thickens. Cook to your own preference, if you prefer it more soupy and thinner consistency, add more water.

5. Serve over cooked Japanese sushi rice or pastas. Serve!


Vermont Curry - Medium Hot

Where to buy?

In Singapore

☼ SGD5.90 for 250g.
Available at NTUC. 

Location: Various in Singapore.

☼ SGD6.10 for 250g.
Available at Giant Hyper. 

Location: Various in Singapore.  

 

☼ Also commonly available at most local (Asian) stores, at the Japanese section.

Online

Available online at Amazon.

 

Choco-Mint Ice Cream

 

It's Christmas! Since I have no time to bake, I decided to do a cold dessert that is green in colour to resemble the Christmas and to get some Christmas mood! Mint chocolate.. my all time favourite as it is very refreshing!

 

Yield 350ml

Ingredients
 300ml whipping/thickened/heavy cream (I used sweetened whipping cream)
 80ml condensed milk

 1 tsp vanilla extract

 2 tsp peppermint extract
 1 tsp green/apple food colouring (optional)

Method

1. Whip the cream until soft peak stage.
 

2. Add in condensed milk and vanilla essence. Beat until mixture is smooth.

3. Add in the peppermint extract and food colouring, Mix until the colouring is consistent.

4. Place mixture into a container with lid. Freeze overnight or at least 6 hours.

5. Garnish with your favourite topping e.g. chopped almond, melted chocolate. Serve!

Chef's Notes

 ☼ Only a small amount of condensed milk is added because of this sweetened whipping cream that I used. You may increase the amount of condensed milk as desired or if you are using non-sweetened cream. 

☼ Increase the amount of condensed milk if required. Always incorporate these slowly and taste from time to time, until it reaches your preferred sweetness.

☼ Many recipes called for caster sugar, but i skip this because the mixture is already quite sweet after adding the condensed milk. 

Eggless Less-Cheesy Oreo Cheesecake (No-Bake)

 

This is a 'accidental' recipe because I mistakenly added only half the portion of required cream cheese, which turned out that my family actually loves it because it less cheesy, how amusing! My nephew's birthday falls right on Christmas day, thus I decided to make him a birthday cum Christmas cake on our family dinner on Christmas Day. He obviously loves it 'cos this is his first homemade birthday cake! Oh gosh, I think I gonna be busy because I have seven nephews and nieces! If you prefer the full-flavoured cream-cheese cake, click here.

Dietary: Vegetarian.
Make 8-9" pan

Ingredients
For the crust:
 250g digestive biscuit or store-bought/Homemade Graham Crackers or Oreo 
 100g butter, melted
 2 tsp caster sugar (optional)

For the filling:
 240ml whipping / thickened / heavy cream (I used this sweetened whipping cream)
 250g cream cheese, softened
 1 tsp vanilla extract
 60g caster sugar
 40ml condensed milk
 14pcs Oreo cookies, filling removed & crushed.
 Some mini Oreo (optional, for decoration)

Method

1. For the base: Crush the biscuits and mix with butter and caster sugar. Press mixture gently into a springform pan and refrigerate for about 10 minutes.
 

2. For the filling: Whip the cream until soft peak stage. Set aside.

 

3. In a mixing bowl, beat the cream cheese, vanilla extract, and sugar together, followed by condensed milk. Beat until mixture is smooth.

 

4. Fold in the whipped cream, followed by the Oreo cookies. Leave some cookies for decoration later.
 

5. Spread the mixture on top of chilled crust. Tap the pan a few times to remove any air bubbles. Decorate with remaining Oreo cookies and mini Oreo.
 

6. Freeze overnight or at least 6 hours. Serve!
 

Options

☼ I prefer to remove the filing of Oreo cookies so that the cake will not turn out too sweet.

☼ Reduce the amount of sugar and condensed milk if required. Always incorporate these slowly and taste from time to time, until it reaches your preferred sweetness. 
 

Mocha Ice Cream



It is so easy to make ice cream, no ice cream maker needed! Don't believe my words, try it out!

Yield 400ml

Ingredients
 300ml whipping/thickened/heavy cream (I used sweetened whipping cream)
 1 Tbsp instant coffee grandules
 100ml condensed milk
 1 tsp vanilla essence

Garnish

Coffee grandules mixed with water.

Method

1. Whip the cream until soft peak stage.
 

2. Add in coffee grandules, condensed milk and vanilla essence. Beat until mixture is smooth.
 

3. Taste the mixture and add more condensed milk if it is too bitter for your preference.
 

4. Place mixture into a container with lid. Freeze overnight or at least 6 hours.

5. Garnish with your favourite toppings e.g. chopped almond, coffee mix. Serve!

 

Chef's Notes

 ☼ Only a small amount of condensed milk is added because of this sweetened whipping cream that I used. You may increase the amount of condensed milk as desired or if you are using non-sweetened cream.

☼ Many recipes called for caster sugar, but i skip this because the mixture is already quite sweet after adding the sweetened condensed milk. 

Oreo Ice Cream

Why buy ice cream from supermarket when you can make your own?! No ice cream machine required, I can literally get the mixture done within ten minutes, how cool!

