Egg Custard Tarts

Pastry:
2 c all purpose flour
1/3 c lard
1/3 c butter
4 tbsp cold water, or as needed

Custard Filling:
2 eggs, room temperature
1 1/2 c whole milk
4 oz sugar

PREPARATION:
Preheat the oven to 325 F and grease the tart pans.
Cut the lard. Use a sifter to sift the flour into a large bowl. Work the lard and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs. Continue kneading, adding the cold water. Roll the dough into a large ball, cover with wax paper and refrigerate while preparing the custard filling.

Lightly beat the eggs, taking care not to produce any air bubbles. Stir in the milk and the sugar. On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8-inch or 3 to 4 mm thick). Cut the dough in half before rolling out if needed. Use a pastry cutter to cut out 18 circles that are 3-inches in diameter. Fit the circles into the tart shells.Pour the filling into the shells. Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minutes). Cool.

Hot Chicken & Prawn Salad

Ingredients:

1/2 k chicken breast, chopped bite-size
1/2 k shrimp, deveined and shelled
flour
salt & peper, to taste
cooking oil
butter
egg

1 can fruit cocktail, well-drained
2 c all-pupose cream
1 c evaporated milk
1 c mayonnaise.

Cut the chicken breast meat into 1″x1″ cubes. Season with salt, pepper, garlic powder and onion powder..
Roll chicken and shrimp in flour and egg. Then fry the chicken and shrimp on equal parts of oil and butter until golden brown. Remove with a slotted spoon and drain well on paper towels.

Heat drained fruit cocktail unto a frying pan low-heat. Add all-purpose cream, evap milk and mayonnaise. Then, add fried chicken and prawn in the pan and toss lightly. Serve at once.

Buchi

Ingredients:
1 c glutinous (sticky) rice flour
white sesame seeds
2 tbsp fine sugar
228g red-bean paste

Directions:
Divide bean paste into small portions.
Mix flour with sugar, add two cups of cold water. Knead into a soft dough, cover with a wet towel for 1/2 hour. Divide into small portions. Press each into a bowl shape.
Stuff them with bean paste and roll into balls.

Roll on sesame seeds so that each ball is covered evenly.

Fry in hot oil till golden-brown.

Takoyaki

Ingredients:

Batter:

1 1/2 c flour
2 eggs
2 c vegetable stock/shrimp stock

Filling:
octopus, lightly cooked and chopped into bite size pieces

fried batter bits or Rice Crispies, slightly crumbled
dried shrimp, chopped
green onions, finely chopped
fresh ginger, finely shredded

-Other Options for the Filling-
Cabbage, finely shredded and chopped
Carrot, finely shredded and chopped
Radish, finely shredded and chopped
Shrimp, lightly cooked and cut into bite-sized pieces
Mussels, lightly cooked and cut into bite-sized pieces
Scallops, lightly cooked and cut into bite-sized pieces

Garnish:
Mayo, optional
ai nori (you can make this by powdering some sushi sheets in a food processor), optional
Worcestershire sauce or ketchup or barbecue sauce, optional

Directions:
Preheat oven to 325 F. Heat muffin tin in preheated oven.

Beat batter ingredients together. You want to get a slightly thicker consistency than with traditional balls.

After oven and tin are preheated, carefully oil small muffin tin.

Fill muffin cups halfway with batter. Add whichever filling options you’ve prepared and top off half-filled muffin cups with batter.

Bake in preheated for 17 minutes,check every seven minutes.

Bake till top are golden brown and puffed up.

Remove from oven and let it cool for 6 minutes.

Add garnishments and serve immediately.

