After Red Dragon Fruit Pie Bar, Shall We Have A Red Dragon Fruit Cheese Cake?

IMG_6387

INTRODUCTION

Life as a food blogger has his/her fair share of pressures. He/she will have to design a dish, prepare the dish, decorate the dish and take picture for the blog. A poorly taken picture may ruin all his efforts putting in for the dish he or she prepared.

IMG_6423

All bloggers will have its own strengths and weaknesses and some of my weaknesses are cake cutting, decoration and photographing. I am especially wary of cutting an 9” inch diameter cakes. I am not fully satisfy with the images in this post and I shall improve on it.

IMG_6400

Though I do not really like the colour of red dragon fruit, however, I am amazed by the visual presentation that it can create for cakes and pastry. I have blogged about red dragon fruit pie bars yesterday and have another half a red dragon fruit left. I thought it would be a good idea to use it for some cheese cakes. I looked up my favourite dessert cookbook “The Essential Dessert Cookbook” published by Murdock Books 2007 and found this Raspberry Swirl Cheesecake that I have always wanted to try but do not have the opportunity as it is not a seasonal fruit in Singapore and Malaysia. Prices of raspberry were rather costly and readers may not have a chance to prepare the cake if I blogged about it. So I have decided to use red dragon fruits for the cake.

IMG_6408


WHAT IS REQUIRED

For Biscuit Crust

IMG_6409

  • 150 grams of plain sweet biscuits

  • 50 grams of melted unsalted butter

For Fillings

IMG_6410

  • 500 grams cream cheese (at room temperature)

  • 125 grams caster sugar

  • 80 ml (1/3 cup) lemon juice

  • 315 ml (1 1/4 cups) of creamed (whipped)

  • 250 grams of red dragon fruit (meshed and become puree)

  • <font face="Microsoft PhagsPa"3 tablespoons of gelatine

  • 1/3 cup of water

IMG_6435


STEPS OF PREPARATION

Preparation of biscuit crust

IMG_6411

  • Blend the biscuits in a food processor. Add the melted butter to the biscuit crust and mix well.

  • Have a 9” diameter spring form baking tin, spoon the crushed biscuits and press firmly against the base of the baking tin. Chilled in the refrigerator for at least half an hour or until firm. Lightly grease the sides of the baking tin with butter.

For biscuits, it can be any type of biscuits. In fact I have used some biscuits that have some meringue on top and therefore you can see some coloured meringues in my biscuit crusts.

IMG_6441


Melting the gelatine and preparation of red dragon fruit purees

IMG_6412

  • Have a metal bowl, put in 1/4 cup of water and sprinkled the gelatine on top of the cold water as evenly as possible. Use a tablespoon to lightly stir the gelatine powder solution and ensure all the gelatine absorb the water.

  • Bring a pot of water to boil in a stove. Turn off the heat. Place the metal bowl with gelatine on top of hot water, stir until all the gelatines are dissolved without signs of gelatine powder. Leave the metal bowl floating in the hot water for later use.

  • Put the dragon fruits in the food processor and blend it until it become puree form. Add in half of the gelatine and set aside for later use.

IMG_6413

  • In a standing mixer, whipped the cream until firm peak form and set aside for later use.

  • Using the same mixing bowl, put sugar and softened cream cheese.

IMG_6414

  • Beat until light and smooth. Scrap bottom of the mixing bowl and ensure there are no deposit of cheese at the bottom of mixing bowl.

  • Add in half of the gelatine, lemon juice and whipped cream, use the slowest speed of the mixer to whisk until well mixed as indicated in the fourth images.

IMG_6415

  • Take out the spring form tin from the refrigerator and place some whipped cream cheese on top of the biscuit crust.

  • Place two to three tablespoons of dragon fruit puree on top of the whipped creamed and followed by another level of whipped cream cheese.

  • Perform the same procedures alternating between whipped cream cheese and dragon fruit puree until all was done. Use a knife to lightly swirl through the cheesecake.

IMG_6445

  • Lightly tap or shake your baking tin and you will see patterns start to evolve.

  • Chilled in the refrigerator for at least 4 hours before serving. Top with whipped cream or additional red dragon fruit or other topping as you wished.

IMG_6429

CONCLUSION

Not as difficult as one thinks to make this cake, The visual effect, in my humble opinion is astonishing. While in my red dragon fruit pie bars, the red dragon fruit appeared to be red in colour. However, in this cake, it appeared to be purplish colour which shocked me!

IMG_6439

It is a big cake, a 9” inches diameter cheese cake, I am now thinking how I can finish the whole cake!  Haha. If you are interested on cheese cakes, you may want to check out my other two cheese cakes –  Durian Cheese Cake , Ferraro Rocher Ice Cream Cheese Cake not forgetting the peanut flavour cream cheese ice – cream.

Hope you like the post today. Cheers and have a nice day.

IMG_6444

What I “Ate” Today (家常便饭系列)…. 17 August 2013- Special

IMG_3227

You may be surprised about this title! In fact, the title is not correct either. What I am going to post is not “what I cooked today” or “what I ate today”. It was a gathering at one of my relative’s house and she had cooked some Chinese dishes that are not common among Fujian or Guangdong Province.

My relative is from Jiangxi Province and therefore the food that she cooked were rather different! As you all know, Singaporean and Malaysian Chinese are descendants of immigrants mainly from the South Eastern Coastal Fujian and Guangdong Province.


JIANGXI CUISINES

Per Wikipedia:

Jiangxi (Chinese: 江西; pinyin: Jiāngxī; Wade–Giles: Chiang-hsi; Postal map spelling: Kiangsi, Gan: Kongsi) is a province in the People’s Republic of China, located in the southeast of the country. Spanning from the banks of the Yangtze River in the north into hillier areas in the south and east, it shares a border with Anhui to the north, Zhejiang to the northeast, Fujian to the east, Guangdong to the south, Hunan to the west, and Hubei to the northwest. (http://en.wikipedia.org/wiki/Jiangxi)

As compared to Nanyang Chinese (Malaysian and Singaporean Chinese), in a household meal, they are more dishes but with a smaller portion. For us, we will usually serve 3 dishes and 1 soup, for them the dishes can be as many as 6-12 dishes. Today, the host is kind enough to cook us 7 dishes (excluding desserts and sweet soups). Jiangxi dishes were rather spicy (chilli hot) and as my kids were having meals with us, for some dishes, they have to prepare both the spicy and non spicy version.

Note than I am currently on a vegetarian  diet and since I did not told them in advance, I have taken my meals before joining them.  Therefore, I did not join them for meals.


