Marble Cheesecake

材料：
1. 马里饼20片 + 适量的融化牛油
2. Cream Cheese 500g
3. 幼糖100g
4. 蛋4粒
5. 鲜奶油 - 200 ml to 250ml
6. 蜀粉25g
7. 适量的融化巧克力

做法：
1. 用材料1铺平在蛋糕模底部压实，放进冰箱
2.奶油芝士和糖打至滑
3.分次加入全蛋
4.加入鲜奶油打匀
5.加入蜀粉拌匀
6. 取出3汤匙芝士糊，与融化巧克力混合， 其余的淋在饼底上
7. 巧克力芝士糊挤在芝士糊上，用牙签画成大理石图案
8. 水浴160度，烤1个小时20分钟（表面上色之后加盖锡纸），冷藏一夜。

贴心建议：
1. 最好是用能脱底的烘盘，记得在烘盘外包上两层的锡纸 （Ohbin试过进水然后浸水）
2. 水浴的意思是蛋糕本身那个烤盘再放进另一个有水的烘盘里，才开始烤

Source:
http://ohbin.blogspot.com/2009/04/ohbinmarble-cheesecake.html

Stewed Beef Brisket

Ingredients:

300 grams beef brisket
300 grams beef tendon (you can use all 600 grams brisket if you dislike the jelly-like tendon)

Get the butcher to cut these into bite pieces or your knife will not be sharp enough to cut through those sinewy meats.

1 bulb garlic, smashed and chopped
1 large piece ginger, slice
2 tablespoons of taucheo or fermented bean paste

Spices
1 small stick cinnamon
4 cloves
1 star anise
1 tiny piece of dried tangerine peel
1 tablespoon of white peppercorns

Sauce
2 tablespoons dark soya sauce
2 tablespoon light soya sauce
2 tablespoon Shao Xiang Chinese wine (optional)
1 cup water (or more)
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Method:

Heat a bit of oil and fry the garlic, ginger and taucheo till fragrant. Add the spices. Add meat and the sauce and water. Simmer for several hours. I used the pressure cooker so it takes about 45 minutes. However, this is best simmer in a slow cooker, overnight if you don’t have a pressure cooker. I think using normal gas fire, you may need at least 2-3 hours for the beef brisket to be tender.

Source:

http://www.malaysiabest.net/2009/04/06/recipe-stewed-beef-brisket-ngau-lam/