|Digestive Biscuits, $2.40|
Next, to solidify the biscuit crumbs layer, I added melted butter into the biscuits crumbs. When it comes to cooking or preparing food, I like to practise “estimation” or in the Singaporean context, we called it “agaration” or “ah-gar, ah-gar” which meant “it’s about there”. I tend to get a little anxious when I look at a recipe that requires a certain or fix amount/ volume of ingredients. It freaks me out because I find it a hassle to measure and weigh them on a weighing scale to make sure the amount is just right. To measure the amount of butter required for this recipe, I cut out about 5cm ( breadthwise) of butter. Using the blade of my knife, I made a gridlines (1cm apart, along the breadth) to make a rough estimation of the length. Then, I popped the chunk of butter into the microwave for about 15 seconds.
|Philadelphia Cream Cheese, $5.25|
Next comes the main ingredient, CREAM CHEESE!!! Leave the cream cheese at room temperature for about 15 minutes to thaw the cheese. To further soften the cream cheese, place the whole chunk of cheese (250g) into the microwave oven. Then, put it into a huge mixing bowl and using a fork, whisk the mixture.
|Whipping cream, $4.25.|