SPICY AND SOUR SHREDDED POTATOES (酸辣土豆丝)

IMG_3226

Yes, this is my favourite. Potatoes were julienned into thin strips. There were then soaked in cold water until all the starch were gone. This will make the potatoes “crunchy” and water have to be changed regularly. Look at the thin strips, these were all manually done. They were then stir fried with spring onions, black vinegars and chilli. This is something that I have yet to share the cooking illustrations with readers but I can assure you it is something simple yet the taste is superb. Kids are fighting for this.


BRAISED BEEF (酱牛肉)

IMG_3221

I do not know if there is any translation of this dish. It is basically beef braised in dark soya sauce (and herbs and spices). It was then air dried. If it was kiln dried, it will become smoked beef. This is a form of meat preservation that can be commonly found in many parts of China. My relatives have prepared these meat in China and brought it over.

I still remembered  when I was stationed in Changchun, China about 10 years ago, one of the past time is to buy some braised chicken drumsticks and ate it in the hotel. It is delicious and thinking about it make me drooling. Depending on the regions, the preservations can be sugar based or salt based.


TOMATOES FRIED WITH EGGS (番茄炒蛋)

IMG_3222

A common household dish in China. Besides stir frying, another way of cooking this combination is making it into a soup.

Tomato is not a common vegetable in my  traditional house cooking. Tomatoes are considered vegetables imported from other countries (though this may not be true any more). This is evidenced in its Chinese name literately translated as Western Persimmon (西红柿)or Foreign brinjal (番茄)。In Hokkien dialects, it was called Caucasian Brinjal (angmokio)!  Therefore, my mom seldom cooked tomatoes in the house.

As my girl is a tomato fanatic, this will definitely her top choice. However, as my boy is tomato phobia, this is definitely a good dish to make my boy eating tomato.  Though he is a tomato phobia but he is an egg fanatic. I usually requested that if he wanted to eat 2 tablespoons of eggs, he will need to finish 1 tablespoon of tomatoes. Haha


STEAMED CHINESE SAUSAGE WITH CHINESE BLACK FERMENTED BEANS (腊肠蒸豆豉)

IMG_3223

The Chinese sausages were prepared by my relatives in China and brought it over. You can hardly find any fats in the Chinese sausages. Before I am on my vegetarian diet, I have tried the sausages before and it is delicious.

The Chinese sausages were cut into slices, steamed with Chinese black fermented beans and chopped garlics. May be after my vegetarian diets end, I shall cook this. Good thing about having this post is that it can remind me of what I should cooked when I run out of ideas.


PIGTAILS PORK BELLIES SOUP (猪尾猪肚汤)

IMG_3224

I never have this combination before, pork bellies plus pigtails. The reason is because both meats have different cooking times. You know pork bellies are rather difficult to cook until soft. So, it is not easy to cook this soup. Even if you used pressure cooker, both items will have to be cooked separately. There is no vegetables or white peppers. It is pure meat broth!

If you ask me whether it is yummy or not, of course, I can’t tell you directly because I did not taste it. However, from my years of cooking experience, I can tell you that it is a good soup because the soup had turn milky meaning all the gelatine from the meat have been dissolved in the soup/broth.

Don’t believe me, freeze it and you will see that it become jellish and you can use a knife to cut it into small pieces. Teochew dialect group also have a dish that after braising certain meat for a long time, they cut the meat into very small pieces, freeze the broth and become a jelly. The jelly was then cut into small pieces and served as cold dish (猪头粽)


STIR FRIED CHINESE WATER CRESS (清炒西洋菜)

IMG_3225

I remembered when I told my mother in law and wife to stir fry water cress previously, they are against it as they always used water cress to cook soup. It is generally true that most Chinese dialect groups like to boil soup with this vegetable. However, when I travelled to China, I always have stir fried water cress in restaurants. Usually, this vegetable were stir fried using garlic without any other ingredients.

Try and tell me whether it is nice or not! Remember that you have to stir fry the vegetables using high heat, otherwise, it may be bitter.


STEAMED KUDZU FLOUR COATED PORK WITH PUMPKIN (南瓜米粉肉)

IMG_3220

When I asked for the name of the dish, I was told  “namguamifenrou”. However, I can’t find any rice vermicelli or Beehoon. Later she explained the 米粉 is not rice vermicelli, it means “rice flour”. Though the name is called rice flour, the coating of the meat can be any types of flour. It can be corn flour, sweet potato flour, potato flour and etc.…But today the flour that she used is kudzu flour (葛根粉). Again this is brought from Jiangxi and she disclosed that this was made from wild kudzu roots.

Kudzu has many health benefits and among them are relief symptoms of postmenopausal women, reducing alcohol intake, alleviating cluster headaches, managed metabolic syndromes etc. etc. etc. In Singapore, we do have a type of Chinese instant flu medicine called Kudzu soup (葛根汤) that you consumed when you have a fever and it is believed that it will help to reduce your body temperature. You may want to know more about kudzu from here.

Coming back to the dish. Meat were seasoned and coated with kudzu flour. The meat was then placed on top of the pumpkins and steamed under high heat until the pumpkins were soft. The purpose of the flour is to retain the meat juiciness in the process of steaming. Any meat juices that escaped will dripped into the pumpkins those flavoured the pumpkins.

Lastly, I want to convey my sincere thanks to my relatives who cooked us a sumptuous meal and we really appreciate that.

Hope you like the post today and I find this post is meaningful to share with readers about other different types of Chinese cuisines.

Have a nice day and cheers.

My Steamed Sponge Cake (Kuey Neng Ko) Is Full Of Gas。。。。 (汽水鸡蛋糕)

IMG_3101

It was 5 am in the morning. I told myself that I must wake up early to write this post and share with readers about this extremely simple recipe. This is rather a  special post to me because it is my 200th post since I started my blog 3.5 months ago in late April 2013.

Yesterday evening, I made a traditional Chinese steamed sponge cake (鸡蛋糕)and posted in certain Facebook Group and surprisingly these 2 eggs sponge cake caught a lot of readers’ attention requesting for the recipe. In fact, I am rather happy that this Chinese steamed sponge cake turned out so well.

Those who come from a traditional Chinese family will know that this cake is a delicate cake to make. As contrast to Western cakes, this cake should have “cracks” or “smiley face”  in its top, the bigger the better. In Chinese, such cracks will signify prosperity and brings good fortunes when the cake was offered to the ancestors, 

IMG_3096

Traditionally, while making this cake, there were lots of “taboos” or “pantang larang”. Only the person who are making the cakes were allowed to enter the kitchen freely. Those who entered should not be talking anything that could possibly “resulted” in a crack less cake or  a “bald” head! And housewives are trying all sorts of ways to make the cake “laugh” as “happily” as possible. She will generally be respected, admired and pampered for her ability to make a “laughing” steamed sponge cake for offering to the ancestors.


WHY THIS CAKE?

