- S. Korea Ferry Incident: Death toll reaches 121, 181 still missing
- MH370 Tragedy: Deeper search for Malaysian jet soon
- MH370 Tragedy: 'Unidentified material' under investigation
- Boy tied to a chair murder case in Malacca solved
- S.Korea Ferry Incident: Divers feel with hands for corpses in cold depths
- Meeting Joyah Vegas
- MH370 probe team may be forced to ‘start again’
- Japanese oil tanker robbed, 3 kidnapped
- OCBC Malaysia's CEO resigns
- S.Korea Ferry Incident: Death toll hits 150 as search gets tougher
- Two viciously attacked by dogs in Seremban
- MH370 Tragedy: 5 military aircraft continue air search despite poor weather
- "Don't cry mom," Huguan tells his mother
- MH192: Bangalore bound flight made an air turn-back
- MH370 Tragedy: Search reveals military vulnerability for China More
Simple yet flavourful meals are not hard to prepare. Meera Murugesan has some biscuit-based recipes
ALMOST every home has a tin of Jacob’s in the pantry. These wholesome biscuits don’t just make tea time a delight but are versatile enough to be used in other ways. You can even create a three-course meal using these biscuits. And using biscuits means it’s easier to practise portion control. Here are some simple recipes for a starter, main course and dessert.
Smoked salmon, cream cheese and dill hors d’oeuvres
Less than 10 minutes
Cream cheese and fresh dill makes a creamy and flavourful spread on top of Jacob’s Weetameal biscuits.
Finish off with smoked salmon and you’ll have a delicious starter for weekend entertaining.
12 Jacob’s Weetameal biscuits
12 slices smoked salmon
4 tbsp cream cheese
Handful of dill, roughly chopped
Cracked black pepper
1. Spread cream cheese on a piece of Jacob’s Weetameal biscuit.
2. Top with a slice of smoked salmon.
3. Garnish with chopped dill and cracked black pepper.
4. Repeat steps 1-3 until all the biscuits are used up.
Cooking time 45 minutes
One of the simplest dishes to make, this is definitely a crowd pleaser. Traditionally, the breadcrumbs used in this recipe were made from stale, old bread as stale bread had less moisture, making it ideal for frying chicken in hot oil. However, Jacob’s Cream Crackers pulls this off just as well.
2 pieces chicken breast, sliced at an angle into halves
1 egg, beaten in a bowl
2 tbsp plain flour
5 pcs Jacob’s Cream Crackers, pounded .
½ cup parmesan cheese, grated
½ cup cheddar cheese, grated
3 tbsp oil for shallow frying
1. Heat oil in a saucepan over medium heat.
2. Coat chicken in plain flour, shaking off any excess flour before dipping in the beaten egg. Follow up by dipping into a bowl of crushed Jacob’s cream crackers and parmesan cheese.
3. Drop chicken slowly into saucepan and fry until both sides are golden brown.
4. Repeat step 3-4 for the rest of the chicken breast.
5. Preheat oven to 180ºC.
6. Pour tomato sauce (see below) in a roasting tray and layer cooked chicken pieces on top. Sprinkle with grated cheddar cheese.
7. Bake in the oven for about 10 minutes or until cheese has melted and chicken pieces are crispy.
8. Serve immediately.
1 can chopped tomato
Handful of fresh Italian basil leaves
1 tsp sugar
Salt and pepper to taste
Pour tomato into a small pot and add salt, pepper, sugar and basil leaves. Simmer 10 minutes, then turn off heat.
Walk into any bakery and you’ll be sure to find cheesecake. But it’s surprisingly easy to make this yourself, one from the comfort of your home, especially when it requires no baking.
1½ cups Jacob’s Weetameal biscuits, finely crushed
6 tbsp unsalted butter, melted
225g cream cheese at room temperature
¼ cup fine castor sugar
1 tsp vanilla extract
240ml full fat whipping cream
1. Mix Jacob’s Weetameal biscuits and melted butter in a large bowl.
2. Grease a 20cm diameter springform pan. Press biscuit crumb mixture on the bottom of the pan and the sides of the pan. Cover with plastic wrap and put in freezer for 10 minutes.
3. In a bowl, beat cream cheese and sugar with an electric mixer until light and fluffy.
4. In another bowl, beat whipping cream until soft peaks are formed.
5. Gradually fold half the whipped cream into the cream cheese mixture. Once thoroughly mixed, fold in the other half.
6. Pour the cream cheese mixture over the chilled crust.
7. Cover pan and leave in refrigerator overnight or at least 6 hours.
8. Serve the cheesecake with your favourite fruit topping.