Gourmet in L.A.

Highlight For The Night

2009-10-07T14:56:00.000-07:00

Without dessert, a dinner party would not called a complete dinner. I remembered a funny story...one time I hosted a dinner at my close friend Ronnie's house. We invited 2 French friends to join us. I made a mixed green salad with French vinaigrette, a great loaf of bagette, cream of kabocha soup, roasted rack of lamb with sun-dried tomato crust and serve with roast root vegetables. They told me that the excitement was stepping up on each dish, almost to a climax when I pulled out the rack of lamb. They were waiting for my dessert as the finale. But I didn't have enough time to make dessert ahead. Sabri and Camille thought that I was joking. They said, "C'mon, Alice! Don't hide the dessert...bring it out!". So sorry that I disappointed them! It was pretty hilarious that the way they talked about food as if they are having some intimate moment with girls! From that experience, I realize that how important the dessert is for some people. I found a few recipes for dessert which is easy and fast to make. It helps those last minute call situations.

MIXED SUMMER BERRIES COMPOTE

16 oz (1 lb) fresh strawberries, hulled, halved/quartered

6 oz fresh raspberries

6oz black berries/blue berries

zest of 1/2 lemon

2 tsp fresh lemon juice

1/4 cup sugar

1 cinnamon stick

1/4 tsp vanilla extract

1 tbsp Cointreau/Grand Marnier/any orange liquor

2 tsp cornstarch + 2 tbsp water

Put all the berries in a large sauce pan. Add in the sugar, lemon juice & zest, cinnamon stick, vanilla extract and liquor and heat in medium-low heat. When it boils, turn the heat down to low and let it simmer for 15 minutes, stir occasionally, until the berries and softened.
Mixed 2 tsp cornstarch with 2 tbsp water. Stir the cornstarch water into the sauce, and the sauce will be thickened. Turn off the heat and pour the berries sauce in a pan or glass bowl (keep the cinnamon stick in the sauce) until it completely cool down.
Remove the cinnamon stick before you chill the berries compote in the fridge or serve it warm.

Remarks:-

If berries are not in season, use frozen mixed berries instead.
You can make it a day ahead before serve. Can keep in the fridge for a week.
It's great with vanilla ice-cream, angel food cake, pound cake or for making English trifles.
Put in 2-3 tbsp sugar first and then taste the level of sweetness before you add the remaining 1 tbsp. Add more or less of sugar according to your taste.

East Meets West

2008-10-06T11:36:00.000-07:00

When I first tried the Kabocha (Japanese winter squash/pumpkin), I absolutely fell in love with this kind of pumpkin. Kabocha tastes like a mixture of pumpkin and sweet potato with of a hint of chestnut fragrance; and also, has more depth and texture than regular pumpkin or butternut squash. I like to improvise the recipe with the ingredients that I can find in the market. Kabocha is such a versatile ingredient for Asian, western or even fusion cuisine! Here's my version of Cream of Pumpkin Soup!

CREAM OF PUMPKIN SOUP

(serves 4-5)

1 small to medium Kabocha (Japanese pumpkin), removed seeds, hard skin and diced
1 medium onion, finely chopped
1 stalk of celery, finely chopped
6 cups vegetable stock or chicken stock
1 tsp Herbs de Provence
100ml double(heavy) cream/ half & half/ milk
1 tbsp chopped Italian parsley
1 tsp olive oil
Salt & freshly ground black pepper

Croutons (optional)

Heat 1 tsp olive oil in a 3.5 qt sauce pan with medium heat. Saute chopped onion and celery until soften. Add in kabocha and herbs de Provence, saute for another minute.
Pour in the vegetable stock and bring it to boil. Cover and simmer for about 15 minutes until the kabocha and the vegetables are easily to break by the spoon.
Remove from heat. Pour the soup in the blender to puree the vegetables in two batches, or use a hand-held blender to puree the vegetables in the pan, until smooth.
Return the soup in the pan and bring it to boil. Add cream in the soup, stir well. Season with salt and ground black pepper.
Serve in bowls and garnish with Italian parsley and croutons (optional).

