Blueberry Cheesecake

 

Certainly! Here’s a delicious recipe for a classic Blueberry Cheesecake. This creamy dessert features a graham cracker crust, a rich cheesecake filling, and a sweet blueberry topping. 

▎Blueberry Cheesecake Recipe

▎Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs

• 1/3 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened

• 3/4 cup granulated sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• 1 cup sour cream

• 1 tablespoon lemon juice

For the Blueberry Topping:

• 2 cups fresh or frozen blueberries

• 1/4 cup granulated sugar (adjust based on sweetness preference)

• 1 tablespoon cornstarch

• 1 tablespoon lemon juice

• 1/2 cup water

▎Instructions

1. Prepare the Crust:

   • Preheat your oven to 325°F (160°C).

   • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.

   • Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

   • Bake the crust for about 10 minutes, then remove from the oven and let it cool while you prepare the filling.

2. Make the Cheesecake Filling:

   • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

   • Gradually add the sugar and beat until well combined.

   • Add the vanilla extract and mix in.

   • Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.

   • Add the sour cream and lemon juice, mixing until smooth.

   • Pour the cheesecake filling into the cooled crust and spread it evenly.

3. Bake the Cheesecake:

   • Bake in the preheated oven for about 55-60 minutes, or until the edges are set and the center is slightly jiggly.

   • Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about an hour. This helps prevent cracking.

   • After an hour, remove it from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight for best results.

4. Prepare the Blueberry Topping:

   • In a medium saucepan over medium heat, combine the blueberries, sugar, cornstarch, lemon juice, and water.

   • Cook while stirring gently until the mixture starts to bubble and thicken (about 5-7 minutes). If using frozen blueberries, this may take a little longer.

   • Remove from heat and let it cool slightly.

5. Assemble:

   • Once the cheesecake is fully chilled, pour the blueberry topping over the cheesecake, spreading it evenly.

   • Return to the refrigerator for another hour to set.

6. Serve:

   • Carefully remove the sides of the springform pan.

   • Slice and serve chilled. Enjoy your delicious blueberry cheesecake!

▎Tips

• For a smoother cheesecake, make sure all ingredients are at room temperature before mixing.

• You can substitute fresh blueberries with other berries like raspberries or strawberries if desired.

• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Enjoy your homemade Blueberry Cheesecake!

Fish Nugget

 

Sure! Here's a simple and delicious recipe for homemade Fish Nuggets. These are perfect as a snack or a main dish, and they can be served with your favorite dipping sauce.

▎Fish Nuggets Recipe

▎Ingredients

• Fish Fillets: 1 pound (such as cod, haddock, or tilapia), cut into bite-sized pieces

• All-Purpose Flour: 1 cup

• Eggs: 2 large

• Breadcrumbs: 1 cup (panko breadcrumbs work well for extra crunch)

• Parmesan Cheese: 1/4 cup, grated (optional)

• Garlic Powder: 1 teaspoon

• Paprika: 1 teaspoon

• Salt and Pepper: to taste

• Cooking Oil: for frying (vegetable or canola oil)

▎Instructions

1. Prepare the Breading Stations:

   • Set up three shallow bowls or plates: 

     • In the first bowl, place the flour and season it with salt, pepper, garlic powder, and paprika.

     • In the second bowl, beat the eggs.

     • In the third bowl, combine the breadcrumbs and Parmesan cheese (if using).

2. Coat the Fish:

   • Take each piece of fish and first coat it in the seasoned flour, shaking off any excess.

   • Next, dip it into the beaten eggs, allowing any excess to drip off.

   • Finally, coat the fish in the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick well.

3. Heat the Oil:

   • In a large skillet, heat about 1/2 inch of oil over medium heat. You can test if the oil is hot enough by dropping a small piece of bread in; if it sizzles, it’s ready.

4. Fry the Fish Nuggets:

   • Carefully add the coated fish pieces to the hot oil in batches, making sure not to overcrowd the pan.

   • Fry for about 3-4 minutes on each side or until golden brown and cooked through. The internal temperature of the fish should reach 145°F (63°C).

