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

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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

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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)

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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.

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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

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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.

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WHAT IS REQUIRED

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  • 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.

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SHAPING OF JAMS

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  • 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…..

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  • 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

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  • 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.

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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.

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  • 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.  

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  • 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.

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  • 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.

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  • 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.

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Updated picture

Pineapple tarts prepared on January 2014

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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

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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.

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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

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pineapple tarts collage11

 

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  • 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.  

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Special – What I cooked today (家常便饭系列)- 22-7-2013–Korma Chicken (科尔马鸡肉)

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UPDATED POST ON 16-2-2015 – Update with another set of images since i cooked the dish today.

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On 22 July, 2013, white rice served with:

  1. Korma Vegetable and Chicken       (蔬菜及鸡肉科尔马)
  2. Blanched Ladies Finger                 (青烫羊角豆)
  3. Chinese Cabbage (Napa) Soup       ( 大白菜汤)

To day, I have decided to cook Korma Chicken and Vegetable to expose my kids to curry dishes. As per my daughter’s request, no additional dishes were needed since she said she liked the dish and they have the Chinese Cabbage (Napa) soup which I cooked for lunch.

I agreed with her and just blanched some ladies finger to go with the Korma dish. If you want detailed pictorial instructions on cooking the Chinese Cabbage (Napa) Soup, you can follow the link above to Guaishushu’s Facebook Page.

 


KORMA CHICKEN AND VEGETABLES

 

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INTRODUCTION

I first tasted Korma chicken during my university days in Kuala Lumpur. It was in a Malay store  and when I take the first bite, I immediately fell in love with it as it is not spicy hot and the chicken is full of coriander fragrances. It had always in my mind because unlike other chicken curry dishes, the curry is beige in colour (depending on the spice mix) as opposed to the reddish yellow colour.

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Korma is actually a dish from South or Central Asia such as India and Pakistan. It is essentially cooked with a variety of spice powders of which the two most important spices are coriander  powder and cumin powder. It differ from the normal curry spice mix in that the ratio of turmeric powder is very small whereas for curry, the major portion of the spice mix is turmeric thus causes the dish to be yellowish in colour. In Malaysia, the Korma was cooked and thickened with coconut milk as compared to India and Pakistan where yoghurt were used. Nuts and peas  (such as cashew nuts and almonds) usually added to further thicken the gravy and enhance the taste.

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WHY THIS DISH

Recently, I found that my kids start to like curry dishes. However, before they eat the curry dishes, they will get ready a cup of cold water, take the curry chicken, dip into the cold water and start eating it. They still cannot take spicy hot food that were cooked with chilli. In view of this, I am thinking of letting them to try some Malay and Indian dishes that were not spicy hot. The first thing that comes to my mind is Korma chicken (ayam kurma in Malay). Therefore, last Saturday, when I frequented one  of the Indian Muslim spice stalls in Geylang Serai Singapore, I asked the same lady who gave me the Sarawak Laksa spice mix to pack me one Korma spice mix. You can read my previous “spice encounter” HERE.

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Another reason that I cooked this dish is for purposes of contributing to a food community in Google Plus whereby members were encouraged to contribute halal dishes during the month of Ramadan.

I love to eat Korma chicken. However, today, I have used more vegetables than meat in my Korma.  As my kids don’t really like to eat meat, hence I have used about 5 vegetables to make the dish. Should it be called a vegetable or chicken Korma is entirely up to you since it have almost equal portion of meats and vegetables in the dish. Smile

As this Korma dish uses small chicken chunks from drumsticks and vegetables, it is rather easy to cook, as such braising is consider not really necessary as compared to the traditional braising of lamb or big chicken pieces.

 


KORMA DISHES DEFINED

As per Wikipedia,

Korma, kormaa, qorma, khorma, or kurma is a dish originating in South Asia or Central Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk. It is a type of curry.

It is a characteristic Indian dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or creamy azid (the name is in fact derived from the Hindi and Urdu words for “braise”). The technique covers many different styles of korma (azid).

The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. The term Shahi (English: Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.

 


WHAT IS REQUIRED?

