January 27, 2010

An Unwritten Dilemma & Durian Tarts

It’s been a bit different these few days. My beloved dad would drop me to work in the morning. He would come pick me up once I’ve reached the light rail station close by after work in the evening. But, he has gone on a trip abroad. So, I’ve got to trust and rely on my good ol’ chubby feet while commuting between home and work, besides taking public transportation.

No, and no. It’s never been easy along the way. On the bus, on the train, on the street. There goes another horror movie every time. The further the bus drives, the dizzier I get. The longer I walk, the stronger my heart stomps. The more crowded it gets, the more insecure I feel. The less crowded it gets, the odder I feel. It seems like there may be another episode of heart attack anywhere at any time. It’s paranoia. It’s cynicism. I know.

Just as everyone thought that all the advances are a gift to our fast-paced lives — a gift that would raise the quality of life and our happiness. People abuse it. The living and non-living have become a nightmare. A nightmare I’d choose not to live with if I could, honestly.

Buses brimmed with humans, just like cans of sardines — to bring food onto their tables and to the corrupted. “Precious” and “lives” never seem to make it to their vocabulary. Cold-blooded drivers and motorcyclists have their adrenaline pumped up through joy rides, fleeing beyond the forbidden zone — in the face of the police officers and terrified pedestrians. Pickpockets, robbers and rapists are somewhere out there desperately seeking their next victims? Me? Who knows!

Most of the people of this country are made bipolar. They are utterly brutal creatures on the road. You’re lucky if you get by without some sort of rage — be it constant honking, cursing and swearing against you and your loved ones, or the deployment of the “F-bomb.”

Whatever that happens behind closed doors, it’s dark, it’s a secret. I’ve got no choice. I can’t stand. I’ve got to let out my frustration. The truth is I risk losing my own freedom by saying these. No freedom to say as wished. Luck is shining upon me if you happen to see me here over the next few days. I hope I won’t be the next detainee behind bars. It’s lifeless. It’s cold in there.

It’s a dilemma — one that I have to bear till I die. I love Her, but She doesn’t love me. One day, I may leave Her for good, in search of refuge, in search of humanity. It’s not my intention to be part of the Brain Drain. It’s such a pain. But I have to, eventually.

And when I’m miles away from my Motherland once again, I’ll be missing this dearly. In 1856, British naturalist Alfred Russel Wallace had the ultimate taste test of his lifetime when he said:

“The five cells are silky-white within, and are filled with a mass of firm, cream-coloured pulp, containing about three seeds each. This pulp is the edible part, and its consistence and flavour are indescribable. A rich custard highly flavoured with almonds gives the best general idea of it, but there are occasional wafts of flavour that call to mind cream-cheese, onion-sauce, sherry-wine, and other incongruous dishes. Then there is a rich glutinous smoothness in the pulp which nothing else possesses, but which adds to its delicacy. It is neither acid nor sweet nor juicy; yet it wants neither of these qualities, for it is in itself perfect. It produces no nausea or other bad effect, and the more you eat of it the less you feel inclined to stop. In fact, to eat Durians is a new sensation worth a voyage to the East to experience. ... as producing a food of the most exquisite flavour it is unsurpassed.”

For some, durian spells h-e-a-r-t-t-h-r-o-b; for some, durian spells o-r-d-e-a-l. Just as everyone is buried in the pineapple tart craze this coming Chinese New Year, my cookie jars will also be filled with the “cheesy onion sherry-like” scent of durian. Once is never enough. Very typical of a Malaysian indeed.

These durian tarts crumble and melt in your mouth, with a luscious, gooey caramelized durian filling at its very heart — with which we Malaysians would familiarly identify with as “dodol.” The sweet floral coconut taste from gula melaka, or palm sugar or jaggery, finally stands itself up against the dominating durian as the finishing touch.

Gula melaka, or palm sugar or jaggery

For some, these cookies equate torture; for some, these cookies equate indulgence. They’re the pinnacle of perfection — a treat shared by our neighbors from Indonesia. What a unique treat for this Chinese New Year, especially when durians are abundant during this time of the year!

