Pandan Coconut Tart 香喷喷班丹椰挞

Ingredients for pastry crust :
125gm margarine
70gm icing sugar
260gm all purpose flour
2 TB milk powder
1 whole egg, lightly beaten

Method :
(1) combine sugar, flour & milk powder into a big bowl then mix well.
(2) add in margarine and rub till well cooperated with flour mixture.
(3) now, stir in egg till soft dough is formed. Let to rest for 30 minutes.
(4) then divide dough into 40-45gm each and press to muffin cups then prick the base of the pastry with a fork . Keep chilled for 30 minutes to set.

Ingredients for pandan coconut fillings :
500gm grated young coconut flesh
2 tspn salt
50gm butter at room temperature
3 small eggs
180gm sugar
1-1/2 tspn pandan extract / paste
2 TB corn flour
1 tspn concentrated pandan juice

Method :
(1) cream butter, salt, sugar and eggs till well combined
(2) then stir in grated coconut and corn flour and mix well.

TO ASSEMBLE :
(1) fill cold pastry with pandan coconut mixture.
(2) then bake at preheated oven 185'C for about 20-25 minutes till brown, on middle rack.
(3) remove the cups once its cooled completely.

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB salt 1 TB ginger juice / shaoxing wine 1-1/3 TB wheat starch 2/3 cup water 1/2 cup ice cube, crushed Method : (1) Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2) by using a stone mortar...

Keropok Lekor Terengganu 登嘉楼特色炸鱼饼

I can't believe it myself that I'm actually making keropok lekor !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it. Keropok lekor is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy, keropok leko r is slightly thicker and fishy flavoured. And I have chosen to use ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg ikan kembung or bloating fish 1/2 cup water 1 tspn vegetable granules 2 tspn salt 1 tspn pepper 200-250gm tapioca starch Meth...

Eight Treasure Beggar Chicken 八宝乞丐鸡

Still remember the beggar chicken I prepared one month back ! And during the previous Chinese Dumpling Festival, I prepared another ultimate beggar chicken dish for my family to celebrate this special day. This special chicken dish is stuffed full with chestnuts, mushroom, dried shrimps & dried oysters, together with some tasty gravy. I'm lucky still stocking up some dried lotus leaves that I bought 2 years ago. Probably, need to start looking for more leaves later on. >o< Please read on for more. Ingredients for one chicken filling (about 1.5kg) : 4 shitake mushroom, soaked & quartered 120gm chestnut (storebought ready to eat) 5 dried oyster, soaked 2 garlic cloves, chopped 1 shallot, sliced 1 TB chopped ginger 1 cup water (mixed 1-1/2 tspn cornflour) 2 TB oyster sauce 1 TB light soy sauce 1/2 tspn granules pepper to taste Method : (1) preheat wok or frying pan...

Kristygourmet Cook Book

Search This Blog