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 ;).

Aug 16

I was in carrefour yesterday at 11pm and when I was passing the cooked food section, guess what, 2 birds of roast chicken for RM7.49! Can’t resist right? So I got them and decide to make sandwich for brunch today.

Whenever I have left over meat from bbq or roast, it makes a good idea to have them the next day with salad or make them into sandwich.

The roast chicken itself is flavourful and you don’t really want to add some to it or it will be too salty. First thing I did is deboned all the chicken that I need. Its important to mix all the parts together like skin, the darker meat near the ribs with the rest, the idea is to mix the existing flavour well.

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I chopped up some garlic and fried them in sesame oil (gives the whole thing a wonderful aroma) and then added in some celery I have in the fridge (optional but kind of nice to me). Once the garlic and celery started to sweat, add in the roast chicken meats and turn up the heat to high to stir fry.

While stir frying, I add in about one cap of chinese cooking wine to give it a bit of moist and enhance the flavour… not too much wine or the roast chicken lose it tastes. Once everything is hot enough, dish them up immediately.

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You can use any type of bread, i just bought the regular sandwich bread and serve it on the bread with mix salad vegetables and most important to me, a nice topping of mustard sauce!

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Ingredents:
1. Roast chicken meats (or any leftover bbq meats)
2. Garlic
3. Celery
4. Sesame oil
5. Bread
6. Mix vegetables
7. Mustard sauce
8. Cooking wine

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