Egg Tart II (Flaky Crust)

SKIN A:

110g of plain flour (1 cup)
10g of custard powder (2 tsp)
1 tbsp of beaten egg
28g of margarine (about 2 tbsp)
45ml of water (3 tbsp)

SKIN B:

90g plain flour
60g shortening (approximately 4 tbsp)


FILLING:

2 eggs
1/4 cup sugar
3/4 cup milk

• Mix and knead all ingredients for A and B separately to form a pliable dough. Cover with paper and chill in fridge for 20 mins
• Make an 'X' pattern on dough A (round shape)
  
• Rolled out dough A to obtain the pattern "+"
• Dough B should be shaped to roughly form a square.
• Wrap dough A (yellowish) with dough B.
  
• Firmly press down all over the surface of the dough with rolling pin (do not to leak any Dough B out from Dough A)
• Fold dough 3 times (make 2 folds like an envelope) and pinch to seal and form back into a rough rectangle shape again
• With aid of the rolling pin again, press out the dough to get an even rectangle shape.
• Repeat another 2-3 times
• Chill the dough for 30mins in the fridge and roll out the dough to 1/4 inches thick
• Roughly cut out circles of dough and press into tart shells. Poke the base with fork
  
• Beat eggs, sugar, gradually add in milk for the custard filling
  
• Fill tart shells with custard filling about 80%
• Bake 200C for 15 mins, then 180C for 10 mins
  

*Recipe adapted from Quinn's Baking Diary and http://jodeli.proboards.com/index.cgi?board=chinese&action=display&thread=245

Tomato Eggs

4 eggs
2 riped tomatoes, sliced
1 tsp shaoxing wine
1/2 tsp salt
1/2 tsp pepper
1/4 tsp sesame oil
1/4 tsp oyster sauce
1 tsp sugar
2 tbsp water
3 tbsp cooking oil

• Beat eggs in a bowl
• Add salt, pepper, shaoxing wine, sesame oil & oyster sauce, mix well
  
• Heat 2 tbsp cooking oil
• Add the egg mixture into wok
• Keep stirring with a spatula until the eggs form lumps
• Break the lumps into smaller pieces, dish out
• Heat 1 tbsp cooking oil in a clean wok
• Quick stir the tomatoes
• Add sugar & water
• Cover the wok with lid, cook for 30 seconds
• Transfer cooked eggs into the tomatoes
• Stir fry for 30 seconds, dish out

*Original recipe from Rasa Malaysia

Bittergourd Omelette

1 bittergourd
1 tsp salt (marinate)
3 eggs, lightly beaten
1 clove garlic, chopped
1/4 salt & 1/2 pepper to taste
2 tbsp oil for frying

• Cut bittergourd into half and slice thinly
• Marinate with salt, leave aside for 10 mins
• Squeeze the marinated bittergourd to remove liquid as much as possible
• Wash the bittergourd, drain dry
• Heat wok with oil
• Add in garlic, then bittergourd
• Stir fry till bittergourd is cooked
• Add salt & pepper into beaten eggs
• Pour eggs over bittergourd
• Fry till eggs are set and brown

*Original recipe from Lily's Wai Sek Hong

Prawn Omelette

6 eggs
2 tsp light soya sauce
pinch sugar
pinch white pepper
2 tbsp water
2 small spring onions, chopped
2 tbsp vegetable oil,
150g peeled prawns, chopped
1-1 1/2 tbsp oyster sauce

• Beat the eggs with soya sauce, sugar, pepper, water
• Heat wok, pour oil, cook the spring onions for 30 seconds
• Add prawns and cook briefly
• Pour in the egg, cook until lightly coloured underneath
• Cut into 4 pieces and cook the other side

*Can make this omelette with crabmeat, diced chicken, vegetables, etc

Egg Tarts

Pastry Crust
100g unsalted butter
40g icing sugar
a pinch of salt
1 egg
20g milk powder
220 g plain flour
1/2 tsp vanilla extract (optional)

Custard
2 eggs
1/4 cup sugar
3/4 cup milk

• Mix butter, icing sugar, salt, milk powder, flour till crumbly
  
• Add in egg & mix till it's pliable
• Chill dough for 20 mins
• Beat eggs, sugar, gradually add in milk
• Press dough into tart shell
• Poke the base of the tart with fork
• Spoon custard mixture into tart shell
• Bake for 20mins, 180 Celcius