Pineapple tarts

Pineapple Tarts Prep 30 m Cook 30 m Baking 25 m Temp 375'f or 190'c Yields 30 tarts Pastry: 250g cold butter, cut into small cubes 60g castor sugar 1 egg yolk A pinch of salt 1 tsp vanilla essence 270g plain flour, sifted Pineapple Jam 4 cups liquidized and strained pineapple 11/2 cups sugar 1-3 pandan leaves 1 tsp vanilla Pastry: Cream butter and sugar and beat in yolk. Add salt and essence. Fold in sifted flour. Roll out dough and cut circles. Roll up scraps and cut into thin strips to border the circles. Fill center with jam. Crimp the edges to decorate. Place on greased baking sheet and bake for 25-30 minutes. Transfer to a wire rack to cool. Pineapple Jam: Put pineapple, sugar and pandan in a pan and cook over low heat, stirring constantly until jam is dry. Add essence. Allow to cool and use as required. Note: Pineapple jam can be stored in airtight jars in the fridge for at least a month. 

Santan chiffon cake

Santan chiffon cake 

Prep 30 minutes Baking 11/4 hrs Temp: 165'c or 325' fm 

6 eggs, separated 

1 1/4 cups sugar 

1/4 tsp salt 

1cup santan from 1 coconut 1tbs pandan juice 

2 drops green coloring 

2cups plain flour sifted twice with 3 tsp baking powder 

1/2 tsp cream of tartar 

1 dessert spoon corn oil 

Whip yolks with sugar and salt till white and creamy. Add coconut milk, pandan juice and coloring. Sift in flour and baking powder and fold in lightly and quickly. Whisk egg whites with cream of tartar until soft peaks form. Pour egg yolk mixture into egg whites and mix lightly and evenly. Stir in corn oil. Pour batter into a well greased 25/9cm (10/31/2inch) tube pan and bake in a moderately slow oven for 11/2 hours. Invert on a wire rack straight away and remove tin after 5 minutes.

Red pepper jam

 Red pepper jam Recipe: Roasted spicy-sweet red pepper jam This makes about 7 cups of jam. 

• 2 kg (about 4 1/2 lbs) sweet red bell peppers; Hungarian peppers will give you the richest red color, and is what I used to produce the blood-red jam in the photo, but regular bell peppers will do too 

• 1 kg (about 2.2 lb) sour apples such as Granny Smith, Bramley, Boskop 

• 4 to 6 hot Thai chili peppers, or 1 to 2 habenero (Scotch Bonnet) peppers; or 2 Tbs. dried red chili pepper flakes 

• 300g (1 1/2 cups) sugar 

• 1 Tbs. salt 

• 220ml (1 cup) red wine vinegar 

• 1 packet powdered pectin (optional, see Notes) Preheat the oven to 220°C / 430°F. Cut the peppers in half, take off the stem end and take out the seeds. Line them skin side up a baking sheet. Bake in the oven until the skins are black and blistered - the time differs depending on how thick your peppers are, but start looking after 5 minutes. Don't let them get charred and tough all the way through! Take the peppers out and put them in a bowl and cover with a plate or plastic wrap. This steams them a bit in residual heat, making them easier to peel. In the meantime, peel, core and chop up the apples. Peel the peppers - most of the charred skin should come off easily. If any bits of unburnt skin remain, it's no big deal. Chop up the hot chili peppers. The amount really depends on how hot you want your jam to be. The hottest would be with the two habaneros, but for general use 5-6 Thai chili peppers (the small red kind) should be quite enough without making the jam a tearful experience. You may want to start by adding less than you think you need - you can always add more heat, but taking it out is a bit of a problem. Put all of the ingredients into a large, heavy, non-reactive pan, with just enough water to cover the peppers and apples. Heat up until it's boiling, then lower the heat way down so it's just simmering. Simmer gently for about an hour, stirring up from the bottom occasionally. The moisture will boil way down. (If the bottom gets burned, just tip the jam gently into another pan without stirring up the burned parts.) The peppers and apple bits should be pretty broken up, but to accelerate the process you can whiz the whole thing with a hand-held stick blender or in a standalone blender or food processor. I used my Bamix blender for this. Taste, and add more heat or sugar if you think it needs it and simmer gently for a few more minutes. This jam may not keep that well in preserving jars at room temperature, since there isn't that much sugar in it. I did not can mine; I just divided it into 1-cup portions and froze it. However, the 3 cups worth or so that I had in the refrigerator are already gone. Notes Because the apples are full of pectin, you probably won't need the extra pectin. You may want to add it if you want a very thick jam without adding extra sugar.

Izan rendang daging

Rendang Daging (Easy)

Main Course,Beef,Malay,Malaysian,Curry

Ingredients:

1 kg beef chuck - cubed

1 Tbsp salt

1 tsp sugar

1-2 pack inst. coconut milk (1-2 grated coconuts)

200ml oil for frying

120ml (1/2 cup) water

1-2 fresh tumeric leaves - roughly shredded

Blended ingredients

8 lemongrass (serai)

80g galangal (lengkuas)

80g young ginger

1 large onion

7-8 cloves garlic

16g (thumbsized) fresh tumeric 

30-50g dried chillies - soak in hot water

Method:

Wash & soak dried chillies in hot water until soft.