Remarks:

Preparing kabocha:- Half the kabocha with a strong chef knife or cleaver, then, scoop out the seeds and veins with a tablespoon and cut into wedges. Cut the hard skin with knife or peel with a heavy-duty vegetable-peeler. And dice it into desirable pieces.
Kabocha can be found in Asian markets, gourmet or major chain grocery stores.
If you can't find the kabocha, you can substitute it with butternut squash.

Healthy Twist

2008-03-20T11:25:00.000-07:00

After I moved to L.A., I stop eating red meat. But I miss some of the red meat dishes...what should I do to resemble the meat dishes without breaking "no red meat" rules?! Then, I found the taste of turkey is very similar to lean pork meat. So I started from using ground turkey. One of favorite dishes is Meat Balls. I learnt the basic French recipe of making meat balls from my good friend Estelle and transfer it to a healthy version in Provençal style.

MEDITERRANEAN LINGUINE WITH TURKEY MEAT BALL IN HOME-MADE TOMATO SAUCE

(Serves 4)

1 x 16 oz pack dried linguine

For Meat Balls:

1 x 1.25 lb. ground turkey meat (preferably the kind with dark meat in)

1 large shallot, minced

2 cloves of garlic, minced

2 tbsp fresh Italian (flat-leaf) parsley, finely chopped

1½ tsp Herbs de Provence

¼ cup bread crumbs

1 egg

Salt & freshly ground black pepper

2 tsp olive oil

For Tomato Sauce:

1 medium onion, finely chopped

2 cloves of garlic, minced

1 x 28 oz can diced tomato with juice

1 small carrot, finely diced

1 celery stalk, finely diced

2 bay leaves

½ tsp dried sweet basil

½ tsp dried oregano

1 tbsp soft brown sugar

1 tbsp olive oil

Salt & freshly ground black pepper

1 tbsp chopped fresh Italian parsley

Mix the ground turkey, shallot, garlic, Italian parsley, Herbs de Provence, bread crumbs, egg, salt and black pepper well in a large bowl.

Make about 16-24 meat balls according to your preference and place in a cookie sheet or plate. Cover with cling wrap and chill in the fridge for about 30 minutes.

Add 1 tbsp of olive oil in a heated saute pan at medium to medium-high heat. Saute the chopped onion, add in a small pinch of salt until soft but not brown, about 5 minutes. Add in garlic and saute for another minute. Pour in the chopped tomatoes with the juice, tomato paste, dried sweet basil, thyme, bay leaves, and water. Bring it to boil and simmer for about 20 minutes.

While cooking the tomato sauce, heat a non-stick skillet with 2 tsp of olive oil. Place the meat balls in the skillet and brown the surface until golden. Set aside on a plate lined with a paper kitchen towel (absorb the excessive oil).

When the tomato sauce is ready, add in the soft brown sugar and season with salt & black pepper. Add in the meat balls and let it to simmer for another 10 minutes until the meat balls is cooked through.

At the meantime, cook the pasta in salted boiling water according to the instruction on the package. Drained and serve on the plate.

Serves the meat balls with sauce on top of the pasta. Sprinkle the chopped Italian parsley on top.

Remarks:

If you are a red meat lover, you can use ground beef & pork, or ground beef & veal, or ground beef & lamb.
I would prefer to use unsalted can tomatoes because it's more easy to control the salt, especially for health conscious people.
If you can't find shallot, you can substitute with finely chopped red onion.
If you don't have Herbs de Provence, use Italian mix herbs.

