Apr 8
Recipe: Home Made Egg Tarts
icon1 Cupnoodles | icon2 Recipes | icon4 04 8th, 2010| icon3Comments Off on Recipe: Home Made Egg Tarts

This is something really simply and fast to make but it scares me with the amount of sugar that’s required for just 12 tarts… anyhow, I had reduced the sugar and below are my recommended ingredients:

Pastry
– 125gm of butter
– 230gm of flour
– 50gm of icing sugar
– 1 egg
– few drops of vanilla essence

Filling
– 280ml of fresh milk
– 75gm of brown sugar
– 3 eggs
– 1/2 teaspoon of vanilla essence
– 1 teaspoon of dark rum (optional)

For the pastry, mix the butter with the icing sugar then add in the egg and vanilla essence while mixing. Next, slowly mix in sifted flour until you get a dough pastry. Put the dough in a bag or cover it with a cloth and place it in the fridge for at least 15 mins.

This is to harden the dough so that its easier to shape. Another tip I learnt from my sis is that you can actually freeze the dough and use them anytime you need later. You can proceed with the filling while waiting for the dough to be ready.

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For the filling, simply heat up (no need to boil) the fresh milk, then whisk in the sugar bits by bits till they are well mixed. In a another bowl pre-whisked the eggs before pouring it into the mixture. Add in the rum and vanilla essence to finish the job. Once done, sift the mixture into a container to let it cool.

Once your dough is ready, take it out of the fridge and break it into small fishball size and flatten it to the size of your mold. I just use a muffin tray and before you put the dough to the tray, make sure you butter them for easy removal.

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Now pour in the filling to the dough while pre-heating the oven at 160-170 degrees celsius. Now place the tray into the oven and let it bake for 20 mins before checking. After 20 minutes, check the condition of your tarts, you can use a toothpick to see if they are ready. If nothing sticks to the toothpick and it can stand on the tarts, then its ready but make sure the pastry are browned nicely.

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I usually spent 20+10 minutes of baking time on the tarts. Once done, let them cool in room temperature and serve 😉

Good luck!

Mar 14
Recipe – Roast Pekingnese Pei Par Duck
icon1 Cupnoodles | icon2 Recipes | icon4 03 14th, 2010| icon3Comments Off on Recipe – Roast Pekingnese Pei Par Duck

Its CNY and my dad is always the big cook for the family then, this year one of his specialty is roast pekingnese pei par duck.  The whole process is similar to roast duck expect for the cooking part.

To start off, you need to find a good and big whole duck, cut open the back of the duck and use chopsticks to keep them open. After that, you need to blance the whole duck in hot water, not cooking it but enough to remove some extra fats and to cleanse the duck.

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Next is to marinate the duck, there’s 2 parts to this, one is marinating the inner duck and the other is outer part.

For the inner part, mix the following to your taste:

– Chinese five spice powders
– Chinese cooking wine
– Fermented red bean curd paste (nam yue)
– Pepper
– Sugar
– Salt
– Fish Sauce

Marinate the above to the inner part of the duck with the above and proceed to the next part.

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In the next part, in hot water mix white vinegar and malt syrup together, again this is to your taste but the mixture must be thick enough (stir it to estimate) to stick on the duck. Once you are happy with the mixture, “bath” the outer skin of the duck with the syrup mixture thoroughly.

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Once that is done, you will need to hang the duck to dry. This drying process can be done indoor with a fan directed to blow the duck to dry, you do not want heat but just wind to dry it.

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Once it’s dry, its ready to be cooked. Since its difficult to setup coal oven in modern household nowadays, we replace that with the normal convention oven. Heat up the oven to roast temperature (about 160°C), you don’t want to burn it but just nice enough to slowly roast the duck.

Let the duck roast in the oven for a good 40-45 minutes until the duck is cooked. Then remove the duck from the oven.

At this point, the mess start! Heat up a wok of boiling oil, and again, repeatably “bath” the duck with the hot oil until all parts of the skins are nicely browned to crisped.

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Once that is done, you are ready to serve. Best to eaten immediately after cooking! Yes, it’s a look of work but it’s really good ;).

Oct 4
Recipe – Sea Coconut Dessert
icon1 Cupnoodles | icon2 Recipes | icon4 10 4th, 2009| icon3Comments Off on Recipe – Sea Coconut Dessert

The good thing about making this dessert is that it is really simple to make. The only real hard work is peeling and cleaning up the sea coconut. This dessert is cooling and smoothing effect for the throat as well and I love this as it is not only delicious but full of stuff to bite as well ;).

To cook this, you will need the below:

1. Sea Coconut (1 packet for a mid pot, usually you can get from wet market or pasar malam)
2. Longan (about 3/4 small bowl)
4. Preserved dates (1 packet for me or depending how sweet you want it)
3. Loh han gou (2 will do)

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The first task is to clean, peel and slice the sea coconut. Use a tablespoon to help you scoop the sea coconut’s skin out. The softer and ripen fruit will be easier, as a simple scoop will do while the harder one will require quite a bit of cleaning as the skin breaks off easily.

Once you have the sea coconut peeled and sliced, in mid size pot, fill it up with 3/4 water (leaving some room for the ingredents above). Bring the water to boil and drop in the sea coconut, longan and preserved dates. The preserved dates replaces rock sugar as it is sweet enough. Break open the loh han gou and tear the flesh up, if the flesh is still a bit moist, then its good stuff and put the flesh plus shell into the pot.

Once the water start boiling again with all the above, turn it to the lowest heat and let it boil for at least 45 mins and you are good to go. Taste the dessert to make sure all the flavours are out and if it is too sweat, add a little boiled water or otherwise add some rock sugar to your liking ;).

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Remove the loh han gou and dates from the dessert and chill it in the fridge before serving! Simple!

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