Quiche Lorraine

October 22, 2017 at 5:14 pm | Posted in breakfast, Pie, Savoury | Leave a comment
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Ingredient:

  • 9″ ready made crust
  • 1c shredded Swiss cheese
  • 1/3 c – carrot, onion, green pea, mushroom,
  • spinah, tomato(?)
  • 1/2 tsp black pepper, red pepper, salt
  • 4 eggs
  • 2c light cream/ milk
  • 1/4 tsp – sugar

Stir fry meat and vegetable.  place at bottom of crust.

mix egg, milk, sugar, and spices. add into pie

bake at 425F for 15mins. reduce heat to 300F and bake for another 30mins, or until a knife inserted 1 inch from edge comes out clean. allow quiche to sit for 10mins

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Chinese Tapioca Pudding w/ Pineapple crust (revised/ reorganized)

October 5, 2017 at 3:16 pm | Posted in Chinese, miscellaneous dessert, Pie | Leave a comment
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Ingredients:Red bean paste:

  • 210g red beans

Crust:

  • 200g/ 378ml all purpose flour (175ml)
  • 150g (120ml) sugar – (60ml)
  • 1/2 tsp baking soda – (1/4 tsp)
  • 1/2 tsp baking powder – (1/4tsp)
  • 40g (44ml) soften unsalted butter – (22ml)
  • 80g (100ml) vegetable shorterning – (50ml)
  • 2 egg yolks – (1 egg yolk)
  • 2 tbsp evaporated milk – (1tbs)
  • => the latter measure is cut down in half as suggested by author

Tapioca filling:

  • 100g (150ml?) tapioca + 3L water
  • 500ml homo milk
  • 4tbsp custard powder
  • 2 large eggs
  • 100ml evaporated milk
  • 100g sugar
  • 40g unsalted butter
  • => Custard powder substitute: 3 parts cornstarch + 1 part vanilla extract + 1 pinch salt (sugar and milk powder?)

Instruction:Red bean paste (pre-make ahead of time):

  1. soak 210g of red beans 6-12 hours.
  2. combine red beans & 2.5c of water, bring to boil, let sit for 5mins then discard water.
  3. mush up red beans, add 40ml of sugar
  4. let red bean cool down, then blend up in magic bullet in batches.

Tapioca:

  1. boil 3L of water
  2. add 200ml tapioca
  3. boil for 30mins in med heat. Stir every 10mins
  4. Strain and rinse w/ cold water, don’t over cook!

Crust:

  1. mix 44ml butter, 100ml shortening, 120ml sugar together
  2. add in 2eggs, mix
  3. add in 2tbs evaporated milk, mix
  4. In a separate bowl, mix 378ml flour, 1/2tsp baking soda, 1/2 tsp baking powder
  5. Slowly add dry into wet ingredients in 3 portions, mix until perfect dough forms.
  6. wrap in clear plastic wrap, refrigerate for at least 30mins

Pudding:

  1. mix/ beat egg & only 200ml of milk in a bowl. add custard 4tbs custard powder
  2. In a separate pan, heat evaporated 100ml milk, other 300ml of milk, 100ml sugar, and 40ml butter over low heat
  3. Add in the egg custard mixture, keep stirring, till thicken
  4. Turn off the heat and add in tapioca, mix well

The assembly:

  1. preheat oven to 375F
  2. Add custard mixture to baking dish + paste filling
  3. Roll out dough and cover custard, cut cross-hatch pattern
  4. Brush on 1 egg yolk to make it pretty
  5. Bake for solid 30mins, until crust is golden & flaky

Peach blueberry pie

September 17, 2017 at 4:54 pm | Posted in Pie | Leave a comment
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Filling

3/4 cup sugar – 1/2 cup
2 tablespoons cornstarch
1/2 teaspoon ground ginger – omitted
5 medium (3 cups) fresh peaches*, peeled, sliced – frozen but should’ve thawed it before hand
1 cup fresh blueberries – would be nicer if it was thawed
2 teaspoons freshly grated lemon zest