Durian Tarts (Kuih Tat Durian)
[Adapted from Periplus Mini Cookbooks: Indonesian Cakes & Desserts, by William Wongso & Hayatinufus A. L. Tobing]

For the filling:

300 g durian flesh, pitted
75 g gula melaka (palm sugar), finely chopped
2 Tbsp caster sugar
* I used 1 Tbsp caster sugar. Please adjust the quantity of caster sugar according to the sweetness of the durian pulps used and your preference.
  1.  To make the filling, place (A) together in a small heavy-bottomed saucepan. Cook them over low heat — stirring constantly to prevent the mixture from burning at the base. Keep stirring to cook them till they've become thick and sticky, which should take around 15 minutes.
  2. Transfer the filling into a shallow plate and set aside to let cool completely. Then, send to the fridge to chill until it's firmed up before use. This helps a lot with handling this gooey, sticky filling later on.

For the pastry:

200 g butter, softened
3 Tbsp powdered sugar
1/4 tsp salt

2 egg yolks, at room temperature

300 g all-purpose flour, sifted once
1 Tbsp water, or adjust the quantity as necessary

1 egg yolk, slightly beaten for glazing
  1. Cream (B) together till pale and creamy, then gradually mix in the egg yolks — beating well after each addition — beating them till light and fluffy
  2. Using a spoon or plastic spatula, fold in the sifted flour to the creamed mixture by hand till just incorporated — don't overwork the dough as the cookies may get a tough texture as a result. Adding a few drops of water if the dough is somewhat thick to work with; however, the dough shouldn't be too sticky -- it should be just right to work with without having to flour your hands too much.
    ** Whenever you're not working with it, keep the dough covered e.g. with cling wrap to prevent it from drying out. T
    his may look minor, but it's crucial as it affects the texture of the cookies later on.
To assemble:
  1. Flour your hands real well first, then divide the chilled filling up by 1 tsp (around 5 g or a little more than that), quickly roll each portion roughly into a ball, and place them on a well-floured plate; set aside
    *** The chilled filling is still slightly sticky to work with; therefore, floured hands are required here.
  2. Next, divide the dough up by 1 Tbsp (15 g or slightly less than that) and roll each of them into a ball. If it sticks a bit, lightly flour your hands.
    Then to each, form a well in the center and place one portion of the filling inside. Carefully pinch the pastry dough to enclose the filling; shape the filled pastry into an oval/olive-like shape. Repeat the same to the remainder till all has been used up.
  3. Place the filled cookies onto lined baking tray(s), spacing 1~2 cm apart in between.
  4. If desired, you may jazz up the look of the cookies! Snip with a pair of "long, slender-type" of scissors around each cookie to make shallow cuts so that the cookies resemble a durian.
    **** I skipped this step when I made the tarts back in Lunar New Year. I didn't have this type of scissors. So, I just drew some pattern over each of the cookies. Well, sort of like making pineapple tarts, eh! For my second attempt, I gave the tarts a "spiky" look. I bought a pair of the scissors a few months back just for my kitchen escapades.
  5. Glaze the surface of the cookies with slightly beaten egg yolk
  6. Bake them at 180C / 350F for 15~17 minutes or till the cookies look crisp and golden brown
  7. Remove the cookies from the oven. Let them sit on the trays for 1~2 minutes to set their underside and transfer onto the cooling racks to let cool thoroughly before storing in an airtight container.
    ***** The crack on the cookies are more dramatic after baking and on the first day. It sort of "shrink up" the following days. So, don't fret over this!

January 20, 2010

Red Fermented Beancurd Cookies & A Cheerful Award 腐香酥條與開心果之獎

Having been suffering from misery at work, I'm glad that the day is over! Argh ...! I now understand why on most working days, my dad would come back preferring silence to hullabaloo. (Well, who else would make all the noise besides us kids? LOL!) Sigh ... I've been feeling overwhelmed with indignation! It's just unfair to be indirectly blamed for something (potentially wrong) that I never do. And, why are some people just so cocky!? Goodness, just because I'm an inexperienced newbie and they are ill-tempered ambulance chasers? Bah ... Sorry, guys! Just bear with me for my long-windedness!

Since late last year, blogging has sort of been a weekly homework for me--one that I enjoy immersing myself in a lot. I always find myself missing this little journal whenever I'm away taking care of other responsibilities in life. Once again, I'd like to thank you for taking the time to read about my rambling (or so I think.) =D

Also, I'd like to thank Faithy for passing on to me the Happy 101 Award! When I first learned about this, I was surprised because it was unexpected. Fortunately, I stumbled upon her beautiful baking blog about two months ago. Don't be fooled by the label of "the Amateur Baker," she is definitely more than that--in fact, one of the advanced ones I've seen so far in the food blogosphere! She's--hands-down--a baker with high versatility, patience, humility and charisma. Don't forget she's one great, great macaron bakers! Kudos to you, Faithy! Thanks once again for the honor.

