Soft Boiled Eggs

Foodnote: I have always love soft boiled eggs especially from Ya Kun. Been trying to cook using the Half-Boiled Egg maker but it never comes out as nice. Some parts of the eggs white will be raw. Been trying some tips online and finally... perfect! Just look at the photo... beautiful yolk and evenly cooked whites woohoo. I bought Seng Choon Farm Fresh Eggs because I like bright color of the yolks.

Ingredients:
6 eggs at room temperature
dark soya sauce
white pepper powder

Directions

• prepare a big bowl with room temperature water that is enough to cover the eggs and put aside
• fill a pan with water, enough to cover the eggs and bring it to a boil
• once the water is on rolling boil (important) turn off the fire or move the pan from the stove and add 1/2 cup of water at room temperature
• slowly scoop each eggs into the pan and cover the pan for 7 minutes (use a timer)
• after 7 minutes, scoop the eggs into the bowl with room temperature water
• that's it... ready after 2 minutes
• enjoyyyy.... 

Easy Soft Chapati

Ingredients
3 cups atta flour
1tsp salt
3 tbsp extra virgin olive oil
enough water

Directions

• mix flour, salt and oil together
• keep adding water till dough comes together
• make a ball and oil the surface
• leave it for 20minutes
• knead dough on floured surface
• divide into 5 pieces and flatten it
• for layered chapati, refer to here

Foodnote: This is a good recipe. Very easy and nice. It is also still soft when I preheat the next day. Will stick to this whenever I crave for chapati at home.

Nino's Taiwanese Pineapple Cake/Tart

Inspiration copied from youtube Nino's Home

Ingredients
Pineapple Jam
500g grated pineapple
25g malt syrup
40g sugar
3/4 tsp cinnamon powder

Dough
(all ingredients at room temperature)
100g unsalted butter
20g cream cheese
45g powdered sugar
2 egg yolks
150g all purpose flour
20g custard powder

Directions

• for the fillings: cook together on slow fire till it comes together and not sticking to the pan and leave to cool
• whisk butter, cream cheese and sugar till combines
• add egg yolk and combine lightly
• add in the flour and combine using spatula and use hand when dough is coming together
• cover in clingwrap and keep dough in fridge for 40min
• shape and fill the tart (20g dough + 8g jam)
• bake at 175°C for 15min

Foodnote: I am very impressed with this recipe. It turns out very nice. I use wheat flour so I have to add a bit more for the dough to form. I tried using a jelly mold in the shape of pineapple but it sticks so I just shape it manually. My niece says it is very nice too and took some to give to her colleague. I feel so touched. I used leftover jam from pineapple tart. Next time will either try to make my own. I will also brush with egg yolk to make the color pops better?