Topping

3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar – I used white sugar instead, slightly less than 1/2 cup
1/2 teaspoon ground cinnamon
1/3 cup cold Land O Lakes® Butter, cut into chunks – I over melted my butter
  • Combine sugar, cornstarch and ginger in bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry.
  • Combine 3/4 cup flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle topping over fruit.
  • Bake 45-50 minutes or until crust and topping are golden brown and juice begins to bubble. (If crust is beginning to brown too much, cover edges with aluminum foil.) Serve warm or cool. – I think my fruits were frozen so it took extra long to bake, ended up with burnt crust and watery inside but my brother and I thought the sweetness was just fine.

Apple Pie

May 15, 2017 at 4:45 pm | Posted in Pie | Leave a comment

recipe taken from simply recipes

  • 3 pounds of apples (about 6 to 8 apples)
  • 1 Tbsp of lemon juice or apple cider vinegar
  • 1/2 cup sugar, (imo a little sweet but at the same time it was sour.. maybe too much lemon?)
  • 3 tablespoons all-purpose flour for thickening
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 Tbsp brandy (Optional. By the way, if you have Calvados apple brandy, use it!)
  • 1 teaspoon vanilla extract

procedure:

2 Peel, core, and slice the apples: While the dough is chilling, peel, core and slice the apples into 1/4-inch to 1/2-inch slices.

As you cut your apple slices, add them to a large bowl and sprinkle them with a little lemon juice or apple cider vinegar to help keep them from turning brown.

3 Toss the apples with sugar, flour, spice mixture, add brandy and vanilla: Combine sugar, flour and spices (allspice, nutmeg, cinnamon) in a bowl. Add the flour mixture to the apple slices and use your hands to distribute the flour through the apples so they are well coated.

Then sprinkle with brandy and vanilla extract and stir to coat all the apples.

4 Prepare oven: Place one oven rack in the lowest position and put a large rimmed baking sheet on it (to catch any drippings from the pie.) Position a second rack the next rung up (still in the lower third of the oven) and preheat to 375°F.

5 Roll out the dough and line bottom pie plate: Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Place disk on a lightly floured, clean, flat surface. Using a rolling pin, roll out the pie dough to a 12-inch circle, about 1/8 of an inch thick.

6 Place apple slices on top of the bottom crust: Arrange the apple slices in the dough-lined pie plate. Mound the apples in the center.

As you roll out the dough, check to make sure it isn’t sticking. If and when it starts to stick, gently lift it up and sprinkle a little more flour on the table surface or on the pie dough to keep the dough from sticking.

Gently place the rolled out dough onto a 9-inch pie plate. Press down to line the pie dish with the dough.

7 Roll out top crust, place over apples, trim and crimp edges: Roll out the second disk of dough, again to 12-inches. Gently place the second round of pie dough over the apples. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang from the edges of the pie pan.

Fold the dough under itself so that the edge of the fold comes right to the edge of the pan. Press the top and bottom dough rounds together as you flute edges using thumb and forefinger or press with a fork.

8 Brush with egg wash, cut vents: Place egg yolk and cream in a small bowl and use a fork to stir until well combined. Use a pastry brush to brush the egg wash over the top and fluted edges of the pie. Use a sharp knife to cut slits in the top of the pie crust for steam vents.

9 Bake: Place pie on oven rack centered over the baking sheet on the rack below it to catch any drippings. Bake the pie at 375°F until crust begins to lightly brown, about 20 minutes, then reduce heat to 350°F.

Bake until crust is golden and juices are bubbling, anywhere from an additional 45 minutes to an hour, depending on the type of apples you are using. (About halfway through baking check to make sure the pie isn’t browning too much. When it’s nicely browned, tent the pie with a large piece of aluminum foil to keep the pie from browning further.)