So, for the recipients of the award (including me), here are what to do next:
  • Having the picture of the award posted onto your blog
  • Sharing the 10 things in life that make you happy with your readers
  • Passing on the award to 10 other bloggers who brighten up your day
  • Sharing the links to the 10 bloggers', as mentioned above, on your blog
  • Getting the 10 bloggers informed about the award
  • Asking the 10 award recipients to relink their blogs to yours.
Before moving forward on to sharing a little bit about myself, I'd like to share the award with my good blogger friends who have been cheering me up on bad days like today. But because there are only 10 seats for this many of you, this is what I've got to do. (Yea, I know this sucks! But heck, no choice!) Here's just a random list of the 10 bloggers for the award:
Okay now, take a deep breath. *Huummm ..., Haahhh ...* Here are some random crappy trivia about myself. (I'd probably get Queen Elizabeth saying, "Nonsense!" Muahaha ...!) So, the 10 things in life that make me grin are:
  • Baking
  • Cooking
  • Bakeware
  • Cookware
  • (Food) photography
  • Cookbooks, culinary magazines and the like
  • My family
  • Writing
  • Shopping
  • My pet dog Chevy
(Sorry for the same old picture.)

Alright, enough of nonsense from me! Hope I didn't turn your appetite off. Haha ...! I actually want to share my first Chinese New Year (CNY) creation with you. So beginning now, there will be some CNY creations that I'll be posting up from time to time.

In less than a month, Chinese all over the world will be celebrating the first day of the Chinese New Year (農歷新年) on Feb 14, which coincides with Valentine's this year! (Oh, well! The latter one won't affect me a wee bit. So, my purse will be spared this time around. Hehe ...) For most Chinese in Malaysia, Singapore, Brunei, Indonesia and Thailand, we traditionally bake up a storm before CNY. Specifically, we love cookies--those local specialties.

I believe baking treats is a custom we adopted from the Portuguese, Dutch and British during those colonial days. In part, this is also due to our southern Chinese roots as southern Chinese are known to possess a sweeter tooth than northern Chinese do. I was, in fact, surprised that my northern Chinese friends from mainland China do not serve candy and dessert during CNY. They were only talking about gyoza 鍋貼, steamed 蒸餃 and boiled dumplings 水餃--something new I've learned from them. =)

Most cookies are either sweet or savory. But, I'm having a hard time defining these. They are eggless. They are great cookies that withstand heat and humidity--if you're thinking of keeping some till the Chinese New Year. They are chewy to chew on. They stand in between the sweet and the savory. They almost sent me on a déjà vu of my childhood days. I almost mistook them for the sweet and salty Kampar "chicken" cookies (or gai zai beng, 雞仔餅). They gave out an almost identical flavor! Thanks to the red fermented beancurd used, an ingredient that can be found at any Asian grocers. It's considered by some as creamy cheese-like delicacy with an acrid taste. Some of us can even gobble up bowls of rice with it!

Red fermented beancurd 南乳

As the (overused) popular line goes, "It's an acquired taste." Red fermented beancurd (南乳) is an either-you-hate-it-or-love-it. That said. If you love the aged tofu, you'll love these cookies; if you hate the aged tofu, you'll hate these cookies. And for the adventurous who didn't grow up acquiring the complex blend of flavors, this is something you ought to consider trying to conquer the "fear factor" in you. And for those looking for interesting cookies this festive season, why not try these--especially when you love Kampar "chicken" cookies?

Red Fermented Beancurd Cookies 腐香酥條 [Adapted from Old-Fashioned Tidbits for CNY, by sQuall Chin 《過年古早味糖餅》。小王子 著]

10 g red fermented beancurd 南乳
*In fact, you may adjust the quantity of the beancurd to your preference
1 tsp mirin 味醂 (a.k.a. Japanese sweet cooking wine)

15 g neutral-flavored cooking oil
50 g maltose 麥芽
**For ease in working, moisten your hands with water to get the maltose out from the container. Maltose doesn't stick as bad to wet hands.
15 g granulated/caster sugar