Tracking my readership statistics, I found that during the last two weeks, quite a lot of readers were visiting one of my post The Plights of Kuey Neng KoThe Traditional Chinese Steamed Sponge Cake…. This is a post whereby I  analysed why younger Chinese generations are not fond of having this traditional Chinese Steamed Sponge Cake and  tweaked it into a cute party snack.

I also knew that as one of the big Chinese religious festivals – Hungry Ghost Festivals is approaching, a lot of people are looking for recipes to prepare this cake for religious offerings. Another possible reason is because bloggers in certain hop in group is having an “egg” events whereby bloggers are searching for eggs related recipes.

Knowing those who visited my earlier post of party snack Chinese steamed sponge cake may get disappointed as that cannot be used for ancestor offerings, therefore, I feel obliged to share a recipe that can prepare a cake for praying purposes.

IMG_3103


WHAT IS REQUIRED?

Recipe adapted from : Xinshipu.

  IMG_3092

  • 2 large eggs (preferably at room temperature) (鸡蛋)

  • 300 grams of self raising flours – sifted (自发面粉)

  • 150 gram of fine sugar (细砂糖)

  • Sprite or 7-up or ice cream soda about 200ml (汽水)

  • 2 tablespoons of condensed milk (炼奶) or 2 teaspoons or ovallete

  • One 6” bamboo basket (竹篮) that are 4” deep or round baking tin (烤盘)

Note:

It is rather common in Malaysia and Singapore or even the original recipe uses ovallete. As I do not have ovallete with me, I have searched for ovallete substitute and I came across this blog http://www.thelittleteochew.com/2009/09/what-is-ovalette.html which have list out his/her preference of not using ovalette. I tends to concur with her that as long as the egg is adequately beaten, there is no need to have ovallete or condensed milk. My mother in law also disclosed to me that they have never used any ovallete in her many years of making this cake.


STEPS OF PREPARATION

Pre-preparation

  • Get ready a 6 inches diameter baking tin and lined it with baking paper. Ideally, use a bamboo basket and lined with cellophane plastic sheet (竹篮玻璃纸). As I do not have the bamboo basket, I used a baking tin instead. Baking tin are more difficult to steam.

  • Get ready a big pot or wok for steaming and make sure that the cover is tall enough for your cake rise. One of the reasons that this cake as in the illustration did not rise as high as desired because it was constrained by the height of my steamer.

  • Boiled the water under high heat and put the empty baking tin in the steamer to warm the baking tin.

Making the cakes

IMG_3093

  • Crack two eggs in a big mixing bowl. Add the sugar and 2 tablespoons of condensed milks or 2 teaspoons of ovalette.

  • Beat at high speed until the eggs turns light and fluffy. (Note that as a result of adding condensed milks, you may not be able to obtain the soft peak form from egg beating).

  • Fold in the sifted flour as quickly as possible.

  • Add in the gassy drinks and, stir lightly and quickly until well mixed.

  • Transfer the batter quickly to the heated baking tin/wooden basket. Put some some sugar on top of the batter in a cross shape (this is an important step to make it crack). 在鸡蛋面糊上面上,跟着十字的形状,撒下2条直线的白糖。

IMG_3058

  • Steamed under high heat for about 25-30 minutes or until a skewer inserted in and comes out clean. Put in additional hot water if the water dries up. Do not open the steamer cover for the first 15 minutes.

  • Once your remove the cake from the steamer, immediately remove it from the baking tin or bamboo basket. Place in a wiring rack and let it cool completely. It is important that you took out the baking tin or bamboo basket immediately to prevent water condensation around the side of the baking tin that will make the cake become soggy.

IMG_3094

  • Cut into pieces before serving. Re-steamed the cake before serving if you find the cake hardens after two to three days.

I have purposely to decorate this cake with a red ribbon and some red colouring on top of the cake. This is the traditional way of decorating the cake before offering sessions.

IMG_3097

Analysis On Textures of The Cake

The texture of the cake is slightly different from the traditional cake due to the addition of gassy drinks and condensed milk. It is moister and I do not even need to have some drinks after taking three to four pieces. Traditionally, as it is very light and fluffy, I tend to get choke as the cake debris will irritate my throats. Therefore, do not compare with the traditional cake texture. So far, family members preferred this newer texture than the traditional types as it is easy to eat!

IMG_3105


CONCLUSIONS

This is a simple cake. This is a traditional cake that not many blog writers would want to write about. However, to make it to “laugh” or crack to the way that you desired, it needs delicate handlings. As a traditional old man, I respect the cake and give the cake full attention and the cake is happy to give me back a big smile… Haha.

IMG_3107

Have a nice day and hope that this post will help those readers who are seeking for Chinese steamed sponge cake recipe.

Hope you like the post. Cheers

IMG_3098


I am submitting this post to Little Thumbs Up “Eggs” event organized by organized by Bake for Happy Kids, my little favourite DIY and hosted by (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.

What I cooked today (家常便饭系列)- 1-8-2013

IMG_1823

On 1 August 2013, white rice served with:

1 Blanched broccoli and asparagus with chicken fillets 芥兰芦笋鸡柳
2 Oyster mushroom and button mushroom chicken soup 双菇鸡汤
3 Minced chicken fried with pineapple stripes 凤梨炒鸡丝

IMG_1822

 

All dishes were cooked with chicken today.

I bought a chicken, as I don’t want to keep it, I just blanched the fillet and breast for the vegetable dish, use the drumstick and other bones for making the soup and part of tights to fry with pineapples. Dish are rather common and nothing really worth mentioning it. The chicken soups looked a bit oily and if I want i can just froze it and scrap away the oil to make it clearer.

IMG_1821

As I have coated the chicken breast with corn flowers, it is unusual that my girl loves the meat. She is a “herbivore” and asking her to eat meat is really a challenge to me. For this dish, she fight with her brothers for the meat..Haha, gradual transition from herbivore to omnivore.

IMG_1820

As I have some black glutinous rice and barley that I bought over from Sarawak, I have prepared Black Glutinous Rice and Barley Sweet Porridge (血糯薏米甜粥). The way of preparing it is rather Chinese style. Red jujube were added to further increase the mineral content. This dessert is beneficial to women who are having their menstrual periods as all ingredients were packed with iron. Black glutinous rice is rather difficult to digest and therefore inclusion of barley will help to improve the digestions. To make it even smoother, you can blend the porridge, and some milk or coconut milk or cream.


Lastly, as I have some leftover bread , I make it into some simple bruschetta. I especially loved the toasted herbs bread with the freshly cut tomato seasoned with Italian herbs.

Hope you like the post today. Cheers and have a nice day.

