Memories in the Cooking

I love Basque Burnt Cheesecake and I am having it for my birthday this year.  Ingredients: - 450g of cream cheese (2 blocks of cheese) - 130g of caster sugar  - 4 eggs - 20g of flour  - 300g of thicken cream  - 1 teaspoon of vanilla extract  - 1 teaspoon of lemon juice  Procedures: - Line baking tin with 2 layers of baking papers.  - Using electric whisk to beat the cream cheese with caster sugar until smooth. Add eggs and beat until well-combined. Add vanilla extract and lemon juice. Mix well.  - Separately, whisk thicken cream with flour until stiff peaks. - Add cream to cream cheese mixture. Mix well.  - Add mixture to baking tin. Knock the tin to remove any trap air.  - Bake at 240 degree celsius for 30 minutes. 

Recently, my boy and I had Blanco Court Beef Noodles and we loved it. So, we tried making it on our own.  Ingredients: - 500g beef shin, cut into chunks - 500g of beef shabu shabu  - 500g of beef tendon  - ginger, few slices  - chinese cooking wine, half a cup  - 1 tablespoon of whole black pepper  - 3-4 bay leaves  - 1 packet of thick beehoon  - 1 tablespoon of dark soya sauce  - 1 tablespoon of light soya sauce  - 1 tablespoon of oyster sauce  - salt  - cornstarch  - parleys  - crushed peanuts  - fried shallots  Procedures: 1) In a slow cooker, place the beef shin and beef tendon. Add ginger, chinese cooking wine, black pepper and bay leaves. Add water until it just covers the ingredients. Cook for 6-7 hours on high setting.  2) Blanch the thick beehoon in boiling water. Set aside in the serving bowls. 3) Blanch beanspouts in boiling water. Assemble in the serving bowls.  4) Blanch beef shabu shabu in boiling water. Assemble in the serving bowls.  5) Add beef shin and beef tendon to