Ramadhan - Day 6

Ramadhan - Day 6 - Egg tart with frozen puff pastry and Century Egg Porridge

Egg tart with frozen puff pastry

I got this recipe from Nasi Lemak Lover, love it because it is simple, quick to made and delicious. 

Ingredients for egg custard filling
240ml hot water
90g coarse sugar 

 3 eggs
¼ tsp vanilla extract
¼ tsp white vinegar

12pcs frozen square puff pastry, thawed                                      

 

Method

1. Dissolve sugar in hot water, set aside to cool. (I use 40ml of hot water to dissolved the sugar then add 200ml of room temp water to cool down the mixture < save on waiting time)

2. Break eggs in a mixing bowl, lightly stir.
3. Add in syrup (no 1), vanilla extract and vinegar, lightly stir well to combine.
4. Sift twice, set aside. (I skipped this step because I am lazy)

5. Trim off about 1cm puff pastry (optional, you may use the whole piece), arrange in muffin pan. (I just cut the pastry into 4 equal portion)

6. Pour egg custard filling in the puff pastry case, about 90% full.

7. Bake at pre-heated oven at 180c for 35mins or till golden brown.
8. Remove from oven and leave to cool.

Century Egg Porridge

Ingredients

2 cups of rice
1 chicken breast or 1/2 chicken
2 century eggs
2 salted eggs
2 stalks of spring onion
Salt
Pepper
Soy Sauce
Sesame Oil
Optional:
MSG seasoning
Chicken stock powder

Method :

 Cut century egg into 8 pieces/egg.

 Break the salted egg in a container and cut the yolk in small pieces.

 Boiled chicken for 30-45 minutes. Use the stock for the porridge and take out the chicken to shriedd