IMG_1814

What I cooked today (家常便饭系列)- 30-7-2013

IMG_1661

You may be surprised that today I am having some western meals. In fact, I have never cooked western meals before. This should be one of the very first full course meals that I have prepared. Well, today is my son’s birthday and I just want to expose him something different. In addition, my girl is crazy about baked potatoes and I thought why not I “try” to cook them something what they like…… 


MENUS

Soup

Cream of Mushroom Soup (with fresh sweet corn kernel and button mushroom slices

 

IMG_1659.JPG (2)


Entree

Tomato salsa (served with kiwi fruit cubes and sprinkle with mozzarella cheeses and Italian herbs)

 

IMG_1658.JPG (2)


Main Dish

Grilled halibut with lemon cream sauce; and

Asian style grilled chicken breast with Japanese sweet barbecue sauce

Side dishes: Baked potato and sweet corns, buttered broccoli and asparagus and cocktail sausages

 

IMG_1656


Dessert

Durian Cheese Cake

IMG_1660.JPG (2)


I am really not good in preparing western meals and I have well underestimated the time of preparation. We only can had dinner by 7:30 pm and I am really exhausted by then.

The kids loved the food especially the grilled halibut. For this dish, I have seasoned it with Italian herbs (oregano and basil), salt and bit of butter. I topped with some mozzarella cheese and grilled it for about 15 minutes.  I used the “juices” secreted out from the fish to make into cream sauce and it is exceptionally sweet without any seasonings and condiments.

As for the Asian style grilled chicken, apparently they don’t really able to appreciate it because I have used chicken breast instead of chicken thigh meat. They are complaining a bit hard and fibrous. I may have over grilled the chicken breast.

The girls are complaining that the serving is too huge for them. However, she managed to finish the baked potato. A really simple side dish and personally I loved it. I have to say I never knew that baked potatoes tasted so good as I usually order fries rather than baked potato or meshed potatoes. This was requested by my girl specifically she wanted baked potato.

The cream of mushroom soup was good. Initially, I was thinking of using the ready made cream of mushroom soup. Since I have some canned mushrooms and some cream at home, I have decided to make my own cream of mushroom soup. I butter fried the chopped onions and garlics, add chicken stocks, fresh kernel corns and mushrooms and let it boiled until the onion were very soft. Thereafter, creams were added to thicken the soup. That was a hit also.

As for the dessert – durian cheese cake. I have prepared it about 2 days ago and it is really a very rich and creamy cake. It is very nice but both me and my wife have eaten in guilt. Usually, for 1 piece, 4 of us shared and for my kids, they don’t really have sweet tooth and after one two bites, they just stopped. Frankly speaking, for an 8 “ cake , after 2 days, I still have 4 pieces left (after 2 pieces given to my neighbours). I am in the process of compiling the post and will share with readers very soon.

Lastly, hope you like the post to day. A lighter note before I end, while I am writing this, I heard my boy told her auntie  (my wife’s sister} that one of his birthday wishes is  that “there will be endless supplies of sausages and eggs”, his favourite foods … Such a simple wish… Haha.

Have a nice day and cheers.


IMG_1662.JPG (2)

What A Golf Ball Have To Do With A Pineapple? Well, It Is The Famous South East Asian Pineapple Tarts (凤梨酥)

This post is updated  on 9th January 2014 with the inclusion of a VEGETARIAN RECIPE. This recipe is egg less, milk less and butter less. Please scroll down towards the end of the post for vegetarian recipe. Both recipes share the same steps of illustration.

Second updates on 20 July 2014 : New Picture Taking

IMG_1418

 

INTRODUCTION

I told myself, I must set aside my time to write this post. I have lost my recipe twice. Once, accidentally thrown away by my wife as she thought it is my kids recycle paper and in another incident, I have typed down in a notepad in my old computer but I just can’t locate it when I switched to my new computer. So this time, I told myself that I must publish in my blog so that I have multiple copies and if I lost it, maybe I can still get a copy from my readers ! Ha-ha

IMG_1428


PINEAPPLE TARTS DEFINED

As usual, I will give some standard definition of the food that I am going to post so as to give readers a better understanding on what they are going to prepare! As per Wikipedia:

“Pineapple tarts refer to small, bite-size pastries filled with or topped with pineapple jam found in different parts of Asia. In South East Asia exists one form of Pineapple tart.  The pastry consists of a large proportion of butter and egg yolk, besides using corn starch, giving it a rich, buttery, tender and melt-in-the-mouth texture. The pineapple jam is usually made by slowly reducing and caramelizing grated fresh pineapple that has been mixed with sugar and spices – usually cinnamon, star anise and cloves. Typical shapes include a flat, open tart topped with pineapple jam under a lattice of pastry, rolls filled with jam that are open at the ends and jam-filled spheres. Considered a “festive cookie”, pineapple tarts are usually consumed during Hari Raya, Chinese New Year and Deepavali periods in Singapore and Malaysia.[However, they are sold all year round by commercial bakeries and by souvenir stores serving tourists.” Source: (http://en.wikipedia.org/wiki/Pineapple_tart)

IMG_1424


MAJOR TYPES OF PINEAPPLE TARTS

There are many types of pineapple tarts and the basic types are:

1) The golf ball types or enclosed version. It is also called melt in the mouth types of pineapple tarts. This shall be the recipe that I will share with readers today.

IMG_1436

2) The opened version whereby the pineapple jams sits on a flower like pastry.

Source : http://happyhomebaking.blogspot.sg

3) The half enclosed type or Nastar version whereby part of the jams were wrapped with two ends opened.It is also called pineapple rolls

Source: http://www.tastespotting.com


PREPARATION OF PINEAPPLE TARTS

Preparation of pineapple tarts will involve the following two main parts:

  • Preparation of pineapple jam – I will not cover this part in this post. I have made my pineapple jam before but as I did not capture the images here, therefore, I will not share with readers here. Instead, if you are interested to make your own pineapple jam, you can visit this blogger’s video http://.bigheadmagicmad.com on how he makes the pineapple jam. For this illustration, I have opted to use the ready-made jam sold over the counter which can be easily bought in most supermarkets or cake specialty stores in Singapore and Malaysia.
  • Shaping of Jams;
  • Preparation of Doughs;
  • Wrapping of Jams; and
  • Baking the Pastry

IMG_1442

The steps that I am going to detail here are rather unconventional and “unusual”. This is a method that I have used and found to be the easiest and fruitful method.  If you follow this recipe and preparation illustration strictly, you will get a melt in the mouth buttery pastry. Unlike other posts, I am rather insistent on the method and ingredients used to achieve that quality of tarts made. It is via many trial and error that I have come out with this recipe. There are no corn flours or cream cheeses as in other recipes. The pastry is just using extremely simple ingredients low gluten wheat flours or normal wheat flours, butter, sugar and egg. The recipe uses creaming method as opposed to the rubbing method but provide equally light pastry that melts in your mouth.