Mix blended ingredients with water. 

Heat oil on medium high heat & add blended ingredients & fry till fragrant.

Reduce to low heat & add beef & coconut milk.

Cover & cook, stirring occasionally, until beef is cooked.

Add salt, tumeric leaves & 2 stalks of lemongrass.

Continue to simmer until gravy is reduced & is fragrant. 

Crispy pumpkin with salted egg

Crispy Fried Pumpkin with Salted Egg Yolk

For the salted egg yolks:

1

cup sea salt

4

cups water

2

teaspoons Szechuan peppercorns (optional)

1

star anise (optional)

2

tablespoons Shaoxing wine (Chinese cooking wine)

12

eggs

0. Add the salt and water to a small saucepan and add the star anise and peppercorns, if using. Bring to a boil and stir until the salt dissolves. Remove from the heat and allow to cool completely. Once cool, stir in the Shaoxing.

0. Rinse and dry the eggs, then place them carefully in a jar with a lid. 

0. Pour the cool solution over the eggs, making sure it covers them completely. In order to prevent the eggs from floating, you'll want to weigh them down. Linda at Malaysian Chinese Kitchen suggests using a ziptop bag filled halfway with water. You'll squish this baggie between the jar opening and the lid so that the eggs stay submerged.

0. Seal the jar, then put it in a room temperature spot for 4 to 5 weeks. After 4 weeks, crack open an egg and let the whites (which will be cloudy) fall away. If the yolk is bright yellow-orange and firm to the touch, your eggs yolks are ready to use. You can rinse and dry the eggs and keep them in the fridge for 1 month.

For the fried pumpkin:

250

grams sugar pumpkin, thinly sliced

1

teaspoon sugar

1/2

teaspoon salt

1/2

teaspoon pepper

1

egg, lightly beaten

6

tablespoons cornstarch

4

tablespoons neutral oil, plus more for frying

1

teaspoon minced garlic

1

Thai bird's eye chile, minced

2

sprigs curry leaves (about 10)

5

salted egg yolks (from above), mashed with a fork

0. Toss the sliced pumpkin with the sugar, salt, and pepper. Add the beaten egg and stir so that the pumpkin slices are coated. 

0. Pour the cornstarch into a shallow bowl or onto a plate. Working with a couple of pieces of pumpkin at a time, transfer them to the plate and evenly coat in a thin layer of cornstarch. Repeat until all of the pumpkin is coated. 

0. Heat an inch or two of cooking oil in a frying pan with high sides. Working in batches so that you don't crowd the pan, fry the cornstarch-coated pumpkin until crisp and golden brown. Set on paper towels to drain. 

0. When you've finished making the pumpkin, start the salted egg yolk sauce. Heat 1 tablespoon of oil in a deep frying pan over medium heat, then add the garlic, chile, and curry leaves and stir until fragrant, a few minutes. Add the mashed salted egg yolks and the 3 remaining tablespoons of cooking oil. When the egg yolks start to sizzle and foam, reduce the heat to low, add the fried pumpkin, and stir to coat evenly. Remove from the heat and serve warm.

Fried tofu with salted egg

Fried Tofu with Salted Egg

PREPARATION TIME: 15 Minutes 

COOK TIME: 20 Minutes

PREPARE INGREDIENTS

-    1 pack of soft tofu

-    2-3 salted eggs.

-    3 Tbsp corn starch flour

-    1 Tbsp custard powder

-    Salt, pepper, cooking oil

-    Small spring onion

DETAIL RECIPE

1 -    Cut tofu into small square pieces

2 -    Clean spring onion and slice into small short pieces

3 -    Boil salted eggs, peel away its outer layer and take the egg yolks

4 -    Grind egg yolks thoroughly

5 -    Mix corn starch flour and custard powder together. Roll tofu pieces with this mixture and then fry them until they become crispy and golden brown.

6 -    Pick up fried tofu pieces into a plate

7 -    Pour some cooking oil into the pan, put ground egg yolks in and stir regularly, then season with salt.

8 -    Put fried tofu in and stir so that egg yolks can stick to each tofu piece. Pick up tofu pieces into a plate

9 -    Put sliced spring onion into the pan, stir until it smells. Put onion on tofu, sprinkle with pepper

Serve

Orit’s chicken Marbella

CHICKEN MARBELLA

INGREDIENTS

• ½ cup olive oil
• ½ cup red wine vinegar
• 1 cup pitted prunes
• ½ cup pitted Spanish green olives
• ½ cup capers, with a bit of juice
• 6 bay leaves
• 1 head of garlic, peeled and puréed
• ½ cup fresh oregano, chopped, or 1/4 cup dried oregano
• 2 teaspoons of salt
• ¼ teaspoon freshly ground pepper
• 2 chickens, 3 1/2 to 4 pounds each, quartered
• 1 cup dry white wine
• 1 cup brown sugar
• 2 tablespoons finely chopped flat-leaf parsley

PREPARATION

1. In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.
2. Preheat the oven to 350 degrees. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.
3. Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)
4. Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about 1/2 cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.