Thursday, January 24, 2013

Tofu and corn fritters

Taukwa, 2 pcs
Corn bits
Carrot bits
Spring onion, chopped
Light soya sauce
1 egg
1 tbs flour

Serve with sweet thai chili sauce

Saturday, January 19, 2013

Pineapple tarts (work in progress 2)

This recipe gives a nice, airy tart base - much liked and sought after by some, but I would prefer something slightly harder. The trick is to rub in the butter to flour, rather than creaming the butter and eggs.

The buttery dough gets soft fast and thus hard to work with. Chilling it for at least an hour and having plenty of flour on hand for the work surface helps.

We found that rolling the store-bought pineapple jam early and letting them sit out at room temperature for an hour or so yields soft pineapple toppings even after twenty min in the oven! Another tip I read online to keeping the jam balls moist is to roll them with clean wet hands.

I also found that if you want to add a little design or flower to top the tarts, it would be better to use a drier potion of dough (or you can let it dry out a little or simply add more flour), punch out the flower pieces early and let them dry out at room temperature. This makes then easier to handle.

Below is the recipe we used, with comments for adjustments that I want to make in our next attempt.

450g flour
50g cornflour (might skip this and use 50g flour instead)
280g butter (might need to reduce to 250g)
Half tsp salt
6 tbsp icing sugar
1 tsp vanilla essence + 3 egg yolks + 3 tbsp water

Glaze : 1 egg yolk + 1 tbsp water

160 degrees, 20 min

Yields 99 tarts, with 500g pineapple jam.

Sunday, January 13, 2013

Saturday, January 12, 2013

Pineapple tarts (work in progress)

Our first try!
Needs some tweaking though.

Pineapple jam/paste (we used Bake King)
500g flour
1 tsp baking powder
2 egg yolks
1 egg white
250g butter
1 tsp vanilla essence

180 degrees for 15 to 20 min.

Some tweaking needed :
Pineapple jam was dry
Need some salt in dough
Need to brush the tarts over with egg
Perhaps more butter

The elephant who swallowed lots

Yes we do

Wednesday, January 9, 2013

The Asian Kitchen

B1 of Raffles City

Oyster mee sua
potato leaves
Crullers with pineapple
Lu4 gang3 fried rice
Roast pork and duck
Apple and chicken soup

Tuesday, January 8, 2013

Milk cake from Taiwan

The centre tastes like sweet condensed milk. Z's girlfriend bought these.

Peach tart

Yummy peach tart from Bread Society at Ion. From J1

Monday, January 7, 2013

Lao Beijing revisited

Mala beef (水煮牛肉) - tasty and fiery. With cucumber slices and XXL sprouts for 'cooling' element to the dish. Something wicked to fire up your stomach and leave it churning hours after. Only for the brave.

Xiaolongbao - this dish doesn't fail :)

Long beans - too salty

Appetizer of beancurd skin slivers - interesting

Friday, January 4, 2013

Tuesday, January 1, 2013

Taiwan fruit beer

Sweet fruit beer. Newly arrived in Singapore. The mango flavour is nice.

Stuff to go with porridge

Fishcake, sliced
Fried wanton skin (if you can't get youtiao)
Spring onion
Fried shallots
Fried veg patties
Stewed pork,with pig skin, taukwa, taupok, eggs
Fried liver
Batang fish
Fermented tofu
Sesame oil & pepper

Braised pork

Pig's skin
Boiled eggs, deshelled

Blue ginger
Small pack of cinnamon stick, star anise and clove (use only one clove as it can be overpowering)

Dark soya sauce
Dark sweet soya sauce