(You can get all Chinese New Year recipes here, including baking, cakes, savory and dessert recipes.) For Chinese in Malaysia and Singapore, and those who live overseas, this time of year means one thing: baking time for the upcoming Lunar New Year. As the year of Snake is just barely two weeks away, every household is busy prepping for the…
Chinese invented fried rice but I think it’s the genius of the Thais that make fried rice sinfully delicious—they concocted pineapple fried rice. With the addition of fresh pineapple, flavored with shrimp paste, fish sauce, and comes in a hollowed out pineapple, pineapple fried rice is the only fried rice I really wanted to eat. Not only does it look…
These pineapple tarts need no introduction. I had previously blogged and raved about pineapple tarts when I first tried out Novice Baker‘s pineapple tarts recipe. This time, my pineapple tarts come in a different—but smaller—shape. They are still crumbly, buttery, and addictive. Once you pop one in your mouth, you just can’t stop and want more. (Click Page 2 for…
Since my last post on pineapple tarts, I’ve received a few emails asking me about the pineapple jam or pineapple tarts filling–how it looks, the texture, the inside of the pineapple tarts–and I thought I would share this picture of pineapple jam/pineapple jam with you. A perfect pineapple jam or pineapple tarts filling should be golden brown in color, with…
My self-imposing carb-free and sugar-free diet worked. After 3 days of eating organic greens, tofu, fruits, and soups, I developed a critical craving for carb and sugar—I needed a kick to my bland palate, I needed something loaded with carb, hopefully sweet and sinfully buttery. Then, I thought about the various pineapple tarts recipes that I have been saving for…
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