Ushering The Year of Ram With Pineapple Tarts Using SCS Butter

Sorry to disappoint... been slacking yet again. Yeah right. I ought to be shot for promising something that I could not deliver. However, this post is something close to our hearts. It's our love affair with SCS Butter, particularly Capn't Hook. There's always this withdrawal syndrome in him when he see his slab of salted SCS butter has grown smaller in size. Hence, I always have a block or two in the freezer on stand by. He loves it with kaya... almost an everyday affair for him spreading kaya and SCS butter on the bread that I made these days.

There are many ignorant consumer, really, even these days. Just when I thought our consumer these days are well read or informed. How I found out is based on the participants who came for classes... we tend to get questions like what brand of butter and where do we get them etc. We are surprised that many have thought butter-like-blocks labelled as "butter blend" are 100% butter. When we informed them that they're blended with vegetable oil, their reply would generally be "Ohhh no wonder they're so much cheaper!!!".

And so here I am, informing you that anything that is labelled as butter blend IS NOT 100% butter. If you're making cookies especially, I doubt you could get that special butter aroma and texture for cookies made with real butter. Also, please... try not to use margarine. I have to agree to this lady who always tell me "If you plan to eat something laden with calories, make it a good one" hehe... so butter it is!

Christmas and New Year have gone by and by now, when you walk into any malls or shops, you'll be greeted by a sea of red. It's time to usher in the Lunar New Year. As Chinese is always particular with good wishes and prosperity, pineapple tarts tend to be a must in almost every household as pineapple is known as "ong lai" in Hokkien language which means prosperity come literally.

I still remember my aunty showing my mother how to make pineapple tart once when I was really young. Maybe being wai sek (gluttony), even after so many years, I still remember the measurement for the pastry. It's just merely one pound of flour and one pound of SCS butter, no less.

In the recent years, pineapple tarts have revolved into many patterns but what is interesting this time round is SCS Butter have came up with 8 varieties of them, not only in terms of looks but flavours as well. They are Pineapple Cream Cheese, Pecan Pineapple, Berrylicious Pineapple, Chocolate Brownie Pineapple, Caramel Pineapple, Creamy Mango and Pineapple White Chocolate, Oatmeal Pineapple, and Green Tea Pineapple.

SCS Butter is giving away the booklet containing these recipes at selected supermarkets this month onwards. There will also be an online-driven pineapple tart contest. Just watch out for the announcements on their Facebook page. To make things easier since describing in words can be quite challenging, there are videos on how to make these tarts on SCS Butter YouTube Channel.

SCS Butter is kind enough to share these recipes so here they are. Just click on the respective picture and download them via flickr.

For the full booklet, check out the album here. Thank you SCS Butter Malaysia to make this happen.

Review: Cold Storage's Scones

When you're too lazy (like me), or lack of equipments or *cough cough* skills to churn out a batch of delicious and fluffy scones, do not fret. You can head to the nearest Cold Storage's bakery to grab a packet of scones just like this...

Only RM2.39 for 3 fairly large round pieces... you'll get buttery and fluffy scones with lots of raisins in there. Mind you they really tasted quite good and for that price, I'm not complaining after tasting expensive and horrible scones especially in Cameron Highlands. Just need to slap on some butter or clotted cream and strawberry jam!

Last week, I so happened to check out the Cold Storage's bakery at KLCC and I found breads and pastries from Riche Montana (can be found at South City Plaza where they have nice stuff but quite heavy on the pocket) and Mrs MacGregor. Very surprisingly indeed. Well time is indeed changing!

p/s: The comments will be moderated from today onwards cos I can't stand anymore spams from Japanese/Chinese/Law Firm!!!

Festive Scones

Since I ended the year with a sweet note, I guess it's apt to start with one too.

I've baked some scones for breakfast on Christmas eve using Flower's fluffy scones recipe. I separated the dough into two portions. One portion I added Sunsweet Berry Blend which contained wild Blueberries, Bing Cherries, Raspberries, Cranberries and Red Tart Cherries. Since they sounded pretty festive, I named these Christmas Scones.



The other portion I've added the zest of one orange and some toasted almond nibs which totally transformed the plain scones into a nutty citrus delight! So Almond and Orange Scones it is!



Served both with Devonshire clotted cream (which you can definitely find at Village Grocer, Bangsar Village and at selected Cold Storage outlets) and strawberry conserve, utterly Heavenly!

BTW, I find shaping the dough into a rectangle and cut them into triangle saves a lot of hassle plus less handling of the dough as compared with cutting them into rounds.

