Fruit Tart

It was my niece birthday and I baked this fruit tart for her. I was goggling for a pastry tart recipe and decide to use Okashi recipe instead. 

Receipe Source: Okashi by Keiko Ishida Pg.122

Short Pastry Crust
60g Cold unsalted butter
100g Pastry flour or top flour
1/4 tsp Castor sugar
1/8 tsp Salt
50g Ice-cold water

1. Combine butter cubes and flour in a plastic baf. Place in the freezer overnight.
2. Using a food processor, pulse butter and flour mixture, sugar and salt until the mixture resembles coarsr breadcrumbs. Add water and mix until a smooth dought is formed.
3. Place dough on a floured surface and knead lightly. Leave dough to rest in the refrigerator overnight.
4. Roll our dough to a thickness of 5mm on a floured surface. Brush away excess flour, then place dough over a 20cm or 22cm fluted tart in with a removable base. Gently press dough into the tin. Roll a rolling pin over the top of the tin to trim any excess dough. Prick dough with a fork, then leave to rest for abt 5 mins in the freezer before baking.
5. Preheat oven to 200 degrees.
6. Place a sheet of aluminium foil over the chilled dough(w/o vovering the edges of the dough), pressing it well into the bottom edges. Place baking weights into the tart tin and bake for 20 mins. Carefully remove weights and aluminium foil when pastry just begins to change colour around the edges, then continue baking until light golden brown for another 10 mins.
7. If tart shell is to be filled and baked again, cover with aluminium foil and fill with pie weights, and bake only 10 mins, then bake according to instructions in recipe.
8. Remove from heat and leave to cool on a wire rack.

Fish Head Curry & Saffron Rice

Fish Head Curry & Saffron Rice

   Ingredients for the Fish Head Curry 

   Fish Head Curry

Ingredients

1 Fish Head ( Ang Ko Li)
2 Large Onios, Peeled and cut into strips
4 Tomatoes, cut into wedges
1 Cup Coconut Milk
1 to 2 Green or Red Chillies, Sliced
1 to 2 Sprigs of Curry Leaves
3 Cloves of Garlic } pound togegether
1/2 inch of ginger  }
1/2 tsp fennel seeds
1/2 tsp cumin seeds
6 to 7 okras, whole or halved
5 to 6 pcs Tau Pok
5 to 6 pcs Lady's Fingers
1 carrot
a bunch of long beans
1 tsp sugar (optional)
 cups water
1/4 to 1/2 cup tamarind juice

Dry Spices

6 to 7 heaped tsp Indian Fish Curry powder
1 tsp corinder powder
red chilli powder to taste
salt to taste

For the Garnish

some mint & coriander leave chopped
spring onion leaves, chopped

Method 

1.  Wash the fish head and marinate with 1 tsp salt, 1 tsp turmeric powder and a tbsp of cooking vinegar.
2.  Mix the dry spices together with hald the tamarind juice, 1 tbsp oil and some water to form a smooth
     paste.
3.  In a pan, heat abt 4 tbsp oil and suate the sliced onions. Add the fennel, cumin and fenugreek seeds and
     fry until fragrant. Add the curry leaves, chillies and dry spices.
4.  Fry well for a few mins until the mixture starts to release oil.
5   Add the tomatoes (keep some for later use), tamarind juice, coconut milk and sugar to taste.
6.  Add abt 2 cups of water and bring mixture to the boil at a low-medium heat. Stir well and add the  fishhead. Bring to the boil again and simmer until the fish is half cooked.
7.  Add the vegetables and the remaining tomatoes, Cook until the fish and vegetables are tender.
8.  Garnish curry with mint, coriander and spring onions.

   Saffron Rice

   Ingredients

• 2 cups white rice
• 2 cups coconut milk
• 1  cup water
• 1/4 to 1/2 tsp salt
• 1/2 tsp. saffron threads
• 1 tbsp lemon juice
• 1 clove minced garlic
• 1 tsp ground cumin

  Methods

1.  Place the water in a pot and set over high heat. Add the saffron threads, salt, lemon juice and

     cumin to a boil.

2.  Saute the garlic with 1 tbsp olive oil. Add the white rice and stir fried.

3.  Add the rice and coconut milk and stir continuously ( to prevent the rice from sticking to the bottom)

4.  When the liquid is gently bubblin, reduce heat to low and stop stirring. 

5.  Cover pot tightly with a lid and cook for abt 15 mins our until liquid has been absorbed.

6.  Turn off heat, but leave the pot on the burner to steam for another 5 to 10mins.

7.  Before serving, fluff rice with a fork.

8.  Garnish with coriander leaves and serve with Fish Curry.

ENJOY!