Yield 350ml

Ingredients
 1 packet Oreo cookies (14 pcs), filling removed.
 300ml whipping/thickened/heavy cream (I used sweetened whipping cream)
 80ml sweetened condensed milk

 1 tsp vanilla extract/essence

Method

1. Crush the Oreo cookies.

2. Whip the cream until soft peak stage.
 

3. Add in condensed milk and vanilla essence. Beat until mixture is smooth.

4. Fold in cookies into mixture until well combined.

5. Place mixture into a container with lid. Freeze overnight or at least 6 hours.

6. Garnish with your favourite topping e.g. chopped almond, melted chocolate. Serve!

Chef's Notes

 ☼ Only a small amount of condensed milk is added because of this sweetened whipping cream that I used. You may increase the amount of condensed milk as desired or if you are using non-sweetened cream. Always incorporate these slowly and taste from time to time, until it reaches your preferred sweetness. Take note that the Oreo cookie is sweet on its own.

☼ May choose to retain the Oreo filling if you prefer, but i choose to remove it for lower calories and sweetness.

☼ Many recipes called for caster sugar, but i skip this because the mixture is already quite sweet after adding the condensed milk.

Nutella Rice-Crisp Ice-Cream Cake

 

Flip this over after placing in fridge.

If you are looking for a low-fat snack  alternative to high-calorie foods, this is one of the good bet. It has the combination of three best ingredients to satisfy your sweet tooth: Nutella, rice crisp and ice cream! And no baking is required, try it today! 

 

Dietary: Vegetarian.
Make a 8" cake

Ingredients
 85g rice crisp, divided
 250ml Nutella, melted

To make vanilla ice cream:

 300ml whipping / thickened / heavy cream

 100ml condensed milk

 1 tsp vanilla extract

Method

For crust
1. Create your own double boiler method to melt the Nutella, click to see how.
 

2. Fold in 3/4 of the rice crisp to the melted Nutella. Set aside the balance.
 

3. Press the mixture into a springform pan and refrigerate for about 20 minutes.

For filling

1. Whip the cream until soft peak stage. 

2. Add in condensed milk and vanilla essence. Beat until mixture is smooth. Fold in the balance rice crisp into mixture until well combined.  

 

3. Spread the mixture on top of chilled base. Tap the pan a few times to remove any air bubbles.

 

4. Freeze overnight or at least 6 hours to set it completely. Take out from freezer and flip over. Serve! 

 



Eggless Nutella Cheesecake (No-Bake)

This recipe is for Nutella® and chocolate lovers. Its creamy texture and crispy base make this Nutella cheesecake one of my favorite dessert! It is so easy and no baking required!

Dietary: Vegetarian.
Make 8-9" pan

Ingredients
For the crust:
 150g digestive biscuits or store-bought/Homemade Graham Crackers
 60g butter, melted
 2 tsp caster sugar, or to taste

For the filling:
 120ml whipping / thickened / heavy cream (I used this sweetened whipping cream)
 150g Nutella chocolate, melted
 2 Tbsp cocoa powder, mixed with warm water
 200g cream cheese

Some topping ideas: 
 Crushed hazelnuts, or any nuts
 Fruits

Method

1. For the base: Crush the biscuits and mix with melted butter and caster sugar. Press the mixture gently into a springform pan and refrigerate for about 10 minutes.
 

2. For the filling: Whip the cream until soft peak stage. Add melted Nutella chocolate and cocoa powder mixture, mix. Fold in the cream cheese until well-combined. 
 

3. Spread the mixture on top of chilled crust. Tap the pan a few times to remove any air bubbles. Decorate with toppings of your preference.
 

4. Freeze overnight or at least 6 hours. Serve!

Variations

☼ Replace Nutella chocolate with dark chocolate.

☼ I did not add any sugar in the filling because the Nutella chocolate is already sweet on its own. Fill free to adjust to your preference.

'Cheater' Eggless Blueberry Oreo Cheesecake (No-Bake)

 

Why do I call this a 'Cheater' Blueberry Oreo Cheesecake? 'Cos it is merely using the blueberry flavour Oreo cookies as shortcut! Need dessert for a crowd this evening? Fret not! Oreo Cookies, cream cheese, biscuits as the base and a few staples are all you need for an awesome cheesecake! Best.. no baking required! By the way, you might not realise, Oreo cookies in fact vegan. If you prepare a less cream-cheesy version, click here.

 

Dietary: Vegetarian.

Make 8-9" pan

Ingredients

For the crust:
 250g digestive biscuit or store-bought/Homemade Graham Crackers or Oreo
 100g butter, melted
 2 tsp caster sugar (optional)

For the filling:
 240ml whipping / thickened / heavy cream (I used this sweetened whipping cream)
 500g cream cheese, softened
 Filling from 6pcs Oreo cookies
 1 tsp vanilla extract
 30g caster sugar, or to taste
 40ml condensed milk, or taste
 14pcs Oreo cookies, filling removed & crushed.
 Some mini Oreo (optional, for decoration)

Method
1. For the base: Crush the biscuits and mix with butter and caster sugar. Press mixture gently into a springform pan and refrigerate for about 10 minutes.

 

2. For the filling: Whip the cream until soft peak stage. Set aside.

3. In a mixing bowl, beat the cream cheese, blueberry filling, vanilla extract, and sugar together, followed by condensed milk. Beat until mixture is smooth.

4. Fold in the whipped cream, followed by the Oreo cookies. Leave some cookies for decoration later.
 

5. Spread the mixture on top of chilled crust. Tap the pan a few times to remove any air bubbles. Decorate with remaining Oreo cookies and mini Oreo.

6. Freeze overnight or at least 6 hours. Serve!

 

Options

☼ Reduce the amount of sugar and condensed milk if required. Always incorporate these slowly and taste from time to time, until it reaches your preferred sweetness.

 

☼ Use regular flavour Oreo cookies as desired.