Lemon Meringue Tart (and a Baby Shower)

 

Ms L threw a baby shower last week, and isn't the pink theme adorable? Loving the pink pom-poms! I offered to make mini lemon meringue tarts and Hokkaido cupcakes for the shower. I threw in some Gougères (Cheese puffs) as a bonus simply because they were pretty quick and easy to make, and just in case there weren't enough savoury options on the menu.

 

 

Ms L bought this cute cupcake stand from the party shop. Pretty isn't it? Might have gone overboard with the pink, but that's the theme!

 

These flaky puff pastries are spinach and ricotta pastizzis from Costco, which is a great place to shop at if you're planning a big party.

 

 

I told Ms L that with less than a month before bubba arrives, she shouldn't be exerting herself too much in the kitchen. Yet, she managed to make a batch of sausage rolls and these delicious sardine puffs (pictured above) which were one of the favourites at the table. She's quite the perfectionist, as you can tell from the neatly pleated pastries.

 

 

And what's a party without chips and fresh homemade guacamole? It sure beats the store-bought ones.



 

Now, back to the lovely meringue tarts. This recipe uses lemon and orange juice for the filling, which balances out the flavour and tartness from the citrus. On hindsight, I should have made the pastry case slightly thicker as they turned out to be a little too delicate and crumbled easily. Otherwise, I think they tasted rather sensational.

Ultimate Lemon Meringue Tart

Adapted from: BBC Good Food

 

For the pastry (if making Mini Tarts)

• 250g plain flour
• 150g cold butter, cut in small pieces
• 1 tbsp icing sugar
• 1 egg yolk + 1 tbsp ice cold water

For the filling

• 2 level tbsp cornflour
• 100g golden caster sugar
• finely grated zest 2 large lemon
• 125ml fresh lemon juice (from 2-3 lemons)
• juice 1 small orange
• 85g butter, cut into pieces
• 3 egg yolks and a 1 whole egg

For the meringue

• 4 egg whites, room temperature
• 200g golden (or regular) caster sugar
• 2 level tsp cornflour

 

Method

 

1. For the pastry, put the flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Using the pulse button so the mix is not overworked, process until the mix starts to bind. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out to 5mm thickness. Using a round cookie cutter, cut out rounds to fit into the base and halfway up the sides of a greased muffin pan. Prick the base with a fork, line with foil, shiny side down, and chill for 1 hour (or overnight).
2. Preheat oven to 200C/fan 180C/gas 6. Bake the pastry case for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. (Can be done a day ahead if you want to get ahead.) Lower the oven to 180C/fan 160C/gas 4.
3. While the pastry bakes, prepare the filling (or you could do this a day ahead and refrigerate the filling. Mix the cornflour, sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make orange juice up to 200ml/7fl oz with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn’t curdle.) Take off the heat and set aside to cool. Strain the lemon curd if necessary.
4. Put the egg whites in a large bowl. Whisk to soft peaks, then add half the sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick.
5. Pour the filling into the pastry cases. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl. Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 1⁄2 hr before serving. Eat the same day. 

 

 

 

 

 



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Ebi Fry (Fried Shrimp)

 

I honestly think that Australia might have the highest consumption of laksa per capita compared to other countries. There's probably more laksa varieties in Sydney than there is in Singapore, and IMHO, they taste better too. But let's not go there. What fascinates me is that many Australians have come to embrace Asian food as part of their regular dining and grocery options. Take panko crumbs for example. The word panko doesn't sound the least like it's something edible, though it is an ingredient that is commonly available and used here. Why go for regular breadcrumbs when you can have super light and crunchy panko?