Technorati tags: scones

Beef, Onions & Peas Quiche

Using the same recipe as Mini Cheese & Spinach Quiche, I sub the cheese and spinach with sliced beef, onions and peas. I browned the onion first before tossing in beef slices marinaded with soy sauce, a dash of worchestershire sauce, a bit of cornflour and pepper. Stirred quickly and added the peas. Season with some salt and black pepper. Dish up and cool down before placing them evenly over the pastry. Pour in egg and milk concoction and bake.

You can use frozen shortcrust pastry or make your own. I made mine this round. If you need the recipe, just leave a note in the comment and I'll post up the recipe.


Technorati tags: quiche

Fluffy Scones

Last Sunday, I finally made scones, successfully that is!!! I didn't bothered to try again after my last failed attempt, too lazy. :p After all can go to The Teapot Cafe or drive up to Cameron Highlands for some nice scones.

I'm happy that this time the scones came out perfect... slight buttery and very fluffy. Thanks to Flower who is now residing in Perth for the wonderful recipe she had left in the comment of my failed attempt. Here's the recipe she had given me...

Scones

3 1/2 cups self-raising flour
1 tsp baking powder
1 tbsp caster sygar
1/2 tsp salt
60g unsalted butter, chilled and diced
(I grated the butter, easier to mix)
1 cup milk
2 tsp lemon juice
1 egg beaten
Milk, extra for brushing.

Preheat the oven to 200 deg.c. Sift the flour & baking powder in a large bowl. Stir in sugar and salt. Add the butter and using fingertips, rub butter into the flour until it resembers fine breadcrumbs.

Mix together the milk and lemon juice - the mixture will curdle slightly. Add the beaten egg and pour into the flour mixture. Mix gentley just until a dough form - do not overwork the dough. Knead very slightly on a slightly floured surface. The dough should be slightly wet and sticky.

Flatten out the dough to a thicken of 3cm and cut out rounds with cookies cutter. Place on a patty tin slightly apart and brush the tops with a little milk. Bake for 10-12 minutes, or until risen and golden.

Note: Flower had mentioned that this recipe was found in The Perfect Cookbook by David Herbert.

We have the loveliest scones for breakfast right out of the oven. Served with real strawberry jam and clotted cream... we were on cloud nine!

Technorati tags: scones

Review: A Little Bakery at Semua House Food Court

Over the years when I run errands over at Masjid India area, I've discovered the yummilicious Rosli Mee Rebus and then later this little bakery that has no name located at a corner inside Semua House's food court at the basement. I just stumbled upon it one day when I went to the food court to look for food. Now most times, I will go to this bakery to grab some buns/pastries, well if I'm lucky!!! Apparently there is a timing as to what goodies roll out of the oven each day. Buns are usually available quite late like 1.30pm. Since it's usually crowded, I didn't manage to ask about it. Otherwise, egg tarts, cheese tarts, coconut tarts, butter cakes, danish style pastries would be available.

As the lot is pretty small, so far I've not seen the full range of goods they sell. Moreover, their pastries and buns sell like hot cakes!!! No chance for them to be on the trays too long...

So far, I've tried their coconut tart which is good. Egg tart (RM1.00) so-so only cos I didn't like the pastry casing, still prefer Tong Kee's.

This round I gotten the Oyster Sauce Chicken bun (RM1.40) which is fantastic! A bit kempis (flat) from my rough handling haha cos when I bought it that time it was round and fluffy.

Then I have the Sausage Cheese Mayo bun (RM1.40) which is quite nice, it's soft and moist. So far this is the only time I was lucky enough to see any buns hahaha... The rest no comment yet but loads of regulars asking for this and that which are still baking in the oven.

I was told there is a branch at the food court of Menara City One (next to Semua House) serving the same goodies. Sorry I do not have much details about this bakery nor have it's contact number. Will get it the next trip I'm there.


Technorati Tags: egg tart + malaysian food

Review: Durian Cream Puff from Happy Meal

Short post again cos chasing deadline.

I took note of teckiee's post about this Happy Meal place at Jalan Hang Lekir (Chinatown/Petaling Street area). I've always noticed the place whenever I buy flowers next door but never bothered to check out what they offer. It's basically a small corner selling sandwiches, pastries and drinks. Thanks to teckiee, I stopped by one day when I passed by there. Otherwise I would have continued walking.

I saw a lady busy piping out the pastry for the cream puffs onto trays. A couple of them were filling them with cream. Checking out the display I saw pineapple tarts, coconut tarts, kaya swissroll, cream puffs BUT it was the signage they stuck on the glass that caught my eyes... durian puff!!!! Can't resist them, I bought a box which contained 4 for RM2.40. Resisted like hell from buying other stuff... need to watch our expanding waist muahahaha...

