Finally, I have time for CNY bakes ! Decided on pineapple tarts after seeing the exhorbitant prices that home-made ones are sold at $25 for a small bottle ! In addition to home-made pineapple filling, I had mixed some store bought one to it as well. This was taught to me by one bakery chef who told me that this method will enhance the taste of the pineapple filling. Indeed, I find that the filling is more fragrant and sweeter after cooking both together. In addition, instead of cloves as what is stated in the recipe, I had used pandan leaves. Personally, I feel that the pandan leaves will bring a better frangrance to the pineapple than cloves. This recipe made a very buttery tart base which tend to be flaky and brittle once removed from the oven. But it shall be alright after cooling as it will harden slightly and will be easy to handle. Previously, I had made kueh lapis using Agnes Chang’s recipes and there were many raves about it. This is the first time I adopted her recipe for pineapple tarts but they are equally good. In fact, so good that we couldn’t stop eating ! So thumbs up again for Agnes Chang’s recipes !
Made whole lot of this to be given away…
There were leftover tart dough without any filling left. So I came out with the idea of butter cookies with a chocolate chip as decoration. Surprisingly tastes quite good too !
Recipe adapted from [ Baking Made Easy ] by Agnes Chang
Rich Short/Crust Pastry :
250g cold butter
50g icing sugar, 1 egg yolk
360g plain flour, mixed with 2 tbsp custard powder and sifted
Pineapple Jam Filling :
2 pineapple, grated (You can used a blender to process the pineapple too.)
200g sugar (I used 150g only because I will be mixing in the store-bought filling, which will enhance its sweetness also.)
2 cloves (I replace this with a few pandan leaves instead.)
3cm cinnamon stick
1 tbsp lime juice (lemon juice will do also!)
1 egg, beaten, for glazing (I prefer my crust to be more crusty and flaky, so I omitted this too!)
1. Pineapple jam : Put all ingredients into a big pot, bring to boil, lower fire and leave it to cook till almost dry, stirring once in a while. When almost dry, keep stirring to prevent it from burning until golden brown and dry. Leave to cool. Divide into small parts and form into balls.
2. Pastry : Mix butter, icing sugar and egg yolk till creamy. Fold in flour and mix to form to form a dough. Leave aside for 30 minutes.
3. Roll out the dough and cut into shapes using a pineapple tart cookie cutter. Glaze with beaten egg.
4. Bake at 180 degrees C till golden brown. (My oven took 20 minutes.) Leave to cool before storing.
Note : Pineapple tarts must be cooled completely before storing so that they will not turn mouldy easily.
Cooked Thick Vermicelli with Fish Slices in Egg Gravy Sauce ! All the ingredients are cooked separately prior to adding the egg gravy sauce at the end to ensure nothing gets overcooked. And it is 粗米粉 and not 伊面 ! 🤤
Recipe : 120g thick vermicelli 5-6 pcs fish slices Handful of beansprouts 2 sprigs spring onions Some fishcakes, sliced Some carrots, sliced 1 egg, beaten 2 tbsp cooking oil 1 tsp minced garlic Some diced chillies (for serving with)
Seasoning : 400ml water/chicken stock (if using chicken stock, adjust rest of seasoning accordingly) 2 tbsp oyster sauce 1 1/2 tbsp light soya sauce 3/4 tbsp dark soya sauce 1 tsp sugar 1 tsp sesame oil Pinch of pepper
1 tsp corn flour + 1 tbsp water
Method : 1) Heat up 1 tbsp cooking oil and stirfry beansprouts. Once they turn translucent, dish and set aside.
2) Heat up balance cooking oil and saute garlics and white parts of spring onion till fragrant.
3) Add in carrots and fish cakes and stirfry briefly before adding rest of the seasoning.
4) Allow the sauce to cook till it boils before adding vermicelli. Once vermicelli loosen up, dish all the ingredients aside and mix with the beansprouts.
5) Add in fish slices into the sauce. Once fish cooks, dish and add to the vermicelli.
6) Allow the sauce to boil again before adding corn flour solution. Once the sauce starts to thicken, add in beaten egg and stir to mix well.
7) Add in green parts of spring onion and off flame. Pour egg gravy sauce over vermicelli and fish slices and serve hot immediately with chillies if desired.
[Solis x EatWhatTonight Giveaway] I'm partnering with @solis_singapore for a huge giveaway where ONE lucky winner will win a Vac Premium food vacuum sealer worth $299 ! Keep your food fresh for up to 8 times longer, do sous vide cooking, and much more with the vacuum sealer !
🎉 To join our giveaway: 1) Follow both @solis_singapore and @eatwhattonight on IG. 2) Share the giveaway on your IG story. 3) Tag your friends in the comments below (unlimited entries). Giveaway ends on 27th October, 2359 hrs. Good luck everyone!! 🥰
Cooked a spread of yummy food today ! That's the : 🥢Tri-Eggs Spinach in Superior Broth 金银苋菜上汤 🥢ABC Pork Ribs Soup 玉米洋葱胡萝卜排骨汤 🥢Onions and blistered tomatoes scrambled egg 大葱番茄煎蛋
Recipe for Tri-Eggs Spinach in Superior Broth
Ingredients : 1 pack of spinach 1 egg, slightly beaten 1 salted egg yolk, slightly mashed 1 century eggs, sliced 2 tsp wolfberries 30g dried anchovies 4 whole garlics Pinch of salt 1 tsp shaoxing wine 1 tbsp cooking oil 400ml water
Method : 1) Wash the dried anchovies under running water for approximately 20 seconds and drain them dry with a paper towel. Heat up the cooking oil and stir fried the dried anchovies and whole garlics for approximately 1 minute till fragrant.
