THE DARK MIDNIGHT: A Robbery

That night could be as beautiful as Vincent Van Gogh's Starry Night.

How could I forget this scary scary dark night? This happened about 12 years ago but it seems like it's just yesterday...

It was about 2am when I alighted from the cab, just a block away from my home. As the cab drove off, I was left alone walking steadily towards my home. I'm still slightly tipsy from a party and drinking session with my friends an hour ago, in one of the pubs at Boat Quay.

Feeling worn-out, all I wanted to do was to have a quick bath and dive into my bed and fall asleep.

As I turned around a dark corner, a man suddenly jumped out of nowhere and stopped me in my tracks.

He was lanky and fit, approximately in his early 20s (I was 18 years old then), wearing a black cap, white t-shirt, dark blue jeans, a pair of track shoes and carrying a black backpack. I remembered that there was a handphone in one of the netted side pockets of his bag.

"I don't even own a handphone. What do you want from me?" I thought, as I only had a pager at that time.

In the dim lightings, I could clearly see him sweating and panting as I held my breath in shock, waiting to see what he wanted to do...

"Can I kiss you?!" he suddenly blurted out, breaking the dreadful silence.

"No!" I firmly replied.

Then, he started walking towards me, as if closing in for the kill. I was scared stiff as I didn't know what he'd do next. At this point, I was thinking: "Should I run now? What if he kills me if I run?"

Before I could decide, his hands reached for my neck and he gave an abrupt pull before stepping back again. He was right then holding on to my silver and gold necklaces, gifts from my godmother who doted on me. Then, it hit me: "Oh s**t, this man is robbing me."

"Give me back my necklace!" I found myself stupidly demanded, instead of letting him go to end the episode.

"Yes if you'd let me kiss you!" he proposed.

"I said no!" I replied angrily this time as these necklaces are significant to me and I wanted them back badly.

Next, as if he didn't hear me, he started advancing towards me again. I took a few steps backwards until I found my back against a large wall. He is, at this point, right in front me. I could clearly see his face. And I remembered he had a mole on his left cheek.

Then, he tried to kiss me on my mouth and neck, I repelled, darting his attacks with my arm. He then forcefully tried to pull down my skirt.

I gave a loud scream.

The young man stepped back immediately and said: "I'll be back for you." He then scurried off into the dark shadows of the night. I tried to take off after him to get back my necklaces but I was too shocked and too weak.

I walked home battered - with messed up hair and (I later realised) a torn skirt - unable to believe what had just happened to me. I walked into my brother's bedroom, woke him up and told him what had happened, just before I collapsed and cried.

"WHAT? Huh? Where's that person! I'm gonna get him!" My brother uttered angrily in his sleepy state. And he ran out of the front door to try and nab my attacker.

After crying out for a few minutes, I got hold of myself and thought, "I should call the police". But I called my friend Mic first instead and told her about my ordeal.

"Robbed? Ya right! Very funny. Ok lah we'll meet and talk tomorrow, I'm turning in le", she said before I could fill her in on the details of the near-rape part. Her reaction was comprehensible - "Hello Mic, I had just been robbed and almost raped" really sounds like a joke.

Then I proceeded to dial 999...

To all women out there, please take good care of yourself!

Do not try to walk home alone in the middle of the night or at a deserted area, even if it's a short walk.

Get your father, brother, or a friend to fetch you from the bus stop or from your cab and walk you home. You'll never know whether such things will happen to you.

Do not live to regret it. I am thankful that I escaped from this robbery (almost rape!) unscathed and will be extra vigilant in the future.

Note: In the year 2000, a 27-year-old jogger was raped and assulted in a local park. And she died 8 days later due to her wounds. Till today, the attacker is still at large.