Tea Break

2007-07-18T13:53:00.000-07:00

Afternoon tea is one of the food cultures originated from U.K. Traditionally, a pot of tea is served with milk and sugar, along with some biscuits (cookies), scones, toasts or finger sandwiches. I'm getting into baking, especially making breads lately. After browsing and searching for different bread recipes online, I found that quick bread is easy for beginners and fast to make because no yeast is used or dough kneading is required. They are very good with tea or coffee as breakfast or afternoon tea! I found this easy recipe on All Recipes: http://allrecipes.com/ and I modified the recipe for a healthier version. It doesn't need a lot of technique and the ingredients are easy to find in the grocery store/supermarket.

BUTTERMILK & OATMEAL BREAD

1 cup rolled oats

1 cup buttermilk (low fat)

1/4 cup Canola oil

1 egg, beaten

1/2 cup packed soft brown sugar

1/2 cup all-purposed flour

1/2 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Preheat oven at 350˚ F (175˚ C).

Mix the rolled oats with buttermilk and let it stand for 15 minutes.Stir the Canola oil, eggs and brown sugar into the oat mixture. Mix the all-purpose flour, whole wheat flour, baking powder, baking soda and salt together. Then add into the oat mixture.

Greased a 8.5" x 4.5" loaf pan and pour the batter into the pan.

Baked in the preheated oven for 60 minutes until done.

Great Summer Party

2007-06-07T16:31:00.000-07:00

Here's summer again...that means party time is on! Pineapple and mango are in season right now. They are very versatile and good to mix with different ingredients. Mango, chili pepper and mint are great combination and create a exotic taste. That gives me another inspiration of a new recipe. This recipe doesn't require lots of preparations and it's very fast to prepare. So it's a perfect summer party food!

SUMMER TROPICAL FRUITS SALSA

1 medium fresh pineapple, skin & core removed, diced into small cubes/pieces

2-3 medium fresh ripe mangoes, remove skin and stone, diced into small cubes/pieces

1 Jalapeno or Serrano pepper, seeded and finely chopped

Zest & juice of 1 lime

1/4 cup finely chopped small red onion (optional)

1 tsp fresh mint, finely chopped

1 tsp fresh cilantro/coriander leaves, finely chopped

Salt & freshly ground black pepper

1 pinch of granulated sugar

Place pineapple, mangoes in a large mixing bowl. Add in zest & juice of lime, onion, Jalapeno/Serrano pepper, mint and cilantro. Toss well and season with salt, black pepper and sugar.

Serve immediately or chilled with Tortilla chips.

Remarks:-

Cut the crown and the bottom of the pineapple with a sharp knife. Then cut the hard shell from top to bottle. Quarter the pineapple and trim the core. Then slice the pineapple to bite size. (as shown above)
Remove a thick slice from both sizes of the mango, cutting as close to the stone as possible. Peel the skin & flesh around the stone with a sharp knife, and cube the flesh. Score each thick slice into squares, cutting down to the skin but not through it. Push the skin out into a convex curve so that the cubes can be removed easily by the spoon.

Quick Fix Meal

2007-03-06T12:36:00.000-08:00

On a week day night, most of the people will go for fast food or frozen dinners after work. You don't have energy for making a fancy dinner and try to have something fast and simple, and then relax. As a matter of fact, there's a simple way to make a dinner without hassle. Only a few ingredients needed and you will have a delicious dinner in 20 minutes.

TUNA/SALMON & MUSHROOM PASTA

8 oz penne/farfalle/fusilli or any shaped pasta

1 tsp margarine or butter

2- 6oz can tuna in water or 1- 14oz can salmon in water (remove skin & bone if any)

8 oz white button mushrooms, cleaned and sliced

1 small onion, finely chopped

2 cloves of garlic, minced

3/4 cup green peas (frozen), thawed

1 tbsp olive oil

1/2 cup/ 125ml double(heavy) cream or half & half

1 pinch ground nutmeg

2 tbsp fresh Italian parsley, chopped

salt & ground black pepper to taste

grated Parmesan cheese to serve (optional)

Put pasta in salted boiling water and cook until al dente or according to the instruction of the package. Drained and toss with the butter or margarine.