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  • 1.5 cups of tomatoes cut into big pieces;
  • 1.5 cups of onions cut into big pieces;
  • 1.5 cups of potatoes cut into big pieces;
  • 1.5 cups of carrots cut into big pieces;
  • 1.5 cups of celery cut into big pieces;
  • 750 grams of chicken tights cut into big pieces;

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  • 200 gram of Korma mix (readily available in most Indian provision shops or spices stalls). However, If you can’t get hold of the ready mix Korma spice, the two most spices are coriander powder and cumin powder in the ration of about 4:2. All other spices shall include cardamom, anise powder, fennel powders, turmeric all of which shall need a 1-2 teaspoon only).
  • 1 cup of yoghurt (optional but I have used it as I like the korma to be rich in flavour but slightly sour).
  • 2 cups of fresh coconut milk .
  • 1/2 cups of cooking oil or ghee or butters.

 


STEPS OF PREPARATION

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  • In a big mixing bowl, put the Korma spice powder and gradually add in water until it form a paste.
  • Have about 2-3 big tablespoons Korma spice mix and marinate for at least 15-30 minutes. As the chicken is quite small, therefore 15-30 minutes is deemed sufficient.

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  • In a big pot, put some cooking oils and fried the Korma spice mix until the fragrance starts to permeates the space.
  • Add 3 big cups of water, stir until the spices are well mixed.
  • Bring to boil until high heat. Note that as this is quite concentrated, you have to constantly stir it until it boils. This is to avoid the spice getting burnt in the bottom of the pot. Once boiled, turn the heat to medium or slow heat.

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  • Add in the potatoes, celery, carrots and onions and boiled for about 10 minutes;
  • Add in chicken chunks and boiled for about 20 minutes;
  • Add in tomato and boiled for another 5 minutes;
  • Add in yoghurt and coconut milk, seasonings (salt and sugar). Once boil, off the heat and let it sit in the pot for at least 5-10 minutes to let the ingredients further absorbed the gravy.
  • Garnish with fresh coriander leaves or mint and served with hot rice. Drizzle more yoghurt or coconut milk on top of the dish if necessary.

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CONCLUSIONS

  • Korma dish is a common dish among the Indian households in South and Central Asian. it is equally popular in Malaysia and Singapore especially among the Malay and Indian races. It is a form of curry dishes of which the main spices are coriander powder and cumin. It differs from curry in that the proportion of turmeric is very small and it can be cooked without chilli those making it rather “kids friendly”. The gravy were usually thickened with yoghurt or coconut milks and at times nuts such as cashew nuts and almonds were added.
  • The dish that were illustrated today uses lots of vegetables including celery which is not a common vegetable included in the curry dishes. However, celery is definitely a good choice as it could withstand rather long hours of cooking though the strong celery flavour were masked by the strong Korma aroma. As I have use drumstick meat, it is rather easy to cook and the texture is soft as compared to the breast meat.

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Hope you LIKE the post today and cheers.


 

 

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Hey, This is not Italian Meat Rolls, It Is Chinese Meat Rolls Called Ngoh Hiang

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INTRODUCTION

This post is sharing the Chinese version of meat rolls or Ngoh Hiang. It is different from the meat roll in Western cuisines such as the Italian meat rolls. Usually, minced meat (usually pork) and prawns were used and wrapped in a dry bean curd sheet.

Meat roll is an extremely popular dish for Malaysian and Singaporean Chinese households. The number of recipes available are the same with the numbers of Chinese grandmothers meaning every household have their unique recipe and all claims that theirs is the best. Depending on the dialect groups, meat rolls can be also be called ngoh hiang (five spices or 五香) or lok bak (卤肉)or hay g’ng (虾卷)

This recipe of mine, again is based on my recollection of what my late mother have prepared and the various meat rolls that I have tasted throughout the years.  I have purposely prepared this  meat roll for the noodle dish Lor Mee, a common Hokkien dish in Penang.

Usually, we prepared more meat rolls than required and stored in the refrigerators. When we wanted to serve the meat rolls, we will re-heat it.  Chinese meat rolls traditionally are commonly prepared for religious ceremonies or important house gatherings. The process  of preparation can be slightly laborious and usually ladies in the house were called to help with the preparation.