100 g cake flour, sifted once
***I used all-purpose/plain flour

1 egg yolk, slightly beaten for glazing
Some white sesame seeds, for sprinkling onto the tops of the cookies
  1. Mash (A) together, then mix in (B) and stir well to combine.
  2. Sift in the flour to the wet mixture and combine well--stop when a dough has formed. Then, cover the dough up with a sheet of cling wrap and let rest for 20 minutes.
  3. After 20 minutes of resting, divide the dough up by 10g into smaller portions. Next, roll the smaller portions of dough in between your palms to shape each into a "stick" with 5~6 cm in length and 1 cm in width.
  4. Place shaped cookies onto lined baking trays. Then, glaze the top of each cookie with the egg yolk before sprinkling on the white sesame seeds
  5. Bake them at 170C for 10-15 minutes or till golden brown
  6. Remove the cookies from the oven, then transfer them onto cooling rack(s) to let cool thoroughly before serving and/or storing

January 13, 2010

Sunshine Salad & a Tribute to Mrs. Miep Gies

It's been exactly a week since I last wrote here. I've been simply too busy and now, exhausted both physically and mentally. However, all those haven't stopped me from nosing around in the kitchen and behind the camera. It's me, Pei-Lin! LOL!

I almost felt like bursting into tears at work today. Finally, I realized copywriting is not my cup of tea. It's not to say that I can't do it -- I can, but it won't be the best. Just like what I've shared with you previously, writers are given a false impression. Not all writers are born all-around. Having been trained in journalism mostly, copywriting seems like an alien to me.

What's worse, I'm summoned to the task of coming up with THE product names and taglines for five different products in less than two weeks! And, they've got to be "promising," so to say. Geez ... I spent hours and hours cracking my brain over these. At the end of the day, only 70 percent was completed. As usual, there will be changes after changes until "THE ONE" has finally emerged. Goodness, all these made me look so burned out! I looked just like an insane woman with a bad hair day after all the scratching on my head. Hahaha ...!

Photo courtesy of The New York Times

I was also very sad to have learned about the death of Mrs. Miep Gies. For those of you who have read about Anne Frank: The Diary of a Young Girl, this name is no stranger. I've always been amazed at how some people can be so selflessly sacrificing for others -- even with the knowledge that their own lives might be jeopardized as a result of such act or decision. Here's my salute to you, Mrs. Gies, for the altruism that you'd demonstrated in those harsh 24 months under the Nazi! You'll always be remembered for the great deed. (This book is highly recommended, if you haven't gotten around to read it! Becky, thanks for introducing me to such remarkable work and for lending it to me!)

Anyhow, I'd like to share with you an authentic American recipe, as promised. I first had a taste of this fabulous salad in the summer of 2007. At that time, I still knew not much about cooking and baking -- I was a taste tester! LOL! One of my American family friends Emily made this salad for a party at church friends'. There, I was hooked on it!

It was funny that I didn't ask for the recipe from Emily even though I did help her out with preparing the food for the party that day -- and witnessed how the salad was put together! It was only two years later, in July last year, that I couldn't fight against my severe craving for the salad. Finally, I went and asked around, hoping for a miracle to happen.

Based on my random description, My American "mom" Bonnie and "sister" Keren had a guessing game and hit the jackpot! They went through their cookbooks and found a recipe that exactly fit what was described. The recipe is authentically Midwest, or I should say Minnesotan to be on the safe side. At least, it's pretty common in that part of America. The recipe came from a cookbook compiled by three families. And so, it was submitted and shared by the Blanshans, who have been close friends of my family friends for years.

According to the recipe submitters, this potluck hit is known as sunshine salad. After once, there will be a second, third, fourth ... and countless times! People simply love it! Everyone kept asking us: "Who brought the salad? I'd like to have the recipe!" Boy, we were extremely pleased with how it turned out every time we made it! I even made it for the New Year's Eve get-together at my friend's. They raved about it! My friends kept asking me about the salad: what's it called, how to make it, what are the ingredients and so forth.

Sunshine salad is such a crowd pleaser! It's a perfect blend of ingredients, with each contributing its unique flavor and texture. The creamy, sweet and slightly tangy apple cider-mayo dressing marries perfectly with the garden-fresh, crisp broccoli. The creaminess also tones down the sharp, boldly pungent flavor of onion. For a sweeter, juicier touch, raisins are used. What's more exciting, smoky bacon is browned to crisp and crumbled and finds its way to the mix with the savory Cheddar cheese. And, thanks to the sunflower seeds for the added nuttiness! Most importantly, let the flavors marry for a few hours before serving!

