vkeong loves good food, travel and photography!
Mom’s best
Mom’s Best: Egg Tarts
Aug 8th
Delicious home made [tag]egg tarts[/tag] by my mom. She got this [tag]recipe[/tag] from my aunt who is very good at baking cookies and cakes. She used to bake snake shaped [tag]cookies[/tag] that look like little dragons every Chinese New Year, they taste wonderful! As promised, the recipe is as below 
These are the ingredients needed, to make a batch of 25 cups. For the dough, you will need
- 300 gram flour
- 200 gram margarine/butter
- 1 1/2 tablespoon milk powder (we used Anlene)
- 1 1/2 tablespoon icing/castor sugar
- 1/2 tablespoon custard powder
- 1 egg
Steps: Pour the ingredients into a mixing bowl and start mixing them. The dough has to “rubbed” as though you are massaging a person’s back. Take note that the butter has to be slightly cold. After the dough is done, it has to be refrigerated. As for the mixture, you will need
- 250 gram sugar boiled in 250 ml water with pandan leaf, and left cool (this is the syrup)
- 5 eggs – beat or whish
- 200 ml evaporated milk
Steps: Add the beaten eggs into the cooled syrup, then add a big pinch of custard powder and vanilla essence. Do teh tarik motions on the mixture many times and keep it refrigerated as well.
Line the tart moulds with the pastry (dough) by making a small ball, then press it over the moulds. Keep in mind that the pastry must not be too thin, or the egg tart will break easily when done.
Take the egg mixture out from the fridge and do a couple of teh tarik motions again. Pour the egg mixture into the moulds, slightly more than 3 quarter full. Bake them in oven for 25-30 minutes at 180°C. To know whether the egg tarts are ready, shake the moulds slightly. If the egg mixture is firm and the pastry is golden brown, it’s done!
Lastly, overturn the egg tarts in put into individual paper cups quickly. Serve!
Mom’s Best: Sweet Sour Crab
Jul 31st
I am starting a new category on my blog “Mom’s Cooking” All entries under this category will feature dishes prepared by my beloved [tag]mother[/tag]. I will update once a week in the weekends because that’s when my mother cook something special and nice 
The first dish I want to share with you is [tag]Sweet Sour Crab[/tag].
There is a wet market in Perai that sells some special [tag]seafood[/tag] that cannot be found in normal markets. That would explain why my parents would call it a “richman’s market” It is also the place where we bought our “Udang Merah” durian last weekend.
You can find really big crabs sold there, price ranging from RM22-25 per kg. The way the crabs are killed is quite brutal: First they were put upside down and struck hard on their bellies by knives, while still being tied up. Then they were tore up to pieces.. ouch!
We bought 7 crabs for RM55 to cook for 5 people. The crabs will still need extra cleaning using an used toothbrush, especially the limbs. Ingredients used to prepare this dish include: Chilli paste, Limes, Sugar and Corn flour.