Anyway, I only ate them when I got back home. By then the choux pastry had gotten a bit soggy but but but the durian cream compensated it since it's not durian season now hahaha... must check out the other yummies the next time I'm there.

Technorati Tags: cream puff + durian

Review: Butter Pastry Egg Tart from Tong Kee Brothers Confectionery

Most of us, KLites, are familiar with Tong Kee's mouth watering egg tart of flaky pastry and eggy custard. Tong Kee's egg tart is by far the best in Klang Valley in my book lah, well excluding those I've eaten in Hong Kong. However, I discovered recently that they have another version where the pastry is made with butter! I bought 2 last week just to test out.

The butter version is RM1.30 in yellow paper casing wherelse the normal version is priced at RM1.20. As you can see below, the butter pastry looked less flaky.

The first bite, it was crispy!!! The crispyness is different from the normal pastry one, kinda crunchy to the bite. So I took out my camera and quickly snap a pic before its all gone. The subsequent bites were just absolutely Heavenly... crisp buttery pastries coupled with soft and silky custard. Totally different in texture, all I can say it was very very flavoursome indeed.

Other than egg tarts, I also liked the chicken pie which I've woofed down without taking any pic of it, sorry haha. I've also threw away the box that stated down their current brances :p Another must buy is the sponge cake in paper casing. Oh dear, I really feel like having all of these now for tea!

Tong Kee Brothers Confectionery
Main Branch
16, Jalan Brunai Utara, Pudu,
55100 Kuala Lumpur.
Tel: (603) 242 9958
Operation Hours:6.00am - 6.00pm

Branch No. 1
8, Lorong Brunai 3, Pudu,
55100 Kuala Lumpur.
Tel: (603) 242 9923
Operation Hours:6.00am - 3.00pm

Branch No. 2 (known as TK at the signboard)
Jalan Cerdas, Taman Connaught
(same row as Gafan Restaurant, or Sedaya College side)

Branch No. 3
Persiaran Mergastua, Kepong Baru

Counters:
Lai Fong Restaurant
138 Jalan Bandar, Kuala Lumpur

Wah Cheong Coffee Shop
17/29, Petaling Jaya

Technorati Tags: egg tart + malaysian food

Review: Sin Eng Heong's Mini Kaya Puff from Ipoh

**Non-Halal**

I have to declare this - my hubby is a Power Kaya Puff Girls Fanatic!!!!!

Ho Chak on 8TV featured this place in Ipoh that made kaya puffs some moons back. I looked at the puffs, they looked kinda ordinary and the hosts showed the cross section of the puff which to me is like... so little kaya filling one??? Hubby who was sitting next to me was literally drooling away at those puffs and he said he loved kaya puffs, yeah, as if I don't know after knowing him for 11 years! He ordered asked me to write down the details at the end of that segment. At the end of the show, he said "Let's go to Ipoh next weekend and grab these puffs!!". So tell me, is he a kaya puff fanatic or not???

Well of course, it didn't happened the next weekend with this busy schedule. The following weekend, MIL went to BIL's place in Ipoh and hubby was secretly hoping that they will grab him some puffs as I've messaged his nephew asking about them. When his mother came back, he see no puffs LOL... very disappointed.

Many weekends came and gone... finally he need to travel up north on boiboi's birthday. Happily he told me that he will definitely stop by Ipoh to get his dose of kaya puffs. He sms me right after he got his puffs, hmmm very happy indeed.

When he reached home, I saw many boxes of kaya puffs, kwai far goe (a type of glutinous cake with red bean or lotus paste fillings) and hiong pheng. Nearly fainted haha but luckily hubby told me most of them are to be given away. We kept 2 boxes of kaya puffs and one box of kwai far goe.

One box contained 10 mini kaya puffs which cost RM4.50, I've placed a Chinese soup spoon next to one just to gauge the size.

After one piece, I'm completely blown away! These jewels are sooo crispy and fluffy even it was eaten the next day!!! The flaky pastry is made with lard hence the fluffy texture. As for the kaya, even though it wasn't filled to the brim but it's enough to bask in the same glory as the delicious pastry. Smooth and very fragrant indeed... it's a star on it's own. The best part was... my boiboi who never liked kaya puff kept on asking for more after one bite!!!

The fresh kwai far goe is absolutely lovely. I haven't had one in Kuala Lumpur that tasted this good for a long while. The one at Chinatown is no longer "edible". This is soft yet chewy (not tough) with light pandan fragrance (not fake essence) and contained reasonable amount of fillings. My boiboi simply adores them!