IMG_1444


WHAT IS REQUIRED

IMG_1432

  • 1 kg  of pineapple jam.
  • 500g of plain flour
  • 350g of salted butter (softened at room temperature)
  • 50g of icing sugar
  • 4 egg yolks (note that in the picture there are some egg whites which is not supposed to be there)
  • 4 tablespoons of icy cold water. You can have 3 tablespoons of water from the fridge and one ice cubes.
  • Pinches of salt
  • 2 egg yolks (for egg washing)

Pineapple Jams – Personally, I prefer the pineapple jam that are made with the pulps included. It will be slightly sour and fibrous. There are some category labelled  as “premium quantity” (which is made purely from the flesh) but in my humble opinion, the jams will are too sweet and too soft for this golf shape pineapple tarts

Salted Butter – I am rather insistent that it must be pure butter. No vegetable oil and mixture of vegetable oil and animal fats. Put aside the health issues, the fats selected must have high fat content!

Icy cold water – It is very important to have ice-cold water to incorporate air into the dough. When it is ice-cold, butter will not melt that soon and therefore, it is less likely to have a sticky dough.

Icing sugar – It must be icing sugar as the sugar must be extremely fine so that you don’t have any sugars that are not dissolved in the pastry due to the special handling of this dough.

IMG_1420


SHAPING OF JAMS

IMG_1435

  • Cut over the jam package. Use your best estimation to divide the jam equally. I am making about 1oo jam balls for 1 kg of pineapple jams. About 10 g per balls.
  • When shaping the balls, you may find it extremely sticky. Pat your hands with some clean water. the balls that you made will become very smooth. If you have excessive water in your hands, your balls will become very slippery and it will drop.
  • Get ready a plastic container, arranged it nicely layer by layer. In between the layer, add a piece of plastic sheet to separate the balls. This step is also deemed to be a must if you are following my methods later.
  • Once you have shaped all the jams, stored in the freezer for 3-4 hours. Don’t worry if your jam looks like an iron ball, that is ideal if you can constantly keep it in that way. Well this is a rather controversial step.

Notes

This step is preferably done the day before. Even not, should be at least 3-4 hours before. Unless you are an expert, you can wrap with immediately shaped balls, otherwise, 3-4 hours preparation, in my humble opinion is a must. You will know the reasons why very soon.


PREPARING THE DOUGHS…..

IMG_1433

  • Sift your flours, if possible two times in a container. Set aside for later use.
  • In  a mixing bowl, placed your butter and sugar. Beat until creamy.
  • Add in the egg yolks one by one, reduce your speed to slow and beat until the yolk were well mixed

IMG_1434

  • Take out the mixing bowl and fold in the flours using a big metal spoon as lightly as possible.
  • Alternate with icy cold water until all the flours and water have been added and well mixed.
  • Scope into a plastic container and put inside the refrigerator and let it cool for at least 1/2 to 1 hour.

Notes:

The harder it is, the easier for you to wrap. If you know how to handle this type of soft dough, you can wrap directly. However, for my wrapping method to be shared below, it is advisable for you to cool your dough until the butter start to solidify a bit.

If you are making a big batch of pineapple tarts, to save your electricity and effort, you can make the dough all at once at keeping it in the fridge. It can keep for a long period of time (at least more than a week) provided you only take the portion that you want for that session and keep all the rest in the fridge until you need it for the next session.

IMG_1426


WRAPPING THE DOUGHS AND ….

Here is the fun and controversial part.

I will show you the traditional way of wrapping and then show you my own way of wrapping to increase your productivities.

My unique way of wrapping was discovered by me during one of the nights just before Chinese New Year when I have to rush out the orders for my customers. The time is already very late, almost 11:00 pm. Nobody is helping me as my wife and my kids have to sleep early as they have to attend the school next day. I have to make at least 2 kg  jam equivalent of pineapple tarts (about 240 pineapple tarts). I am tired as nobody was helping me, I suddenly felt the urge to discontinue the making of the tarts. I threw all the balls into the dough, walked to the balcony and take a rest. After 15 minutes when I cooled down, I tried to salvage the situation and that I discovered this method was the best method so far. Subsequent testing confirmed that this was the easiest and with the thinnest dough. However, there are a few requisites that you must follow strictly as what I have described above and subsequently.

IMG_1234

  • Shape your dough into 10 grams each.
  • Flattened the dough, take a jam ball and put on top of it. Wrap it and shaped into a round ball.

You can use this method but since the objective is to have a mouthful pineapple tart. The pastry must be light and melt in your mouth. The flattening of dough may result in over handling of dough that yields harder crust eventually.  

IMG_1495.JPG (2)

  • Pre-heat your oven to  180 degree Celsius.
  • Take out your dough, and use a spoon to slightly loosen the dough.
  • Take the jam balls from the freezer and throw, say, the first layers of the hard jam balls into the dough container. Put the rest back to the freezer.
  • Put some dough on top of the balls and rolled the balls on top of the hard dough.

IMG_1496.JPG (2)

  • Shape the dough following the shape of the round hard jam balls and put in the baking trays.

Note:

This is a very important step, the harder the balls, the better it is for you to shape. The cold temperature of the balls will help to make the butter in the dough in solid form and resulting in light pastry crust.

As long as the dough covers the balls, you can start shaping it. Hard balls made your shaping very easy and give your final pineapple tarts an identical shape.

You need to time to make the tarts and at the same time, your balls will start to defrost. Therefore it is a must that you put it back into the freezer for it to get hard again. Rubbing the balls against the dough is very fast and quickly enclosed your jam balls.

IMG_14981

  • First egg wash before you  send the tarts into the oven. For egg wash, hand beaten 2 egg yolks and add 2 big tablespoons of water and 2 drops of oil. Sift and put in a container. Use a brush to lightly brush the tarts.
  • Put the tarts into the oven and bake for 20 minutes. 
  • 15 minutes after baking, take out the tray and have the second egg wash. By now, your tarts will start to take shape and firmer, so you can apply the egg wash more liberally. But care still have to be taken because it is “melt in your mouth”, when it is hot, it is still very “fragile”. so handle with care!!
  • After 5 minutes, take out the tarts and your mission is completed.

IMG_1432


Updated picture

Pineapple tarts prepared on January 2014

IMG_6141 

IMG_6137

IMG_66141


CONCLUSIONS

  • This is a rather controversial way of making the tarts. However, the tarts that you made will really melt in your mouth.
  • It is unusual for me to say that you have to follow my exact steps but for this pastry, you have to follow very closely. Even 1 tablespoon less icy water may make your final products very floury.