Don't these crunchy crumbed deep-fried prawns look lovely? That's the beauty of panko crumbs. Looks good, tastes great and sounds earth-shattering (okay, maybe that's a little too much). They are quite simple and easy to prepare, though I won't lie - I took a while to peel, devein and prep the prawns. But it's all worth it in the end, and I even saved some leftovers and popped them into the air-fryer the next day. My favourite way of serving these are with rice topped with a generous helping of thick Japanese curry. I will show you those in my next post. For now, have a go at making these Japanese fried shrimp (Ebi Fry) and serve them with tartare sauce or mayonnaise if you like. You can also use them as a topping for sushi, or in a sandwich. An Ebi Fry on a hot bread roll sounds good too, perhaps with some coleslaw and tartare sauce? Read on to get the recipe.

Ebi Fry (Fried Shrimp) Recipe
Adapted from Just One Cookbook

Ingredients

500g (1 lb) large whole prawns (about 15)

Salt and black pepper

1/3 cup all-purpose flour

2 eggs + 2 tbsp water

1 cup Panko breadcrumbs

Oil for deep frying

Tartare sauce and lemon wedge, to serve (optional)

 

Method

 

1. Rinse the prawns, remove the heads, and shell the prawns, leaving the tail intact. Devein the prawn. Rinse the prawns again and pat dry with paper towel. Using a pair of scissors, snip off part of the sharp end of the tail. Place the prawn on a chopping board, belly-side up. Use a sharp knife to make 3 diagonal scores on the belly where it's closer to the tail. Don't score the fat part close to the head so that it retains its shape. Turn the prawn over onto its belly and lightly press down on to flatten.  You should be able to feel it "crack" under pressure. Repeat this with the rest of the prawns.
2. Season the prawns with salt and pepper.
3. Prepare three small dishes. Place flour in one, panko in another, and in the third, beat the eggs lightly with 1 tbsp water.
4. Dredge the prawns in the flour, followed by egg. Shake off excess, then dredge in flour again, followed by egg, and lastly coat in panko. Set aside on a plate and repeat with the other prawns.
5. In a pan/wok, heat sufficient oil (about 2 inches or enough to cover the prawns). Deep fry the prawns in batches for 2 minutes or until golden brown. Drain on paper towel. Serve with lemon wedges and tartare sauce if desired.

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Roast Chicken with Russian Salad {Best Ever}

 

This is the most amazing and easy roast chicken ever. I'm dreaming of having this chicken again as I write this. I actually ate this three days in a row and never got tired of it. In fact, it tasted even better the following days, with the flavours from the marinade (and the pan juices) having absorbed into the chicken. I was a little sceptical about the Russian salad

(although it was really the "exotic" reference to "Russian" that enticed me to try out this recipe) as I don't usually have cold creamy salads with roast chicken. Well, I was pleasantly surprised that they complemented each other really well and I just kept going back for more (and more, and more). I made sure the egg was cooked just right, with a jellied yolk centre, because that's the best way to have 'em!

 

Roast Chicken with Russian Salad
Adapted from Gourmet Traveller (July 2013)

Ingredients

2.4 kg chicken marylands (whole chicken leg)
2 lemons, quartered

Spice rub:
1 tbsp ground coriander
1 tbsp smoked paprika
1 1/2 tbsp dark brown sugar
2 tsp dried chilli flakes
1 tsp ground cinnamon
1 tbsp sea salt
2 tbsp olive oil

Russian salad
4 eggs
3-4 potatoes (about 500g)
2 carrots, halved horizontally
200 g frozen peas, defrosted
250 g (1 cup) mayonnaise
60 ml (¼ cup)
cider vinegar
4 golden shallots, thinly sliced (or substitute with deep fried shallots)
1 cup loosely packed chopped dill (optional)
Salt and black pepper, to taste

Method

For spice rub, combine ingredients in a bowl. Rub over chicken, place in a non-reactive container, cover with plastic wrap and refrigerate overnight (or at least 24 hours) to marinate.

For Russian salad, cook eggs in a saucepan of boiling water until soft-boiled (6-7 minutes). Cool under running water, peel, quarter and set aside. Peel and dice potatoes into 1/2 inch cubes, place in a saucepan of cold salted water, bring to the boil and cook until tender. Drain and set aside. Cook carrot in a saucepan of boiling salted water until just tender (10-12 minutes), cool and cut into 1/2 inch pieces. Blanch peas in a saucepan of boiling salted water until bright green (1 minute), refresh and drain. Combine mayonnaise and vinegar in a large bowl, season to taste and stir until smooth. Add all ingredients and toss to combine.