While cooking pasta, heat the saute pan at medium heat. Saute the onion and garlic with 1 tbsp of olive oil. Season with a pinch of salt and saute until softened but not brown. Add in the mushroom and cook for 2 minutes. Then add in the tuna or salmon and break into smaller pieces with the spatula and cook for another 3 minutes.

Pour the cream in and add the green peas and simmer for about 5 minutes. Add in the ground nutmeg and season with salt and black pepper. Toss in the parsley and the drained pasta. Mixed well and let the sauce coats the pasta.

Served in a warm bowl and sprinkle some Parmesan on top (if desired).

If you don't like fish, substitute fish with diced cooked ham, roasted chicken or turkey.

For a more healthy version, skip the butter or margarine and use canola or olive oil spray.

Comfort Food

2007-02-27T22:36:00.000-08:00

Some friends asked me why Chinese people look younger than their age. The secret is the Chinese soup. Without serving with the soup at dinner, it doesn't feel like having a complete Cantonese (Southern Chinese) meal. We used to drink one or two big bowls of soup at dinner. From the view point of Chinese medicine, Chinese soup can rehydrate and nourish your body. Believe it or not?! I really treat soup as my comfort food. Since I moved to L.A., I didn't make a lot of Chinese soups because it's not easy to get the ingredients. And the other reason is I quit eating red meat (pork, beef, lamb and duck). Therefore, I make western style of soups very often. Here's the recipe of a hearty soup that can easily turn to a vegetarian version.

LENTIL SOUP

1 1/2 cups lentils (green), rinsed

1 tbsp olive oil

2 medium carrots, peeled and diced

1 medium onion (yellow or white), diced

2 cloves of garlic, minced

4 cups vegetable stock + 4 cups water

2 ripe tomatoes, peeled and diced (or 1- 14 oz can diced tomatoes, drained)

1 tsp dried thyme

2 bay leaves

1 tsp balsamic vinegar

3 slices turkey bacon/pork bacon, diced (optional)

salt & ground black pepper

Heat 1 tbsp olive oil in a soup pot over medium heat. Saute the onion, celery, carrots, garlic and bacon (optional) for about 5 minutes, until the vegetables are soften and fragrance.
Stir in lentils, tomatoes, vegetable stock/water, bay leaves and dried thyme.
Bring it to boil, reduce heat and simmer for 35-45 minutes until lentils are tender.
Stir in the balsamic vinegar, salt & ground black pepper.
Discard the bay leaves and serve in warm bowl.

*REMARKS:

To skin the tomatoes: Make a cross slit at the bottom of the tomatoes, then blanching in the boiling water for a minute. Remove and place the tomatoes in cold water. The skin will peel off easily.

You can omit the bacon if you want to have the vegetarian version.

The Pantry

2007-01-25T01:22:00.000-08:00

When I first started to try Western cooking, I really had no idea what kind of spices, herbs, condiments should I stock up in the pantry. Because there's a lot of herbs and spices on the store shelf. Do you have the same problem? Well, after lots of cook books reading, cooking show watching, and of course, the hand on practice, I found that there's some essential ingredients in the western cooking.

Fresh produce:

"Mirepoix" - the French name of the combination of chopped onion, carrot & celery. They are the base ingredients of the soups & stews. "Trinity" - the combination of chopped onion, celery & bell pepper that used as the base of Cajun or Louisiana Creole cuisine. Carrots & celery are also good for juicing, just combine with apples and little bit of lemon juice. These items can stock up a bit and store in the fridge. If you have half of the onion left, wrap it with cling wrap and a piece of aluminium foil. That onion would not dry up and no strong onion smell would fill up the fridge.
Garlic and shallot should be kept in a dry place, like a garlic jar. During the high humidity days, you can think about using the crushed garlic in the jar (soaked with oil). But the taste would not be as good as the fresh ones. Garlic is widely used in marinade, roasting poultry, meat and vegetables. Shallot is under the family of onion. It is slightly sweeter than onion. Sometimes, I will put half of a finely chopped shallot in the salad dressing.
Italian (flat-leaf) parsley and coriander (cilantro) give a great final touch for soups, stews and casseroles. I use Italian parsley with other fresh herbs to roast chicken. In Mexican, Chinese, Mediterranean, and North African cuisine, coriander is one of the essential ingredients of the cooking. How to store them? Use a kitchen paper wrap around the fresh herbs, put into a plastic food storage bag and keep in the fridge. It can keep the fresh herbs last for 10 days.
Lemon is one of my favorite citrus fruit. The zest and the juice give a fantastic taste for desserts, salad dressings, marinades and even savory food. In the summer, add slices of lemon and cucumber into a jar/pitch of water. It tastes so fresh and you would not go for soda anymore!

