Pineapple Tart

PINEAPPLE  JAM  ( for 2 1/2 recepi  make about 350 pcs pineapple tart)

Ingredients :

14pcs Pineapple: Morris

1 pc Pineapple: Josephine - Ripe

Sugar (1 pineapple need about 70g sugar - depend on individual preferences of sweetness)

Method :

1)  Peel and cut into chunks. Use a food processor to blend become puree.

2)  Cook it in a clay pot until the juice has dried up 80%.

3)  Add the sugar, continue to cook until pineapple jam is still moist.

Important : Stirring while cooking the pineapple to avoid burning

PINEAPPLE  PASTRY 

Ingredients :                                                           

350g Butter

250g Margarine

1 egg "A"size

725g Self Raising Flour

3 Egg yolk mixed with a bit of water for glazing

Method :

1) Mix butter and margarine by using butter knife & spatula only.

2) Sift and add-in the flour and continue mix till combine.

3) Lastly, add-in egg and mix well. 

4) Let dough sit for 15minutes. Use cookies pump to pump the dough.

5) Preheat the oven at 180 degree Celsius.

6) Roll the jam with pastry.

7) Bake at rack no. 4 for 10 minutes. 

    Turn from back to front. Bake for another 10 minutes.

8) Let it cool for about 5 minutes before applying egg yolk.

9) Continue bake for 10 minutes then turn from back to front.

    Bake for another 13 minutes till golden colour.

Yield : around 140 pcs

Time : 3 hours

Custard Cookies with Strawberry Jam

Ingredients:
300g Butter
140g Icing sugar
2       Egg Yolk
1tsp  Vanilla essence

Mix and sift the dry ingredient well :
240g Flour
100g Corn flour
160g Custard powder

120g Strawberry Jam

Method:
1) Mix the butter and icing sugar for about 1-2 minutes.
2) Add-in egg yolk 1 at a time, vanilla essence then mix for
    another 2 minutes.
3) Lastly, add-in the dry ingredients and continue
    mix with low speed till combined. It well become a very soft dough.
4) Rest for about 20 minutes before mould it.
5) Drop a little jam in the center of the cookies.
6) Bake for 23 minutes at 160 degree Celsius in the middle of the oven.

NOTES:
If prefer to have a crunchy cookies texture, bake for 25 minutes instead.

Yield : 3 small rounded transparent containers
Time : 2 hours
Cost : RM8/ container

Chocolate Chips Cookies

Ingredients:
250g Butter
110g Castor Sugar
110g Brown Sugar
1 Egg (AA size)
1 Egg Yolk (AA size)
2 tsp Vanilla essence
1/2 tsp Salt

Dry ingredients:
250g Flour
11/2 tsp Baking powder
4 tbsp Coco powder
250g-330g Chocolate chips (depending on individual preference)

Optional:
100g-120g Nuts (baked & coarsely chopped)

Method:
1) Cream butter, castor sugar and brown sugar.
2) Gradually add in egg and egg yolk then vanilla essence.
3) Mixed all the dry ingredients well before fold into it; except chocolate chips.
4) Lastly, add in chocolate chips and nuts till well combined.
5) Bake for 20 - 23 minutes at 180 degree Celsius.

Notes:
If only chocolate chips, reduce sugar to 95g each type. Baking time only 20 minutes.

Yield : 2 containers
Preparation time : 2 hours

Almond Flakes Cookies

Ingredients:

250g "Lurpak" Danish salted butter
125g  Salted Butter
165g  Castor sugar
2        Egg
325g  All purpose flour
110g  Almond (roasted & grind finely)

Almond flakes for decoration
Egg yolk for glacing

Method:
1)  Prepare 6 thin baking tray by applying some butter.
2)  Mix both type of butter with sugar till creamy.
3)  Add-in egg and continue to mix till combined.
4)  Fold-in flour and ground almond gently.
5)  Spread evenly over the baking tray.
6)  Bake 2 trays at one time for 10 minutes @ 170 degree Celsius:
     Oven rack no.2 from top
7)  Draw the line with a knife by putting on the template.
8)  Apply egg york, then decorate with almond flake.
9)  Apply egg york for the second time then bake for another 15 minutes.
     Oven rack no.2 from bottom
10) Transfer to black tray bake for 8-10 minutes
      (depending on the cookies thickness) at the lowest level.

NOTES:
1) This recepi is for 6 small trays
2) May adjust the temperature to 180 degree Celsius.
3) Make sure level the batter same thickness and compact so
    that it will evenly bake.

Yield : 2 small round transperent cookies containers

Moist Carrot, Pineapple and Nut Cake

Ingredients:

250g All purpose flour
2 tsp Baking soda
2 tsp Baking powder
1/2 tsp Salt
2 1/2tsp Ground cinnamon
1/2 tsp Ground nutmeg
Mixed the dry ingredients well and sifted (A).

