PINEAPPLE TART

Just finished baking the last batch of cookies for Chinese New Year. One of the cookies I made is definitely pineapple tarts. 

PINEAPPLE TARTS

INGREDIENTS

1kg pineapple jam

350 g butter

50g icing

500 g plain flour

3 egg yolks

3 tbsp cold water

1 beaten egg yolk for egg wash.

 Method

 Prepare the pineapple jam before doing the pastry.

Pineapple Jam

2 pineapples

200 g sugar

1. Grate skinned pineapple with a grater.

2. Drain grated pineapple.

3. Cook grated pineapple and sugar on low heat until dry. Constantly stirring it.

4. Once the pineapple jam reaches the thickness and color you desire, remove from heat leave to cool

5. Shape the pineapple jam into oblong shape.

(To be continued..... too busy .....)

   

The pastry 

1. Cream butter and icing sugar till fluffy.

2. Add in egg yolks. Mix well.

3. Add in plain flour.

4. Add in cold water.

5. Put dough into piping mould and press out the dough.

6. Place the shaped pineapple jam on the dough and roll to cover the jam.

7. Place tarts on baking tray.

8. Egg wash the tarts.

9. Bake in the preheated oven at 200 c for 20 minutes.

The result...... Yummy melt in the mouth tarts.

Keep in container after the tarts have completely cooled down.

        Cheers and have a nice day. 

        Wishing those who celebrate the lunar new year a happy new year.

    

PORK JERKY/BAK KWA

Pork jerky or Bakkwa (肉乾）is popular in Singapore and Malaysia where it is usually eaten during Chinese New Year.
Last year I made a batch of Bakkwa using very lean meat and it turn out to be very dry and hard.(I thought I didn't want to take too much animal fat! Controlling cholesterol level hehe)). This time I used meat with some fat and it turn out nice. So forget about that cholesterol level for a while.... and enjoy eating first!

 BAKKWA

Ingredients

1 kg ground meat(with some fat)

200 g sugar

2tbsp light soya sauce

1tbsp cooking wine

1tbsp fish sauce

1tsp dark soya sauce

1tsp five spice powder

1tsp white pepper

4tbsp honey

1tsp salt

1tsp red yeast rice powder(to enhance the color of Bakkwa)

Method

1. Put everything together in a mixing bowl and stir until the mixture become gluey.

    (It is important to stir until gluey and sticky , or else the meat will fall apart when you grill it)

    

2. Leave the mixture in the fridge for 3 hours.

3. Take half of the mixture and spread it on a 13 by 13 square baking tray.

    

4. Put it in the preheated oven for about 15 minutes.

5. Cut the cooked meat into squares and brush with honey. Return to oven and let it for another 10  

    Minutes.(depending on your oven ya)

    Flip over the meat pieces and brush with honey and grill again until you get the desire brownness.

     

     

    

   Easy right? 

   Let it completely cool down before storing.

   Is done.... Enjoy.

  

   This batch... I made this morning. Didn't grill until dark.( is for me)

  I hope you like my post today. Happy baking and enjoy eating!

   

   

Ondeh-ondeh or Buah Melaka

Ondeh-ondeh is a traditional nyonya kuih in Malaysia. The main ingredients are glutinous rice flour, Palm sugar and grated coconut. Normally screw pine juice is used to mix with glutinous flour to form a green dough. Today I have used purple and orange sweet potatoes to yield another two colors. The colors from purple and orange sweet potatoes are simply lovely. Love them.

** My late mom(a nyonya) used to make these for us....she cooked very nice nyonya food if not the best.....**

ONDEH-ONDEH (BUAH MELAKA)

Ingredients

Purple dough

100 g of steamed mash purple sweet potato

100 g of glutinous rice flour

1/2 tbsp sugar

Orange dough

100 g of steamed mash orange sweet potato

100 g of glutinous rice flour

1/2 tbsp sugar

Green dough

250 g of glutinous rice flour

200 ml pandanus juice

1tbsp sugar

 

Palm sugar(guka melaka) chopped into pieces

200 g of grated coconut mix with pinch of salt

1. Prepare the dough by mixing the ingredients stated. If the dough is hard add in a little water, if it is 

    too soft add in a little bit flour. Adjust accordingly to form a pliable dough.

2. Chop the Palm sugar into small cubes.

     

3. Pinch some dough, flatten it and place a piece of palm sugar on the dough.

 

4. Seal the edge to form a ball. Arrange the shaped rice balls on a tray.

 

 

 The tricolored ondeh ondeh before boiling.

 

5. Bring a pot of water to a boil. Transfer the ondeh ondeh into the boiling water.

    When the  rice balls float , they are ready.

  

6. Use a slotted ladle to scoop up the rice balls into a pot of cold water.

7. Coat rice balls with grated coconut.

   Look at those colorful ondeh-ondeh... They look yummilicious.

    

 

     Enjoy cooking and have a nice day!

STEAMED TOMYUM FISH

Hi.... I am back.

Today I would like to share this simple steamed fish recipe. 

STEAMED TOMYUM FISH

    Ingredients

    

     1 medium size siakap fish

      5 shallots

      1 small ginger

      1 tomato

      7 pieces of kafir lime leaves

       2tbsp of TOMYUM paste

    Method

    1. Prepare the fish. Wash, scale and gut the fish and cut the fish as below.

       

        

   2. Slice shallots and ginger and arrange them on a plate.

       

 

  3. Put the cleaned fish in the plate.

     

      

  Don't forget the head... Place it in the middle.

  

 4. Cut tomatoes into slices and put it in between the cut fish as below.

    

 5. Put the kafir lime leaves beside the tomato slices.

     

  6. Mix 2 tbsp of TOMYUM paste with 200 ml of water and pour it onto the fish.

     

   

 

7. Steam for 15 minutes. Less time is needed to steam the whole fish when you cut up the fish this way.

     The ready steamed fish... Enjoy..

      

      

 

  

     Hope you like my post today. Enjoy and have a nice day!

<a href="http://info.flagcounter.com/aUaO"><img src=