   • Use a slotted spoon to transfer the cooked nuggets to a paper towel-lined plate to drain excess oil.

5. Serve:

   • Serve the fish nuggets warm with your favorite dipping sauces, such as tartar sauce, ketchup, or a spicy mayo.

▎Tips

• For a healthier version, you can bake the fish nuggets instead of frying them. Preheat your oven to 400°F (200°C) and place the breaded fish nuggets on a baking sheet lined with parchment paper. Spray lightly with cooking spray and bake for about 15-20 minutes, flipping halfway through until golden brown.

• Feel free to add herbs or spices to the breadcrumb mixture for additional flavor.

• You can also use frozen fish fillets; just make sure they are fully thawed and patted dry before coating.

Enjoy your homemade Fish Nuggets!

Mediterranean Vegetable Antipasto Salad

 

Certainly! A Mediterranean Antipasto Salad is a vibrant and flavorful dish that typically includes a variety of ingredients inspired by Mediterranean cuisine. Here’s a detailed recipe for you:

▎Ingredients

▎Salad Base

• Mixed Greens: 4 cups (e.g., arugula, spinach, or romaine)

• Cherry Tomatoes: 1 cup, halved

• Cucumber: 1 medium, diced

• Red Onion: 1/4 medium, thinly sliced

• Bell Peppers: 1 cup, diced (use a mix of colors)

▎Antipasto Ingredients

• Olives: 1 cup (a mix of Kalamata and green olives is great)

• Artichoke Hearts: 1 can (about 14 oz), drained and quartered

• Roasted Red Peppers: 1 jar (about 12 oz), sliced

• Salami or Prosciutto: 6 oz, sliced or chopped

• Cheese: 4 oz (e.g., feta, mozzarella balls, or provolone), cubed or crumbled

▎Dressing

• Extra Virgin Olive Oil: 1/4 cup

• Red Wine Vinegar: 2 tablespoons

• Dijon Mustard: 1 teaspoon

• Garlic: 1 clove, minced

• Oregano: 1 teaspoon (dried)

• Salt and Pepper: to taste

▎Instructions

1. Prepare the Salad Base:

   • In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and bell peppers.

2. Add Antipasto Ingredients:

   • Gently fold in the olives, artichoke hearts, roasted red peppers, salami or prosciutto, and cheese.

3. Make the Dressing:

   • In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until well combined. Adjust seasoning to taste.

4. Assemble the Salad:

   • Drizzle the dressing over the salad just before serving. Toss gently to combine all the ingredients.

5. Serve:

   • Serve immediately as a side dish or a light main course. It pairs well with crusty bread or grilled meats.

▎Tips

• Feel free to customize your salad by adding other ingredients like avocado, sun-dried tomatoes, or different types of cheese.

• For added flavor, let the salad sit for about 10 minutes after dressing to allow the flavors to meld.

• This salad can be made ahead of time; just keep the dressing separate until you're ready to serve.

Enjoy your delicious Mediterranean Antipasto Salad!

Liquors (Mostly in Cambodia, we called Spirits)

 Here's a basic list of liquors and mixers commonly used by bartenders:

Liquors (Base Spirits)

1. Vodka – Neutral spirit, used in cocktails like Bloody Mary, Moscow Mule, and Martini.
2. Gin – Herbal and juniper-flavored, used in Gin & Tonic, Negroni, and Tom Collins.
3. Rum – Can be light, dark, or spiced, used in Mojitos, Daiquiris, and Piña Coladas.
4. Tequila – Made from agave, used in Margaritas and Tequila Sunrise.
5. Whiskey – Includes bourbon, rye, Scotch, and Irish whiskey, used in Old Fashioned and Whiskey Sour.
6. Brandy – Aged fruit-based spirit, used in Sidecar and Brandy Alexander.
7. Liqueurs – Flavored and sweet spirits like Amaretto, Kahlúa, and Cointreau, used to enhance cocktails.