Dried herbs & spices:

Rosemary, thyme, bay leave, oregano are commonly used in Italian, French, Mediterranean cooking. If you don't have fresh herbs around, use dried one, just put half of the amount.
Herbs de Provence is another favorite mixed herbs that used in the Southern French cooking. It contains thyme, rosemary, basil, marjoram, sage, fennel and lavender. You can use it in poultry, meat, fish and soup.
I love to use Kosher salt. It is an additive-free coarse-grained salt. It's used by some Jews in the preparation of meat, as well as the gourmet cooks/chefs who prefer its texture and flavour. You can find it in gourmet grocery shops and big supermarket. It costs a little bit more than the table salt but really worth it!
Black pepper is also a must to have in the kitchen. It's good to use the freshly ground from the mill. If you don't have a mill or pepper grinder at home, try to look for the ground pepper comes with the plastic grinder, like McCormick or Trader Joe's one.

Canned food:

Tomato is a key ingredient in a lot of Italian, French, Mediterranean and Moroccan cuisine. The canned tomatoes are convenience and time saving. I usually get the 14-oz or 28-oz can diced tomatoes, preferably the no or low salt ones.
Tomato puree (paste) can help intensify the taste in the stew or casserole. I love the one in the tube because it's easy to add in the cooking and no messy at all.

Pasta & grains:

Linguine, spaghetti or capellini (Angel hair) is great with some pesto, Marianna, meat sauce...
Some shaped pasta like Pene (Mostaccioli), Rotini (Rotelle), Farfalle, Cavatelli are good to go with cream sauce or as a pasta salad.
Jasmin rice, long-grain rice, basmati rice or brown rice provides a hearty feeling. Cook the rice according to the instruction on the package. Brown rice takes longer time to cook but it provides better nutrition than any white rice. It can be a side dish to go with the main course or an appetizer/salad.

Others:

Vegetable and chicken stock. The stock is used for making soups, stews and sauces for pasta or any meat dish. You can find the ready-use in the can or box. But I prefer the stock cubes. It's because it has longer shelf life and space saving. Better to get the low or no salt one because it is more easy for you to control the saltiness.
Extra virgin olive oil is used for making salad dressings, marinades and low- to medium- heat cooking. it's not desirable for frying temperature since the flavour of extra virgin olive oil tends to break down. Then it will be a waste for an expensive great quality of olive oil. Extra virgin olive oil can range from crystalline champagne colour to greenish-golden to bright green. In general, the deeper the colour, the more intense the olive flavour. Canola oil is another good choice of oil. It contains more cholesterol-balancing mono saturated fat than any oil...so as olive oil! It's good for cooking and salad dressing.
Vinegar is one of the ingredients for salad dressing. Red wine vinegar has a a pleasantly pungent flavour that French would prefer to use in the salad dressing and sauce. Balsamic vinegar is made from white Trebbiano grape juice and has a dark colour and pungent sweetness. Usually be used in Italian dressing and cooking.
Dijon mustard is originally from Dijon, France. It's know for the clean and sharp flavour, which can range from mild to hot. I use it for making salad dressing, marinade for lamb, beef, rabbit and other meat. And also it's a good condiment as well.