Technorati Tags: ipoh + pastry + malaysian food

Scones

I've made these scones using the recipe from Alex Goh's The World of Bread. After hubby's first bite, he asked me whether I've "thau gung kam liew" (in Cantonese literally translated as cut down on work and ingredients)!!! LOL... well indeed I did but not in the way of substituting the ingredients, more like picking the simplest of recipe with ingredients that I've available on hand. So I was indeed guilty!!!

These scones looked kinda nice but taste wise, they're not good at all! There were simply not rich and buttery enough. Hubby told me next time must remember to use orang putih (Malay for westerners) recipes for orang putih food! Urrghh so pandai (Malay for clever)... asked him to drive up to Cameron Highlands for his fix of scones. I guess you won't want the recipe, right? Haha...

Technorati Tags: scones

Fresh Cream Puffs

I happened to picked up the May - June 2006 edition of Flavours on Saturday and re-read the mag. Glancing thru the ingredients I have with me, looks like I could try making cream puffs, published under Chef's Technique hosted by Jean-Michel Fraisse, since I did not have enough butter to bake a cake. Hence on Sunday, I stirred and baked my first cream puff. I followed the recipe for the choux pastry and fresh cream. Ended up with a batch of Fresh Cream Puffs (Choux Chantilly) where the puffs weren't as fluffy and crispy. Definitely way off from Beard Papa's.

I suspected that I did not cook the choux pastry long enough before beating in the eggs AND I sort of under baked the pastry! Must practise on my next batch soon. Anyone wanna volunteer to be a guinea pig? Haha cos I ended having too much to be eaten within the same day.

CHOUX PASTRY

250ml water
65g butter
1/8 tsp salt
125g plain flour
3-4 eggs

Place water, butter and salt in a pan. Bring to boil. Remove from heat and add the flour all at once, stirring continously with wooden spatula. Place pan over high heat and cook, stirring continously until mixture leaves the sides of the pan. Remove from heat and cool for 5 minutes. Mix in the eggs one by one, stirring to incorporate well after each addition.

Fill pastry into piping bag attached with round nozzle. Pipe into golf ball sized shapes, 5cm (2 inches) apart on parchment lined tray. (I was too lazy with this that I just dropped them onto the tray using spoons.)

Bake in preheated oven at 180C for 15 minutes or until golden brown. Allow the puffs to cool and dry out in the oven with the door open.

FRESH CREAM

200ml UHT cream
50g sugar
1 tsp vanilla essence
icing sugar for dusting

Beat together cream, sugar and vanilla essence until thick and stiff. Fill pastry cream into a piping bag attached with round nozzle. Fill the puff by inserting the nozzle into a hole pierced at the bottom of the puff. (Like I've mentioned earlier, I was lazy, well it was a Sunday haha... so I just cut the puffs into halves leaving the last bit of the puff attached and spooned in the cream.) Dust with icing sugar. Refrigerate and serve chilled.


Ref: Jean-Michel Frisse, 2006, Puff Perfect, Flavours, Vol. 13, Issue 6, No. 56

Technorati Tags: fresh cream puff + cream puff

Of Eclairs And Cream Puffs...

We were in the vicinity of Desa Sri Hartamas a few days back to collect my contact lenses, hubby just blurted out "Hmmm I wonder Celicakes still have cream puffs available at this hour???"

That's it, it just got me working... Managed to find a parking space in the crazy place. Saw Celicakes staring at us and I blinked to hubby hahaha... So he asked me to go collect lenses first then go Celicakes. Ohhh no, no, no :p hahaha no way man!! What if they sold off their last box away??? So in we went to Celicakes first.

Celicakes is amongst the first few establishment that opened in this area. Well known for it's cakes, cream puffs and cupcakes. This round we bought the cream puffs (6 for RM5.90) and choc eclairs (6 for RM6.90).

This is how they looked like... Crappy pics cos I used my mobile since I lent my digicam to my brother.




The cross section of them yummm...



Mmmmmm....... the cream puff is still super delicious!!!! The choux pastry is thin and it's filled to the brim with custard cream. Whoooo... nice! Their so called eclair is actually the same sized as the cream puff with the same custard cream but topped off with melted chocolate with some slivers of almonds. We find the eclair does not contained as much filling as the cream puff, kinda feel ripped off having to pay RM1 extra for a wee bit of chocolate coating!!

I guess we'll stick to Celicakes cream puffs!

Celicakes is at the same row as Finnegan's. Call them at 03-23000 773.