Mixers (Non-Alcoholic)

1. Juices – Orange, pineapple, cranberry, lime, and lemon juice.
2. Soda – Club soda, tonic water, and ginger beer.
3. Cola & Other Soft Drinks – Coca-Cola, Sprite, and other carbonated drinks.
4. Simple Syrup – Sugar and water mix for sweetening cocktails.
5. Grenadine – Sweet pomegranate syrup used in Tequila Sunrise and Shirley Temple.
6. Bitters – Small amounts used for flavor enhancement, like Angostura Bitters.
7. Dairy & Cream – Milk, heavy cream, and egg whites for creamy cocktails.

Want me to include anything specific? 🍸

liqueurs (the most in Cambodia, We called Spirits)

 Sure! Here’s a list of popular liqueurs, categorized by their flavor profiles:

Fruit Liqueurs 🍊🍒

1. Triple Sec (e.g., Cointreau, Grand Marnier) – Orange-flavored, used in Margaritas and Cosmopolitans.
2. Limoncello – Lemon-flavored Italian liqueur, often served chilled.
3. Cherry Heering – Cherry-flavored, used in Singapore Sling.
4. Crème de Cassis – Blackcurrant-flavored, used in Kir Royale.
5. Midori – Bright green melon-flavored liqueur, used in Japanese Slipper.

Herbal & Spiced Liqueurs 🌿🌱

6. Jägermeister – Herbal digestif with 56 ingredients, used in Jägerbombs.
7. Benedictine – Herbal liqueur with honey and spices, used in B&B cocktails.
8. Chartreuse (Green & Yellow) – Strong herbal liqueur made by monks, used in Last Word cocktail.
9. Drambuie – Scotch whisky-based liqueur with honey and herbs, used in Rusty Nail.
10. Strega – Italian saffron-flavored herbal liqueur.

Nut & Coffee Liqueurs ☕🌰

11. Amaretto (e.g., Disaronno) – Almond-flavored, used in Amaretto Sour.
12. Frangelico – Hazelnut-flavored, often served with coffee.
13. Kahlúa – Coffee-flavored, used in White Russian and Espresso Martini.
14. Tia Maria – Similar to Kahlúa, with a stronger vanilla taste.

Chocolate & Cream Liqueurs 🍫🥛

15. Baileys Irish Cream – Irish whiskey-based cream liqueur, used in Mudslide.
16. Crème de Cacao – Chocolate-flavored, used in Brandy Alexander.
17. RumChata – Rum-based cream liqueur with cinnamon and vanilla flavors.

Anise-Flavored Liqueurs 🌿

18. Absinthe – High-proof spirit with anise and botanicals, used in Sazerac.
19. Sambuca – Italian anise-flavored liqueur, often served with coffee beans.
20. Ouzo – Greek anise-flavored liqueur, usually diluted with water.
21. Pernod/Pastis – French anise-flavored liqueur, similar to absinthe.

Would you like a list of cocktails that use these liqueurs? 🍸

Menu of the day

 

STARTER 

* Grilled Beef Salad with Khmer Style 

- Beef tenderloin

- Oyster sauce

- Fish Sauce

- Chicken Powder 

Vegetable 

- Mixed Lettuce

- Cherry Tomatoes

- Carrot (Juleinne)

- 3 Bell Pepper

- Shallot

- Onion

- Cucumber

- Mixed Herbs 

- Roasted Peanut 

KHMER DRESSING 

- Garlic

- Shallot

- Coriander 

- Warm Water 

- Sweet Chili Sauce

- Lemon Juice

- Red Pepper (Long)

- White Sugar 

- Fish Sauce 

- Salt 

Video Resource 

FP- 23 How to make Clarifies Butter

 Clarifies Butter 

Video 

FP-22 Chicken Stock

 * Chicken Stock 

Video 

FP-21 Creamy Mushroom Soup

 * Creamy Mushroom Soup

Video 

FP- 20 Caesar Salad

 * Caesar Salad 

Video 

FP-19 How to make Garlic Shrimp

 * GARLIC SHRIM 

Video 

FP-18 How to make BBQ Sauce

 * BBQ SAUCE 

Video 

FP-17 Pasta alla Norcina

 * PASTA ALLA NORCINA 

Video