It's not difficult when you start checking some recipes with only 5 ingredients or less. Read the recipes couple of times and follow the steps. After a lot of practicing and your confidence built up, you can create your own recipes. Bon appetit!

Honey & Lime Salad Dressing

2007-01-22T13:31:00.000-08:00

A few months ago, I was chatting with a friend on the phone. She asked me about how comes she couldn't loose weight even though she eats salad for dinner. I figured out the problem of the salad...high fat content in the ingredients. A lot of people didn't know that there's a lot of preservatives and fat in the store brand salad dressing. The home-made dressing is much healthier It's not difficult to make salad dressing and you can store the left-over dressing in the fridge. The home-made dressing is much healthier than the store brand one, since you can use the best quality of olive oil and the amount will be under your control.

Here's one of my favorite salad dressing. It goes very well with all kinds of green salad, like spinach and rocket (arugula); and also shrimp & chicken.

zest & juice of 1 large lime
1 shallot, finely chopped
1 tsp Dijon mustard or 1/2 tsp Dijon mustard + 1/2 tsp whole-grain mustrad
1 tsp clear honey
1/4 cup extra virgin olive oil
salt & freshly ground black pepper

*Remarks:

If you have a glass jar, just put all the ingredients, close the lid tight and give it a good shake. Don't drown the salad with lots of dressing, just put enough amount to coat it lightly. You can store the rest of dressing in the glass jar...no need to buy a fancy glass jar, just use the left-over packaging jar of mustard or sauce.

Bake Cheese & Tomato Marcaroni

2006-07-13T13:29:00.000-07:00

It's fun to cook different dishes every single day! But I have to check the recipe first becasue I don't want to get any ingredient that only use for once. I started to grow some herbs (basil, oregano, thyme, rosemary, sage) in the patio, so I can have some fresh one in hand all the time.

I found this simple recipe in one of my cook book. You don't need a lot of fancy ingredients...easy to find it in any grocery store/supermarket.

BAKED CHEESE & TOMATO MACARONI

225 g/8 oz/2 cups elbow macaroni

175 g/6 oz/1 1/2 cups grated vegetarian cheese

100 g/3 1/2 oz/1 cup grated Parmesan cheese

4 tbsp fresh white breadcrumbs

1 tbsp chopped basil

1 tbsp butter or margarine

Tomato sauce:

1 tbsp olive oil

1 shallot, finely chopped

2 garlic cloves, crushed

450 g/1 lb canned chopped tomatoes

1 tbsp chopped basil

salt & black pepper

To make the tomato sauce, heat the oil in a saucepan and saute the shallots and garlic for 1 minute. Add the tomatoes, basil, salt and pepper to taste and cook over a medium heat, stirring, for 10 minutes.

Meanwhile, cook the macaroni in a pan of boiling salted water for 8 minutes or until just undercooked. Drain.

Mix both of the cheese together.

Grease a deep, ovenproof dish. spoon a third of the base of the dish, top with a third of the macaroni and then a third of the cheeses. Season with salt and pepper. Repeat the layers twice.

Combine the breadcrumbs and basil and sprinkle over the top. Dot with the butter or margarine and cook in a preheated oven, 190 C/375 F/Gas Mark 5, for 25 minutes or until the dish to golden brown and bubbling. Serve.

Note: Use other pasta shapes, such as penne, if you have them to hand, instead of macaroni. Other kinds of cheese can be subsituted the vegetarian cheese (such as Montery Jack, Chedder etc).

Green Temple

2006-07-06T20:51:00.000-07:00

It is very difficult to find a very good vegetarian restaurant, especially in Hong Kong. I didn't have a lot of good dinning experiences of Western or Chinese vegetarian restaurants in Hong Kong or other countries. I eventually found one in Redondo Beach (Los Angeles)..."Green Temple". It got a good variety of yummy vegetarian dishes. They use tofu, beans, fresh vegetables, organic herbs, natural ingredients and a minimal of olive oil. It's very filling and wouldn't make you feel tired and sleepy after the meal. You still have the energy for the rest of the day. Some touches of Indian, Thai and Indonesian in the decoration of the whole restaurant. There's a little water fountain in the middle of the courtyard...very calm and quiet. The staffs are very friendly that made you feel like having dinner in a friend's house!