10 Let cool: Transfer the apple pie to a rack to cool for at least 1 hour. Serve slightly warm or at room temperature. Great with a side of vanilla ice cream.

Blueberry pie (frozen)

May 11, 2017 at 11:59 pm | Posted in Pie | Leave a comment

http://www.simplyrecipes.com/recipes/blueberry_pie/

http://allrecipes.com/recipe/12196/blueberry-pie/

haven’t decided which one to try yet

 

ingredient

  • sugar: 3/4 c
  • blueberries: 4c
  • butter: 1tbs
  • cinnamon 1/2 tsp
  • cornstarch 3tbs

ingredient 2

  • sugar: 1/2 c
  • blueberries: 6c
  • butter: 2tbs
  • cinnamon 1/2 tsp
  • flour 1/4c
  • lemon zest 1tsp
  • lemon juice 1 tbs

procedure:

  • take out 3.5 cups of blueberry (add more as needed) to defrost
  • mix the mixture together then fold into blueberry.
  • assemble pie
  • bake at 425 for 20mins
  • bake at 350 for 30-40 mins

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Chinese Tapioca Pudding with Pineapple Crust

April 16, 2017 at 7:39 pm | Posted in Pie | Leave a comment

Red bean paste:

  1. Soak 210g of red bean for 7 hours. -> soak for 12 hours++++
  2. Combine red beans and 2.5 cup of water, bring to a boil, let sit for 5mins, then discard water.
  3. Put bean back into pot add water just enough to cover beans. Then simmer for 20mins-1hour until beans are tender. Make sure you don’t add too much water. Add sugar in 3 batch (total of 70mL sugar?) until a paste is formed.
  4. => should just heat it then mush them all up till smooth

Crust:

  • 200 g all purpose flour (378ml flour) – 175ml flour
  • 150 g sugar (3/4 cup) – 60ml sugar
  • 1/2 tsp baking soda – 1/4 tsp
  • 1/2 tsp baking powder – 1/4 tsp
  • 40 g unsalted butter, softened (44mL) – 22mL
  • 80 g vegetable shortening (98g) – 50mL
  • 2 egg yolks – 1 egg yolk
  • 2 tbsp evaporated milk – 1tbs
  • => the latter measurement is cut down half according to author’s suggestion

Tapioca filling (tapioca):

  1. boil 1-1.5 cup water
  2. add 1/4cup? tapioca
  3. boil for 30mins in medium heat. Stir every 10mins
  4. Strain and rinse with cold water, don’t over cook!
  5. => 100g tapioca + 3L water

Tapioca filling:

Custard powder substitute: 3 parts cornstarch + 1 part vanilla extract + 1 pinch salt (sugar and milk powder?)

  • 100 g small whole tapioca pearls
  • 500 ml homo milk
  • 4 tbsp custard powder
  • 2 large eggs
  • 100 ml evaporated milk
  • 100 g sugar
  • 40 g unsalted butter

Instruction (crust):

  1. mix butter, shortening, sugar together
  2. Add in the egg, mix.
  3. Add in the milk, mix.
  4. In a  separate bowl, mix the flour, baking soda, and baking powder all together.  Slowly add it into the wet mixture in 3 portion. and mix until perfect dough forms.
  5. wrap in clear plastic wrap. Refrigerate for at least 30mins.

Instruction (Pudding):

  1. Preheat oven to 375F.
  2. cook tapioca pearls.
  3. Mix/ beat egg and 200mL of milk in a bowl. Add custard powder.
  4. In a separate pan, heat evaporated milk, other 300mL of milk, sugar, and butter over low heat.
  5. Add in the egg custard mixture, keep stirring. It should begin to thicken.
  6. turn off the heat and add in the tapioca pearls. mix well.
  7. add custard mixture to baking dish + paste filling.
  8. roll out dough and cover custard. cut cross-hatch pattern.
  9. brush on some egg yolk to make it pretty
  10. Bake for solid 30mins, until crust is golden and flaky.