This sunshine salad never fails to disappoint you and your guests! So, I'd like to spread the words out and share the recipe with you on behalf of my good, good American friends. A note though: the recipe is purely a reference, adjust it accordingly to your taste. This is simple and yet gives you an amazingly wonderful result. Do try it and let me know how you find it! =D

Sunshine Salad

2 heads of broccoli -- wash to clean and drain well; remove the hard stem; reserve and cut the florets into smaller pieces
1 head of cauliflower -- wash to clean and drain well; remove the hard stem; reserve and cut the florets into smaller pieces
*We skip cauliflower
2/3 cup red onion -- wash to clean and chop finely
**In fact, any kind of onion will do. Please chop the onion(s) real well, especially for those of you who can't stand the raw taste of onions. Chopping it into very fine bits does help tone down the raw onion taste.
1/2 cup raisins (any kind will work)

454 g (1 lb.) bacon -- right before serving, pan-fry in some oil till browned and crisped up, then crumble into real small bits
3/4 cup toasted sunflower seeds
2 cups shredded Cheddar cheese
***I actually prefer the orange-colored American Cheddar cheese for its bolder flavor and saltier taste. Sadly, I can't find any here as of now. But, that's just a matter of preference.

237 ml (1 cup) mayonnaise
****I've tried with both home-made Japanese mayo and Western-style mayo, both work.
115 g (1/2 cup) granulated/caster sugar
2 Tbsp apple cider vinegar
  1. Toss (A) together to combine
  2. Next, blend (C) together and stir into the broccoli mixture; toss them altogether till everything is well-distributed throughout the mix. Transfer the salad into a container, cover and refrigerate for a few hours to let the flavors marry before serving
  3. Right before serving, evenly scatter (B) on top of the chilled salad and toss them altogether to combine. Serve immediately

January 6, 2010

Tarte au Citron Meringuée (Lemon Meringue Tart)

Here, we'd had quite a warm and drier Christmas week. But now, Mother Nature must've had shed away Her festive mood--we've been having pouring rain almost every morning and evening for the past few days.

Commuting from work to home by public transportation and on foot, constant downpour such as this isn't fun at all. Nonetheless, something unusual has gotten a hold of me today. I felt usually calm and quiet as I walked home--even the night market crowd wasn't the least bit of disturbance. Everything went passing me by. Despite having a bad (frizzy) hair day, I couldn't help but smile as the cool breeze blowing on to my cheeks gently.

I realized how lucky I've been. Having a job in this economic recession is a bless. It's true that I do complain about inevitable things happened at work that seem unreasonable and ridiculous to me. I used to get upset easily whenever there was a setback. Lately, I've been telling myself: "Follow your conscience. Love who you are."

One of the keys to happiness, I believe, is to accept everything in life as your guru, be it big or small. Frequent grumbling will only make you feel dreary and weary. Be brave and deal with it. Even if it may not be of your interests, there's always something for you to gain. And of course, losses are unavoidable.

"Loving what you do, and what you do will come to love you," one of my old high school buddies said to me. True. That's what makes life so worth living. 海平浪靜,心平氣和,一切亦順其自然。("The ocean is calm; the mind is peaceful. Everything will be taken care of harmoniously and naturally.") I'm very happy to say that life is a roller-coaster, and I'm benefiting from it endlessly.

I'm thankful for the reminder Ms. LX had given me. Glad that we got to meet up once again since graduation. Remember I told you about us having a New Year's Eve potluck? After the reunion, it's amazed me how we could be so different from what we were five years ago--in terms of our mentality. We girls are learning a lot from one another. What a bless! (Yup, I came from a girls' school.)

For us, we purposedly avoided the gone-wild crowd downtown. We didn't catch the New Year's countdown party with strangers who'd splash water or spray suspicious substance onto you. We spent a peaceful night together eating, talking our way through the morning. ... OK, stop being nostalgic here. LOL!

Anyhow, how would I forget about food! After all, it was a potluck. One of the two dishes I contributed to the table was the classic dessert tarte au citron meringuée, or lemon meringue tart. Having been able to try American lemon meringue pie in the U.S., I've got to say its French counterpart has won a place in my heart. 