  • The order of procedures have to be adhered very closely. Too high the temperature will make your dough sticky and finally your products become very hard. In addition, it will be rather difficult to handle if both the jam and the dough become sticky.
  • The selection of the ingredients are very important. I personally prefer animal fats with high fat content with no compromise. In addition, the jam preferably will include some pulp as it will not be too sweet and too sticky.

  • Practice made perfect! It is not tough but you must have that feeling of touch so if you fail your first attempt, you should not be deter to try the second time.

 

Hope you like the post and have a nice day. Cheers

IMG_1440


UPDATED ON 9 JANUARY 2014 WITH INCLUSION OF VEGETARIAN PINEAPPLE TARTS


Every year I have to prepare two types of pineapple tarts: normal pineapple tarts and vegetarian pineapple tarts. Vegetarian pineapple tarts means that there are NO EGGS, NO BUTTER AND NO MILK. Therefore, it is acceptable for vegetarian by religion – particularly Buddhism.

Eggs have the ability to provide fragrance and binding effect of the tarts. These are substitute by corn flour. For egg wash purposes, honey is used instead of egg yolks. Of course the results will be less shinny like those egg washed by egg yolks. As for butter, it is substituted with margarine or other vegetable fats. In this recipe, it was 50% of margarine and 50% of olive oil bread spread. The end products will have some fragrance of olive oil. No detail illustration will be provided except the recipe. It is nice and slightly crispier than traditional pineapple tarts minus the butter aroma. It is definitely acceptable to me when I am on a vegetarian diet.

IMG_66161

VEGETARIAN PINEAPPLE TARTS RECIPES

  • 1 kg  of pineapple jam.(凤梨酱)

Dough

  • 400g of plain flour (面粉)
  • 200g of corn flour (玉米粉)
  • 175g margarine (Planta) (植物油)
  • 175g olive oil spread (can be substitute with margarine) (橄榄油-涂面包所用)
  • 50 g of icing sugar (糖粉)
  • Pinches of salt (少许盐)

“Egg Washing”

  • 1 tablespoon of honey with 1.5 tablespoon of water/soya milk – mixed well (1汤匙蜂蜜+1.5 汤匙的水或豆奶)

It is hoped that with this recipe, more people will be able to enjoy the South East Asian famous pineapple tarts. If you are on a gluten free diet, you can try to substitute the plain flour with gluten free flour

IMG_66211


IMG_1450

pineapple tarts collage11

 

kk

IMG_1448


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

IMG_1454

What I cooked today (家常便饭系列)- 25-7-2013

IMG_1402

On 25-7-2013, Chicken rice served with sweet kernel corn and mushroom soup.

As I have not cook chicken rice for quite a while, I have decided just to have a one dish dinner – Hainanese Chicken Rice. You can refer here for my detailed write up on the preparation of Chicken rice. Alternatively, you can refer to Guaishushu’s Facebook page for simple pictorial instructions.

IMG_1397

If you really observe the first picture, do you realize something are missing? Yes, two things were missing!  A very important garnish vegetables, cucumber slice. I always find that without cucumber slice, the whole chicken rice is missing something. Do you agree with me?

Secondly, there is a lack of green vegetable today. Usually, I would have a plate of blanched vegetable to go with it but because today is Friday, I have finished all the green vegetables in the fridge, Haha. I have said before in my earlier post, usually Sunday to Tuesday or Wednesday are leafy green vegetables and Thursday to Saturday are usually beans, melons or roots type of vegetables because it can be kept longer. We do marketing once a week and I am a rational cooker, I cooked based on First In First Out principle… I don’t usually cook impulsively..

 

IMG_1398

As I have additional chicken stock from simmering the chicken, I have decided to open a canned kernel corn and turned it into a corn soup. When I made the cake yesterday, I have some egg whites left and I just stir and “throw” inside the soup. It become a simple soup like the one you have in the chicken rice store.

Usually, when I cooked chicken rice, I will cook more than what is required. The rationale is that it take some efforts to prepare chicken rice, why not prepare some more. In addition, any left over chicken rice can be “recycled” and is a top choice for fried rice. Since it is already “marinated” rice and you need not to add much condiments and oil when you fried it.

Other than frying overnight chicken rice, we used to make it into chicken porridge for next day’s breakfast. After simmering the chicken, if you still have the chicken stock left, just keep it. In the next morning, just throw in the left over chicken rice, any chicken meat left (of course de-boned and possibly shredded into floss), add in a bit of condiments, it will become a bowl of chicken porridge.

Will it harm you to eat overnight food?  I do not want to think about it and as long as it is properly kept with no possibility of contamination, it should be ok. How about how grandparents or parents? Is it not the Westerners used to heat up frozen foods that were prepared well in advance?


Other than the above, the project of the day included the following:

 

Impromptu Ixora Birthday “Cup Cake”

Preparing an impromptu birthday cake for one of my internet friends who “requested” me to “bake” a birthday cake for her and wish her happy birthday over the internet. This cake is decorated with ixora flowers which is abundant in Malaysia and Singapore.. Do you mind if someone posted this cake to your timeline wishing you happy birthday?

IMG_1329


Butterfly Cupcake

IMG_1355

This is an extremely simple cup cake recipe. Add all ingredients and mixed well, bake and you get the cake. It was served with cream and strawberry jam as the basic cup cake have very little sugar. it was dusted with sugar powder. Do you think it will taste nice?


Rose Cake

IMG_1368

This should be a celebration cake but need further modifications. I am doing  in a rush and therefore  the workmanship is really terrible. Haha.


Modified Version of Raas Malai

This is a dessert originated from India and an extremely popular in South Asia. It was served in wedding ceremony and other important festival occasions. Traditionally, the raw ingredients are paneer (Indian Cheese) and milk. The recipe is adopted from http://free-advertising-ey.blogspot.it/2013/07/raas-malai-sweet-from-bangladesh.htmlk with some modifications to suit the Chinese taste buds. Modifications include reducing the use of spices such as cinnamon, cardamon and etc.. In addition, strawberry were added.

 
As this dessert look milky and cheesy, I have decided to let my kids try out the dessert exposing them to more international cuisines. The preparation are rather coincidence. This afternoon when I have over whipped my cream, I thought I might as well used this over whipped cream to make the dessert. I added fresh milk to the over whipped cream and heat until it boiled. Knowing that my kids will not really like spices like cardamon, cinnamon , I have decided to tailor it to a more Chinese taste buds. I meshed 5 ripe strawberries and add to the milk and let them boiled together with the milk.

As for the cheese balls, I have used mozarella cheese to make it instead of paneer or cheddar cheese. I meshed 2 strawberries, added to the cheese, added 1 tablespoon of water and shaped it into small balls. My balls are rather small compared to the authentic because I know my kids wouldn’t be able to take such a big cheesy ball.  I dropped the balls to the cool milk and put in the fridge. During serving, I found it too creamy (possibly due to my over whipped cream), I have further diluted with cold fresh milk and cut slices of fresh strawberry to go with it.

