Black Cherry Cream Cheese Souffle in Filo Basket

I know I have been too lazy with updating my postings. Have been so occupied lately. Ok...i am going to share one of my rather successful invention this time. I had quite a difficult time to give this a name. What happened was I bought some filo pastries and then, using a muffin tray, I filled it up with a simple cheesecake mixture. I wanted a light and soft cheesecake base so I used the Philadelphia light cream cheese . I am not really a health freak/ compulsive dieter but I wanted to just try to make a cheesecake that doesn't weight you down after a piece or two.If anyone is interested I will post the recipe here later because I didn't really measure my ingredients ( as always!!). The filo pastry gives it a light and crunchy texture before your teeth sinks into the soft creamy cheesecake. I will try these again in summer when fresh cherries and other berries are abundant. This is a pretty easy recipe and takes only about 30 mins preparation time. The most tedious part is just to cut up those filmsy filo pastries and layering it nicely. Baking time is about 25-30 mins depending on your preference of the 'browness' of the filo basket. I have tried using egg tart trays to hold the filo and the cream cheesecake but it doesn't hold that well since but if you prefer it so, give it a try or with any other trays/ moulds that you have.

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Pan Mee at last . .

I'd always loved pan mee and only until lately that I have the courage to try making it myself at home.Turns out that it's not as difficult as I've thought because pan mee is a relatively 'forgiving' dish to make as it's not that difficult to make it taste above average. Time consuming? A little bit for first timers but after the second and third time it becomes easier. Instead of using the usual 'kow kei' vege I opted for choy sum instead simply because I like it better as such. The soup is very important to make a nice and tasty pan mee. What I did is to boil the noodles in a pot of hot water until they are semi cooked (approx 30 seconds) and then transfer it the pot of soup that I have prepared beforehand and boil it in the soup for another 30 seconds. I like my pan mee a little al dente instead of really thin and this way of making it is the best that I have tried. As for the chilli sauce, I just blend a couple of cili padis with a small amount of belacan ( shrimp paste) and lemon juice. Sorry that I can't give an exact recipe because I never had the habit of measuring my ingredients, I just go with my gut feeling.

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