Hong Kong Shortcrust Egg Tart 港式蛋挞

It was raining and thundering heavily today, but the smell and the warmth from baking the egg tarts are filling up the whole house. Impatiently, I was already waiting at the oven door for the timer to beep from the beginning!

The freshly baked egg tarts are irresistibly good. As the saying goes 'give, and you shall be given', we shared some with our neighbours and we were in return blessed with a big bowl of sayur lodeh. That is the joy of sharing!

Egg tarts come in many variations. In general, there are two main types of crusts: shortcrust pastry or puff pastry. The traditional ones are filled with egg custards but now the types of filling are endless. Chocolate tarts, green tea tarts, kiwi tarts... you name it, you have it. 

This is the traditional and most common egg tarts we see everyday, and it happens to be my favourite too. The warm and soft custard goes really well with the fine-textured, crumbly shortcrust pastry. No coloring, no additives, absolutely yummy!



Egg Tart 
makes 14 tarts


Ingredients
(A) Dough
  • 250g flour
  • 15g milk powder
  • 40g icing sugar
  • 170g butter
  • 1 egg yolk
  • 20g egg white
  • 1/2 tsp vanilla essence
(B) Custard Filling
  • 3 eggs
  • 200ml milk
  • 65g sugar
Cooking Directions
  1. Mix ingredients (A) well to form dough. Refrigerate the dough for 30 minutes.
  2. Mix together ingredients (B), make sure the sugar is evenly distributed. Run the mixture through sieve.
  3. Remove dough from fridge, roll up to 0.8cm thickness. Using a round cutter slightly bigger than the diameter of your mould (just enough to cover the diameter of your mould), cut the dough.
  4. Place the dough in your mould and start pressing to spread it until it is enough to cover the inner part of mould.
  5. Trim off the excess dough from side.
  6. Pour in the egg mixture and bake immediately at preheated oven at 180C for 25 mins.
Tips: If you can't bake all the tarts at the same time, make sure you only pour in the filling just before baking, don't let the filling sit inside the dough while waiting for the previous batch to cook.

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Salmon Perkedel (Salmon Potato Patty) 三文鱼马铃薯煎饼

Mothering fussy eaters is no mean feat. After spending whole afternoon preparing a special meal, the last thing you want is to watch the kiddos spitting out or frowning at the food.

If you have fussy eaters at home, you will know that food that please them today might ended up getting thrown all over the floor the next day.  Their likings seems to be constantly changing and it is difficult to predict what they will want to eat. Therefore, I am constantly on the go in search for kids friendly recipes.

There will be times you feel defeated when the kid rejects all the food given. But, I always try to tell myself, ' It is my job to experiment on new food, and it is their job to experiment on their taste buds'. So, this is just part and parcel of being a mother, and of course, this stage shall pass.

If you are running out of idea what to prepare today, try this. So far, this is one of the most well-received dish by my fussy kiddos. They always ask for more!

Eat, drink, and be merry.

Salmon Perkedel (Salmon Potato Patty) 三文鱼马铃薯煎饼


Salmon Potato Patty /Salmon Perkedel

Ingredients

(A)
  • 300g salmon fillet, steamed and flaked
  • 2-3 bunches of coriander, chopped
  • 1 bunch of spring onion, chopped
  • 2 russet potatoes, boiled and mashed
  • shallots, chopped
  • 2 egg yolks
  • a pinch of salt
  • few dashes of pepper
(B)
  • corn starch, to coat
  • ketchup, for dressing (optional)
Cooking Directions
  1. Mix ingredients (A) in a large bowl.
  2. Divide the mixture into a table-tennis-ball-sized patties, flatten slightly with your palm.
  3. Coat patties with corn starch and deep fry until golden brown. Serve hot with ketchup (optional)
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鲑鱼马铃薯饼
材料

(A) 
  • 600克鲑鱼片,清蒸后掰碎
  • 2-3把香菜,切碎 
  • 1把葱,切碎 
  • 2粒土豆,煮成土豆泥 
  • 4粒葱头,剁碎 
  • 2个蛋黄 
  • 少许盐 
  • 少许胡椒粉

(B)
  • 适量玉米淀粉,用来裹在薯饼上
  • 番茄酱(选择性)

做法
  1. 将(A)混合在一个大碗里。 
  2. 分成乒乓球大小的肉饼,撮圆,用手掌稍微压平。
  3. 锅里热1.5cm油。 
  4. 裹上玉米淀粉,放入锅里油炸至金黄色。
  5. 乘热享用,可配上番茄酱(可选)
Korean QQ Mochi Bread Without Premix 韩国麻曙面包

What is Korean QQ Mochi Bread? Well, it is QQ (chewy), has crusty skin, and the interior is just like a puffed up mochi.

Korean QQ Mochi Bread Without Premix 韩国麻曙面包

I was hooked up to these chewy little bread when I first tried it at Sun Moulin. Recently, I saw some premix powder selling at Korean food shop at around $10. I was very tempted but I ended up didn't buy it. However, it sparked up my interest to try making it from scratch in my own kitchen.