 

Verdict: Extremely nice sweet milky soup with strawberry flavour. As long as you like milk, I do not think you have any reasons not to like it.

As for the cheese balls, my girls can take all but my boys feels a bit too rich and salty to him. As for me, I loved the cold milk but for the cheese balls, one or two should be Ok but not too much as when I was young, Chinese were not exposed to ” cheesy things”…. Haha.. I will say those who like cheese, go ahead and make this milky desserts.. It is just delicious.
 

IMG_1401

LASTLY, HOPE YOU LIKE THE POST TODAY!  AND HAVE A NICE WEEK END.

IMG_1367

What I cooked today (家常便饭系列)- 25-7-2013

IMG_1311

On 25-7-2013, white rice served with:

Miso Pork Belly 味增五花
Tofu, Meatballs and Glass Noodles Soup 豆腐鱼丸冬粉汤
Ginger and Chinese Fermented Bean Braised Fish 姜丝豆酱焖鱼
Blanched Choy Shym with Prawns 虾球菜心

Oh! It is time for me to submit my daily report card! Haha! Tired as I have a lot of “projects” today.

As for the dish, all are rather common dish except the miso pork belly which is a new dish “invented” by me.


Miso Pork Belly

The inspiration of this dish is from a famous Chinese dish fermented bean curd fried meat(南乳炸肉). While the fermented bean curd (腐乳)belong to Chinese and Miso is the fermented bean sauce of the Japanese. Therefore, I have decided to “invent” this dish purely using Japanese condiments. Unlike the Chinese fermented bean curd meat dish, the miso paste is much tastier and therefore this dish did not use additional condiments except some sugar to enhance the flavor. Miso is quite salty and the sugar will helps to negate its saltiness to a more balance taste. This newly created dish is a dish that utilizes Japanese ingredients but prepared using the Chinese cooking method! Therefore, shall I called it a fusion dish?

Frankly speaking, a rather unhealthy dish and I do not think I will cook it that often. I will in my next attempt try to use chicken cubes or fish slices or even prawns. I strongly believed the taste will definitely blend.

If you want to know how to prepare, you can follow this link to Guaishushu’s page’s for pictorial illustration.

IMG_1285


Pineapple Tarts

Besides that, today, I have made a batch of closed version of pineapple tarts. The intention is actually for the celebration of Hari Raya Aidilfitri, a Muslim festival. I always think that as a Malaysian or a Singaporean PR, I shall play my part to contribute something for this celebration.

I am not entirely satisfied with this batch because the skin have a slight crack. However, I know that the reason is because I am too “greedy”. I have used too little dough for my filling causing my tarts to crack when the pineapple jams expand. That is not a great deal and I am still likely to share the recipe with readers soon. Again, the method of preparation is totally different from what you may find in the internet as I have discovered this method unintentionally during my Chinese New Year preparation.

 

IMG_1313


Steamed Sugar Cake (Pak Tong Koh) or 白糖糕

I have a recipe book in the balcony where i sit and when my boy looked inside the book, he found the type of Chinese steamed cake that he liked. He immediately asked me to prepare. I have hold up this “assignment” for more than a month and as I was clearing my kitchen shelves, I found some rice flours that have been with me for quite a while. I thought why not I just prepare for him so that he will not pester me any more. I cooked the rice flour, let it fermented for 8 hours and after cooking the dinner, I steamed it and this is what i get!

IMG_1315

I have yet to cut it as  I want to leave it overnight and completely cooled. It looks ok and who know what is inside like. Hope everything is okay.


Okay, that is what I cooked today. For those readers who are new, I have to reiterate that this series was created with the intention for people to “peep” into my kitchen and see how I rotate my dish, create my dish and it is best that readers take this as a casual reading. Pick up something that you don’t know and share with me things that I may have done wrong. Again, long recipes will be posted in this blog and short recipes will be posted in the Guaishushu’s Facebook Page.


Hope you like the post today. Have a nice day and cheers.

IMG_1312



What I cooked today (家常便饭系列)- 24-7-2013

IMG_1210 

On 24-July 2013, white rice served with:

“Three cup” chicken  三杯鸡
Bok Choi chicken soup

贸白菜鸡汤

Hokkien Style Fried Prawn Mee 福建炒虾面

For tonight’s dinner, there is nothing to shout about. When I am preparing dinner, my nice neighbour gave me a big bowl of Hokkien Style Fried Prawn Mee. As this can be a dish by itself, I have decided to stop preparing any more dish since both adults will be eating the prawn mee and the children had their favourite Bok Choi soup and some sweet chicken called “three cup” chicken.

Three Cup Chicken (三杯鸡)

The main ingredients of three cup chicken is Thai basil (九层塔)。Most people misunderstood that “3 cup” chicken is cooked with 1 cup of wine, 1 cup of soya sauce and I cup of  sesame oil. However, if we follow that assumptions strictly, it will be extremely oily with very high salt content. Therefore, to master the making of 3 cups chicken, the measurement of oil and soya sauce should be reduced accordingly. As a general rule of thumb, soya sauce volume should be half the volume of wine but twice the sugar volume. In another words, assuming that the sugar unit is 1cup, then soya sauce volume with be 2 cups and wine will be 4 cups. Note that no water is used in the cooking and medium heat is used to braise the chicken until the liquids dries up. Thai basil is added 2 minutes before you off the heat.

IMG_1213

Wild Hibiscus Tea (洛神花茶)

Besides the above dishes, I have boiled some Roselle/Rosella/Wild Hibiscus Tea (洛神花茶)。I usually boiled a very big pot which is very concentrated and dilute it when I want to drink. I like the drink as it is extremely thirst quenching and inhibit carbohydrates intake.

If you are interested to know how to make the drinks, its benefits and etc., you can refer to the post –

“Game To Try Some “Wild Hibiscus” Tea………….?(洛神花茶)

IMG_1194

I have also used some to make into some ice sticks which I usually have one after my dinner.

IMG_1217 

When you boiled the drinks, don’t throw away the rosella flowers. The boiled flowers can be eaten as snacks but for me, I have used it to make “banana rosella” smoothies. (you can refer to the above link and see how the boiled flowers look like)

IMG_1209            

Lastly, for lunch , I have cooked roast duck Bee Hoon from the duck bones of the roast duck that we had yesterday. I used the duck bones to make the broth, add some Bee Hoon, mushrooms, shredded duck meat, some dry bean curd sheets and egg omelettes stripes. The good thing about this dish is that there is not need to add seasoning and the broth is very sweet already. That used up all my duck bones and now left  2 drumsticks. Is it not funny that we have eaten all “bones” without eating the meat? I told readers before, both my wife and my kids do not like meat and yesterday is one of the blue moon days that I bought the whole duck. Therefore, I have to think of a way to “dispose off” the entire duck.. Haha..

