Pineapple 'Open' Tarts

This recipe is from The Best of Singapore Cooking, 5th reprint 1995. This book was given to me by my dear friend, Agnes. Thank you, dear Agnes and CM, you don't know how happy i was. I owned a photostated copy of this cookbook since 1988 and have made so many recipes with success. The only difference in this reprint is, this recipe which makes very good tarts is not in my copy, if it was, i would have tried this recipe a long long time ago.

I will only share the pastry recipe as the filling recipe and making of the tarts can be found in the earlier Pineapple Tart posting.


Ingredients:

A

1 1/2 lb/680 gm flour

1 tsp salt

2 tbsp fine granulated sugar

B

1 lb/454 gm cold butter - cut into small pieces

C

1 egg

2 fl oz/60 ml ice water

2 tsp vanilla extract

3 drops of yellow food coloring

Method:

Put A into food processor and pulse twice.

Add in B - cold butter and using the pulse function, pulse until mixture resembles breadcrumbs.

Add in C and pulse until dough is formed.

Remove and chill for 30 minutes.

Pastry is ready to make into tarts.

Serves

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Muruku II

I bought a packet of 'Tepung Kacang Hitam' and have wondered if it is the right kind for making Muruku. The following recipe calls for 'Black Bean Flour' , so i used it and they turned out to be the best Muruku that i have tasted.

Ingredients:

16 ozs Rice flour

4 ozs black bean flour

2 teaspoons caraway seeds(oom seeds would be better)

4 teaspoons cumin seeds,

1/2 teaspoons tumeric powder

2 level teaspoons salt

2 ozs grated coconut

1 can 400 ml coconut cream

55 ml water

Oil for frying

Method:

Mix all the ingredients together and knead to a semi-firm dough.

Allow to sit for 30 minutes.

Put dough in muruku presser to test for texture. It should flow easily showing clear pattern.

Heat oil for frying and press dough into heated oil. I like to pipe the dough out into a spiral circle into individual parchment paper, then lower the dough into the hot oil)

Fry over moderately high heat till golden brown

Serves

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Watercress And Pork Ribs Soup

The word watercress in Chinese means ‘foreign vegetable,’ as in not indigenous to their country. How then did watercress become such an important part of Chinese cuisine? Watercress soup, a staple in most Chinese households , seems to bring their body back into balance (both nutritionally and holistically), and well...it just tastes good.

Read about The History for Watercress and Medicinal Uses for Watercress here http://www.watercress.com/

Ingredients:

- 1 big bunch of watercress(Dried watercress can be used but soak in cold water to reconstitute)

- 1/2 lb lean pork + 1 lb of pork neck bones

- 1 piece dried squid (optional)

- 1 tsp scallops

- a handful of pitted red dates

- 6 cups hot water

- salt and pepper to taste
.

Method:

1. Wash watercress thoroughly and set aside.

2. Blanch lean pork and pork neck bones in hot water to remove scum. Transfer pork to a slow cooker or pressure cooker

.
3. Add dried squid, dried scallops and pitted red dates.

4. Add hot boiling water and set slow cooker to high heat. When the water comes to high boil, add in the watercress. Cook for 6-8 hours using low heat or 4-5 hours using high heat. If cooking with the pressure cooker, 1/2 - 3/4 hour will do, remember to add watercress only when water comes to a boil).

5. When soup is ready, using a pair of scissors, cut watercress branches into bite size.

6. Add salt and pepper to taste.

Serves

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