Pineapple Tarts (Kuih Tat Nenas) - Eid Mubarak 1432 -

Wishing my friends and readers 

Selamat Hari Raya Aidilfitri / Eid Mubarak 1432 

I'm sharing a recipe that is considered as "festive" cookies in Singapore. Be it be during Eid or Chinese New Year. These tarts are small bite-sized pastries filled or topped with pineapple jam in the middle. 

There are many shapes but I preferred in the typical shape of flat open tart with pineapple jam in the center. Besides the flat open shape, there are other two favorite shapes; rolls filled with jam that are open at the ends under a lattice of pastry and jam-filled spheres (using cloves as the decor).

Ingredients for Jam:

1 ripe pineapple - grated and drained

170g sugar

1 heaped tsp sugar

1 tsp vanilla essence

1 tsp egg color food coloring

2 cloves

1 cm piece cinnamon

Mix all above ingredients together in a pan and cook over low heat, stirring constantly, until it turns a golden color and the consistency is thick like jam. Leave to cool, removing cinnamon and cloves. Pre-roll the pineapple jam into balls

Ingredients for Pastry:

250g plain flour - sifted

400g unsalted butter

1 egg yolk

1 level tbsp sugar

1/2 tsp vanilla essence

Beat together for 5 minutes the butter, egg yolk, vanilla essence and sugar, then fold the sifted flour and mix to form a soft dough.

To make TARTS:

Roll out pastry between sheets of plastic or wax paper to a thickness of about 3mm and cut into rounds using cutter. Arrange the tart shell neatly on the baking tray. Place the pre-rolled pineapple jam balls in the center of each tart shell. Bake in a pre-heated moderate oven 350 deg F or 176 deg C for about 20 minutes or until light brown. Cool well before storing in airtight container.

My simple "Malay mee goreng"

When my mum requested me to cook something for trip to the beach, I can only think of fried noodles. Back in the day, my mum and aunts would bring fried noodles or fried bee hoon whenever we go picnics by the beach. It is easy and fast to cook. So here is a simple "Malay mee goreng"... 

I do not have the exact measurement for the ingredients but I used the following items: 

Yellow egg noodles, slices of fishcake, shrimp, cubed tofu, beansprouts, slices of onions, minced garlic, egg, tomato ketchup, chilli sauce, light soy sauce, salt to taste

Firstly, I soaked the yellow noodles in hot water for a while then strained and put aside. I heat the oil in the wok. Saute onions and garlic. Then add the fishcake, prawns and tofu. Cook until the prawns are cooked. Break the egg in the center and stir. Then I add the ketchup, chilli sauce, light soy sauce. Add a little salt to taste. Lastly throw in the noodles and mixed well. 

~~ Foodography ~~

In Singapore, it is so easy to get not only the local food but international food. I rarely cook at my parent's house because either my mum or grandmother does the cooking or I'll go dining out. So I've been thinking.. perhaps its a good idea to share photos of the food that I enjoyed eating while my long vacation here in Singapore. :))

ICHIBAN BOSHI 

23 Serangoon Central, #01-04, NEX Mall, Singapore

  Colorful plates with delicious delectables on sushi conveyor belt.

Buffet

Chawanmushi and Gunkan sushi

Fried Tofu

Happy Blogoversary to Bites and Pieces.

Its the date.. I cant believe it has already been 3 years. 

Happy 3rd Blogoversary to Bites and Pieces. Yay!!! 

Have a good weekend yall! 

Sambal Cili Limau Kasturi (Key Lime Chilli Based Sauce)

Gosh!!! I've been neglecting my blog again. I am so sorry. It's not that I do not want to update as much as I used to but I have been so busy. So many things happened over the past few weeks... Right now, I am back in Singapore. Yay!!!! I am so happy because I get to see my family and friends in Singapore. There was a little misunderstanding on my travel but I managed to get it cleared up. A shout out to my girlfriends, Thank you for your help! :))

The weather was so hot and humid when I came back. I can stand heat but the humidity is the one I can't stand. Its terrible!  One of the reason why I am back in Singapore is because of my brother's wedding. I was happy to be here for his wedding but at the same time, I wish hubby was here with me. The wedding went well and I am so happy for the newly weds. This is the part I do not like.... so since I didn't get much rest and still had the jet-lag in me, I fell sick!! Yikes!!

Then I got a part time job. I will be in Singapore for a a while so it would be good for me to work When I started the job, the company was relocating so I had to help with the move. Its been 10 days now, after the move. Things are going well. I wish they do not moved to the new location because the previous location was super close to my mum's house...

So I end this post with a simple recipe that I learnt from my mum. This sambal cili limau kasturi (Key Lime Chilli Based Sauce) is a condiment for the dish that she cooked on that day. It was super easy. At first, I thought it was really too spicy but it was not... :))

Sambal Cili Limau Kasturi  (Key Lime Chilli Based Sauce) 

Ingredients:

fresh red chillies

garlic

key Lime Juice + zest

salt

Blend chillies and garlic in a blender until it becomes a paste. Then pour the paste in a bowl. Squeeze out the juice from the key limes. Add lime zest and salt to taste and. Mix well.