IMG_1176

Hope you like the post today. Good night.

Let’s See How An Asian Make The Tomato Pasta Sauce From Scratch ….

Processed with Moldiv

INTRODUCTION

This is the homemade pasta sauce from scratch. I learned this many years ago from one of my French friends staying in Paris, France. When I visited her, she is preparing the pasta sauce and I can vividly remember certain steps in the preparation but sad to say, I can’t really recall the happy time we had during the dinner.

IMG_67861

This post will consist of two parts:

Part 1  –  the making of homemade pasta sauce and

Part 2 – the making of baked pasta with pineapple

Processed with Moldiv


PART I – MAKING OF HOMEMADE PASTA SAUCE


WHAT IS NEEDED

This recipe is adequate to make tomato pasta sauce for at least 6 persons and have about 600 grams left for baked pasta.

IMG_0701

  • 1 kg of tomatoes 
  • 2 big size capsicums (preferably red in colour but green colour is acceptable) – optional 
  • 3 big stalks of celery – optional and in this illustration, I did not include this 
  • 3 large onions 
  • 6 chicken franks – optional
  • 500 g of fresh button mushroom (can be substituted with canned mushrooms) – optional 
  • 500 g of minced meat (beef or chicken or pork). In this illustration, pork was used.

IMG_0739

  • 20 cloves of garlic 
  • 30 grams of butter (can be substituted with olive oils)
  • 1 tablespoon of Italian dried herbs 
  • 100 grams of mozzarella cheese 
  • 10 tablespoons of tomato ketchups (optional, for “colouring” purposes) 
  • 1 pack (about 300g) of pasta of your choice. 
  • Seasoning (Salt, black pepper, sugar)

Processed with Moldiv


PREPARING THE RAW INGREDIENTS……..

IMG_0706

  • Clean the tomato and all other raw ingredients.
  • In a big pot, bring some water to boil. Place the tomato into the hot water and let it boil for a few minutes or until the skin slightly peeled it off. Note that as long as the skin start to break, you can transfer to the cold water as mentioned below.
  • Get ready a pot of icy cold water. Place the tomato in the icy cold water.
  • Peel off the skin by hand which is rather easy.

IMG_0704

  • Cut opened the de-skinned tomato. Use a spoon to scoop out the seeds.
  • Use your hand to squeeze off the seeds and/or juices into a clean container.
  • You can either throw away these juices or keep it as tomato juices. It is okay to drink the seeds as it is very fine and slippery.
  • Set aside the tomato flesh for future uses.

IMG_0741

  • Traditional way of making pasta sauces do not really utilize food processors. However, I have opted to use food processors to cut short the braising time.Traditionally, all items were julienned or cut into small chunks for the cooking.
  • Use the food processors to cut the garlic and onion in small chunks (need not to be overly fine since you are going to braise them), set aside.
  • Use the same blender to blend the red and green capsicum or celery (if any). For celery, you will need to de-skin the celery first before you put into the blender. The red and green capsicum and celery will help to add volumes and flavour to your pasta sauce. If only tomato is used, it may be too sour.

IMG_0742

  • Cut the chicken franks into small chunks. This is optional and rather “Asian” taste. I have put this because my kids love to eat chicken franks.
  • Cut your button mushrooms into thin slices. Canned mushrooms works equally well.
  • Minced meat of your choice. Traditionally, beefs were used. As I do not eat beef, I have substituted with minced pork or at times minced chicken. I have bought the ready made minced meat from the supermarket.
  • Grated mozzarella cheese. I have opted to buy the grated mozzarella cheese but it is not necessary at all. If you have un-grated cheese, you can just cut a slice (without grating) and put it in the sauce later. It will melt subsequently.

THE COOKING BEGINS…..

IMG_0773

  • In a big pot, put the butter and let it melt.
  • Add in the chopped garlics, stir fried until it turns slightly brown or the aroma start to emit.
  • Add in the chopped onion and stir fry for 2 minutes.
  • Add in the chopped green and red capsicums and stir fry for another 2 minutes.

IMG_0774

  • Add in the chopped tomato and bring them to boil under high heat.
  • Once boiled, turn to medium heat and let the mixture simmer for at least half an hour.
  • Add in seasoning and herbs and let them boil for another 5 minutes. Seasonings can include pinches of sugar, black pepper and salt. As for the Italian herbs, I have bought the over-the-counter dried herbs which consist of basil, oregano, garlic, thyme, red bell peppers and parsley.
  • If you just want pure pasta sauce without any meat. You can stop here and you can keep it in sterilized containers and keep for at least a month in the fridge. The steps that follows are meat sauces for the spaghettis or other pastas.

IMG_0775

  • Add in your minced meat and cooked for another 2-3 minutes.
  • Add sliced mushrooms and chicken franks.
  • As this is home made pasta sauce, the colour will very much depends on the types of tomato that you bought. In Singapore and Malaysia, it is rather hard for you to find Roman tomato, we can just use whatever tomatoes we have. However, the colour may not be that appealing, you can add in bottled tomato sauce to make the colour darker. In addition, it will help to enhance the flavour of the pasta sauce.

IMG_0776

  • Continue to boil for at least 10 minutes, add mozzarella cheese and once boiled, off the heat and your home made pasta sauce is ready.

Processed with Moldiv


COOKING THE PASTA…..

This is rather standard and you should read the instructions of the packaging for the pasta that comes with it.

IMG_0783

  • In a pot with about 2 litres of water, add 2 tablespoons of cooking oil (olive oil) and pinches of salt. Bring to boil under high heat.
  • Add the pasta and continue to boil for 8-10 minutes or till desired texture.
  • Drain away hot water and pour some cold water on top of the pasta for one minute.
  • Drain, add in pasta sauce and garnished with parsley or any other desired herbs  and it is ready to serve.

IMG_0708


 

Processed with Moldiv

 


CONCLUSION

  • Home made pasta give you the a full flexibility of adapting the ingredients and herbs to your family taste buds and health objectives. Most ingredients are substitutable and trial and error or mix and match appeared to be the best approach to design your own favourite pasta sauce. I have also opted to use food processor in the preparation process and that have cut short the preparation tremendously.
Processed with Moldiv

For my readers from Western countries, since baked pasta and pasta sauce are more popular in your countries, tell me if you think the pasta is yummy and if the baked pasta will suit your taste buds.

Hope you LIKE the post and have a nice day. Cheers.

Processed with Moldiv


Processed with Moldiv