Preheat oven to 200C (400F). Arrange on a large baking tray and roast until cooked through (45-55 minutes). Cover loosely with foil and rest for 10 minutes. Cut each chicken into quarters, season to taste, squeeze over lemon and serve with warm salad.

Note: You'll need to begin this recipe a day ahead to marinate the chicken.

 

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Pork Ribs with Black Bean and Bitter Gourd

Now that the summer holidays are over and the kids are back in school, things are getting busy again. It's not only the homework, but birthday parties, shopping for birthday presents, ironing the summer uniforms (it's much easier in winter when they just have to wear their skivvies and pullovers!), planning meals and packing lunchboxes. The only time I cook is usually on the weekends, and even then, I try to spend more time with the kids and less in the kitchen.

Like most braises and stews, this dish of black bean pork ribs with bitter gourd is a relatively easy dish to prepare - a one pot wonder with meat and veggies included. The bitterness of the gourd complements the rest of the dish really well - the tender pork and that delicious thick gravy. I've never been a fan of bitter gourd, but cooked this way, I love. One big plate of rice this way please.

Pork Ribs with Black Bean and Bitter Gourd

Ingredients

1 large bitter gourd
700g pork ribs, cut into 1/2 inch slices
1 tbsp dark soy (Cheong Chan thick caramel)
1 tbsp vegetable oil
6 cloves minced garlic
1/2 tbsp salted soy beans (brown), mashed
1 1/2 tbsp salted black beans, roughly chopped
1-2 chillies, chopped (optional)
1 1/4 cups water

Seasoning:
1/2 tbsp dark soy (Cheong Chan thick caramel)
2 tsp oyster sauce
1 1/2 tbsp chinese cooking wine
2-3 tsp sugar
3/4 tsp chicken stock powder
1/4 tsp pepper

Method

Slice the bittergourd length-wise into half. Use a spoon to scoop out the spongy white centre and seeds, and discard them. Rinse the bittergourd and sprinkle with some salt to remove some of the bitterness. Leave for 20 minutes, then rinse off the salt. Cut into thick slices (about 3/4 inch).

Rub the pork ribs with 1 tbsp dark soy. Heat vegetable oil in a pot and fry the garlic, soy beans, black beans and chillies. Once fragrant (about 3 minutes), add the pork ribs and fry until all the pieces are seared and coated in the sauce. Add water and seasoning ingredients and bring to a boil. Simmer for 45 minutes until meat is tender, then add the bittergourd and simmer for another 20 minutes. Let the sauce reduce until it turns into a thick gravy. Remove the lid to speed up the process. Mix the pork and bittergourd around in the sauce so that every piece is nicely coated in the yummy sauce. Dish out and serve with steamed white rice.

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Spicy Chicken (Vindaloo)

 

Here's a hot and spicy chicken dish that's quick and easy to prepare, and will have you going back for more! This tastes even better the next day or two, so double the batch if you want to save some leftovers for a busy weeknight dinner.


Spicy Chicken (Vindaloo)

Ingredients

500g (1/2 lb) chicken thigh fillets, cubed
Vegetable oil, for frying
3-4 medium-sized onions, peeled and sliced into rings
1/2 tsp mustard seeds, coarsely ground with mortar and pestle
3 cloves garlic, minced
1/2 inch ginger, grated
1 tsp cumin
2-3 tbsp chilli paste (made from ground dried chillies)
1/2 cup water
2 tsp sugar
Salt to taste
2 tbsp vinegar (or to taste)

Method

Heat up 3 tbsp vegetable oil in a pan or wok. Fry the onions for 5-10 minutes until softened and slightly browned.  Remove the onions and transfer to a plate, leaving the remaining oil in the pan.