2) Add in the water and allow it to simmer till it boils. Drain away the dried anchovies and transfer the broth and whole garlics to another larger wok.
3) Add in the salted egg yolk and wolfberries and stir to mix well.
4) Add in the spinach and salted egg and cooked till the spinach turns soft.
5) Add in the egg, shaoxing wine and salt and stir to mix in the egg well. Once egg cooks, off flames and serve hot immediately to enjoy !
For a good spread of hotels' restaurant buffets, the one from @edgerestaurantsg at @panpacificsingapore quite hits our spot with its wide and exquisite range of international feast, homely myriad of local delights and an awesome spread of desserts.
And for the fact that buffets are currently running on an ala carte basis with each dish being served right from the kitchen to the table actually makes it all the more worthwhile as the food gets served up fresh, warm and with minimal wastage.
What's more, for the same feast and spread now with more food freshness and hygiene control, you certainly get to enjoy more with less by utilising these attractive #ChopeDeals, some of which include: 1) A straight 20% discount off buffet from Edge Restaurant by purchasing the voucher on @chopesg app. 2) A further discount of $5 off $60 when you pay with DBS PayLah!
The whole process is pretty seamless and all you gotta do is to present the voucher at the restaurant before ordering to enjoy. So to maximise your dollars for the most valuable dining experience, do check it out at https://cho.pe/eatwhattonight .
Had a really yummy-licious spread of roast meats and noodles from @hengheng.roasted.delights today ! The noodles were excellent in texture and taste despite it being a food delivery as we all know that noodles tend to get overly dry or soggy after takeaway but surprisingly not in this case. 👍
Amongst all the roast meats, my personal preference will be the Char Siew though. Contains a good amount of fats and is roasted to a well balance of char-ness.
That's also the homely Chicken Feet, Peanuts and Radish Soup to balance up the greasiness. And all in all, a pretty well-deserving hearty meal sourced from our local heartlands ! #supportlocal
Heng Heng Roasted Delights can be found at : 📍204 Serangoon Central S550204 ⏰ Tues-Sun 1030am – 0830pm 📱Pre-order/delivery : 91065599
Actually I thought it could be good to go vegan or vegetarian once in a while, so these wholesome guilt-free plant-based bites that can be readily consumed through convenient and healthy air-frying from @firstpridesg by @countryfoodssg are pretty much welcomed.
The first range of these Green Series that is launched comprises of : 🌱First Pride Bites 🌱First Pride Spicy Nuggets 🌱First Pride Stripes
They are made from a blend of wheat, soy and bamboo fibre using #firstpridesg innovative 3-step coating technology through battering, pre-dusting and breading to ensure crunchiness in every bite.
Currently retailing at all Fairprice outlets and Redmart online. So do keep a lookout for them if you're into a vegan and healthy plant based diet. 🙆♀️
Cooked yummy Pumpkin and Corn Porridge with Fish Paste and Century egg. It's a delicious and healthy meal which can also be easily converted to a kids-friendly dish according to your preferences. 🤤
Recipe : 1/4 cup cooked rice 100g fish paste 1 slice pumpkin, cut into small chunks 1 century egg, diced 1 thumb size ginger, grated finely with ginger juice retained 3/4 tsp salt Few pinches pepper 2 tsp shallot oil Water 70g sweet corn Some diced scallions Some fried shallots
Method: 1) Add rice, pumpkin and water to pot and cook till pumpkin is all mashed up.
2) Add grated ginger, shallot oil, salt and pepper to taste.
3) Add sweet corn, fish paste and more water to cook till porridge's desired consistency.
4) When almost done, add century egg and off heat. Top with diced scallions and shallots before serving and enjoy !
Was craving for some Western today, so decide to try out the new menu from 2-year old @elcarbonsg , an authentic Charcoal Grill House which already having 5 outlets to date.
Helmed under the same parent company as Common Grill, Saveur Thai and Food Loft, the new menu from El Carbon Grill House boosts of a greater variety of choices yet maintaing a reasonable pricing throughout.
Our spread for the day includes : 🍽 Grilled Chicken Parmasen with Spaghetti Aglio Olio & Mesclun Salad $9.50 🍽 Beef Forager Burger with Charcoal Bun, Beef Patty, Sauteed Mushrooms, Caramelised Onion, Cheddar Cheese, Fries and Salad $13.90 🍽 Mixed Grill Platter with Signature Roasted Half Chicken, Grilled Lamb Chop, Grilled Tiger Prawn, Grilled Sambal Seabass, Onion Rings, Corn Cobs, Mesclun Salad with Trio of Black Pepper, Kicap Manis Sauces and Creamy Chicken Gravy $34.90 🍽 Spicy Seafood Arrabiata Spaghetti $8.50 🍽 Grilled Sambal Seabass served on Banana Leaf $11.00 🍽 Grilled Prawn Ricebowl with Buttered Corn Kernels and Salad $8.00
The serving portions are pretty generous and prices listed are all Nett without plus plus.
#ElCarbon can be found at : 📍El Carbon @ AMK 721 Ang Mo Kio Ave 8 #01-2823 S560721 📍El Carbon @ Yishun 717 Yishun Street 71 #01-355 S760717 📍El Carbon @ Clementi 431 Clementi Ave 3 #01-296 S120431 📍El Carbon @ Grab Kitchen 110 Geylang Lorong 23 Victory Centre #02-07/08 S388410 (Takeaway/Delivery only) 📍El Carbon @ Changi Airport Changi Airport T2 Level 3M *new*