Korean QQ Mochi Bread Without Premix 韩国麻曙面包

These little gems are really fun to make and nice to eat. They make the perfect afternoon snacks. You can easily play around with different flavors and sizes. I like to make bite sizes one, maybe because I tend to like things in their mini size. 

Within the first day of baking, it taste pretty similar to those selling at the bakery. So, enjoy while still fresh!


Korean Mochi QQ Bread

Ingredients
(A)
  • 180g glutinous rice flour
  • 20g tapioca starch
  • 8g milk powder
  • 1/2 tsp salt
  • 60g vegetable oil
  • 1 egg
  • 120g water
Others
  • 10g black sesame seed
  • 1.5 tbsp cheese powder
  • 1 tbsp green tea powder
  • 1 tsp sugar
Cooking Directions
  1. Put (A) in a bowl, mix together until dough formed.
  2. Divide the dough into 3.
  3. Add sesame seed into 1/3 of the dough, cheese powder into another 1/3 of the dough, and green tea powder with 1 tsp sugar to the remaining 1/3 of the dough.
  4. Roll the dough round (or pipe the dough through a piping bag with round piping tip if the dough is too sticky) and arrange them on baking sheet. Don't worry too much about the shape, it will fluff up during baking.
  5. Spray some water on the dough before bake if you like a more crunchy crust.
  6. Bake in 180C preheated oven for 20 minutes.
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韩国麻曙QQ面包 
材料
(A)
  • 180克糯米粉 
  • 20克木薯淀粉 
  • 8克奶粉 
  • 半茶匙盐 
  • 60克植物油 
  • 1个鸡蛋 
  • 120克水 

其他
  • 10克黑芝麻 
  • 1.5汤匙芝士粉 
  • 1汤匙绿茶粉
  • 1汤匙糖

做法 
  1. 把(A)混合在一起,直到形成面团。 
  2. 将面团分成3份。 
  3. 其中一份加入芝麻,另一份加入乳酪粉,最后一份加入绿茶粉和糖。拌均。 
  4. 将面团用手撮圆(如果面团太粘,可用挤花袋挤出),排放在烤盘上。不必太担心面团的形状,烘焙时会变得稍圆。 
  5. 如果喜欢更酥脆的外壳,可在烘焙前洒些水在面团上。 
  6. 放入预热好的烤箱烘180℃20分钟。
No Coloring Added Basic Nutella Macaron

I have got to admit that making macaron is not one of my forte. I have tried 2 times before my first taste of success (and that was because I went for a macaron class ^^). My first two trials was using the French meringue method. I was trying to play smart by not aging my eggs but it didn't work out. Perhaps it will work out in drier climate but with the humidity in Singapore, I seriously doubt so. Then, I learnt the Italian meringue method from the class. After my first successful macaron, I still felt unsettled and my curiosity drew me back to try the French meringue method again. This time, I aged my eggs, and here they are! 

This is a really basic and simple macaron. I even saved my time from making the ganache by using nutella spread because I wanted all my focus to be on the macaron shell. I omitted all the artificial colorings and flavorings because those are simply not necessary.

Now, I make macaron every now and then when I have extra egg whites, which is actually more frequent that I have thought of. For instant, when I make Shanghai Mooncake, perkedel, or egg tart. 

I almost gave up on it but I am glad I didn't. Now I am having another batch of 2 egg whites aging inside the fridge. I think I am going to use some dark chocolate ganache for that!


Basic Nutella Macaron

Ingredients
  • 60g egg white, aged for 2 days (crack open the eggs, take only the white and refrigerate, covered)
  • 67g caster sugar
  • 87g almond powder, sifted
  • 80g powdered sugar
  • 1 tbsp cocoa powder (optional)
  • 140g nutella
Cooking Directions
  1. Bring egg white to room temperature (remove the cover).
  2. Blend together almond powder, powdered sugar and cocoa powder. Sift the powdered mixture.
  3. Whisk egg white, add sugar in 3 stages. Whisk until the meringue reach stiff peak.
  4. Add 1/3 meringue into the almond powder mixture, mix well.
  5. Add all almond powder mixture into the remaining 2/3 meringue. Fold until the mixture turn lava-like texture (Draw a line in between and the mixture flow back slowly).
  6. Pipe the meringue on a baking sheet. 
  7. Bang the baking sheet on your palm or on the table for 2-3 times.
  8. Leave to dry for about 15 minutes. It should be dry to the touch.
  9. Preheat oven 200C. Turn off heat and put the macaron inside for 6 minutes. Leave the door ajar.
  10. Turn the heat to 140C and bake until the foot appear to your desired size (around 6 minutes).
  11. Turn the heat to 120C and bake for another 10 minutes.
  12. Cool macaron on wire rack. Spread with nutella and gently twist close two macarons.