*if you are using ordinary muffin pan bake it for 45 minutes.*

Another suggested method: ( I Suggest )

Cook it by using a frying pan. Just use a small cookie cutter (make sure its stainless and not plastic. so, it can withstand the heat) as a molder. Like this,


The smaller the better. So you can make it bite-size like the original. The shape may not turn out like the traditional one. but, it's good enough to try. Don't you think? And you might also need lots of cookie cutter so you may cook it in big batches. *-*

California Maki

Ingredients:

Sushi Rice:

3 c Japanese-style rice
4 c water
1/3 c rice wine vinegar
3 tbsp sugar
1 tsp salt

After washing the rice well, cook it by pan or rice cooker. Prepare sushi vinegar by mixing rice vinegar, sugar, and salt in a small pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture. Spread the hot steamed rice into a large plate. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji very quickly. Be careful not to smash the rice.To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.

INGREDIENTS:

4 c sushi rice
4 sheets nori (dried seaweed)

1 cucumber
1 avocado/ripe mango
3/4 c crab meat
2 tbsp mayonnaise
1/2 tsp salt
sesame seeds/roe

PREPARATION:
Cut avocado/ripe mango and cucumber into strips.

shred crabsticks and mix it with mayonnaise and season with salt.
Cover bamboo mat with plastic wrap. Like so,

Put a sheet of nori on top of the bamboo mat. like So,

Sprinkle sesame seeds over the sushi rice.Like so,

(In here, we used sesame seeds.)

Turn the sushi layer over so that the seaweed is on top. Like so,

Place avocado/ripe mango, cucumber and crab lengthwise on top of nori. Like so,

Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly with hands, like so,

then remove the rolled sushi. Cut the sushi roll into bite-size pieces.

My favorite version is the one with ripe mango... *-* Have'nt tried california-maki with avocado But, it sure worth a try. What do you think?

Bi Bim Bop

I've been trying to find a recipe of bibimbop(korean food). A lot of this recipe appeared in the web... but I'm looking for a specific recipe that has the same ingredients when I first tasted it. and here it is! I Want to try it out soon...*-*

1 k lean beef, sliced thinly

1 large cucumber

2 large carrots

5 c bean sprouts

4 dried shitake mushrooms, rehydrated in warm water

1 egg per person (optional)

4 c cooked rice, or rice noodles (don’t cook too long)

Red spicy bean paste

3 tbsp sesame oil

½ c soy sauce

½ c + 2 tbsp sugar

10 cloves minced garlic

Marinate meat in following ratios:

for 1/2k beef, use 5 cloves garlic, ¼ cup each of water, soy sauce, and sugar, and 1.5 tsp sesame oil. Refrigerate, covered, for up to 2 days(max.) or 3-4 hours(min.).
Heat serving bowls, if desired, in oven.

Julienne carrots, mushrooms, and cucumber into thin strips. Set water to boil for mushrooms, and bean sprouts. Cook carrots and zucchini seperately in a large frying pan on medium-high heat, with 1 tbsp sesame oil, a splash of soy sauce (no more than 2 tsp), and a small handful of sugar (1 tbsp). Sauté until tender, stirring occasionally. Put in separate serving bowls.

Cook beef and marinade over medium-low heat in large frying pan until cooked through, avoiding toughening up the beef by overcooking; place in large serving bowl. Fry eggs individually.

To serve, place large servings of rice at the bottom of serving bowls. Place layer of spinach atop rice. Arrange portions each of mushrooms, carrots, sprouts, cucumber, and beef . Top each bowl with a fried egg. Serve with red bean paste, kimchee, and seaweed sheets.

*You may also add radish (julienne) and spinach if you like. You may cook it the same way you cook the carrots and cucumber.

Or you may want to try cooking bibimbop with this recipe...

Beef :

1 lb, ground beef

2 tbsp sugar

2 tbsp soy sauce

1 tbsp sesame oil

2-3 cloves minced garlic

Fry beef with above ingredients.

Spinach:

2 bunches spinach (blanched with water removed)

1 tbsp sesame oil

1/2 tsp sesame seed

salt

Dash garlic powder. Salt and pepper to taste. Toss and set aside.

Bean Sprouts:

1 lb blanched bean sprouts

1 tbsp sesame oil

1/2 tsp sesame seed

salt

Dash garlic powder . Salt and pepper to taste. Toss and set aside.

