cheese Archives - The Wifey's Corner

October 18, 2017October 17, 2017

Jeans Chilli Chicken, Eastwood

Another late post on Korean food, again! We went to Jeans Chilli Chicken about three months ago, right in the middle of winter. I took pictures of our meal and thought to do a post. Then we go busy with moving, etc and I had totally forgotten about it. Until I browsed through pictures on my phone and reminded of the super late post. Anyway, here go our review on Jeans Chilli Chicken.

Located within Eastwood Hotel on the corner of Rowe St and Railway Parade, you may miss this place. Especially it surrounded by many Korean restaurants nearby! As the name suggests, it is famous for its chilli chicken with generous melted cheese on top. And they really live to the its name, those chicken are hot! They are served piping hot on hot plate and also spicy hot. On first bite, they may not feel that spicy; then as you eat more, your tongue will start to feel that burn.

The other highlight of Jeans Chilli Chicken is their sesame seaweed rice with bits of tiny chicken pieces. This comes in a package with the chilli chicken, but you can always order more. It comes with plastic gloves, where you use to mix the rice well and make bite size rice balls. When mixed together with the sesame and seaweed seasoning, it is really delicious. I guess there might be mix of glutinous rice in it as they are fairly sticky in texture compared to the ordinary rice you would have in other Korean restaurants.

The package also comes with three small side dishes: kimchi, pasta salad, and pickled radish. We have had much better Korean side dishes else where, but they somewhat relief the burning tongue from that chilli. The pickled radish is quite nice, actually – but sometimes they are lack of taste than other times.

Overall we really enjoy the chilli chicken and the tasty rice. And even that spicy burning feeling on our tongue, we still keep going back (and it has been for few years now). The chicken pieces are tender and well marinated. There is a distinct smoky taste/smell to the chilli chicken that we cannot replicate at home. Hubby has tried cooking chilli chicken at home, but we just cannot get that right. Once we do, we’ll definitely share it with you Readers so stay tune 🙂

Jeans Chilli Chicken

115 Rowe St, Eastwood NSW 2122

Phone: (02) 9874 1100

Facebook page

September 23, 2017September 22, 2017

Pumpkin Baked Cheesecake

Pumpkin is one ingredient that I never ever bought or cooked with, let alone baked with 😛 I enjoy pumpkin soup every now and then, or have had mashed pumpkin with my meal in restaurants. But that is all my encounter with pumpkin, really. Then I watched a video on making pumpkin baked cheesecake the other day and my curiosity prompted me to try it out. Perhaps I was thinking by adding pumpkin, the cheesecake would be healthier. I have to say the recipe does not disappoint, in fact you can hardly taste the pumpkin at all if you mashed them really fine. It taste just like a baked cheesecake, except maybe more orange in colour.

Anyway, here are the ingredients as per original video:

200 grams Kabocha squash/pumpkin, net weight after mashed
60 grams granulated sugar
200 grams cream cheese(room temperature)
100 grams heavy cream
2 eggs (large) at room temperature and whisked
Vanilla extract
Chocolate for decorating

Method:

Cut the squash/pumpkin to small pieces, skinned. Place in a microwave-safe dish, cover with cling wrap and microwave for 3 – 4 minutes until cooked.

Mashed them with a spatula, add in sugar and mix well.

Add cream cheese, heavy cream and eggs, whisk together until all combined and no visible lumps.

Lastly, add a dash of vanilla extract to the batter.

Pour into a round 15 cm baking pan.

Bake in preheated oven at 170 C for 30 – 40 minutes.

(Since I don’t have a baking pan of that size, I used muffin cups instead. My baking time took about 30 minutes.)

Once it is cooked, let it cool to room temperature inside the oven with its door ajar.

Decorate as you wish and keep in refrigerator.

Enjoy the cold pumpkin baked cheesecake with your favourite tea or coffee 🙂

July 1, 2017June 30, 2017

Jam and Cheese Thumbprint Cookies

While going through my photos folder, I saw these pictures of fail attempt of thumbprint cookies with blackberry jam. But still, I will share the recipe in case some readers get a successful results of it. It is supposed to be one of those easy and fast to make cookies as no cookie cutter involved. And even with the ugly shapes, they still actually taste really good. I truly hope that you will not be discouraged by the terrible looking to give this recipe a try. The baked jam gives nice caramelised flavour and become slightly chewy in texture. I kind of know which mistakes have led to the fails, so read on to the end for tips!

Ingredients (source from here):

150 grams of butter (50 grams of butter may be substituted with margarine)
120 grams of castor sugar (I’ll reduce to 80 grams next time as this is too sweet)
1 teaspoon of vanilla extract
1/2 teaspoon of salt
1 egg yolk
225 grams of flour
20 grams of milk powder
20 grams corn flour
1/2 teaspoon of baking powder
your favorite jam
grated cheese
1 egg white so the grated cheese will stick to the cookies

Mix butter, sugar, salt and vanilla extract until pale and fluffy. Then add in the egg yolk, mix again until well combined.

Add the flour and baking powder in four stages to the butter egg mixture – make sure to fold the mixture until well combined with a spatula after each stage of flour addition.

Make round-shaped cookies, dip top half of the cookie in egg white then grated cheese and place them in baking tray.

Then press the center of each cookie with your finger to create a dent. Fill in the dent with jam, make sure to not overfill these.

Bake for approximately 15 minutes at 175C preheated oven. It is done baking when the base of cookies start to harden and change to golden colours. At this stage the cookies might feel slightly under-baked, but once cooled to room temperature, they will be perfect.