 


MEAT ROLLS OR NGOH HIANG DEFINED

As per Wikipedia: 

Ngo hiang (Chinese: 五香; pinyin: wǔxiāng; Pe̍h-ōe-jī: ngó͘-hiong), also known as heh gerng (Chinese: 虾卷; pinyin: xiājuàn; Pe̍h-ōe-jī: hê-kǹg) or lor bak (Chinese: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) is a unique Hokkien and Teochew dish served in many of Indonesia, Malaysia and Singapore’s hawker centres and in Cebú in the Philippines, in addition to its place of origin in eastern China. In parts of Malaysia the dish is known as loh bak or lor bak.

It is essentially a composition of various meats and vegetables and other ingredients, such as a sausage-esque roll consisting of minced pork and prawn (or fish) seasoned with five-spice powder (Hokkien: 五香粉, ngó͘-hiong-hún) after which it is named, rolled inside a beancurd skin and deep-fried, lup cheong, cucumber, century egg, ginger, deep-fried egg, deep-fried beancurd, fishball and many others. It is usually served with chili sauce and a house-special sweet sauce. Many stalls in Singaporean food courts and hawker centres sell fried bee hoon with ngo hiang; this combination is common for breakfast and lunch. In Indonesia, people enjoy ngo hiang with sambal sauce. (Source: http://en.wikipedia.org/wiki/Ngo_hiang)

 


WHAT IS REQUIRED

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  • 1 kg of minced meat – In this illustration, I have used minced pork. However, minced chicken breast can also be used.
  • 250 g of prawns cut into small chunks – you can also mince the prawns. I have opted to use chunked prawns instead of minced prawns as  I would like to have some prawns being seen in my meat rolls.
  • 200 g of fish paste (optional). I have used this to enhance the seafood fragrance and improve the binding properties of all materials inside the meat rolls.
  • 4-5 spring onions chopped into small pieces
  • 1 big onion chopped into small pieces
  • 10 water chestnuts peeled and cut into small pieces. The purpose of water chestnuts is to let the meat rolls have some feel of crunchiness when eaten.

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  • half cup of corn flour – purpose is to enhance the springiness of the meat roll;
  • 1 cup of wheat flour – purpose is to enhance the stickiness of the ingredients. Without wheat flour, the meat rolls can be rather loose.
  • 1 egg – purpose to increase the stickiness and fragrance of the meat rolls.
  • 1 tablespoon of salt 
  • 3 tablespoons of light soya sauce to taste
  • 2 teaspoons of five spices powder (optional). Though the name is called Ngoh Hiang (five spices), my family seldom put these spices as our family members do not really like the aroma. However, most of the meat rolls that I have tasted do put these spices.
  • 2 tablespoons of sesame oils
  • 5 teaspoons of white pepper
  • 5 tablespoons of granulated sugar
  • 12 sheets of bean curd sheets of 6 inches x 6 inches big

 


STEPS OF PREPARATION

Mixing the ingredients…….

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  • In a big mixing bowl, place all ingredients together. Use a big spoon to stir until all ingredients are well mixed. As some of the ingredients can be very fine (such as five spice powders, white peppers and etc.), you can also add the ingredients in stages if you find that it is difficult to mix well by putting all the ingredients all at once.
  • The final picture is the well mixed minced meats and it is considered as well mixed when the colour is even and consistent. The minced meat can be rather sticky due to the addition of egg and wheat flour.

 


Rolling the minced meats…

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  • In a flat surface, place a dried bean curd sheet. Use a wet hand to lightly pat the bean curd sheets. The purpose is to make it more flexible as too dry the bean curd sheets can be easily broken.
  • Placed about 150 grams of minced meats on top of the dry bean curd sheets.
  • Make a small roll, fold in the sides, used some of the minced meats or water to apply to the sides and corners of the bean curd sheets. Roll the minced meat until the end of the bean curd sheets. With the minced meat or water at the sides, it will help to  bind the bean curd sheets together.
  • If you runs out of bean curd sheets, you can shape the remaining into a ball and deep frying it. Please refer to the section below “When you runs of bean curd sheets”.

 


Steaming the meat rolls….


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  • In a steamer, place some water and bring to boil.
  • Transfer the meat rolls to the steamer and steamed for 15 minutes. Use a skewer/toothpick to penetrate one of the rolls and ensure that the skewer/toothpick  comes out clean.