Carrots:

4 julienne carrots

Dash sesame seed

Salt and pepper to taste

Sauté lightly in cooking oil and add remaining ingredients.

Lettuce

Four large leaves of lettuce, sliced into strips

4 cups of cooked rice.

Assemble: In a large bowl (per person like a large pasta plate) center 1 cup of rice. Add on top, In a circular fashion, a spoonful of carrots, beef, spinach, sprouts, and lettuce (refer to picture). Place one fried egg on top and red sauce on the side. Let each person toss his or her own dish.

**Red pepper sauce - Mix 2 tblsp. red pepper paste, 2 tsp. sugar with 1 tblsp. of white or rice vinegar.**

Flourless Chocolate Cake

Serves 8

Oven temp: 180c 350f

6 eggs, separated

1/2 c caster sugar

1/4 c cocoa powder, sifted

6 1/2 oz dark chocolate, melted

Brandy Sauce:

250 ml cream (double),

2 tbsp brandy

Beat eggyolks with sugar until thick and creamy. Mix in cocoa powder and chocolate. Beat egg whites until soft peaks form. Fold into chocolate mixture. Pour into a greased and lined 9 in. springform tin. Bake for 35 minutes. Cool.

Sauce: Combine cream and brandy. Beat until slightly thickened.

Austrian Coffee Cake

4 eggs, separated

1/3c caster sugar

45g ground almonds

1/2 tsp vanilla essenceu

1 1/2 tbsp strong black coffee

1/4 c flour

2 tbsp coffee liqueur

1 c cream, whipped

grated dark chocolate

Oven temp: 180c

Beat eggyolks and 1/4c sugar until thick and creamy. Beat in almonds, vanilla essence and 1 tbsp of coffee.

Beat eggwhites until stiff peaks form.

Sift flour over eggyolk mixture.

Fold in egg whites.

Spoon into a greased and lined 8 inch springform tin.

Bake for 20-25 minutes. Stand in tin. Turn onto a wire rack. Cool.

Beat remaining cofee, remaining sugar and coffee liqueur into cream. Split cake horizontally. Sandwich together with coffee cream over top and sides. Decorate with grated chocolate.

Chill until ready to served.

Lemon Chiffon Pie

250 g Graham crackers, Crushed

1/2 c Buttter, melted

4 Eggs, seperated

2 tsp Lemon rind, grated

3/4c Caster Sugar

1/2 c Lemon juice

2 tsp Gelatine

1/4 c Dry white wine

Combine crushed biscuits and melted butter. Press over base and up sides of a greased 9 inch pan. Chill.

Combine egg yolks, lemon rinds and 1/2 c of sugar. Beat until thick and creamy. place half the lemon juice in a saucepan. Bring to the boil. Continue beating eggyolk mixture slowly pouring in hot lemon juice.

Combine gelatine, wine an remaining lemon juice in a heatproof bowl. Place over a saucepan of simmering water. Heat, stirring, until gelatine dissolves. Stir into eggyolk mixture.

Beat eggwhites until soft peaks form. add remaining sugar. Beat until mixture is glossy. Fold into eggyolk mixture. Spoon into biscuit case. Refrigerate until set.

Chocolate Buttercream/Cappuccino Buttercream/Dark Chocolate Icing

Ingredients:
1/2 c solid vegetable shortening (Lard)
1/2 c butter or margarine, softened
3/4 c cocoa or 3 1 oz. unsweetened chocolate squares, melted
1 tsp clear vanilla extract
4 c sifted confectioners' sugar
4 tbsp milk

Cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

For thin (spreading) consistency, add 3-4 tbsp light corn syrup, water or milk.

Cappuccino: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

Yellow Cupcake

3/4 c unsalted butter, room temperature

1 c sugar

1 1/2 c cake flour, sifted

1 1/2 tsp baking powder

1/4 tspo iodize salt

1/2 c milk, room temperature

3/4 tsp vanilla extract

3 large eggs, room temperature, separated

Place a rack in the middle of the oven and preheat to 35oF.
Combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside. Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next. Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next. Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl. Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed. Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan.

Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Remove the cakes from the oven and cool completely. Using a palette knife or rubber, spread some of the frosting all over the tops of the cakes and decorate with the sprinkles.

How to make cream cheese frosting:
Beat 8 oz of cream cheese and 2 3/4 c of sugar on low speed until well incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.) Reduce the speed of the mixer to low. Add 2 tbsp heavy cream, 3/4 tsp of vanilla, and 1/4 tsp of orange zest. Raise the speed to high and mix briefly until fluffy. Store in the refrigerator until somewhat stiff, before using.

Red Velvet Cupcakes With Cream Cheese Frosting

For the cupcakes:
2 1/2 c all-purpose flour
1 1/2 c sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 c vegetable oil
1 c buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened 2 sticks butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners' sugar Chopped pecans and fresh raspberries or strawberries, for garnish

For the cupcakes:
Preheat the oven to 350F.
In a mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
Beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla in low speed.
Add the sifted dry ingredients to the wet ingredients and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 full. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting: In a large mixing bowl, beat cream cheese, butter and vanilla together until smooth. Add sugar and on low speed beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Chocolate Cupcake With Vanilla Buttercream Frosting

Cupcakes:
2 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 bar unsalted butter, softened
1 c granulated sugar
1 c light brown sugar. packed
4 large eggs, at room temperature
6oz sweetened chocolate, melted
1 c buttermilk
1 tsp vanilla extract

Frostings:
1 bar unsalted butter
6 c confectionaire's sugar
1/2 c milk
2 tsp vanilla extract

Preheat oven to 350F
Melt chocolate, place in a double boiler over simmering water on low heat. Stir occasionally until completely smooth. Remove from the heat and let cool.
In a small bowl, sift together the flour salt and baking soda. Set aside.
On medium speed, cream the butter until smooth. Add sugar and beat until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add melted chocolate, mixing until well incorporated. Add dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth. Carefully spoon the batter into the cupcake liners, filling them about 2/3 full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Frosting:In a large mixing bowl. Place butter. Add 4 cups of the sugar and then the milk and vanilla.On a medium speed, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.

Note:
To make buttermilk, Add 1 tbsp of cream of tartar/lemon juice to 1 c of whole milk. Stir and let stand at room temp for 15 minutes. After 15 minutes, Stir and wait till it curdles.

Vanilla Cupcake with Vanilla Buttercream Frosting

Cupcakes:
3 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 bar unsalted butter, softened
2 c sugar
4 large eggs, at room temperature
1 c milk
1 tsp vanilla extract

Frosting:
1 bar unsalted butter
6 c confectionaire's sugar
1/2c milk
2 tsp vanilla extract

Preheat oven to 350F
In a large bowl, combine flour salt and baking powder.
In a large bowl, on the medium speed of an electric mixer, cream butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 2/3 full.
Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean. Cool cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Frosting:
In a large mixing bowl. Place butter. Add 4 cups of the sugar and then the milk and vanilla.
On a medium speed, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.

Carrot Cupcake with Cream Cheese Frosting

Cupcakes:
2 c all purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup oil
1 1/4 c light brown sugar, packed
4 large eggs
2 tsp pure vanilla extract
2 1/2 c raw carrots, finely grated
1 c walnuts, toasted lightly, coarsely chopped

Icing:
1/2 c cream cheese, room temp., softened
1/4 c unsalted butter, room temp., softened
1/2 c confectioners' sugar
1/2 tsp pure vanilla extract

Preheat oven to 350 F (180 C) and place rack in center of oven. Place fluted paper liners in 18 muffin cups.
Toast the walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots. Set aside.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.

In bowl of your electric mixer, with the paddle attachment, beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. fold in the grated carrots and chopped nuts. Evenly divide the batter between the 18 muffin cups (fill each cup about 2/3 full) and bake 20 to 25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
Remove from the oven and let cool on a wire rack. With a knife or small metal spatula spread cream cheese frosting on top of each cupcake.

Frosting:
Beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.

Makes 18 Cupcakes