Wednesday, December 31, 2014

Happy new year!


Appetiser : Meatballs wrapped in Phyllo pastry


When you can't get wonton wrappers, the next best thing (at least for me) is phyllo pastry. Basically this is my take on the Chinese Wonton

Meatballs wrapped in Phyllo Pastry
makes about 20-25 balls

Ingredients
500gms of ground meat *usually pork but you can half with chicken
1 egg
2 tbsp flour
1 spring onions,finely chopped
1 stick carrot, finely chopped

1 tsp garlic powder
1 tsp sugar
a pinch of salt
squeeze of anchovy paste
dash of fish sauce

white pepper , to taste

20-25 squares of phyllo pastry
cooking oil, to brush

Preparation
1) Heat oven at 200°c / Gas 5
2) In a bowl, place the ground meat, and mix togther all the seasoning and vegetables. Let it sit for 30 mins.
3) After 30 mins. take out the phyllo pastry from fridge (already cut squares). Brush each pastry with some oil, fill with about 1.5 tsp of seasoned meat. wrapped it up until all meat is finish. Place on baking tray.
4) Bake for 10 mins. and then turn the baking dish around and bake for another 8-10 mins. until meat is fully done and pastry golden brown.
5) Serve hot.

Cantonese Egg Tart { 蛋挞 }


Egg Tarts is a popular dessert amongst the Cantonese community. The tart shell should be flaky and light while the egg custard silky smooth. As you can see from mine, it is neither :D. I'm still in the process of refining my technique. The reason I'm posting here is to note down the recipes that I've followed.

Cantonese Egg Tart { 蛋挞 }

For the tart shells, recipe from Anncoo Journal
125g Cold butter - cut to cubes
120g Icing sugar, sifted
1 Egg
1/4 tsp vanilla extract
320g Plain flour - sifted
  • Cream butter and icing until light and fluffy. Add in egg and mix well.
  • Pour in flour and mix for few seconds, stop machine.
  • Use a rubber spatula to fold the flour mixture into a soft dough.
  • Put soft dough in a plastic bag and chill in the fridge for 30 mins or freezer for 20 mins.
  • Divide the pastry into 15 small balls and evenly press into 15 tart moulds. If you find the pastry is too soft and sticky, just return it to the fridge to harden a little.
  • Prick the bottom of the pastry with a fork to allow steam to escape as the shell bakes.
  • Bake in preheated oven at 180C for 10 minutes or until lightly brown. Remove from oven and leave to cool.

For the filling , recipe from Yummy Bakes
200g boiling water
150g sugar
5 eggs
250g fresh milk
  1. Dissolve sugar in boiling water, let it cool, add egg and fresh milk.  Do not beat, just stir and mix.
  2. Strain the mixture and pour into the pre-baked tart shells  Bake at 180C for 20 mins or until cooked.

Wednesday, December 31, 2014

Happy new year!


Appetiser : Meatballs wrapped in Phyllo pastry


When you can't get wonton wrappers, the next best thing (at least for me) is phyllo pastry. Basically this is my take on the Chinese Wonton

Meatballs wrapped in Phyllo Pastry
makes about 20-25 balls

Ingredients
500gms of ground meat *usually pork but you can half with chicken
1 egg
2 tbsp flour
1 spring onions,finely chopped
1 stick carrot, finely chopped

1 tsp garlic powder
1 tsp sugar
a pinch of salt
squeeze of anchovy paste
dash of fish sauce

white pepper , to taste

20-25 squares of phyllo pastry
cooking oil, to brush

Preparation
1) Heat oven at 200°c / Gas 5
2) In a bowl, place the ground meat, and mix togther all the seasoning and vegetables. Let it sit for 30 mins.
3) After 30 mins. take out the phyllo pastry from fridge (already cut squares). Brush each pastry with some oil, fill with about 1.5 tsp of seasoned meat. wrapped it up until all meat is finish. Place on baking tray.
4) Bake for 10 mins. and then turn the baking dish around and bake for another 8-10 mins. until meat is fully done and pastry golden brown.
5) Serve hot.

Cantonese Egg Tart { 蛋挞 }


Egg Tarts is a popular dessert amongst the Cantonese community. The tart shell should be flaky and light while the egg custard silky smooth. As you can see from mine, it is neither :D. I'm still in the process of refining my technique. The reason I'm posting here is to note down the recipes that I've followed.

Cantonese Egg Tart { 蛋挞 }

For the tart shells, recipe from Anncoo Journal
125g Cold butter - cut to cubes
120g Icing sugar, sifted
1 Egg
1/4 tsp vanilla extract
320g Plain flour - sifted
  • Cream butter and icing until light and fluffy. Add in egg and mix well.
  • Pour in flour and mix for few seconds, stop machine.
  • Use a rubber spatula to fold the flour mixture into a soft dough.
  • Put soft dough in a plastic bag and chill in the fridge for 30 mins or freezer for 20 mins.
  • Divide the pastry into 15 small balls and evenly press into 15 tart moulds. If you find the pastry is too soft and sticky, just return it to the fridge to harden a little.
  • Prick the bottom of the pastry with a fork to allow steam to escape as the shell bakes.
  • Bake in preheated oven at 180C for 10 minutes or until lightly brown. Remove from oven and leave to cool.

For the filling , recipe from Yummy Bakes
200g boiling water
150g sugar
5 eggs
250g fresh milk
  1. Dissolve sugar in boiling water, let it cool, add egg and fresh milk.  Do not beat, just stir and mix.
  2. Strain the mixture and pour into the pre-baked tart shells  Bake at 180C for 20 mins or until cooked.