Wednesday, July 26, 2017

Sardines Puff Pastry Tart

Quick and simple lunch for my two kiddos. Effortlessly for me too which I need not spend much time in the hot kitchen! I simply love frozen puff pastry! Its so versatile which you can make it into a light meal by spreading over your favourite toppings and then pop it into the oven and bake till golden brown. I've made a simple tomato sauce for the base instead of using canned ones which are usually high in sodium. Homemade fast food can be healthy and of course delicious too! 






Cherry Tomato Sauce
Ingredient
  • 400gm cherry tomatoes
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp Italian mixed herbs
  • 1 tbsp olive oil

Method
  1. Rinse cherry tomato and cut into halves. Toss the tomatoes with seasoning and olive oil.
  2. Spread the tomatoes onto a lined baking tray. Bake in preheated oven at 200 deg cel for 25 mins. Cool completely and blend till smooth.


Sardines Puff Pastry Tart
Ingredient 
  • 8 pieces sardines halves in extra virgin olive oil
  • 5 stalks fine asparagus
  • 1 sheet frozen puff pastry, thawed
  • egg for glazing

Method
  1. Place puff pastry on a lined baking sheet. Use a knife to scour a border, about an inch inside from the edge of the puff pastry. Use a fork to pierce inside all over the tart.
  2. Spread a layer of cherry tomatoes sauce over the tart and arrange sardines and asparagus on it.
  3. Glaze the border with egg wash. Bake in preheated oven at 220 deg for 25 mins until golden brown. Serve warm.




Friday, July 21, 2017

Kueh Sarlat

Love this Nonya Kueh Sarlat to bits! 100% natural colourings extracted from blue pea flowers and fresh pandan leaves! I've blessed half of the kueh to my neighbour and she told me its really yummy! The remaining half was polished up by my kids and hubby....and I only managed to savour one piece only. ^0^ 


Pretty white and blue marbling! 

Vibrant green pandan custard layer after steaming

Ingredient

Glutinous rice layer
  • 300gm glutinous rice, rinsed
  • 200ml Ayam brand lite coconut milk
  • 1 tsp salt
  • 2 blades pandan leaves, cut into sections
  • 30 blue butterfly pea flower
  • 100ml water
Pandan custard layer
  • 3 medium eggs
  • 200ml Ayam brand coconut cream
  • 150gm fine sugar
  • 100ml concentrated pandan juice
  • 10gm corn flour
  • 30gm plain flour

Method
  1. Combine water and bluepea flower and bring to boil. Simmer on low heat for 5 mins. Turn off heat and steep for 10 mins. Strain the mixture and set aside to cool.
  2. Meanwhile rinse the glutinous rice thoroughly till water runs clear. Drain well and divide the glutinous rice into 3 parts. Place 2 parts in a bowl and add water to submerge the grains completely. Add bluepea flower juice into the remaining 1 part. Top up with more water if necessary to that all grains are covered in the blue liquid.
  3. Allow the soaked glutinous rice to sit overnight. 
  4. On the actual day of cooking, drain the glutinous rice and spread out onto two separate steaming dish. Shred the pandan leaves slightly and place between the rice grains.
  5. Add salt to coconut milk and mix well. Divide the coconut milk into 3 parts. Drizzle 2 parts into the white grains and 1 part into the blue rice. Stir well to combine coconut milk with the rice grains. Steam the rice over high heat for 20 mins.
  6. Meanwhile, prepare the pandan custard layer. In a mixing bowl, whisk eggs and sugar together. Add in coconut milk and pandan juice. Stir in corn flour and plain flour and whisk till smooth and free of lumps. Strain the mixture into a heat proof bowl. Set aside.
  7. When the rice is done steaming, combine the both rice into a greased 7" square pan (lined with banana for ease of unmoulding) and press down firmly with a back of a metal spoon. Place the tin into a steamer and turn on heat on medium low flame.
  8. Cook the pandan custard over bain-marie. Stir continuously until custard just begins to thicken. Pour the custard mixture over the rice layer and steam over very low heat  until the custard sets, which takes about 30mins. 
  9. Leave the kueh to cool completely before unmoulding and slicing.
recipe ref : travellingfoodie.com

Can you see the texture of the pandan custard? Its really soft and smooth! nom..nom..nom...



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