In the same wok, add the mustard seeds and fry until they start to pop. Add the minced garlic and ginger, cumin and chilli paste. Fry for 2 minutes, then add the chicken. Brown the chicken in the pan, then add the onions (that was fried earlier) and approximately 1/2 cup water. Bring to a boil and let the chicken simmer until fully cooked (about 10 minutes), and the sauce reduced to a gravy consistency. Add sugar, salt and vinegar to taste.  Dish up and serve with steamed basmati or other white rice.

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Taiwanese Braised Pork Rice ("Lu Rou Fan")

I was inspired to cook this after trying something similar at Lai Lai Casual Dining, a Taiwanese restaurant in Singapore. It's Taiwanese style braised pork belly with a thick, sweet and salty gravy that is full of  umami flavours. If you're far away from family and feeling homesick, this comforting bowl of braised pork over steamed white rice is just what you need! I usually make a big pot of this and freeze the leftovers for days when I have no time to cook.

Taiwanese Braised Pork Rice ("Lu Rou Fan")

Ingredients

1kg (2 lbs) pork belly, skin-on
1 tbsp vegetable oil
8 cloves garlic, peeled and lightly crushed
1 star anise
2 inch cinnamon stick
1/2 tsp five-spice powder
1/2 cup light soy sauce (I used Lee Kum Kee Superior Light Soy)
1 tsp thick dark soy sauce (I used Cheong Chan Thick Caramel)
1/3 cup chinese cooking wine
3 cups water
1/4 tsp pepper
2/3 cup crispy fried shallots (I used the prepacked store-bought ones)
3 tbsp (about the size of a ping pong ball) rock sugar
6 hard boiled eggs

Method

1. Blanch the pork belly in a pot of salted boiling water for 5-10 minutes to get rid of the scum. Remove, rinse the pork. Then, slice into 1/2 cm (1/4 inch) pieces.
2. In a large pan/pot, heat 1 tbsp oil and fry garlic, star anise and cinnamon stick for 5 minutes. Add the pork and dark soy and fry until pork is lightly browned all over.
3. Add the five-spice, light soy, chinese cooking wine and stir through until it starts to simmer. Add the water, crispy shallots and pepper and bring everything to a boil. Add the rock sugar (use more or less to taste).
4. Cover the pot with a lid and let it simmer on low-medium heat for 1-2 hours until pork is tender and sauce is slightly thickened. About half an hour before the dish is ready, add in the hard boiled eggs and submerge them in the sauce to simmer. Adjust to taste by adding more water if it's too salty or too thick, Stir the gravy occasionally to make sure it doesn't burn at the bottom of the pot.
5. When pork is tender and eggs are lightly browned, dish out and serve on top of steamed white rice with some blanched greens or pickled vegetables.

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Almond Crisps (Almond Brittle)

 

Chinese New Year is less than two weeks away and I haven't started baking anything yet this year. Well, not until now, if you'd call throwing sugar and nuts together and melting them in the oven baking. I recently bought a packet of Bienetta Florentine Mix, which comes in powdered form. The simplest way to use it is to mix it with almonds, bake them and it miraculously turns into a crisp layer of caramelized almonds. Alternatively, you could substitute the Bienetta by using a Florentine recipe, which you can find in my previous post "Almond and Pretzel Butterscotch Brittle".

 

Almond Crisps Recipe

 

Ingredients

 

60g (2.5 oz) Bienetta Florentine Mix

80g (3.5 oz) thinly sliced / flaked almonds

1/4 tsp salt

 

Method

 

Preheat oven to 160C (320F).

 

Line a baking tray (10in x 13in) with non-stick baking paper.

 

Mix all ingredients in a bowl and pour into the tray. Spread the almonds to form a thin and even layer.

 

Bake in oven for 10-12 minutes or until it starts to turn golden brown. Remove from oven and transfer it almond crisp from the tray to a chopping board. Use a long sharp knife to slice into bite sized pieces while it's still hot. It will harden and crisp up once cool. Store in an airtight container.

 

 

 

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