Saturday, August 21, 2010
It's a few minutes to iftar and the lift upgrading noise outside our apartment is showing no signs of coming to a halt. Last night's farewell dinner arranged for me was bliss, Gajalee is definitely a place we will visit again. Bombay duck? Yum.
Today has been about a recipe testing and trying use up four egg yolks left in the fridge. Egg tarts and I have always been good friends. That sunshine yellow wobbly custard just brightens up my day.
There are several versions of these tarts varying around the type of dough used for the tart shell. I like the flaky, buttery dough kind, not to be confused with the puff pastry type. This one has a simple yet soft and crumbly shell which does not harden much even when the tarts are left out for a long time.
Since I am testing out the recipe for someone, it can't be disclosed here. I may come back and update this post in future once the recipe owner provides her permission. All I can say is, for those who have never blind-baked shells before, don't do it with rice (it was tough, just don't). Use larger sized pulses or blind-baking pebbles.
Selamat berbuka puasa to all my Muslim readers and have a great weekend!
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- Kong Bak Pau (扣肉包)
- Pandan Chiffon Cake (Improved)
- Crispy Fried Egg
- Tamago Kake Gohan (卵かけご飯)
- Strawberry Pie
- One Pot Chicken Rice
- Bak Chor Mee (肉脞面 - Minced Pork Noodle)
- Hakka Salted Egg Steamed Pork (咸蛋蒸猪肉)
- Best Egg Salad
- Blood Orange Chiffon Cake
- Hong Kong Part III
- Hong Kong Part II: Zongzi/Bakchang (粽子/肉粽)
- Caffè HABITŪ (the table) at G.O.D. Causeway Bay, Hong Kong
- Hong Kong Part I
- Australia 2010 Part 1: Melbourne
- Bourke Street Bakery, Sydney
- Il Fornaio, St Kilda
- Queen Victoria Market, Melbourne