Egg Tart Recipe

 Egg Tart Recipe

Ingredients for Crust:

• 340g Top Flour
• 230g Butter
• 70g Caster Sugar
• 1/2 Beaten Egg

Ingredients for Egg Custard filling:

• 3 Eggs
• 80g Caster Sugar
•  70ml Milk (I use Fresh Milk)
• 230ml Water

Cooking Directions:

1. Beat butter and sugar until creamy.
2. Add egg into mixture and mix until combined.
3. Add flour and mix into a dough.
4. Cover dough with cling wrap and keep in the fridge for 30 minutes.
5. Weight dough into 20g each (depending on size of mould) and press into egg tart moulds.
6. Set aside.
7. Whisk eggs and sugar until think and creamy.
8. Add milk to mixture and continue to whisk until combined.
9. Add water gradually and continue to whisk together.
10. Pour into mould tart dough.
11. Preheat oven at 180C and bake for 25 minutes of till the crust is slightly brown and egg custard is set.
12. Remove from mould by turning the mould upside down.

Pork Siomai Recipe (steamed pork dumplings)

 Pork Siomai Filipino St;ye Recipe

Ingridients;

1 kg ground pork (suggested proportion of fat to lean meat is 1:3)

1/3 cup chopped water chestnuts or turnips (singkamas)

1/3 cup chopped carrots

2 medium or 1 large minced onion(s)

bunch of spring onions or leeks

1 egg

5 tablespoons sesame oil

1 teaspoon freshly ground pepper

1 teaspoon salt

50 pcs. large or 100 pcs. small wanton or siomai wrapper

soy sauce, calamansi (lemon or kumquats), sesame oil and chilli paste (for the sauce) 

Wrapper:
1/4 cup water
1 egg
1 tablespoon vegetable or corn oil
1/4 teaspoon salt
1 1/2 cups all-purpose flour

Cooking Directioons;

1. Combine all the ingredients except for the water and wanton wrapper and mix throughly.
2.  Wrap the mixed ingredients using the won ton wrapper. (watch the video for easy procedure)
3.  Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more time steaming).
4. Serve hot with kikkoman soy sauce and calamansi or lemon dip.