Pineapple Tart 2017

Pineapple Jam

Ingredients

1 pineapple

140g sugar 

20g rock sugar

1 cinnamon stick

3 cloves

2 pandan leaves knotted

0.5 tsp vanilla essence

0.5 tsp egg yellow coloring

1 tbsp butter

Directions

• in a non  stick pan, cook grated pineapple with cinnamon and cloves till slightly dry
• pour in sugar and the rest of the ingredients
• cook till jam do not stick to pan

Tart

Ingredients

225g cold butter

300g or more wheat flour

50g caster sugar

40g corn flour

1 tsp vanilla essence

Directions

• mix all ingredients using fingers till soft dough is formed
• shape using mould
• fill with pineapple jam and bake at 165°C for 12min

Shoyu or Hanjuku Eggs

Ingredients
4 cold eggs
1/4 cup water
1/4 cup light soya sauce
1/4 cup teriyaki sauce
1 tsp dark soya sauce
1 tbsp sugar

Directions

• prepare boiling water & add eggs for 7mins
• scoop & soak eggs in ice water till cool and carefully remove shell... put aside
• in a saucepan, put all other ingredients and bring it to a boil for 10mins then let it cool
• put eggs in a glass container with a cover and pour the liquid ingredients (make sure the sauce cover the eggs)
• cover the container and leave it for 4 hours or overnight before serving

Foodnote: This is a simplified version (my own version) of shoyu egg. It taste like... just like boiled egg hehe. Well, it is not that bad. I like it with my salad because it just look so cool.