November 25, 2016

Fabulous Friday Flavour: Marbled Blueberry Soft Cheesecake

My new-found love for making Japanese Cheesecake pushed my curiosity further to make the cheesecake a little colourful and with a variation of flavour. But I did not want to stop there.

How could I when I have a pack of Mascarpone cheese still in the fridge, waiting to be used and was also about nearing its expiry date? Great excuse for another cheesecake experiment and here’s the kicker: I have no clue if using mascarpone works and or how this was going to turn out. For all I know, it would be a disaster and I would swear off making any sort of cheesecake for the rest of my life!

Using the same base recipe from the Japanese Cheesecake, I went about this task as gently as I could:

20160925_121509
Blueberry Sauce
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Separating the flavoured batter
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Marbling it!
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Freezer saved the cake!
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Not looking so bad here
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looking yummy already
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Looks and taste better with fruits

So.

The marbling didn’t quite work out as I would like it to be after baking and truth be told, my cake almost went SPLAT! By splat!, I mean big mushed-up, porridgey SPLAT! the moment I tried to invert, flip it over and pull off the paper at the bottom.

That was not all – some water from the water bath got to the cake and got the bottom pretty soaked up. And when that happens, it just is not funny. I already almost cried when the cake almost, almost went splat. This whole blueberry mascarpone cheese experiment thing was becoming a total disaster!

Such a vulnerable cheesecake needed some quick thinking and with the 5th gear engaged in my brain, I thought I’d shove it into the freezer. That saved the cake. And my day! I mean, the taste was gorgeous…I can’t let how the damn thing looked spoil my mood!

Here we go if you are interested in giving it a shot:

Marbled Blueberry Soft Cheesecake
Serves 6
Light, compact and creamy cheesecake using Mascarpone chesse with a lovely tinge of natural blueberry flavour that would leave you craving for more!
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Prep Time
20 min
Cook Time
47 min
Total Time
1 hr 7 min
Prep Time
20 min
Cook Time
47 min
Total Time
1 hr 7 min
Ingredients
  1. 200g Marscapone cream cheese
  2. Half a cup fresh blueberries
  3. 3 eggs, separate yolks, whites
  4. 35g super fine (or castor) sugar
  5. 30g unsalted butter
  6. 50g low fat milk, cold (you can also use full cream milk)
  7. 2 tspn freshly squeezed lemon juice
  8. 30g flour, sifted
  9. 10g corn flour, sifted
  10. Salt (slightly more than a pinch)
  11. 2 tspn vanilla extract
  12. Half tspn cream of tartar
  13. 35g superfine (or castor) sugar
Instructions
  1. Pre-heat oven to 200 degree celsius, use only top and bottom heat without the fan.
  2. Line the bottom of a 6-7 inch (I used 7 inch) round cake pan with wax paper. Grease the sides with baking spray. Set aside
  3. Reduce the fresh blueberries into a sauce by simmering the berries in a heated pan. Mush them all up and set aside to cool.
  4. On a heated stove, prepare a double boiler (water in a pan over heat with a bowl over the pan. Make sure the bowl is steady)
  5. Put butter, cheese, sugar into the double boiler. Use a hand whisk to whisk till all is soft; making sure the sugar is dissolved. With mascarpone cheese,the texture would be a little curdled and not creamy smooth. Remove from heat. Set aside
  6. Add in the cold milk. Whisk everything together
  7. Then add in the yolk, one at a time. Make sure the mixture is cool enough as you would not want a scrambled egg yolk in the mixture
  8. Whisk until smooth then add vanilla, salt, lemon juice. Whisk again
  9. With the same whisk, fold both corn and regular flour into the mixture till fully combined.
  10. Split the batter into 2 separate bowl. Fold in the blueberry sauce into one and the other leave as is. Set aside
  11. in a separate bowl with a whisking machine, whisk the whites at low speed till foamy. Make sure the bowl is clean and dry
  12. Add ceam of tartar and whisk at high speed. When the bubbles appear smallish, gradually add in sugar
  13. Whisk the mixture till it forms a soft peak.
  14. Still using the same whisk, gently fold half of the whites into the batter prepared earlier with one-third portion at a time.
  15. With the last third of whites, switch the hand whisk to a plastic spatula. Continue to gently fold in till smooth.
  16. Repeat the same steps for the one with blueberry batter
  17. In the round pan prepared earlier, first scoop a big dollop of the white batter and then the blueberry batter on top. Repeat till all of the batter from each bowl is used up
  18. Tap the pan to release the bubbles (I dropped the pan from a height of 3-5 cm)
  19. Prepare a water bath for your round pan. Bake for 17 minutes at 200 degree celsius then reduce the temperature to 135 degree celsius for another 30 minutes till the top gets brown.
  20. Switch off the oven. Leave the cake inside the oven for about 15-20 minutes
  21. Remove from the oven.Wait for a few minutes if the cake has not pulled away from the pan
  22. Otherwise, use a thin spatula to ensure that the cake has pulled away from all sides. Remove from the mould.
  23. Invert to peel off the paper from the pan. Then invert it back to cool (see note below)
  24. Cut the cake. Serve with fruits on the side!
Notes
  1. Using mascarpone cheese makes this cake super soft and creamy. To ensure that the cake will not become a mush when inverting to remove the paper at the bottom, I suggest that you leave the cake in the freezer for half an hour first to harden it up.
Adapted from Fabulous Friday Flavour: Japanese Cotton-Soft Cheesecake
Grubbs n Critters http://grubbsncritters.com/
Almost a complete mayhem but hey! you live, you learn. And then there’s the awesome tasting cheesecake to feast on. 