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基本真果酱马卡龙 
材料 
  • 蛋清2个 (破开鸡蛋,只取蛋白,盖上冷藏两到三天) 
  • 67克砂糖 
  • 87克杏仁粉,过筛 
  • 80克糖粉 
  • 1汤匙可可粉(选择性) 
  • 140克Nutella酱 

做法 
  1. 从冰箱取出蛋清,回室温。 
  2. 杏仁粉,糖粉和可可粉用搅拌器搅拌均匀,过筛。 
  3. 用打蛋器打蛋清,分3个阶段加入白糖。将蛋白打到拿起打蛋器尾巴呈现挺立状态。 
  4. 将三分之一的蛋白霜加入杏仁粉混合,拌匀。 
  5. 所有杏仁粉混合物倒入剩下的三分之二蛋白霜。拌匀,直到蛋白面糊呈现类似缓缓流动的岩浆状态。 
  6. 面糊装入挤花袋,挤在烤盘上。挤的时候从中间固定缓缓挤出圆形。
  7. 用手掌敲打烤盘底部让面糊摊圆。
  8. 挤好的小圆面糊放置约15分钟,直到不黏手。 
  9. 烤箱预热200℃。关火,把烤盘放入6分钟。让烤箱的门半开着。 
  10. 将门关上,加热至140℃,烘烤到群边出现(约6分钟)。 
  11. 将温度减到120℃并烘烤多10分钟。 
  12. 马卡龙放凉后,用挤花袋挤入Nutella酱,用另外一片马卡龙轻轻扭动关上。
Seaweed Chicken Roll 海苔鸡肉卷

Seaweed chicken roll is one of my favorite snack. A 1kg packet of it cost around SGD 15. It is already pre-fried so in order to reduce fat intake, I usually just pop it into the oven and bake until heat through. These were delicious, juicy, and perfect for almost any occassion - afternoon snack, picnic, party etc etc. 

Seaweed Chicken Roll 海苔鸡肉卷

In fact, making it yourself isn't any much cheaper, and it will take a while for you to cut the chicken into strips, dust the chicken and wrap the chicken. To save your work, you can actually get those pre-cut seaweed. If not, you will need to cut your seaweed too. But, fresh chicken, and you know exactly what went into your stomach - if that means anything to you, you can try this. 

I was a little bit worried that my little fussy ones could tell the difference between this homemade version with the storebought version (believe me, they are 'almost' food connoisseur). Seeing them munching away the chicken happily really makes all the efforts worth it!


Seaweed Chicken Roll

Ingredients
  • 400g chicken thigh meat, cut into around 7cm x 3cm strip
  • corn starch, for dusting
  • 60 pieces of seasoned roasted nori seaweed (around 7cm x 4cm)
(A)
  • 2cm ginger, grated and take the juice
  • 4 cloves garlic, chopped
  • 3 tbsp light soy sauce
  • 1 tbsp mirin
  • a dash of pepper
  • 3 tbsp corn starch
  • 1 tbsp brown sugar
Cooking Directions
  1. Marinate chicken overnight with ingredients (A)
  2. Remove chicken from fridge, roll the chicken in corn starch, and wrap a chicken strip in a seaweed strip. Dab the end of seaweed with a bit of water to seal up. Repeat for the rest of the chicken.
  3. Make sure the exposed part of the chicken is fully coated with corn starch.
  4. Heat wok with 2cm depth of frying oil, fry until golden brown.
Tips: You can make more and freeze the rest. Simply toast it again before serve.


海苔鸡肉卷
材料
  • 400克鸡腿肉,切成7cm长×3cm宽 
  • 玉米淀粉,用于裹肉
  • 60片紫菜(约7cm长x4cm宽)
(A)
  • 2厘米生姜,磨碎和取汁液 
  • 4瓣大蒜,剁碎 
  • 3汤匙生抽 
  • 1汤匙料酒 
  • 少许胡椒粉 
  • 3汤匙玉米淀粉 
  • 1汤匙糖
做法
  1. 用材料(A)腌鸡隔夜。 
  2. 从冰箱中取出鸡,将鸡肉滚上玉米淀粉,然后包裹在紫菜里。可以沾一点水在紫菜收口处以方便封口。
     
  3. 确保鸡的暴露部分完全裹上玉米淀粉。
  4. 炒锅烧热2cm的深度油,放入鸡肉,炸至金黄色。 


Homemade Teriyaki Sauce 照烧酱

Teriyaki sauce is a very versatile sauce, it goes well with chicken, salmon, prawn... and the list goes on. If you are running out of idea what to cook tonight, this is something really quick to whip up, and I bet you will have most of the ingredients ready at home. 


Homemade Teriyaki Sauce

Ingredients
  • 4 tbsp soy sauce
  • 4 tbsp mirin / cooking wine
  • 4 tbsp brown sugar / white sugar
  • dash of garlic powder
  • 2 tsp cornstarch
Cooking Directions
  1. Combine all ingredients in a pan and simmer until the sauce thicken.
照烧酱
材料
  • 4汤匙酱油 
  • 4汤匙料酒 
  • 4汤匙红糖 
  • 少许大蒜粉 
  • 2茶匙生粉

做法
  1. 将所有材料混合在锅里,煮到酱汁变浓。
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