OREO CHEESECAKE

Oreo’s make the best cheesecakes. This amazing Oreo Cheesecake is going to taste just as good as it looks. The good news is that there is a full recipe and making guide from website. I just love the biscuit top and base to this one making it look like a giant Oreo. But for me it was the crumbly top that just makes it that extra bit special. Oh yeah! I need one of these now! Well anyway, easy recipe and fantastic. 

Ingredients

Crust 

2 cups Oreo crumbs (from about 20 Oreos)

1/4 cup butter, melted

Filling

24 oz (three 8-oz packages) cream cheese, room temperature

1/2 cup sugar

1 tsp vanilla

8 oz cool whip 

1 1/2 cups Oreo crumbs (from about 15 Oreos)

10 Oreos, chopped

additional Oreo crumbs for the top, optional

Instructions

1. Combine Oreo crumbs with melted butter.

2. Press into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator .

3. Mix cream cheese, sugar and vanilla together in a large bowl until smooth and well combined.

4. Gently stir in Cool Whip 

5. Add Oreo crumbs and chopped Oreos and gently mix until well combined.

6. Pour filling into crust and smooth the top.

7. Top with additional Oreo crumbs, if desired.

8. Refrigerate for about 4 hours or until firm.

Lucky Restaurant Klang

Since Early Sept , My family together my whole family go to Lucky Restaurant for special my beloved mother birthday. My sister looking for famous food place. There are many special signature dishes such as barbecue practice green, burning japanese scallops and lobster and king crab. My whole family first time eat at Lucky Restaurant Klang. 

                                             Hotplate Tau fu

                                                                Sambal mix vegetables.

                                              Fish Soy Sauce

                           Sweet Sour King Crab.. more taste and a lot egg in sweet sour yummy

                                              Butter Squid

                                              Marimate Chicken

King Crab . I feel ok taste..

                                                                            
                                              She very brave touch King Crab . I scare touch King crab.... 
Boss let her take King crab for take shoot and special her birthday. She happy and enjoy touch King Crab. Must be careful take crab and cannot fall on floor if take photo.

We feel good taste all dishes and not bad . u try come here for enjoy eat Giant Crab.... haha

The total bill very expensive . The food here is excellent and the staff are very attentive. 


Address : Lucky restoran 
12,jalan kasuarina 11,
bandar botanic 42800
Klang GM

Website : https://www.facebook.com/luckyrestoran

Kuih Kosui

Kuih Kosui (Pandan Flavour )

Ingredients:

Syrup16 oz water 10 oz sugar

Pandan juice12-15 pandan leaves21 oz water1 tbsp alkaline water 

Batter6 oz rice flour2 oz tapioca flour

a bit saltfresh grated coconut.

Method:

• To make the syrup, melt the sugar in water over low fire until sugar dissolves . 
•  Set aside to cool.
• Cut pandan leaves into small peices. 
• Combine pandan leaves and water in an electric  blender.
• Strain the pandan juice through a fine.  
• Add alkaline water into pandan juice.  
• In another bowl, add rice flour and tapioca flour.  
• Slowly pour in the pandan juice mixture 
•  Add in syrup.
• Cook flour mixture on low fire till slightly thicken.  
• Remove from fire and pour into small cups.Steam on high fire for 15 minutes.  
• Take the kuih out immediately.

Leave to cool for at least 4 hrs before remove the kuih from the small cups.Serve with fresh grated coconut.

x

Steam Eggs

My family loves this steamed egg. Simple, cheap and delicious!

Ingredients

• 2 large eggs 
• bit salt
• 180 ml water
• spring onion
• light soy sauce

  
Method:
   
Beat 2 large eggs , (at room temperature) in a shallow bowl/dish and season with a pinch of salt . Pour 180 ml  water to the beaten eggs and mix thoroughly . Use a wire/plastic strainer to strain the mixture (for a smooth , velvety texture) . Pour the mixture in a lightly oiled plate . Cover with plastic wrap/foil or plate . Steam for 10 to 15 minutes . Be sure to put a chopstick or a stick at the edge between the pan and the cover ( to let some of the steam escape thus preventing the top of the egg mixture to puff  up while the middle is still uncooked ) . Sprinkle some diced spring onion at the top and a drizzle of light soy sauce . Serve hot . 
You can also add some sliced century egg and salted eggs to the mixture before steaming .