Basque Burnt Cheesecake

Ingredients:
250g cream cheese (room temperature)
60g sugar
130g whipping/cooking/heavy cream - abt 30% to 35% of milk fat
2 eggs (I used abt 62g - but I dun think size of eggs matters for this cake)
10g cake flour (sift)

Method:
1. Preheat oven at 200 degree. (I used top & bottom heat.)
2. Using a mixer, mix cream cheese & sugar till creamy. (Also can be mixed by hand.)
3. While mixing, add in cream, then add in beaten eggs, and cake flour last. Make sure the batter is smooth.
4. Place a piece of baking paper over a 6 inch cake pan, and pour the batter in.
(Make sure the baking paper will not touch the heating element)
5. Bake it at 200 degree for 30mins. (I used the lowest rack).
(If u like it darker, u can increase to 220 degree for the last few mins.)

After baking, it will rise higher than the cake pan, and the middle is still jiggly. It will fall when it is cooled down. You can serve the cake at room temperature, or chill it in the fridge before you serve it.

When you eat it warm, the egg taste is quite prominent. If it is chilled, it is less prominent. So if you like, perhaps you can reduce it to 1.5 eggs.

Airfried Chicken Wings

Ingredients:

A dozen mid joint wings (cut into half)

Half a packet Kentucky flour (scroll down for picture)

Method:

1. Marinate the chicken wings with the Kentucky flour and leave it for 30 mins.

2. Heat up the Air-fryer at 180 degree (for 5 mins).

3. Spray the grill pan with oil.

4. Place the wings, and spray with oil.

5. Air-fry them for 10 mins at 180 degree.

6. Turn the wings.

7. Air-fry them for another 8 mins at 200 degree.

This flour can be bought from most supermarkets, and wet markets.

If u prefer, u can always deep fry it.

Thai Candid Tapioca dessert

Ingredients:
1 tapioca (mine abt 700g after remove skin)
700ml water
250g sugar (note to self: a bit too sweet, next round 200g)
Pandan leaves

Method (using Tefal Multicooker CY601):

1. Fill the pot with tapioca, water, sugar, & pandan leaves.
2. Select Soup mode and increase timer to 59mins.
3. After step 2 is done, choose Sauce Thickening until it becomes sticky. (Increase timer if necessary.)

Note:

If you are not using the Multicooker, you can simmer over the stove for abt 2 hours, until the tapioca is soft and the liquid become sticky. (& you may need to add water if it becomes too dry.) If you didn't boil it long enough, it will not be "chewy".

If you cut it smaller, you may be able to achieve it in under 1 hr.

Boil the coconut milk with a pinch of salt & drizzle over the tapioca (before serve).

I bought this Mung Bean from Bangkok and I sprinkle that over the tapioca.