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Bake With What’s in Your Pantry!
A few of you lately have asked for recipes with common kitchen items, King Arthur Flour has...
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Creamy Avocado Spaghetti Squash Pasta (Vegan)
Recipe here.
Bak Kwa is a typical Chinese New Year dish. Just hearing the name makes many Singaporeans homesick. Now you can discover how to make this much loved dish in a fun post from Goz. Warning elbow grease is required.
For some reason, if you were coming from Singapore and asked any…
I am suppose to make celebratory pineapple tarts for Chinese new year but I was really busy or tired. I only managde to make them outside the 15 daysbut I guess it doesn’t really matter.
This is actually a very lazy/quick version and not exactly authentic but the taste is still pretty good, although it lacks the crumbling texture and milky flavour.
Pineapple jam:
- 3 cups of chopped/grated pineapple. (I use the pulse function of the blender a few times)
- 1-2cups of sugar (as you like/how healthy you want to be
- 1/2teaspoon of cinammon if you like
Squeeze out/sieve excess liquid from the pineapple paste and mix with sugar. Heat this in a microwave and mix every 2 minutes. Repeat until paste becomes a thick paste/jam, which would be about 15minutes, depending on how powerful your microwave is.
Pastry:
Haha, I was lazy so i used shop bought shortcrust pastry!
Assembly:
- Knead the dough into about 3-4mm thickness and cut into rectangular strips about 7cm x 3cm.
- Put a small scoop of pineapple jam filling onto one end of the pastry. (About 1/3 teaspoon)
- Roll up the pastry and sit the tart where the end of the meet.
- Using a toothpick, scrape a few lines across to decorate if you don’t want a cheese topping.
- Apply eggwash (1 medium egg mixed with a 2 tablespoons of milk)
- If you are more adventurous you could add grated cheese. I had parmesan cheese shavings which sits nicely on top of each tart.
- Bake for about 12-15mins at 180degrees Celcius or until pastry is done. If you are worried it gets burnt because of the eggwash and cheese you could leave the tarts to cool slowly with the door closed after the baking has finished. The residual heat will dry up the pastry.
This taste so much nicer after it’s cooled overnight. =]
The person who came up with this idea is such a genius, and so much dedication!
Ah, rummaging my old photos for last year’s Chinese New Year baked goods.
I made Bak Kua (Minced pork jerky) which is sweet and savoury grilled meat, Pineapple tarts in the shape of rabbits because it is the year of the Rabbit in the chinese zodiac and peanut cookies. All these were quite a hit in the office. They do need a bit of effort.
Recipe for pineapple tarts: http://lilyng2000.blogspot.com/2006/02/pineapple-tarts.html Contains an awesome simple microwave method for making pineapple jam. I replaced about 50-80g of flour with milk powder. If you prefer a sweet pastry you could add about 4 heaped teaspoon of icing sugar as well. There are a few recipes that I have bookmarked and I seriously cannot remember which one i used! =( But I do remember adding milk powder. Just remember that if you want a crumbly melt-in-your-mouth type it should be the recipe that uses icing sugar and a teeny bit of corn starch.
Peanut cookie recipe: http://bakecookeat.blogspot.com/2010/01/traditional-chinese-new-year-peanut.html I think this lady is awesome and her other recipes look fantastic too!
Bak Kua recipe: I need to tweak this a little and post it another time. The recipe was from one of my friends.
I am quite busy this January so not sure if I would actually make anything this year. I am quite tempted to make simple cheat pineapple tarts with a bit of cheese topping. I like food that both sweet and savoury at the same time. =]