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Deep frying the meat rolls……..

This step will involve frying the meat rolls. However, if you do not want the meat roll to be deep fried, you can also served it after steaming by cutting into small slices. Traditional ways of preparation will require the meat rolls to be deep fried such that the bean curd sheets will become crispy and golden brown.

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  • In a deep pot, have some oil until smoking hot. As a test of whether the oil is adequately hot for frying, place a wooden chopstick into the hot oil. If bubbles start to come out, it means that oil is ready for frying.
  • Place the meat rolls into the hot oil and deep fried until golden brown. Note that as the whole roll is already cooked, therefore the purpose of this step is just to ensure that bean curd sheets are crispy and the color is golden brown, therefore, the timing of the deep frying is rather fast usually less than  5 minutes.
  • Take out the meat rolls and place it in a plate with an oil absorbing paper on the plate.
  • Cut into small pieces when serving. Condiments can include sweet chilli sauce or plum sauce.

 


 

 

 

 

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What would happens if you runs out of bean curd sheets….

It is rather difficult to estimate the exact quantity of bean curd sheets that you need. At times, you may run of bean curd sheets as not all rolls are of the same sizes. In that case, you can shape the minced meats into small balls and roll it in the biscuit crumbs before deep frying (steps as above).

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  • Have some biscuits and grind it as fine as possible. Add some corn flour to the biscuit crumbs.
  • Shaped the minced meats into small balls and roll the balls in the biscuit crumbs.
  • Placed in the hot oil until the skin of the balls turns golden brown. Take out and place in an oil absorbing paper.

 


CONCLUSIONS

Meat rolls are a common household dish among Malaysian and Singaporean Chinese.  There are many recipes and each family will claim their is the best. Making meat rolls can be laborious but the moment you put it in your mouth, the taste is worth every efforts preparing it. Meat rolls are usually prepared for religious ceremonies and is served in restaurants as one of the cold dish. It is also used for noodle dishes such as lor mee. A detail post on the preparation of lor mee will be released soon. Preparation of lor mee will require  the use of these meat rolls  and meat balls as the ingredients.

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Hope you LIKE the post to day. Have a nice day and cheers.

 

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Prawn noodles? Hokkien noodles?… No, it is Singapore Hokkien Fried Prawn Noodles (新加玻福建炒虾面)

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INTRODUCTION

The title of this dish will have to be very exact! It should be called “Singapore Fried Hokkien Prawn Noodles” or “Singapore Hokkien Hay Noodles”.

Singapore has to be included because it is uniquely Singapore and you can’t find elsewhere, not even in Malaysia.

The word “Fried” have to be used because it had to differentiate the Penang prawn noodles which is a soup based noodles as explained below.

Hokkien” have to be included because “prawn mee” alone can mean the soup version of prawn mee famous in Penang whereby you used the prawn broth and to make the soup and usually served with watercress (kangkong), pork ribs and blanched prawns.

   Pic courtesy of : http://kaka-penang-prawn-mee.blogspot.sg/p/prawn-mee.html

Omitting the prawns and Singapore will become Hokkien Mee, and it can refer to another type of noodle dish that was commonly eaten in Kuala Lumpur usually fried with black sauce, cabbages, prawns and pork.

  Pic courtesy of:  http://ieatishootipost.sg/2011/07/restoran-ahwa-kl-hokkien-mee-in.html

Today’s post is about Singapore Hokkien Fried Prawn Noodles which shall look like this:

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Readers who wanted to have a more detailed distinction of various prawn noodles can refer to the explanation here.


PRAWN NOODLES DEFINED

Wikipedia defines:

Hokkien mee refers to fried noodles cooked in Hokkien (Fujian) style. Hokkien mee is served in many Southeast Asian countries (mostly Malaysia and Singapore) and was brought there by immigrants from the Fujian province in south easternChina. In Singapore, Hokkien mee refers to a variant of the Penang version of Hokkien hay mee. The dish uses the same egg noodles and rice noodles used in Hokkien hay mee, but is stir fried in lard and served dry. The main ingredients are shrimps and small pieces of sliced pork. It is usually served with lime and sambalchilli.” (Source: http://en.wikipedia.org/wiki/Hokkien_mee)

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WHAT IS NEEDED?