If there was anything to go by, the entire cheesecake was gone in 2 days – devoured mostly by the kids and moir! So now I’m taking this over to #FiestaFriday and hopefully they’ll like this!

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November 23, 2016

Decoding The Confusing Cultural Identity Crisis

Ask the kids where they are from and they would say “Thailand”. By virtue of that, they (me included) would immediately be labelled as being Thais.

Then comes the question of where the kids were born and the answer would obviously be Thailand again.

Another stamp to certify that we are definitely Thais with the perceived ability to speak mostly Thai because…

...we come from Thailand,

…the kids were both born in Thailand and…

…their mom looks visibly Thai.

When all the niceties have been satisfactorily answered, we usually are given “the once-over”.

identitu-crisis
Source: Google Image

So we must be Thai. We have to be! Case closed. 

That’s pretty much indicative of the look I often get anywhere I am in the world that would make me feel like I’m being appraised. A look I usually would abandon dismissively with a smile. (That said, I would love to know what goes on in their heads as they throw me that classic once-over, appraised look from head to toe especially when Silver Bullet is with me)

Except that “we must be Thai, we just have to be” aren’t true and the case is not close. I then realise that this identity labelling thing  bugs me. I cringe each time Spud and Squirt nod to people’s acknowledgement that since they come from Thailand, they have a Thai mother and that make them half-Thai with a Dutch father.

As this observation of identity crisis becomes more prominent with each passing day at every encounter possible especially in the earlier months of our move, so has the growth of my discomfort. I even got kids of about 8-11 years old pointing their crude little fingers at me, at us, at our home, shouting “Thailand Mudder” (Thailand Mother) or I’m hearing “something, something, Thai” whenever they passed us by.

It made me uncomfortable, I admit. I don’t like labelling. Especially if and when inaccurate.

It also makes me wonder what parents tell their kids about us, about Thailand and about me whom they thought is Thai. Or perhaps, short of thinking of them being rude, it was just me speculating stuff in my head and that it was actually nothing at all.

Yet, both Spud and Squirt too did not know any better when they have to respond to “where are you from and where were you born” questions. They are not wrong when it comes to answering right either. Still, when they respond verbatim, I wonder if the kids, our kids get judged by the incomplete information they have given to the adults.

This is when my inner patriotism comes alive.

As when it comes to being mistaken for a Thai just by the sheer virtue of our long-term residency in Thailand, verified by the birth of the kids over there and compounded by fact that I do look like any other Thai (or Filipina, or Indonesian or Hispanic or insert ethnicity here) on the street, I refuse to allow my Singaporean DNA be over-shadowed.

Just because we lived in Thailand once upon a (prolonged amount of) time and it happened to be the kids’ birth country, do not make us all Thai; especially not the kids.  Plus because there is not even an ounce of Thai blood in us, I can’t let this identity crisis slide.

It got both Spud and Squirt confused initially, too – symptomatic of being Third Culture Kids (TCK) both bearing a badge of culturally-confused identity and ethnicity. For simple, young minds, they too found it hard to grasp the concept that their being born in Thailand and has always lived in Thailand all their lives till recently, somehow did not make them Thai.

To them, it does not make sense because:

  • Papa was born in the Netherlands and that makes him Dutch
  • Mama was born in Singapore and that makes her Singaporean.
  • Given the same circumstances, how are they then not Thai?

It not hard to see their point, really. And it was not at all hard to explain that their national identity comes from being a direct descendent of their real Papa and Mama regardless of the country they were born in.  In their case, they are not even allowed a Thai Citizenship even if we wanted to; for the very obvious reasons that their parents are not Thai.