Adapted from the legendary pâtisserie and salon de thé Rollet-Pradier in Paris, this recipe is very French in its own right. Unlike normal lemon meringue pie recipes, it calls for whole lemon except for the seeds. Talking about frugality, how can you go wrong with this!

This French lemon tart has an audacious zesty lemon flavor. The refreshing citrus-themed filling is clearly a winner: it's richer, thicker, creamier and smoother. As it travels through your mouth, the flavors burst and mellow--blending harmoniously with the crumbly, buttery, nutty and mildly sweet pâte sucrée crust. Adding the dreamy sweetness of melts-in-your-mouth meringue culminated the gastronomical experience! No kidding! Everyone raved about it at the party! It was the fastest to go! Definitely a keeper!

Tarte au Citron Meringuée (Whole Lemon-Meringue Tart)
Adapted from Rollet-Pradier, in Paris Sweets by Dorie Greenspan and with reference from Joy of Baking
For one 9-inch/24cm tart 

Note: The meringue was something I threw in. Whether to include it is a matter of preference

1 average-sized lemon (about 130g), rinsed and dried
300g castor sugar
*Reduce the sugar by 20~30g if you don't have too sweet of a tooth

1 large egg
1 large egg yolk
**I used 1 medium-sized egg and 2 egg yolks. So, that gave me 2 egg whites for the meringue

12g cornstarch
115g unsalted butter, melted and cooled

1 partially baked 9-inch/24cm sweet tart shell (recipe here, it's important not to overwork the dough to get that signature crumbliness!)

2 egg whites, at room temperature
pinch of cream of tartar (optional, this is to stabilize the structure of the whipped egg whites)

20g (2 Tbsp) castor sugar
  1. Place the par-baked tart shell onto a parchment paper-lined rimmed baking sheet, then set aside for use later. Preheat the oven to 160C/325F
  2. Slice the lemon into thin wedges, then remove the seeds. Toss it into a blender/food processor together with the sugar, and process till the lemon is completely puréed and blended with the sugar.
  3. Scoop out the sweet lemony mixture into a bowl and whisk in (A) gently to blend well. Next, stir in (B) to incorporate
  4. Pour the filling mixture into the tart shell, then slide the whole deal into the oven to bake at 160C/325F for 20 minutes or till the filling is firm but still a little wobbly in the center
  5. Just 5 minutes before the baking time's up, whip (C) together in a clean, grease-free metal mixing bowl till foamy. Then, gradually stir in the 20g sugar as you whip the egg whites--continue to whip till it's reached stiff-peak stage. Meringue is such fragile thing to work with. So, it has to be used immediately once whipped--don't wait!
    Transfer the meringue into a piping bag fitted with a star-tip--careful not to deflate the air in it. You may skip this additional step if you don't have a piping set or aren't particular about presentation.

  6. Once the 20 minutes are up, remove the tart from the oven. Meanwhile, increase the oven temperature to 180C/350F to preheat

    While the filling is still hot, pipe or spread the meringue decoratively onto the filling immediately to cover the entire surface, make sure the meringue goes right up the crust.

    This is crucial if you don't want "weeping" meringue! That is, beads of moisture form in between the baked meringue and filling, causing the meringue to shrink or even slip away from the filling. Apply the meringue immediately onto the filling while the filling is still hot. The reason being, as learned in science 101, condensation occurs with the formation of moisture when something hot meets something cool/cold. (Of course, not to the point of sublimating.)

    For those who choose to spread the meringue, just drop dollops of the meringue all over the filling. Using the back of a spoon, gently press down on the meringue to remove extra air pockets and spread it evenly so that the filling is covered entirely with it. Also, make sure the meringue comes right up the crust, leaving no gap in between the filling and crust. This helps to hold the meringue in place. If desired, give it a few swirl for some decorative peaks.

  7. Bake it at 180C/350F for another 15~20 minutes till the meringue has browned nicely--the filling should also be fully cooked by now
    ***If you decide not to have meringue, follow steps 1~4. Then, bake the tart again at 180C/350F for 15~20 minutes or till the filling is bubbly and lightly browned
  8. Remove the tart from the oven. Still keeping the tart in the tart pan, transfer it onto a cooling rack to cool and let rest for at least 20 minutes upon unmolding
  9. Once ummolded, continue to let the tart cool till it's reached room temperature to serve. It's best consumed within the same day. But, you can still keep leftover in the fridge. Just bring it to room temperature again before serving

    January 3, 2010

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    January 2, 2010

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