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  • Half kilogram of prawns – Wash clean, pluck the head and set aside. Keep the heads for making prawn stock. You can consider collecting raw prawn heads from cooking other dishes and keep it until a sizeable amount and start to make the prawn broth. (If desired, sotong or squids can be added in addition to prawns)
  • 400 grams of pork belly cut into thin slices (optional, can be substituted with chicken slices)
  • 5-10 large fish balls or fish cakes cut into slices
  • 4 eggs – beaten and set aside

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  • 300 g of bean sprouts – wash and set aside
  • 300 g of Chinese chives – cut into 1 inch length and set asides
  • 3 small onions cut into small slices and some chopped spring onion (optional). You can consider adding in chopped garlics as well.

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  • Some yellow noodles (300g) and some rice vermicelli (about 150 g)
  • Some calamansi for garnishing
  • Some sambal belachan to use as condiments

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STEPS OF PREPARATION

Preparing the prawn stock……

The success of this dish is very much depending on the prawn broth. The prawn broth should be thick, no fishy and tasty. Generally, you may wish to keep all the prawn heads from the meals that you have prepared previously. The more prawn head you have the better will your broth be.

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  • In a pot, place some water with 2 spring onions and some ginger slices. The purpose of adding these is to get rid of the fishy smell associated with the prawns.
  • Bring the water to boil under high heat, add prawn heads and shells and boiled until the prawn heads are cooked. This is rather fast and needs may be less than 5 minutes.

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  • Sieve and transfer all prawn shells to a food processor.
  • Blend the prawn shells until fine or small chunks. Place it back into the earlier prawn stocks
  • Boil for about 30 minutes under medium heat.
  • Sieve and the prawn stock are ready for next use.

Cooking the noodles….

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  • In a hot frying pan, put some cooking oil. Throw in the chopped shallots, spring onion and fried until golden brown. It is my practice that I add salt and white pepper at this juncture. Essentially, salt will increase the temperature for frying and pepper that were fried will emit a better aroma;
  • Place the ingredients in this order. Pork belly, fish balls, chives. Fried for about 3 minutes until all the ingredients are well mixed. It is ok if the meat is not cooked as it will continue to cook in later processes.
  • Note: Traditionally, lard is used for cooking this dish, however, due to health reasons, vegetable cooking oil were used instead of lard. Of course, there will be a compromise in taste but the taste difference wouldn’t be that obvious.

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  • Sieve the prawn stock into the pan and let it boiled for 1-2 minutes.
  • Throw in the yellow noodles and rice vermicelli and let it cook for another 3 minutes.

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  • Add bean sprout and beaten eggs to the pan. The beaten eggs will serve as a thickener to the noodles gravy and add an additional fragrance.
  • Add additional seasonings if necessary (fish sauce, mushrooms concentrate, white pepper etc.… ) and mixed well.
  • Boiled for another 2 minutes and let it rest in the frying pan for another 10 minutes before serving. This will let the prawn stock have adequate time to penetrate the noodles and rice vermicelli. Note that the noodles and rice vermicelli will expand. Should you find that there is too dry, just add in some hot water and stir to make it slightly watery.

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  • Sprinkle with deep fried onion  and chopped spring onion or Chinese celery.
  • Usually served in a plate with lime and Sambal Belachan.

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CONCLUSION

  • Singapore Hokkien Prawn Noodles are unique in Singapore and should not be confused with Penang Prawn Noodles and Kuala Lumpur Hokkien Noodles.
  • Using the prawn heads to make prawn stock is a good way of maximizing the recovery of the prawns. Save the prawn heads from other dishes, make the prawn stocks and used it to cook the noodles. This will be very tasty and not much seasonings were needed. Chicken bones can be  added to make it a much tastier broth. Traditionally, lard is used for the dish but this is not encouraging because it may cause coronary complications. 
  • The noodles cooked should be soft and moist with a fragrance of meat (pork or chicken) and prawns. The lime makes the dish slightly sour and adding chili will bring the taste to another higher level of enjoyment!