Baking Notes

How to separate egg whites with a spoon and 2 bowls

Take cold eggs out of fridge (cold eggs are easier to separate). Break and 'slide' them carefully into a clean dry wide plate. Using a clean dry spoon, carefully scoop the yolk, one by one, letting the whites slide off the yolks first before placing them in another plate/cup. If whites sticks to the yolks, 'cut' the whites using the spoon you are using at the sides of plate. It's okay to have some whites with the yolks. Had an 'accident' that day - bursted yolks - then meticulously removed as much yolks as possible and the cake still turned out fine. 

                       

How to beat egg whites till stiff peak with an electric hand mixer and stainless steel bowl

Add 1/2 tsp lemon juice to 2 egg whites and beat at high speed for about 1 minute till foamy. Next, without stopping the whipping, gradually add sugar (50g), tablespoon by tablespoon (I poured sugar from a cup by approximation, at the sides of bowl). Finally, increase to higher speed and continue to beat for another 2-3 minutes till stiff peaks form. If stiff peaks does not form, beat at an even higher speed for another 2 minutes. All takes about 5 minutes. Be sure that the whites are foamy and stiff, not creamy. 




My first kiss stiff peak egg whites






How to fold in egg whites with a rubber spatula and a deep wide mixing bowl 

Fold egg whites outside-in and bottom-up in imaginary circles cutting through the centre occasionally and scraping the sides of bowl to ensure all mixture are well incorporated. All these while turning the bowl at the same time. Stop when mixture is of consistent colour and texture usually after about 30 folds. As a side note, I actually think that using a whisk to fold in the egg whites work well for me. The resulting batter is more consistent. I use the same folding method as using a spatula but with an extra twist of the whisk each time I fold. Do try it and see which one works for you.

                         

How to make instant buttermilk with just milk and lemon

MILK + LEMON = BUTTERMILK. When you add milk and lemon juice and let it sit for a few minutes, a curd-like substance will form. Some say it's yogurt, others say it's buttermilk or cheese. For convenience sake, if a recipe calls for milk and lemon juice, I like to put them together so that I can 'dump' them in the mixing bowl later without measuring them (it's my suffer first, enjoy later mentality again).

I didn't know that they will form curds in the first place! It's like MAGIC. Bringgg! Hee... Ahem. Sorry. In my opinion, I think that it makes my cakes creamier and fluffier.

                       

Products used for baking, in case you are interested in what brands or types of ingredients I use

SCS salted butter

Anlene adult milk powder

Philadelphia cream cheese

Local eggs (Chew's)

Fine sugar (Happy Family)

Prima self-raising flour

Ready-squeezed lemon juice (Top Gourmet)

My choice is simply based on convenience - they're easily available in the nearby stores where I live.

                   



Using rice cooker to bake cheesecakes (Philips) 




My very first electric hand mixer

Light Japanese Cheesecake Fluffs

That day, I finally caved in to my temptations to buy a hand mixer so as to make a decent fluffy cheesecake, Japanese style. My husband who usually accedes to all my buying requests reacted the following way:

Husband: Huh? Mixer? Which one?

[I pointed to the one I want and he signaled to the salesman for help]

Husband: You sure you want his one? How about this? Or this?

[he randomly points to others, obviously not knowing what is exactly a mixer]

[I nodded my head, and shook head at the other 'mixers'; not a word still]

Husband: Okay ah. Anything else? [Me shakes head]

Salesman: This way to the cashier please.

That was it. Moments like this makes me feel like a daddy's little girl or princess wanting to buy Barbie dolls. No, that mixer wasn't expensive. In fact, it was the cheapest mixer. But, the way he buys me things simply makes me feel special and loved. Oh, he really do fill up the 'daddy gap' in my heart.

But then again, I remembered that day he was acting like a 3 year old boy whining at his mom for a new toy. Although he didn't have to, when he buys the more expensive things, he'll turn guilty and ask me for permission which is, of course, always granted.

Ah, I strayed... now back to the hand mixer.

It felt like a miracle. For the first time in my life, I've successfully beaten egg whites till stiff peaks form like I always see in the pictures on other food blogs and magazines. And now I've done it!? Furthermore, this is the most beautifully puffed up cheesecake I've ever made. Moist and fluffy too.

