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!
Life Is Great explores the incredible world of food and cooking. We hope to share with you our most delicious moments and inspirations.
“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.”
Julia Child (Mastering the Art of French Cooking)
“Life is short. Live your dream and share your passion.”
- Lemon Meringue Cupcakes
- Sarawak Kolo Mee
- Momofuku Milk Bar's Banana Cream Pie
- Fennel Squid-Ink Pasta with Baked Cod and the Best Chocolate Pudding
- Tarte Framboises (Raspberry Tartlets)
- Salted Egg Prawns
- Kai Tan Koh/Ji Dan Gao (Steamed Egg Cake, 鸡蛋糕)
- Char Siu (Cantonese Barbecued Pork)
- Gordon Ramsay's Perfect Scrambled Eggs
- Lemon Meringue Tart (Tarte au Citron Meringuée)
- Pan-Seared Scallops with Avocado Puree, Burnt Butter and Quail Eggs
- 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