Lastly, hope you LIKE this sharing and do try to make the dish and let me know whether it suit your taste buds.

Have a nice day. Cheers.

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Macao and the Nobly, Elegant Lotus

National/State Flower Series – East Asia 7 – Macau Special Administrative Region of the People’s Republic of China – Nelumbo Nucifera

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“Nelumbo nucifera, known by a number of names including Indian lotus, sacred lotus, bean of India, or simply lotus, is one of two species of aquatic plant in the family Nelumbonaceae. ……… This plant is an aquatic perennial. Under favorable circumstances its seeds may remain viable for many years, with the oldest recorded lotus germination being from that of seeds 1,300 years old recovered from a dry lakebed in North Eastern China. (Source:http://en.wikipedia.org/wiki/Nelumbo_nucifera)”

Nelumbo Nucifera is  the “state flower” for Macao Special Administrative Regions of People’s Republic of China. Beside Macao, India and Vietnam are also using this flower as national flower. But that should not be confused with Bangladesh’s national flower, water lily (睡莲)which belong to the family of Nymphaea.

Species Information

Scientific name:

Nelumbo nucifera Gaertn

Family: Nelumbonaceae
Common name(s): Lotus
Chinese name: 古莲,莲花,荷花, 芙蓉

Lotus is a perennial aquatic plants with a long history and apparently is a leader in the midsummer seasonal flowers. In the heat of summer waves, pools were full of green lotus leaves that waved slowly and its flowers were emitting a fragrance resembling fragrance from the bathing beauties. Hence, In Chinese,  lotus were also called “gentlemen flowers 花中君子” or “flowers of beautiful ladies 花中美人”

  Pic courtesy of www.micefinder.com

Macau and lotus

  • A dike north of Macau which connects to Zhua Hai and Lianfeng San was said to look like a lotus stem. Therefore, in ancient times, Macau was described as a lotus that floats in the open sea and at times being called a lotus island. Due to its unique shapes, Macao people believed that Macau was the reincarnation of a lotus flower and called Macau as the land of the treasure lotus (“莲花宝地“)。
  • Macao people loves lotus as they believed that lotus symbolizes good fortune, peace and holiness. Macau’s literature, myths, proverbs, dramas and couplets etc. often uses lotus as an avenue to express their feelings. Macao peoples daily lives, thoughts and feelings are closely associated with lotus and a bond have been established. People generally planted lotus as a hobby. There are many cultures that have elements of lotus such as lotus wordings in their door couplets.
  • Macau’s also has a lot of streets, villages and buildings that have the name associated with lotus, such as Lotus Hill(莲花山), Lin Fong Temple (莲峰庙), Lotus Stream Temple (莲溪庙), Lotus Bridge (莲花大桥), and so on.

Macao Lotus Bridge stamp(Pic Courtesy: http://gulfmannmaxicard.blogspot.sg

  • Lotus Bridge  is Macao’s third bridge with a  length of 1.3 km connecting the islands of Taipa Macau and Zhuhai Hengqin Bridge. The bridge greatly facilitated people entering to Macau International Airport and Ka Ho Container Port and Oil Terminal from mainland China. This had brought  prosperity and developments to Macao  as a whole.
  • Lotus is also the official flower emblem of Macao and appeared in Macao’s flags. It is also a common item in Macao’s stamps and currency.

                   

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  • The Lotus Square or Golden Lotus Square (Chinese: 金蓮花廣場; Portuguese: A Praça Flor de Lodão) is an open area of Macau Special Administrative Region of the People’s Republic of China. The area features the large bronze sculpture Lotus Flower In Full Bloom (Chinese: 盛世蓮花) and is somewhat akin to the Golden Bauhinia of neighboring Hong Kong.  (PLEASE REFER HONG KONG’S STATE FLOWER HERE). The lotus flower in full bloom symbolizes the everlasting prosperity of Macau. The sculpture was presented by the State Council of the People’s Republic of China in 1999 to mark the Macau sovereignty transfer from Portugal to the PRC. (Source: http://en.wikipedia.org/wiki/Lotus_Square)

Finally, I have finished my national flowers for East Asia and a summary will be compiled for your reference soon. Hope you enjoy the post.

 

Thank for reading.