Anyone wants Scramble Egg?

I was back from Shanghai this summer holiday.

Kinda cool trip to go there and explore lots of food and nice place.
My daddy really can EAT. He seems like craving for delicate all over Shanghai since he started working in there few years ago.
The best thing was , i can go over there every holiday. Hoping that my father could work in Paris as that was the place i really want to go, a food Paradise??[but...impossible]

As this is the eggs' week, I have chosen a delicate-Scramble EGG, which i have it in Singapore Changi Airport.

The restaurant is called TCC. Seems like I'm going there frequently. Their cakes are so attractive to me, I had  this-" Devil Chocolate" in the midnight about two in the morning. Oh mine, That's the reason I failed to lose my weight. I'm willing it for the sake of this cake.Haha . I love chocolate so so so much!!!

I had my breakfast again in TCC when i was back from china.I ordered something i really cant remember the name, is a kind of puff with asparagus.

Mouth watering breakfast , isnt't it~ 

VAN luv to say " mouth watering"

I shall share my trip and food in Shanghai later on.

CHINESE EGG TART蛋挞

Am i really crazy for egg tarts?? I have been making this for a few weeks!!

This recipe is given by my mummy~ Is kind a different from the previous portuguese egg tart i made， same do the name of tart~

RECIPE

INGREDIENTS A (THE TARTS):

skin a:

150g plain flour, sifted
20g custard powder , sifted
30g icing sugar, sifted
60g shortening
2-3 tbsp water

SKIN B:

90g plain flour, sifted
60g shortening

INGREDIENTS B (THE EGG FILLING):

3 eggs, beaten
120g of sugar add in
250ml hot water, sifted and cooled
1 tsp vanilla, 1 tsp white vinegar
little yellow colouring

METHOD:

Skin A: Mix and knead until smooth.Divide into 15 parts.
B: Mix and divide into 15 parts.

Wrap B with A. Roll into a long shape, roll up tightly like swiss roll. Roll into a round piece and line onto the egg tart mould.

Preheat oven to 180degree.

Mix and strain filling. Fill the dough with the egg mixture (about 80% full).

Bake the Portuguese Egg Tarts at 180 degree for about 15-20 minutes or until the filling is set.

something to remind, when rolling the skin, don't roll until too thin, prevent skin B from coming out.

Remove any of the tart from the oven when its filling is set to prevent the filling from puffing up as we are not making portuguese egg tarts=)

IT'S A CHINESE EGG TART!!!!

scramble egg with salted vegetable

Had scramble egg with  salted veg...it's a chinese basic home dish,it is easy to cook!
What u need is egg,salt,sugar,pepper and salted veg.

Beat egg,salt,sugar,pepper and salted veg together...

later heat up the pan and add some oil..

then pour the egg mixture on it and keep turning it till it is done!

Simply Egg Pudding

Finish making your egg tarts and nothing to do with the remain egg filling??
 I got this idea of making it into a simply egg pudding when i was at the age of eleven, haha(Ops, the age of hunting for junk food). I bought this same egg pudding in  ShenZhen, China.
Seriously, I prefer eating the filling more that the outer pie tart.
 Now I'm making it for the first time and it taste same as I bought in China!!
 Good dessert for those prefer eating portuguese egg filing, haha.

RECIPE

(make about 10)

INGREDIENTS 

4 egg yolks
1/3 cup of sugar (or slightly less if you don’t like your Portuguese egg tarts too sweet)
1/3 cup of heavy whipping cream
1/3 cup of milk
3 drops of vanilla extract

METHOD:

Use an electronic hand beater to blend Ingredients B. Beat for about 3 minutes and strain the filling through a strainer. Set aside.

Preheat oven to 400 F. 

Fill the egg mixture about 80% full.

Bake them at 400F for about 15-20 minutes or until the filling turn brown.

Click here for the Portuguese Egg Tart recipe

Easy isn't it. 
Simply the BEST.

Pastéis de Nata

oh mine~ VAN has just made her portuguese egg tart!!

Okay, Pastéis de Nata is actually portuguese custard egg tarts, totally a delicious tarts for me!!  Haha, VAN and I were both baking with the same recipe. Seems like her tarts were nicer than me. Hah~ doesn't matter, as long as they are tasty!!!ISN'T IT

These tarts are really easy to do it.

I used different shape of tart mole. Isn't that cute?? A lovely flower, haha!!NICE TRY!!

Pastéis de Nata

RECIPE

(Makes 12 tarts)

INGREDIENTS A (the tarts):

puff pastry
(i bought it...i'll try make it next time by myself.)

INGREDIENTS B (the egg FILLING):

4 egg yolks
1/3 cup of sugar (or slightly less if you don’t like your Portuguese egg tarts too sweet)
1/3 cup of heavy whipping cream
1/3 cup of milk
3 drops of vanilla extract

METHOD:

Use an electronic hand beater to blend Ingredients B. Beat for about 3 minutes and strain the filling through a strainer. Set aside.

Preheat oven to 400 F. Butter the muffin pan.

Flatten the puff pastry into small rounds and fit them well into the muffin pan by pressing firmly on bottom and side (do not over stretch). Fill the dough with the egg mixture (about 80% full).

Bake the Portuguese Egg Tarts at 400F for about 15-20 minutes or until the filling turn brown.

If you still left some egg filling, don't waste it!! Just make it into the egg pudding.

egg egg egg!!

okey,my first time writing a blog.
gosh!it's egg week!everyone's favorite~can i say tat..actually is my fav..haha,okey i think is not funny==
egg,egg comes first or chicken comes first?
me,joan,jasmin were cracking our brain thinking of wat to cook with egg,and i've come out with portugues egg tart!!haha
Today i woke up at 7:00am  and decited to make some water dripping PORTUGUES EGG TART!!yum yum...
Actually is not hard to do it,u just need 1/3 wheap cream,1/3milk,1/3 sugar,3 egg york for the fillings.
the tart skin u can just get it from the super market!haha
first apply the tart skin on the mole,oh! and remember to apply some butter on the mole before u put on the tart skin...next beat the filling's ingredient and remember don't beat it too hard latter the fi9lling won't be tat smooth when u eat it!last u just need to put it into the oven,180 celcius for 30min++....u just need to wait for it to be done...while waiting i like to read some magazine or watch some tv progaram so tat i won't think is bored haha 30min++ later the tart was done!!





Have a look!!

walah!!done this is how its' look like!




there's some more pics!

Enjoy the making of it <3

speacially made some for and <3

And likes the skin too be thick but not everyone likes it to be thick u can do it thick or thin as u like^^

Simply Frying Eggs

The very first thing about eggs and the first dishes that we learnt when we are a kid would be the FRYING EGGSSSS~~
Frying Eggs can be present in two ways: served sunny side up (not turned) or over (turned).

We shall let our new generation experience the joy of cooking~

Let us start from the very beginning.

Having six years of frying an egg,what I going to show now is the way to cook a really tradition Chinese style frying eggs.Haha

All u need is very fresh eggs to ensure good appearance and good taste.A non stick pan guaranteed a successful frying eggs.

First, pour some oil in the wok. Make sure the oil was heated before u pour in the egg. Remember ONE in a time.Turn the egg with spatula.Fried eggs should have intact yolks and tender white.

I've been trying the Julia Child's poaching egg yesterday. My uncle who lives in California , bought me Julia Child's recipe book as a b'day present,how touching it was.

Honestly, i had eaten about 6 failed poaching eggs.I tried and tried and tried......

YUCKS, i'm fainted with full stomach of eggs last night.

I believed that isn't tough to me.