Please pardon this horrendous looking cookies 😛

As promised, here were the mistakes I made on the attempt:

* I overfilled the cookies with jam, so it overflowed during baking and hence cracked cookies

* I had used jam with chunks of blackberry in it. This combined with overfilling has resulted in problem above. It will be best to use smooth-textured jam and fill in the cookie dents with piping bag.

* As usual, the amount of flour shown in recipe is guidance. Especially for cookies recipe, you may need to add or reduce the amount a little bit. My mistake was I should have reduced the flour a little bit so my cookie dough would not be too dry

* Do not dip the whole cookie in egg white, as they will be a mess to remove from the tray after baking. Therefore, only dip the top half and then cover with grated cheese

* Depends on type of jam you are using and your liking of sweetness, you may need to adjust the sugar amount for the cookie.

May 4, 2017June 15, 2020

Indonesian Cheesecake and Choco Ball

Here is another post on Indonesian Cheesecake. I used the same base cake recipe as in this post. But this time, I made cream cheese whipped cream for the filling and also to cover the cake.

The recipe is taken from here with slight adjustment, and below is my version:

Cream Cheese Filling:

150 ml thicken cream, cold
50 grams of cream cheese at room temperature
30 grams of grated cheddar cheese
1 tablespoon of sugar

Mix the thickened cream with sugar until almost become whipped cream.

Add in the cream cheese and continue mix with high speed until stiff.

Fold in the grated cheddar cheese to the cream cheese whipped cream.

Set aside in the fridge, covered with cling wrap.

Simple Syrup:

50 grams sugar
150 ml water
1/4 teaspoon vanilla extract

Bring everything to boil in a small pot, make sure all the sugar has been dissolved well.

Set aside to cool to room temperature.

White Chocolate Ganache: (I skipped this)

100 ml thickened cream
250 grams cooking white chocolate, melted and cool down to room temperature

Mix the thickened cream to whipped cream, add in melted white chocolate. Mix well until the texture is soft-cream-alike.

Assembly:

Once the cake is cool down, trim the side and the surface of the cake to make it level. The cut it horizontally into two or three layers. (I halved mine). Keep the trimmed pieces aside for choco balls.

Brush the surface of each half with simple syrup. Then coat it with generous amount of cream cheese filling.

Put the other half on top of the base and repeat the process again.

Cover all sides with the remaining cream cheese filling (or white chocolate ganache if you made this)

Then cover the whole cake with more cheddar cheese.

I find it difficult to stick the sides of the cake with grated cheddar… Probably waste more cheese here than what actually stick to the cake 😛

Since we have some trimmed pieces of the cake and I do not want to waste those, I thought why not make them into something more exciting hence the choco balls. There is no fixed measurement, just approximate.

Choco Balls:

Crumble the trimmed pieces of the cake into a bowl.

Add in about two tablespoons of cream cheese at room temperature and mix well.

Then add about three tablespoons of sweetened condensed milk in chocolate flavour.

Mix until everything is combined well. The texture should resemble cookie dough, a little bit on the dryer side.

Shape into bite-sized balls, roll in chocolate rices or dip into melted chocolate – enjoy!

I only rolled them to chocolate rices here, would be better looking had I dipped them in melted chocolate 🙂 But regardless of their appearance here, they actually tasted good and not overly sweet.

December 18, 2016December 29, 2020

Dos Senoritas, Gladesville, Sydney NSW

Although we have been getting buritos take away for dinners fairly often and thoroughly enjoy them, I have never had a proper meal at a real Mexican restaurant. And since my brother and his wife have been talking about Dos Senoritas for a long time and speak highly of it, so here we went on one Saturday. This restaurant is located on the busy Victoria Road at Gladesville. There is parking space at the back of the restaurant for driving patrons.

More seating are – this part was not used when we were there, probably only open during busy times

I think the restaurant is not very stand out and you could easily just drive pass without noticing it. The interior is a little outdated as well, but seating area is bigger than it seems from the outside. They are mostly booked out for dinner, so we were fine walked in for lunch that day. A friendly waitress then led us to our table and passed on the menus.

And these are our orders:

Chipotle Chopped Salad: Grilled chicken breast, iceberg lettuce, jack and cheddar cheese, pico, black beans and avocado. Tossed with chipotle ranch and tortilla chips – $24.00

Gringo Burro: Stuffed with choice of chile verde, shredded beef, chicken or ground beef with black beans, sautéed peppers, onions and rice topped with sour cream and green chile sauce – $25.00

Pollo Fundido: Shredded chicken with jack and cheddar cheese topped with jalapeño jack cheese and cheddar cheese – $25.00

Did you notice the size comparison of cutlery to serving size? Yes, they are so massive! The burritos are solid packed and super filling. I love the rice on the side, reminds me a little of friend rice without the grease. All the dish tasted great, but I had hoped that the jalapenos on Pollo Fundido be more spicy. That salad bowl made of deep-fried tortilla was the bomb, love this most! I feel that the crunchy tortilla is what takes the salad to the next level and I would really love to order this again and again. Personally I think they are a little steep in price per dish, but then again you get a massive serving of food; I’d rather they charge less for a smaller servings so people can order multiple dishes to share and try out different dishes or at least still have stomach space for desserts. Nonetheless, these are good meals and feels authentic – not that I have been to Mexico myself (ღ˘⌣˘ღ)

Dos Senoritas

New address: Shop 2/3-7 Cowell St, Gladesville NSW 2111 (Updated 29/12/20)

~~265D Victoria Road, Gladesville 2111~~

Phone: (02) 9817 3737

dossenoritas.com.au