CHINESE EGG TARTS

They called these Cantonese Egg Tarts...yeah...may be to differentiate it with the Portugese Egg Tarts . My family love theses tarts especially the children, but one thing that I don't like to bake these tarts was, my children tend to scoop the custard filling and left the crust....the same thing happened to pineapple tarts or even any tarts. The worse part of it I have to finish up the crust....." the iving waste disposal"  ha....ha...anyway these tarts are fantastic...I found the recipe in Christinerescipes.com, some, buttery crust with creamy egg custard. I used mini loaves pan instead of the normal flowery mold...but it tend to break at the edges easily.

I am happy with the texture of both the crust and the custard and most likelihood will stick to this recipe and thanks Christine for sharing the recipe.

Cantonese Egg Tarts

Adapted from christinesrecipes.com

The simple and easy Chinese tarts that are perfect as tea treat: soft crust with egg custard filling

Ingredients

225 gm plain flour

125 gm butter

55 gm icing sugar

1 egg, whisked

a dash of vanilla extract

Ingredients of custard:

3 eggs

110 gm caster sugar

225 gm hot water

85 gm evaporated milk

1/2 tsp vanilla extract

Method (making crust):

1. Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
2. Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture)
4. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

Method (making custard):

1. Add sugar into hot water, mix until completely dissolved.
2. Whisk egg with evaporated milk. Pour in sugar water. Mix well.
3. Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

Method (baking tarts):

1. Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
2. Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.

Cook's Note

At the very last stage, pull the oven door open a few inches. This method is to avoid custard from being puffed up too high. The custard would collapse once they are cooled down otherwise.

Baru buat experiment dengan Tart Telur yang saya dapati dari blog christinrecipes...boleh tahan resipinya kulit tart yang lembut dan ranggup dan inti kastard yang lemak dan sedap. Saya menggunakan acuan mini loaf..lain dari yang selalunya...saja nak test macam..mana..tapi cara ini bahaya sedikit bucunya terlalu sensitif dan silap haribulan patah hujungnya...saya mengalaminya..beberap biji dah patah hujungnya...rasanya kena guna acuan tradisi  biasa.

Tart ini memang sedap...tetapi awas dengan anak-anak....ha dia orng suka korek intinya dan kulitnya kita yang kena habiskan....selalu jadi macam tu dekat akak....."tong sampah bergerak"...sayang nak buang kita habiskanlah.

Next Post - Mee Kuah Tomato / Tomato Noodles

HOLA.....SIMPLE SUNDAY BREAKFAST WITH MEXICAN CHICKEN TORTILLA SOUP AND ORANGE CRANBERRY LOAF

I will be backed to work tomorrow after the long-long leaves...so this morning I was quite busy getting things organized, anyhow these were our Simple Sunday brunch morning. Tortilla Chicken Soup and Orange Cranberry Loaf. Tortilla Chicken Soup is a famous Mexican Soup, a tomato base soup with shredded tortilla and chicken. Ho.....I love this..and love it with extra tortilla. This soup is easy to prepare and you can adjust the spiciness of the soup depending on what you like. Anything goes in this soup..you can add beans, vegetables what so ever that you have in your store cupboard. I made my simple with chicken, jalapeno..fresh tomatoes. Serve with bread or tortilla. Very simple..very flavourful and very...very delicious.

Hola and Gracias...enjoy your day!!!!!

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Chicken Tortilla Soup

2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart chicken stock, recipe follows
Salt and freshly ground black pepper
Canola oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips
1 1/2 cups shredded cooked chicken
2 avocados, halved, pitted, peeled, and diced
1 cup shredded cheese, optional
1/2 cup coarsely chopped fresh cilantro leaves, for garnish

1 lime, cut in wedges, for serving
Directions

Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.

Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.

Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.

Hola.....agak terlambat N3 hari ini..ialah hari terakhir cuti..esok sudah hendak mulakan kerja...jadi kenalah pergi pasar..beli apa yang patut buat stok....apa pun kena masukkan juga N3 ini walau pun semua sudah sendawa makan tenagah hari tadi. Kalau saya tidak masakkan sekarang nanti pakai lupa aje...Pagi ini breakfast Mexico pula...tula awal-awal sudah sebut Hola...., saya buat sup ayam tortilla dan Orange cranberry loaf. Soup ayam ini adalah sup tomato yangdimasukkan cebisan ayam dan roti tortilla. Roti tortilla digunting-gunting memanjang dan masukkan dalam sup. Hem..sedap sup ini hendak-hendak saya masukkan jalpeno yang lebih daripada buat brioche hari ini..aroma dan rasa jalapeno menaikkan lagi rasa sup ini.

