Confirmation Service for my boy Wallace and my gal Rhea

Pineapple Tarts Success Story 2012

Pineapple tarts are a special delicacy, especially during Chinese New Year. I do not really make these tarts at any other time of the year. So, it is like once a year affair. After few years of trying, I had a proper lesson from my friend's mum who makes famous Pineapple Tarts in Singapore for many years, she taught few of us how to make the pineapple jam from scratch. It is a lot of hard work. I only did that twice and decided to buy ready-made Pineapple jam from Thailand from Bake with me shop.

I found this pastry very good and has the melt-in-the-mouth feel.

250 gm Butter
70 gm Icing Sugar (sifted)
2 Egg Yolks lightly beaten
330 gm Plain Flour (preferably cake flour)
2 Tbsp Cornflour
2 Tbsp Custard Powder (optional)

1) Sift flours, custard powder.
2) Mix butter, icing sugar till creamy and fluffy.
3) Add the yolk, sifted flours and mix to form a  dough.
4) Put inside plastic bag or bowl, leave the fridge for at least 30 minutes.

Note:- I usually make 4 portions of this recipe and store them in a plastic bag inside the fridge. This can use for 2 Kgs of Pineapples and make about 280 pieces of Pineapple tarts like these photos.

Oven temperature: 170 C (not too hot), bake 8-10 minutes depending on how hot the oven is. Have to watch them carefully. 

Ready to bake!

In the Oven

Final Touch

Lovely Tarts

Final Products

http://en.christinesrecipes.com/2011/01/pineapple-roll-tarts-for-chinese-new.html

There have been a desire to try new recipes, just to make things different ! Michael has been trying a few recipes for Christmas 2011 and also latey for his Dad's birthday !

Here is the Fresh Vietnamese Spring Rolls recipe that I am going to try this Chinese New Year !

Goi Cuon (Vietnamese Fresh Spring Rolls) with Hoisin Peanut Dipping Sauce Recipe

November 13th, 2008Recipes, Eating Light, Recipes, Recipes, Vietnamese Recipes39 Comments

printVietnamese Grilled Pork Spring Rolls (Goi Cuon Thit Heo Nuong) Recipe

Ingredients:
(Serves 4)

For the grilled pork:

1 lb pork chops, loin, butt or shoulder. Sliced thin.
2 garlic cloves, minced
2 shallots, minced
1 Tbs fish sauce
1 tsp sugar
2 tsp freshly ground black pepper, or to taste
1/4 cup peanut or vegetable oil

Hoisin Peanut Dipping Sauce Recipe

1 cup (8 oz) hoisin sauce (if sauce is thick, add about 1/4 cup warm water to reach desired consistency)
1/4 cup smooth peanut butter
1 Tbs rice vinegar
2 garlic, crushed
1 minced thai chili, or more for desired spiciness

For spring roll rice paper assembly:

About 10 rice paper wrappers
Lettuce
Cucumber, cut into long slices
Fresh herbs: mint, cilantro, basil, vietnamese coriander, balm or perilla
Bean sprouts

Method:

1.In plastic bag, combine all ingredients for the grilled pork. Let marinade for about 20 minutes. Grill both sides of pork for about 2-3 minutes, or until desired texture.
2.In blender, combine all ingredients for the hoisin peanut dipping sauce. Blend until everything combines smoothly together. If it is too thick, continue adding warm water until desired consistency.
3.In bowl of warm water, dip each rice paper wrapper for about 3-5 seconds (depending on rice paper thickness). Do not over soak your rice paper wrapper! Place on work service and allow rice paper to soak up water and become gelatinous and pliable (about 30 seconds to 1 minute, again, depending on the thickness rice paper).
4.On top 1/3 side closest to you, lay lettuce on the bottom for added strength to the wrapper. Then place meat, herbs and other vegetables. Roll up spring roll about 1/3 way through, then fold in the sides. View step-by-step photographs of spring rolling here.
5.Serve with hoisin peanut dip.