The beautifully puffed up '50ml' cheesecake

In the original recipe, only 50ml of milk is used (I halved the whole recipe). This is the 'real' fluffy cheesecake which you'll find in bakery stores. But I was looking for something more mousse-like. So, I decided to use more milk (80ml). The resulting cake didn't puff up as much (see picture below). Although it stayed moist even on the second day of chilling, it turned rather dense and it's fluffiness was gone.

The '80ml' cheesecake

Finally, I used 100ml of milk, tweaked the contents of the flour and used less eggs. As you can see, lot of shrinking is visible. But this recipe is definitely one to keep - simply because of its wonderful texture which stays acceptably fluffy and mousse-like even after chilling. Everytime I bake this, my husband and baby will finish 3/4 of it in one sitting! Sometimes I even have to rescue some of them in order to know how they'll turn out after chilling overnight. That's the satisfaction I get from cooking: People heartily digging into the food I had prepared. ;)



'100ml' cheesecake

The cake that fluffs in your mouth :) ...ULTIMATE BLISS!

In conclusion, this is the final, final recipe with my own changes: Half the proportions, replaced cream of tar tar with lemon juice, less sugar, less egg, more milk, more lemon juice (to satisfy my sour tooth!), no salt (used salted butter instead) and I'm using rice cooker to bake so there is no water bath involved. I hope using more milk might have replaced the water bath somehow. Anyway, I love my version of Japanese cheesecake! :)

Recipe

With my own changes. Original recipe adapted from here

200kcal per 1/8 slice

25g Salted Butter

125g Cream Cheese

100ml Milk + 1 Tbsp Lemon Juice (Or use 1/2 Tbsp White Rice Vinegar)

1/2 tsp Lemon Juice (Or use 1/4 tsp White Rice Vinegar)

2 Eggs (53g each, w/o shell - separated)

40g Fine Sugar

30g Cornflour

10g Self-Raising Flour [SRF]

1. Add 100ml milk to 1 Tbsp lemon juice and let it sit for a few minutes to form curd. Then, separate cold eggs and put them aside. Next, place warm butter, cream cheese and the milk-lemon curd in a big mixing bowl and mix well. Put aside to cool. I microwaved cold butter and cold cream cheese [both cut into a few sections to let them melt more easily] for 30 seconds using a ceramic/glass bowl, mixed them well and THEN mix in the milk-lemon curd. Note: DON'T microwave metal/steel/copper bowl!

2. Add 1/2 tsp lemon juice to 2 egg whites and beat at high speed for 1 minute till frothy. Then, without stopping the whipping, gradually add in the sugar in batches at the sides of bowl (about a tablespoon each time) and beat for another 2-3 minutes at a higher speed till stiff peaks form. If peaks does not form, increase speed and beat for 2 more minutes. All these should take about 5 minutes.

3. Next, add 2 egg yolks to the cheese mixture from No. 1 (which should be cooled by now) and mix well. Then, add in cornflour and SRF and mix well again. I didn't sieve the flour, I simply stirred them with a clean whisk in my measuring jug to mix and loosen any lumps before adding.

4. Next, fold in the egg white mixture from No. 2 into the cheese mixture from No. 3 until batter is consistent throughout and no lumps are present. Then bake. I baked with my rice cooker for 50 mins. Try baking for 50min @150C in your oven. Once baking is completed, I let it stay in my cooker (oven in your case, if using) for another 50 mins in the keep warm mode - as rapid cooling will result in massive sinking of cake. [Say: Bake 50, Wait 50]

5. Finally, remove from pan and let it cool to room temperature. No more shrinking should occur by now. You can serve at room temperature and finish within a day or two. Or keep them in airtight containers and chill in fridge for at least 3 hours or, at best, for 1 day/overnight. Best to finish within 3 days thereafter. I-ta-da-ki-masu! ('let's eat' in Jap)

These are the rescued fluffs to be chilled overnight. Phew! (clearly cut by unskillful hands).

Safe and sound, away from crime scene hubby and son.