In the last July weekend, I spent the entire Saturday cooking with my friends Jo, Phung and Rita (thank you very much for hosting).
I always learn something new from this trio and under their “supervision”, moi the novice baker completed the measuring and most of the mixing/whisking tasks, we successfully made a really fabulous Japanese cheesecake, based on Ms. Namiko Chen’s recipe from Just One Cookbook.
One important note: you must prepare and weigh all the ingredients, have everything organized and follow each step carefully. I find the most difficult part is folding the egg whites into the cream cheese mixture.
We actually skipped the glaze and the cake is still very tasty.
I posted the picture on Instagram and got a very nice reply from Ms. Nami. Thank you to my friends who supervised me through this process, and thank you Ms. Nami for sharing a wonderful recipe.
Try making it and you will love it !
For her recipe, please check Ms. Namiko Chen’s website:
Below you can see the fixings we prepared for our Vietnamese salad roll DIY dinner: fresh shiso, basil, mint and lettuce, rice noodle, dry rice paper, shredded chicken (from Costco to save time) and prawns, and Fried Egg, which is not seen commonly when you order the salad rolls in store. Our dear friend Phung made her own peanut dipping sauce (hoisin, peanut butter, water, vinegar); I haven’t had this much fun at a DIY dinner party for such a long time! My hubby came by afterwards and it was equally fun to watch him prepare his own salad rolls, I told him now we know we can purchase and use a salad roll wrapper tray (it is made of plastic, place rice paper on top), it makes it so much easier to prepare this at home! Another great tip from Phung: Dip the rice paper in hot water instead of cold to rehydrate the rice paper.
I found the rice roll wrapper tray at 88 Supermarket (in East Vancouver on Victoria Drive).