Ingredients A
180g Cake flour
100g frozen butter
1 egg yolk-2g Salt
120ml iced water
Ingredients B
filling:
4 eggs - 100g sugar
120ml Evaporated milk
60ml hot water
Method
Crust> Sift cake flour onto the tabletop add frozen butter to the flour.
Using a dough cutter, cut the butter into coarse bits place flour and butter mixture
into a container add in egg yolk iced water and salt.
using chopsticks to mix well to form dough place the dough in a clean plastic bag,
and press with palms to make the dough even.
place the dough in the fridge for about 1 hour.
remove dough from the fridge. Roll dough into a long strip.
fold the strip 3 time and roll out the dough repeat this for 3 time.
finally roll out the dough thinly and place the dough onto mould.
filling> add sugar and hot water together and stir until sugar completely dissolves.
set aside to cool beat eggs add in evaporated milk and syrup strain the egg mixture.
pour the egg mixture into the moulds till 80% full bake egg tarts in pre-heated oven at 160*c
for about 25 minutes until egg custard solidifies.
Ingredients
12 Pieces medium size prawn
250 yam--Sliced
3 Tbsp Wheat starch
1/4 cup boiling water
Seasonings
1/2 Teaspoon salt
1 Teaspoon Sugar
1/8 five spice powder
1 Tablespoon Shortening
Method
Shell & devein prawn keeping tails intact
Steam yam slices for 20 minutes till soft press & knead into a smooth paste while hot in another bowl pour boiling water into wheat starch cover for 2 minutes & knead into dough combine
wheat starch & yam add seasonings & knead well refrigerate for 30 minutes wrap prawn with a tablespoon of yam paste do not cover the tail & deep fry till golden brown serve hot.
Scurry Fish > Ikan Asan <
Ingredients
2 Pieces Tenggirl fish cutlet's
1/2 Onion--Sliced
3 Lady fingers--Cutlets
1 Cup Tamarind juice-
Mix 1.5cup water with
2 tbsp Tamarind paste
and extract juice.
Marinade
1/4 Teaspoon salt
1/4 Teaspoon Turmeric powder
Blended ingredients
1 Tbsp dried chili paste
1 Slice Ginger
6 Shallots
2 Clove Garlic
1/2 Tsp belachan
1 tsp sugar
Method
Season fish cutlet with Marinade for 20 minutes
Heat up 2 tablespoon oil & fry both sides of the fish untill golden brown set aside.
in the same pan fry onion slices add in blended ingredients
& fry untill fragrant & oil separates
add tamarind juice fish & lady fingers & simmer for 2 minutes
Serve with rice.