Reference (Adaptation from):

red bean paste:

http://www.justonecookbook.com/how_to/how-to-make-anko-red-bean-paste/

http://omnivorescookbook.com/recipes/how-to-make-red-bean-paste

tapioca:

http://panlasangpinoy.com/2014/09/13/cook-sago-pearls/

tapioca pudding:

Chinese New Year Baked Tapioca Pudding with Pineapple Crust [Sai Mai Bo Din]

http://www.dessertbycandy.com/2014/01/baked-tapioca-pudding-with-azuki-swirl-%E8%A5%BF%E7%B1%B3%E8%B1%86%E6%B2%99%E7%84%97%E5%B8%83%E7%94%B8.html#axzz4eM36SSnU

custard powder substitute:

https://snapguide.com/guides/make-your-own-custard-powder-in-5-minutes/

https://www.reference.com/food/ingredients-make-up-custard-powder-bac434dc86dffab

matcha shortbread cookies

August 29, 2016 at 10:11 pm | Posted in Cookies, Pie | Leave a comment
Tags: , ,

made this with Cynthia, apparently it’s originally from Karyn.

The first batch spread a lot, which we suspect that we added too much butter.

We added a ton of all purpose flour for the second batch which turned out more star shape like. 🙂

Haha Kevin picked one up and said he never liked matcha.

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blue chip Marbulous cookie

March 14, 2016 at 12:04 am | Posted in Pie | Leave a comment

it was nothing like blue chip cookies lol

https://honeybutterbakes.wordpress.com/2012/04/21/marbelicious-cookies/

we doubled the recipe and added a total of 1 cup white sugar and 3/4 cup brown sugar.

The cookie tasted like dark chocolate and imo we didnt have enough white chocolate.

we made 22 cookies in total. therefore one recipe should make 10 cookies. it was quite difficult to mix the batter so I would suggest to stick with 1 recipe next time.

Tomato fried egg

January 30, 2016 at 2:33 pm | Posted in Pie | Leave a comment

recipe from serious eat

INGREDIENTS

  • 1 teaspoon cornstarch
  • 6 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 tablespoons Shao xing rice wine
  • 1/4 cup cooking oil
  • 2 scallions, thinly sliced
  • 2 medium-sized tomatoes or 3 roma tomatoes, roughly chopped
  • 2 tablespoons ketchup
  • 1/4 teaspoon sugar

DIRECTIONS

  1. In a small bowl, stir cornstarch with 2 tablespoons water. Set aside. In a medium mixing bowl, beat eggs well with salt and white pepper. Add the rice wine.
  2. Heat 3 tablespoons oil in a wok over high heat until shimmering. Add the scallions and stir-fry until the oil is fragrant and the scallions have softened but not browned, about 20 seconds. Add the eggs and stir-fry rapidly, turning the eggs around in the pan until everything is evenly cooked and just tender, about 1 minute. Remove from heat just before eggs have completely set. Transfer to a large plate and set aside.
  3. Add the remaining tablespoon of oil to the wok and heat until shimmering. Add the chopped tomatoes to the wok and stir-fry until most of the flesh in the tomatoes has cooked down, about one minute. Reduce heat to low. Add the ketchup and sugar and cornstarch slurry and stir around until the mixture has thickened slightly, about 20 seconds.
  4. Add the eggs back to the wok and stir-fry until everything is mixed. Serve immediately. Leftovers may be refrigerated and heated in the microwave just until heated through.

deliciouss. even my brother loved it cause he finished them all the night of with some packed for lunch the next day. mine didn’t look as nice as hers but here it is 🙂 I substituted the tomato with 14oz of diced tomato cause that’s all I have at home. 

Mussel or clam white wine recipe

December 31, 2015 at 10:45 pm | Posted in Pie | Leave a comment

http://savorysweetlife.com/2010/04/steamed-clams/

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