Vietnamese Style Lala

Vietnamese Style Lala



Ingredients

• 1 kg lala clams (rinsed and washed thoroughly to remove mud, sand and grime)
• 2 stalks lemongrass (hammered with the flat side of a knife to bruise it) then sliced.
• 5 cm ginger ( chopped finely)
• 3 garlic (chopped finely)
• 5 to 10 bird’s chilli padi (cut lengthwise, remove seeds to reduce hotness)
• 1/2 to 1 cup hot water
• 2 tablespoons cooking oil
• parsley

Seasoning

• Salt to taste

Method

1. Heat oil in wok. Add shallots, ginger, lemongrass and chilli padi.
2. Stir briskly until shallots just starts to brown.
3. Add lala clams and stir well. Add 1/2 to 1 cup water and close the lid of the wok allowing water
    to reboil. Stir occasionally until lala clam open up.
4. Add salt to taste and sprinkle the parsley and dish up. Do not overcook the lala clams or they will 
    turn rubbery.
5. Serve hot with steamed rice.

Grilled Saba Fish with Teriyaki Sauce

Grilled Saba Fish with Teriyaki Sauce

   Ingredients

   2 Saba Fish

   1/2 tsp salt

   1 tbsp extra virgin olive oil

   2 tbsp teriyaki sauce

   1 large onion

   2 lime wedges

   Methods

1. Preheat oven to 200 degrees celcius
2. Marinate the Saba fish with salt and teriyaki and rub the oil all over the fish for 15 mins.
3. Place the onion on the baking sheet and place the Saba fish on top.
3. Grill the fish for 10 mins or till the skin brown.
4. Do not grill for too long or else the fillet may be too dry.
5. Serve immediately with a slice of lemon.

 

Snow Skin Moon Cake

Gold Fish Snow Skin Moon Cake

Hello Kitty Snow Skin Moon Cake 





Ingredients

150g Fried Glurinous Rice Flour

40g   Shortening

110g Cooked Plain Flour

400g Sugar Syrub

Sugar Syrub

250g Sugar

300g Water

1 slice lemon

Boil the ingredients for syrub together and leave to cool.

Cooked flour

250g Flour

Place flour in oven and bake for 10 mins at 180 degrees celcius.

Method

1. Sift the cooked glutinous rice and cooked flour together.

2. Add in the syrub and shortening and mix well.

3. Divide dough into few portions. Add a different colour and essence to each before dividing

    into small pieces.

4. Enclose each piece with the appropriate filling.

5. Press firmly into moon cake moulds.

6. Unmould and serve of store in fridge.

Road Trip Malacca - (18th to 20th Aug)

Prima Hotel

Church of St Francis Xavier

                    

Christ Church Malacca

  

Jonker Street

Yummy Dessert - love the gula Melaka

Ba Kut Tea for lunch

     A&W - it's been a long time I have not ate this fast food chain.

     

       Wanton Noodles for Breakfast

Moon Cakes

    Traditional Baked Moon Cake with lotus filling

Ingredients

75g   Plain Flour
75g   Hong Kong Flour
105g Golden Syrub
1 tbsp Alkaline Water
27g  Vegetable Oil

For Egg Glaze:  1 egg yolk with 1 tsp water

Flling: 1 kg Paster + 100g Nuts / Seeds
          All Nuts / Seeds must be baked at 170 degrees celcius for 15 mins)

Method

1.  Mix the Oil with Golden Syrub and Alkaline Water.
2.  Fold in the flour and mix to a dough.
3.  Rest the dough for abt 30 mins.
     (dough must rest at least 30 mins but not more than a day)
4.  Divide the dough according to the mooncake's mould size.
     ( for big mould I used 35g)
5.  Place the filling into the dough and press it firmly to form the shape.
    ( filling I use 100g)
6.  Knock the moon cake out from the mould and arrange on a baking tray.
7.  Spray some water onto the moon cake.( only a little will do, too much the flower will gone.)
8.  Bake at 200 degrees celcius for abt 10 mins or till light brown form. (using top and bottom heat)
9.  Remove the moon cake from the oven, brush some Egg Glaze onto the moon cake.
10.Put the moon cake back to oven again, bake for another 10 mins or golden brown.

* Traditional Moon Cake have to wait 3 days later before consume.*

    Piglet Moon Cake

    Traditional Longevity Moon Cake