Feb 7, 2016

♥ Crabmeat & Coconut Jelly Cocktail ♥



Lately, I have got a few pounds of lump king crab meat at home. They are freshly picked from a steamed large king crab that is sourced from a local seafood wholesaler.


I'm feeling a need to make something tropical, but easy, elegant, and great for a capane party.



Chilling the coconut water into semi-solid, forming the jelly to be served with fresh crabmeat and laced with young coconut meat.
And did I mention this clear liquid inside the coconut fruit is nutritiously packed with vitamins and minerals? So healthy!

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at Good Cake Day.

You'll need:
330g fresh coconut water, from 2 young coconut
4g gelatin
Salt, optional
Flesh of 2 young coconut
1/4 lb. lump crabmeat
Chopped Spring onion, to garnish

How to make crabmeat and coconut jelly cocktail:
  1. Open the young coconuts and extract the coconut water. Pour them over a fine sieve to remove residue.
  2. Separate 1/4 of the liquid into a small bowl. Heat in microwave or over simmering water, and add the gelatin. Stir to melt.
  3. Combine the liquid and add salt to taste. Set in any container and chill in the fridge to set.
  4. Meanwhile, remove the coconut flesh from the shell. Trim and remove any brown skin.
  5. To serve, spoon some coconut water jelly, add lump crabmeat and chopped green onion.
With all my love <3



Feb 2, 2016

♥ Matcha Tart ♥


Other than Hong Kong egg tart and the extremely popular cheese tart brought by the Japanese, matcha tart is another recently favourite in my country.



The tart has a buttery shortcrust pastry filled with a milk based egg custard, which is slightly different from the usual egg tarts using evaporated milk.
This helps to prevent the matcha flavor being overpowered by the sweet milk.



In this recipe, I have made a slight adjustment to my basic pate sucree recipe, instead added powdered sugar to give a better flakiness.
And thanks Ann for sharing such a delicate matcha sweet treat.

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chinelo at Good Cake Day.

Adapted from Anncoo Journal
You'll need:
For the pate sucree
1 1/4 cup all purpose flour
3 tbsp powdered sugar
1/2 cup (1 stick) cold salted butter
1 egg yolk
1 tbsp cold milk

For the filling
200g whole milk
30g raw sugar
2 tsp matcha powder, sifted
1 egg
1 egg yolk

How to make matcha egg tart:
  1. To make the pate sucree: In a bowl combine flour and powdered sugar. Cut butter cubes using a fork or pastry blender until dough resembles coarse crumbs. Beat egg yolk and water. Slowly add to the flour mixture until a dough comes together. You may not need all the liquid. Turn the dough onto a floured surface and roll into a disk. Wrap in plastic and refrigerate for at least 30 minutes. This pate sucree dough can be stored in the freezer for 2 months.
  2. Preheat oven to 180C. Remove the dough onto a floured surface, divide and roll into balls. Press and fit into the tart tins. Prink holes on the bottom using a fork.
  3. Bake in oven for 10 minutes. Set aside.
  4. To make the filling: Heat milk and sugar until the sugar melt. Add sifted matcha powder and whisk until well blended.
  5. In another bowl, whisk together egg and egg yolk. Add egg mixture into the matcha milk and whisk to combine.
  6. Pour liquid over a fine sieve to remove any lumps. Divide the matcha mixture among pre-baked tarts and bake for another 20 minutes, or until egg is set.
With all my love <3

Jan 31, 2016

♥ Kimchi & Egg Tartine ♥



This quick and easy recipe can be whipped up in just 5 minutes, using a friendly combination of Korean kimchi and scrambled egg to complete an open face sandwich


Add some grated parmesan cheese and a dash of black pepper over the tartine. Hmmm!!!



I have added a tablespoon of milk to my egg because I was left half an egg plus an egg yolk from a testing recipe yesterday. Of course, I have learnt a lot of back-to-basic egg recipe that doesn't call for any additional liquid (neither milk nor water), so it is all up to you.

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at Little Girl Story.

Serves 1
You'll need:
1 slice of your favourite bread
1 tbsp salted butter, melted
1 egg
1 tbsp whole milk
2 tbsp store-bought kimchi
1 tbsp grated parmigiano reggiano
1 chopped spring onion, for topping
Salt & pepper to taste

How to make kimchi and egg open-face tartine:
  1. Place a saucepan over medium heat. Spread melted butter over the slice of bread and toast until golden brown on both sides. Remove on serving plate. Set aside.
  2. Whisk together egg and milk. Cook scrambled egg over medium low heat. Meanwhile, place kimchi next to the scramble egg and stir to infuse the flavor.
  3. To assemble, place egg and kimchi mixture over the toast, sprinkle with grated cheese and spring onion. Serve with a dash of salt and pepper to taste.
With all my love <3

Jan 24, 2016

♥ Strawberry Lemonade Tart ♥



I have never attend any culinary school.
The fact that I cannot confidently define all traditional jargon or pastry terms, it hooked me up to an article explaining the difference between pate brisee, pate sucree and pate sablee.



Pate brisee is an unsweetened shortbread crust ideal for savory tart, often contains a little vegetable shortening.
Pate sucree is similarly the same crust but with addition of sugar, ideal for sweet pastry such as lemon meringue tart and fruit tart.
And pate sable is the most shortbread-like crust with high sugar ratio and moistened with egg, usually more delicate and fragile.


For this recipe, the crust is reckoned as an adaptation between pate sucree and pate sable. As I used egg (yolk) and milk (to replace heavy cream) for the shortcrust, the tart appears a bit fragile but firm enough to hold the filling.


Here I used a store-bought lemon curd that has been sitting on my cabinet since Christmas. But I would honestly prefer using a homemade version like this one because you can adjust or substitute the sugar to make a healthier version.

This post is linked to Cook and Celebrate: Chinese New Year 2016 organised by Yen from GoodyFoodies Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jess at Little Girl Story.

You'll need:
For the pate sucree
1 1/4 cup all purpose flour
3 tbsps Natvia
1/2 cup (1 stick) cold salted butter
1 egg yolk
1 tbsp cold milk

For filling
Fresh strawberries
1 lemon curd recipe
Mini white chocolate drops

How to make strawberry white chocolate lemon curd tart:
  1. To make the pate sucree: In a bowl combine flour and Natvia. Cut butter cubes using a fork or pastry blender until dough resembles coarse crumbs. Beat egg yolk and water. Slowly add to the flour mixture until a dough comes together. You may not need all the liquid. Turn the dough onto a floured surface and roll into a disk. Wrap in plastic and refrigerate for at least 30 minutes. This pate sucree dough can be stored in the freezer for 2 months.
  2. Preheat oven to 200C. Remove the dough onto a floured surface, roll into best fit circles to the tart tins. Remove any excess from the rim.
  3. Bake with pie weight for 15 minutes. Remove the pie weight and continue to bake for another 20 minutes, or until set and edges turn golden brown.
  4. Let cool completely.
  5. To assemble: fill tart with lemon curd, top with strawberries and decorate with additional white chocolate drops.
With all my love <3

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