Mudah membuatnya, sedap dan mengenyangkan.

Next Post - Orange Cranberry Loaf

BREAKFAST MENU - KACANG POL / ARABIC BROAD BEANS RECIPE

Ghee....how I missed this Kacang Pool. My late sister used to make this, especially during family gathering. It's our family No:1  breakfast menu. I can't find this anywhere except in Johor.  This dish originated from the Middle East is popular among the Johorean. The dish is made of fava beans. In the Middle East fava beans are called "fol" and I believed that's how we named this dish in Malaysian version "Kacang Pol". Kacang literally means bean and Pol which is "fol" in arabic is "fava beans". See... that's what I love about food, it has it's story. 

This recipe I'm sharing with you was my late sister recipe. The originally recipe calls for the beans to be mashed, but in Malaysia we prefer the beans as a bean. The best is to use the broad beans soaked  overnight and cooked, however it's very difficult to get the bean this day, you can use the can version.

RECIPE - KACANG POOL 

1 can of broad beans / 1 tin kacang pool

200 gm of mincemeat  / 200 g daging cincang

2 tablespoons of chili powder/ 2 sdb serbuk cili

2 tablespoons of briyani powder / 2 sdb rempah briyani

7 small onions – blend into fine paste / 7 biji bawang merah ditumbuk halus

3 garlic – blend into fine paste / 3 ulas bawang putih ditumbuk halus

1 inches of ginger – blend into fine paste / 1" halia ditumbuk halus

2 tbsp lime juice / 2 sdb air asam limau

3 tbsp ghee / 3 sdb minyak sapi

For serving

1 onion thinly slice / 1 biji bawang besar dihiris halus

2 tomatoes – diced  / 2 biji tomato dipotong dadu

2 green chillies – slice / 2 biji cili hijau dihiris nipis

3-4 limes / 3-4 hirisan limau

eggs (optional) / telur (pilihan)

Soak the broad beans overnight until they soften. You can skip this step if you use the canned stuff. Boil in a pot of water until soft and cooked./ Rendam kacang semalaman dan rebus sehingga empuk. Toskan airnya.

Heat up pot and melt the ghee. Saute the spice/onion/garlic paste until fragrant. Add the minced beans and cook over medium heat for 15min to 20min. / Panaskan minyak sapi dan tumis bahan rempah sdan bahan tumbuk ehingga naik baunya. Masukan daging kisar dan masak 15-20 minit.

Add some water if mixture is too thick. Add salt and white pepper to taste. Add beans and further cook for another 10 minutes./ Masukkan air jika perlu. Masukkan garam dan lada. Akhir sekali masukkan kacang. Renehkan 10 minit lagi

Serving :

Dice one onion and roughly chop the green chilles to be used as garnishing.

Sprinkle with a bit of the melted ghee. Squeeze a bit of lime juice, if desired.

Serve with bread of your choice.

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Menu sarapan pagi ini saya masa cuti Maal Hijrah baru ini...baru sempat hendak buat entry. Ini adalah resipi favourite keluarga bila berkumpul. Biasanya arwah kakak yang  buat, dia memang pakar bab-bab masakan Arab ni. Memang sedap kacang polnya. Tapi sejak arwah tak ada tak merasalah hendak makan, kalau hendak pun nun kena pergi sampai JB...setahu saya kacang pol ini cuma ada jual di JB aje....selain JB saya belum pernah jumpa lagi.

Kacang Pol ini asalnya dari Timur Tengah...dan menjadi makanan kegemaran masyarakat Johor...ini kerana di JB banyak masyrakat keturunan Arab. Asal nama makanan ini ialah dari perkataan Arab "fol" yang merujuk kepada "kacang" tetapi udah tegeliat lidah kita sebut pol. Sedap dimakan bersama roti. Di Timur Tengah ianya dimakan dengan roti pita tapi di sini kita lebih gemar makan dengan roti Perancis. Sebelum dihidang, ianya ditaburkan dengan hirisan bawang besar, cili hijau, hirisan limau nipis dan curahan minyak sapi. Boleh juga dimasukkan telur samada goreng atau dipecahkan ke dalam kacang pol.

Next Post - Green Apple Bread Pudding / Pudding Roti Apple Hijau

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