Last Saturday, my friend Laura came to visit L.A. We had lunch over Green Temple. I ordered a "The Four Bowl" with steamed vegetables, pinto beans, tofu and avocado; and served with tofu cream sauce. And Laura ordered a "Green Bowl" with green vegetables, pinto beans and brown rice; and served with tofu cream sauce. After that, we shared a hazelnut mousse cake. It's very tasty! Check out the dragon shots (tastes like mild Chinese herbal tea), hisbiscus tea and the fresh fruit juice as well.

Kitchen Gadgets

2006-06-30T12:20:00.000-07:00

Watching cooking shows and reading food magazines are my favourite things to do. Not only getting new recipes and ideas of cooking, but also learning how to use different kinds of kitchen gadgets. It is fun!

These are two of the wonderful gadgets I got: lime presser and lemon reamer. I use a lot zest and juice of citrus fruit (limes and lemons) in the marinades, salad dressings, desserts. This lime presser has enamel coating. It's very easy to clean and release all the juice. The wooden reamer is good for juicing the lemon. Unfortunately it can't strain the seeds...you need to use a small sieve or tea strainer in the bowl to catch the seeds. You can find these manual juicers in major kitchen & cookware stores or the kitchen & cookware section of www.amazon.com. They can be in different materials like stainless steel, wood, enamel coated or porcelain.

I will introduce some more gadgets and kitchen utensils later on!

Blueberry Cheese Cake

2006-06-29T19:23:00.000-07:00

I had a request from Victor for his birthday couple days ago...a cheese cake! Then I checked my cook books and web sites for different recipes. I found a simple blueberry cheese cake recipe on the RTHK e-learning program for desserts. They have recipes, video demonstrations and tips on different desserts. It's not complicated at all! But it's a Chinese version. So I have to translate it into English for my non-Chinese friends!

http://www.rthk.org.hk/elearning/dessert

BLUEBERRY CHEESE CAKE

Crust:

6-inch spring-form cake mould or a loose-bottom cake mould

5 pcs McVitie's digestive biscuit (or any brand) or 7-8 pcs of traditional Graham crackers

30 g unsalted butter, melted

Cheese Filling:

250g cream cheese

60g sugar

220g whipping/double cream

2 tsp gelatin powder

2 tbsp water

60g blueberry jam/preserve

Decoration:

Couple of fresh blueberries (or any seasonal fruits)

1-2 tbsp blueberry jam/preserve

Put the digestive biscuits into a plastic bag (for food) or a zip-lock bag and use the pin-roller to break the biscuits into fine crumbles.
Put the biscuit crumble in a bowl and mix the melted butter in. Then pour the crumble in the cake mould and spread it even over the bottom. Use a spoon or finger to press the crumble firmly. Chill the crust in the fridge for about 10 minutes.
Whisk the double/whipping cream with the electric mixer until thicken, but not stiff.
Beat the cream cheese in a large mixing bowl with the electric mixer, about 10 second. Then add the sugar in two to three batches, mixed sugar and cream cheese until smooth. Scrape the cheese on the side of the bowl to the centre to make sure there's no lump inside the mixture. Add the blueberry jam in and mix it well.
Mix the gelatin powder with the cold water. And then put the bowl in the hot water bath in order to dissolve the gelatine. Pour the gelatin in the cream cheese and mix well. Don't overmix.
Finally add in the whipped cream and mix it well with a spoon or spatula.
Pour the cheese mixture inside the chilled mould. Spread and smooth the top with the spatula. Chilled for 2 hours in the fridge.
Release the ring and remove the parchment paper. Spread 1-2 tbsp of blueberry jam on top of the cake and decorate with blueberries and other seasonal fruits.