While the term TCKs may not be as relevant since they are now being uprooted to their Papa’s native land and already are embracing more Dutch, it dawned on me that Spud’s and Squirt’s answers to seemingly simple questions of where they really come from in relation to their birth country and their parents’ origins would inevitably require some elaborate, sometimes unnecessary explanations.

Yes, unnecessary. I could let it slide. Forget about it. Let them think what they want to think. Explaining it takes too much effort.

But I can’t.

It’s a matter of pride. It’s the inner calling of wanting to retain whatever part of me that’s left even after I “quit” on my birth home more than a decade ago. 

And I’ll repeat it a hundred times if I need to because while I respectfully embrace the various cultural diversity we have adopted as part of our life journey, third-culture or not, the little imps can never be Thai.

Just like I could never be Dutch or Silver Bullet being Javanese because he’s married to me.

Simply put: Let’s call a spade a spade. We could change our passports and “naturalise” so to speak, but really, think about it. When it comes to the crux of it, we could never claim the  ethnicity birthright of the kids being Thai and me being Dutch…neither by descent nor proximity. 

Because that would just be weird. After all, I am still a Singaporean. It was where I was rooted, it’s my DNA and no one can change that fact.

For the kids, there is no question about it – it is their rightful right to own part of their roots through their direct lineage while learning to be a responsible global citizen. It’s in their blood. They can deny it but they cannot ever run away from it even if they want to. 

sgawsmg
Source: Google Image & FB Feed

 

What are your thoughts about being “culturally confused” and the impact of a possible identity crisis for kids growing up in a third culture?  How do you explain to your kids about their cultural identity? Do you think the identity matters?

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November 21, 2016

Take Me To Church

It’s not a cry for help and no one is taking me to church, believe me. Not literally.

But I do want to take you to my moments where from the very first time I heard this song, I fell in love with the rhythm, the lyrics, the voice and the beat even before I understood what this song actually meant. 

Those moments were time spent in the car when my train of thoughts wonders along with the music from the radio while Silver Bullet is at the wheel.

It’s not a song I hear often on the radio and when I heard it for the first few times, the elegantly haunting rhythm taunted me with such an indescribable surge that I could not ignore that sense of passionate force present in its chorus:

Take me to church
I’ll worship like a dog at the shrine of your lies
I’ll tell you my sins and you can sharpen your knife
Offer me that deathless death
Good God, let me give you my life

Just reading it like that would not do justice to this song really. If you have 4 minutes and 14 seconds to spare, watch the video, listen to the rhythm and lyrics attentively and then read/sing along to the words given below the embedded video.

Whatever your interpretation is, it is such a beautiful song and I hope you enjoy this little treasure. 

 


 

 

My lover’s got humour
She’s the giggle at a funeral
Knows everybody’s disapproval
I should’ve worshipped her sooner
If the Heavens ever did speak
She is the last true mouthpiece
Every Sunday’s getting more bleak
A fresh poison each week
‘We were born sick, ‘ you heard them say it
My church offers no absolutes
She tells me ‘worship in the bedroom’
The only heaven I’ll be sent to
Is when I’m alone with you
I was born sick, but I love it
Command me to be well
Amen. Amen. Amen

Take me to church
I’ll worship like a dog at the shrine of your lies
I’ll tell you my sins and you can sharpen your knife
Offer me that deathless death
Good God, let me give you my life

Take me to church
I’ll worship like a dog at the shrine of your lies
I’ll tell you my sins and you can sharpen your knife
Offer me that deathless death
Good God, let me give you my life

If I’m a pagan of the good times
My lover’s the sunlight
To keep the Goddess on my side
She demands a sacrifice
To drain the whole sea
Get something shiny
Something meaty for the main course
That’s a fine looking high horse
What you got in the stable?
We’ve a lot of starving faithful
That looks tasty
That looks plenty
This is hungry work

Take me to church
I’ll worship like a dog at the shrine of your lies
I’ll tell you my sins and you can sharpen your knife
Offer me that deathless death
Good God, let me give you my life
Take me to church
I’ll worship like a dog at the shrine of your lies
I’ll tell you my sins and you can sharpen your knife
Offer me that deathless death
Good God, let me give you my life

No masters or kings when the ritual begins
There is no sweeter innocence than our gentle sin
In the madness and soil of that sad earthly scene
Only then I am human
Only then I am clean
Amen. Amen. Amen

Take me to church
I’ll worship like a dog at the shrine of your lies
I’ll tell you my sins and you can sharpen your knife
Offer me that deathless death
Good God, let me give you my life

Take me to church
I’ll worship like a dog at the shrine of your lies
I’ll tell you my sins and you can sharpen your knife
Offer me that deathless death
Good God, let me give you my life

Songwriters: Andrew Hozier Byrne
Take Me to Church lyrics © Sony/ATV Music Publishing LLC

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