Recipe no 5

MAKING OF PINEAPPLE TARTS

As the Chinese lunar new year approaching soon, I would like to feather this delicacy cookies that are loved by all as pineapple signify good luck and prosperity. 

Ingredients  for the pineapple tarts jam

4 medium size ripe pineapples

100 gm rock sugar

150 gm brown sugar

20 gm clove

Method of preparation

1) Cut out the skin of the pineapple

2) Then cut the pineapple into pieces

3) Put the pieces of pineapple in a blender and blend

4) Drain out excessive pineapple juice

5) Cook the blended pineapple pulp under low fire,add in rock sugar and brown sugar and clove

6) Stir continuously to avoid burn

7) Cook the pineapple until rather dry, set aside to cool down

Ingredients for the pastry

200 gm of wheat flour

120 gm of butter

1 egg York

Egg white to brush on top of pineapple tarts

Method of preparing the pastry

1) Put the flour into a tray

2) Add in the butter and mix together like bread crumbs

3) Add in the egg York, mix well and knead into a dough

4 ) Put the dough on a board and use a rolling pin to roll flat around 0.3cm in thickness

5) Use the pineapple tart mould to cut the shape require

6) Put the pineapple jam and finally brush the top of the tarts with egg white

7) Bake the tarts in an oven over 220°C for 20 minutes

The above pastry measurements can make around 45 pieces of pineapple tarts.

This is how it will look like when they are fully baked.

Recipe no 4

LOTONG(MIX VEGETABLE COOK WITH COCONUT MILK)

Blended ingredients

6 shallots

1cm turmeric/kunyit
2 stalks lemon grass

Gravy ingredients

1 litre coconut milk(from 1 coconut)

1 carrot

40 g cabbage

30 g fermented soya bean cake(tempeh)

8 french beans

1 piece of soya bean skin/fu chok( soak till soft and cut into require size)

20 g of glass noddle(soak till soft)

4 chilly padi(small spicy chilly)

6 quail eggs

200 g of fish paste

Method of preparation

1) Stir fry the blended ingredients and chilly padi with some oil

2) Stir in coconut milk

3) Add in carrot, cabbage, French bean, fermented soya bean cake,soyabean skin and glass noddle

4) Bring the gravy to a boil

5) Add salt to taste

6) Lastly add in the fish paste(make into fish ball) and quail egg

7)  Let the gravy boil for another 4-5 mints until the fish ball is cooked

8) Dish up and serve with rice or ketupat/compressed rice

Recipe no 3

HOMEMADE YONG TAU FU

Ingredients

300 gms of fish paste

1 brinjal

1 bitter gourd

4 lady fingers

3 red chillies

3 green chillies

1 soya bean sheet/fu chok

Method of preparation

1) Stuff the above vegetables individually by sliting vertically /horizontally accordingly,as for the chillies slit and take out the seeds first

2) As for the soya sheet,wet it,cut into the require size and roll the fish paste in it

3) After you stuff all the vegetable and soya rolls ,slightly fry them

4) Take out and put aside ,arrange in a plate.

Preparation of gravy

In a frying pan sauté some garlic, add a table spoon of miso paste and sauté , then pour some water.

Bring the gravy to a boil , add so brown sugar to taste, a bit of chillie powder(optional) and finally add some cornstarch.

Pour the gravy over the yong tau fu and they are ready to serve

Completion photo

Recipe no 2

STEAM TAU FU WITH FISH CAKE

Ingredients

A packet of soft tau fu(soya bean curd)

100gm of fish paste

A stalk of spring onion

Soya Sauce and seseme oil to taste

Some fried shallot together with fried oil

Method of preparation

1) Put the tau fu on a steaming plate and mash the tau fu

2) Add in the fish paste and mix

3) Sprinkle some soy sauce and seseme oil

4) Steam the fish cake tau fu for 4 to 5 minutes

5) Take out from steamer and garnish with spring onion and fried shallots

Recipe no 1

HOME MADE FISH PASTE

Ingredients

3 to 4 pieces of fishes(preferably tenggeri fish)

salt and pepper

Method of preparation

1) slice open the fish

 

 

2) use a spoon to scrap out the fish meat

 

3) Put the fish meat on a chopping board and use a chopping knife , chop the fish meat,sprinkle a bit of salt

4) Prepare a bowl of salt water and as you chop and turn over the fish meat, use your left hand, dip into the salt water and turn over the fish meat paste.Continue chopping  the fish meat until the fish meat  doesn’t  stick to the knife

5) Sprinkle some pepper to the fish meat

6) Dip both hand to the bowl of salt water and toss the fish meat a few times

7) Even up the fish meat and cut into the required pieces and store in the refrigerator accordingly

For my initial recipes,I will show a few recipes using the homemade fish paste

There are  a few recipes that can be used to prepare healthy and nutritious dishes using the fish paste

Introduction

hello ,

there will be updated on home-cook  food recipe soon