Friday, February 12, 2010

Pineapple tarts

These tarts are the last batch of cookies that I made for this coming chinese new year, this time I adjust an old recipe for the pastry...

250g butter (I prefer to use goldencurn for its rich butter fragrant)
400g flour
1 egg + 1 yolk

1. Leave butter at room temperature for half hour, cut into smaller pieces and place in flour, use finger tip to rub butter with flour till it resemble bread crumbs.
2. Add in the eggs and mix till it form a dough(do not over mix), chill in fridge for 30min.
3. Take a portion of dough and roll between two plastic sheets, dust with little flour, use cookie cutter and cut out desire shapes, place on baking tray thats lined with pachment paper, form the pineapple paste into a ball and place on top of pastry. Apply glaze to the tarts.
4. Bake at preheated 170degC oven for 20mins.

Tuesday, February 9, 2010

Valerie's Sugee Cookie

Learned this cookie at Ms Valerie's class, its so easy to do, the recipe is also not very sweet compare to others, my family like this cookie...will sure do it again.

Valerie's Kuih Bangkit

I have never succeed in making kuih bangkit after many attempt, so have to attend class to learn. Was very delighted that this batch of cookies turn out nice, fragrant and of course it does melt-in-the-mouth.

Monday, February 8, 2010

Plain Man Tou - 白馒头

Tried this plain bun from 孟老师's new book 孟老师的中式面食 , it was quite easy to do, the book says 'using the basic ingredients and shortest time to make this basic plain mantou', it took me slightly more than an hour and we can have fresh piping hot bun for breakfast...


Water 260g

Instant yeast 5g (1tsp+1/4 tsp)

Plain flour 500g

Fine sugar 25g

Salad oil 5g


1. Mix water with yeast.

2. Mix all the rest of the ingredients in a bowl, pour in 1 and mix till well combined using a spatula.

3. Use hand to knead the flour in the bowl till it form a dough.

4. Bring the dough to table and continue kneading till it becomes a smooth dough.

5. Rest dough for 5 min.

6. Roll the dough into a rectangular shape, about 5 mm thick.

7. Roll the dough like a swiss roll from the long side of the rectangle, cut into 8 equal portions, place each dough on a piece of baking paper/grease proof paper.

8. Place the dough in steamer, cover and let it proof for 20 min.

9. Start boiling the water in the steamer, steam over medium high fire for 15min ( timing count from water starts boiling)

Wednesday, February 3, 2010

Chilli Crab

While shopping for grocery on weekend morning, Kenny saw some female chilli crabs since is not so easy to get female crabs at supermarkets, bought two and cook it with my mom-in-law's chilli paste, we did this dish through taste and estimation, it taste as good as those selling outside.