4  Eggs ("A" size)
250ml Flower / Corn oil
200g Brown sugar
2 tsp Vanilla extract
Whisked for a minutes or so (B). 

200g Grated carrots
100g Chopped roasted nuts (cashew/ walnuts)
150g Chopped pineapple

Cream cheese frosting:
250g Cream cheese, softened
125g Butter, softened
100g Confectioners' sugar
1 tsp Vanilla extract
1/2 tbsp Pineapple juice / Lemon juice

Beat the cream cheese and butter till creamy. Add-in icing sugar; beat for a minute.
Add vanilla extract and pineapple juice then beat for another minutes.
May cream this 1 day ahead.

Method:
1)  Preheat oven @ 180 degree Celsius.
2)  Prepare pan or pans by lining with parchment paper :
     (2)two 8" pan prefer 9" pan bake @ 165 degree Celsius for 23 minutes
     12" cake pan
     10" x 10" x 2"cake pan bake for 40 minutes
3)  Mixed part (A) with part (B) for another 2 minutes.
4)  Add the carrots, nuts and pineapple.
5)  Pour the batter in prepared cake pans.
     Test for doneness by inserting a skewer.
6)  Cool the cake minimum for 2 hours. Best for overnight for cream cheese frosting.

Crispy Roasted Pork Belly (Siu Yuk)

Ingredients :

1.5 kg Pork belly with skin

Seasoning on the skin :
 1 tsp Salt
 5 tbsp Coarse Salt
 2 tbsp Vinegar

Seasoning on the meat :
 11/2 tbsp 5-spice powder
 1tsp White pepper
 1tsp Salt
 1tsp Sugar
 11/2 tbsp Rice wine

Mixed well before apply on the meat.

Method :
1)  Clean and pad dry the pork meat.
2)  Use a sharp blade to cut/ poke through all over the pork skin.
3)  On the meat side, make shallow cut (about 1 cm
     deep and 11/2cm apart) across the length of the meat.
4)  Apply the meat seasoning all over the meat thoroughly.
5)  Place pork belly meat side down then rub the salt all over the skin.
6)  Uncovered, place in the refrigerator overnight
     until an hour before roasting.
7)  Lay 1 layer of the coarse salt on the skin.
8)  Roast for 20 minutes @ 200 degree Celsius
     with both upper & lower heating elements.
9)  Discard the coarse salt, brush with the vinegar.
10) Roast for another 30-40 minutes @250 degree Celsius
      with the upper heating only.
      Adjust the timing according to the skin condition.
11) Scrip off the burned part. Hang the "Siu Yuk" for discard the access oil.

To enjoy the crispy part of the skin, 
roast it for 10 minutes with UPPER heating function before serving.

Nyonya Style Dumpling

Filling Ingredients:
1.2kg (In big block) Shoulder meat with fat
280g Taucu
140g Dried Prawns - chopped
150g Mushroom - cut into small square
1kg Fried Shallot
500g Winter melon strips - chopped
50g Pepper Powder
130g Coriander Powder mix with water to become paste
1tsp Salt
Dark soya sauce for colouring

Shoulder meat preparation:
Washed and boiled in water for 25minutes. Separate the fat and lean meat. Cut both into small square.

Cook the filling 1 day before wrapping: (Try to cook with less oil)
1)  Fried the lark with 2 tbsp oil to extract the oil.
2)  Add the chopped dry prawns and stir fry for 2 minutes.
3)  Then the chopped mushroom, pepper powder and dark soya sauce
      continue frying for another 2 minutes.
4)  Keep aside[A]
5)  In a clean wok, fry the lean meat with a bit of cooking oil till half dry.
6)  Add in the coriander paste, continue frying.
7)  Then, taucu. Fry for 1 minute.
8)  Add-in the pepper powder, dark soya sauce.
8)  Then [A] mix well while frying.
9)  Lastly, mix in the chopped winter melon strip and salt if necessary.

Heating up this filling before wrapping. Lastly, add in the fried shallot, mix well after off the fire.

Rice Ingredients:
2kg Glutinous Rice
750g Coconut Milk (3 coconut milk)
Salt
Bunga Telang boiled with water for colouring
Screw pine leaves - cut into 3" long
Banana leaves for laying the steamer

Glutinous rice preparation:
1)  Soaked the rice for 2 hours ONLY. Strain before steaming.
2)  Lay 1 layer of banana leaves on the steamer.
3)  Steam 5 cups of glutinous rice with 3/4 cup of coconut milk with "Bunga Telang" water(1/2cup water mix 4 tbsp bunga telang water) and 2 1/2 tsp (5 spoon my personal salt spoon) salt for 20 minutes.

Wrapping procedure:
Prepare a bowl of water. Wet the hand, take 1 lump of cook glutinous rice. Compact it before stuff into the bamboo leaves which fill with 2 screw pine leaves. Then 2 tbsp of filling followed by another lump of cook glutinous rice. Wrap it tight because it will loosen after steaming. Then steam for 1 hour. Top up the hot water after 1/2 hour steaming.