My aunt is good in baking and cooking. She buys lots of cooking books and make reference from there.

One day I came across this new cookbook which teaches on how to bake cheese cakes. Lots and lots of cheese cakes recipe can be found.

I am not a big fan of cheese cake but I like to bake. So my aunt and I decided to bake this mango cheesecake.

She bought some mangoes from market and we are ready to bake a cake.

Before I share the recipe with you, let me show you my result.

Taraa... mango cheesecake by Allie and Aunt:

It's a chilled cheese cake. The cake texture is very smooth. And the biscuit at the bottom layer is very fragrant. Taste not too sweet. Good comments from my colleagues who gets to eat this cake.

Recipe:

BASE:
150g digestive biscuit (crushed)
100g melted butter
50g toasted cashewnuts (chopped)

CREAM CHEESE MIXTURE:
A:
500g cream cheese
60g caster sugar
3 tbsp fresh mango puree
1 tbsp lemon juice
250g mango flesh (diced)

B:
200g non dairy whipping cream (whipped)
1 1/2 tbsp gelatine powder, mixed with 4 tbsp water and double-boiled until dissolved

TOP LAYER:
1 tsp gelatine powder, mix with 100ml water, double-boiled until dissolved
2 tbsp fresh mango puree

METHOD:
1. Base: Combine all the ingredients and press into a 9" round spring form baking tin. Chill in the fridge for 20 minutes or until the base is firmed.

2. Cream cheese mixture: Use a K-beater to beat cream cheese, caster sugar, mango puree until smooth. Add in mango flesh and stir well.

3. Mix in whipped fresh cream in 3 or 4 batches. Lastly add in gelatine mixture and stir well. Pour mixture onto the prepared base.

4. Chill in the fridge for 3 hours.

5. Top layer: Mix mango puree with dissolved gelatine. Pour onto the set cheesecake and return to the fridge to chill overnight. Cut into pieces and serve.

Tips to cut cheesecake: Soak your knife in hot water, wipe the knife dry and cut the cheesecake. You'll get a nicely cut cheesecake.

It was my colleague who introduced this place to me. One of our Singapore counterpart came and this is the place we brought him for breakfast. My Singapore colleague had visited this stall a few times during his previous trips.

Aiyo... I'm so paiseh lo... I've stayed in Penang for ~5 years and yet I do not know about this stall. You should really know this stall as they serve the best fried fish fillet bihun I've ever tasted.

The mandarin character spelled that they sell fish stomach bihun. After we confronted the stall owner, this was they old stall name. Last time they used to use fish stomach but as times goes by, they change to fish fillet. As there are lots of bones in fish stomach and many people don't like it.

It's very easy to locate this stall. It's located opposite Red Rock Hotel, in the restaurant where at night the very famous Lye Lye Bah Kut Teh operates.

This is a bowl of bihun soup with mix ingredients. They are an egg, pig liver, fu chuk, minced pork and fish ball. You can opt for koay teow or maggi mee to replace the bihun.

The fish fillet is served separately. One bite into the fish fillet, you'll be mesmerized by the crispiness of the batter of the fish. It's so crispy that you do not want to stop munching on it. The fish meat is tender and without any fishy or muddy smell.


I luv to dip the fish into the soup for a while before I bite on it. It'll add some juicy feeling in the fish and yet the crispiness is maintain. Talking about it already make me drool.

They use siakap fish. All have been deboned.

See the fish fillet. Lots of them. They are cut into thick pieces.

More pictures to make you drool. Hehe...

I like mine with just minced meat and fried fish fillet. It's a MUST visit place if you like fish. :-)

Sin Geylang... Am I bringing you to Singapore to eat the Singapore Geylang famous frog porridge? No... Don't misunderstood me. This Sin Geylang is located at Penang Island which also serve tasty frog porridge.

Don't expect to have the frog cook with the porridge. The frog and porridge are serve separately.

The porridge is so smooth and it's garnished with some spring onion and sesame oil. The sesame oil add some fragrant into the porridge.

See the texture of the porridge. So smooth. Just the way I like my porridge. I don't fancy teo chew porridge. :-p

Kung Po frog in claypot. The frog is cooked in thick gravy with some dried pepper, ginger and spring onion. I like to mix the gravy into my plain porridge, then you'll feel the umph in your porridge. The frog meat is QQ and smooth.

Next is steamed frog with some shredded ginger, chopped garlic, bird chili and kei chi. This dish do not have heavy taste like the kung po, instead it maintain the meat taste with a hint taste of soy sauce, herbs and chili.


It's good to have a hot bowl of porridge in rainy days. It gives you the warmth you need.

This restaurant is located opposite Red Rock Hotel and near to the famous Lye Lye Bah Kut Teh.

Operation hours: 12 pm - 3pm, 6pm - 10pm (Closed on Wednesday)

Yeah! I got myself an avatar. It's compliment from PenangTuiPui as I'm their guest contributor. Click here to see which post was chosen to be the first post to be published at their blog.