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Spaghetti with Mushroom Sauce Recipe

Years! It has been years I never touch on spaghetti, never walk into Italian restaurant (except for pizza). I am phobia to spaghetti after went for Italian buffet in Japan in year 2009, the Italian buffet came with free flow of pizza and spaghetti, somehow I guess I ate too much of spaghetti, and that caused me stop spaghetti for 5 years! Last week, sitting in office, I suddenly smeeeell spaghetti (my brain pop out spaghetti)...then feel like eating the spaghetti that Camus cooked for me about 7 or 8 years ago. Last weekend, he cooked for me again using the same recipe. See below for the ingredients and recipe, simple yet delicious! To cook the sauce, fried garlic and onion in pan, when both ingredients almost golden brown, pour in a can of Campbell mushroom soup, add half can of water and stir well. Add in dried mushroom which has been cut into slices after soak in water until soft. Boil everything and add in a slice of cheedar cheese. Stir evenly. In separate pan, cook corn, crab stick and beef breakfast lean. Very delicious beef breakfast lean bought in Jusco Cook spaghetti in boiling water until it is soft. When everything is done, serve spaghetti with mushroom sauce on plate, add corn, crab stick and beef breakfast lean. Serve hot! Now while I am writing the post, I wish to eat another plate of spaghetti again. Next time, maybe I want to have a plate of carbonara spaghetti. Last but not least, thanks my dear for this very delicious spaghetti!

 

Life Organic Shop Hakka Lei Cha 客家擂茶 | Sungai Ara, Bayan Lepas, Penang

I had too much meat recently. Yes, I mean not only my food consumption, but also my body. My body fat is hard to reduce, everyday sitting in office after heavy lunch gained me a lot of weight. Recently, we went for vegetarian meals for lunch to reduce my guilty after consumed so much meat and oily foods. My colleague recommended this organic restaurant that serve vegetarian in Sg Ara, Life Organic. The aunty who served us said the shop is already opened for more than two years, but I did not realise it until my colleague brought us there.

 

Sushi Kitchen, Japanese Organic Plant-base Cafe | Sungai Ara, Penang

Being creative and innovative are the key to success in this world. If you can design or think of something new and special, and do something different compare with others, you can be very outstanding. Last week, We visited a vegan sushi restaurant in Sg Ara.

 

Visited Durian Farm | Balik Pulau

Easy Egg Tart Recipe PDF Print E-mail
Written by Administrator   
Monday, 25 March 2013 00:00
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EggTart_2I make it! I make it! After years of phobia, I finally overcome it with this recipe. An egg tart recipe that I found from other blogger. I got the recipe and bought a can of evaporated creamer for quite some times. Last weekend, I decided to bake this recipe. When I saw the egg tarts were nicely came out from my smart oven, I was so happy and feel worth it to bake them in front of hot oven on this super hot weather day.

This few weeks, the weather in Penang was so hot. It makes my body hot, temper hot! Thank God that the egg tarts turn out nicely, or else somebody might need to sacrifice and listen to my complain again.

I follow the recipe ingredients shared by Small small baker, where original recipe from HeiMama. I follow my own method during baking.

This is the recipe:
Ingredients:
Filling
120g sugar
350g water
5 eggs, lightly beaten
100g evaporated milk

Pastry
300g plain flour
2tbsp custard powder
2tbsp milk powder
1tbsp sugar
1 egg
200g butter, melted

Method:
Filling
1. Heat up water and sugar until sugar dissolve, leave to cool.
2. Add in eggs and evaporated milk.
3. Mix well and sieve mixture.

Pastry
1. Combine all dry ingredients.
2. Add melted butter and beaten egg.
3. Use chopstick mix to form soft dough.
4. Refrigerate before use for easy handling.

EggTart_3

To bake egg tart
1. Take out pastry from refrigerator, take a small portion of pastry and press into egg tart mold.
2. Repeat until all pastry is finish.
3. Bake at preheated oven at 180C for 8 mins.

EggTart_4

4. Remove pastry from oven, pour in egg mixture until full.
5. Continue bake for another 15 mins or until egg mixture is firm.
6. Remove egg tart from oven.

EggTart_5

The reason I bake pastry first is because I want a crunchy pastry. Secondly, I want a soft egg filling, hence I do not want to bake egg mixture for too long. With this method, I can have a crunchy outside and soft inside egg tart.

EggTart

I prefer more egg filling tart but due to the short tart mold's size, I can't fill in too much of egg filling. I will consider buy a taller cup for egg tart in future.


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Comments   

 
#6 Yang 2014-08-13 01:38
Excellent recipe . I did it tonight and it was successful and delicious thank you very much :lol:
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#5 juan 2013-12-01 15:50
how long does the dough needs to be in the refrigerator before use?
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#4 MnY - Yong SH 2013-04-23 17:29
Hi Noi,

350g water = 350ml water
100g milk = 97ml milk (roughly)

Water conversion from ml to g is 1:1.
Milk conversion from ml to g is about 1.03 depend on milk density.

This link is good for conversion:
http://www.onlineconversion.com/weight_volume_cooking.htm
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#3 Noi 2013-04-23 16:44
How many in litre. Is 350g water and 100g milk. Tks
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#2 MnY - Yong SH 2013-04-19 08:27
Yes, you can. Just use whatever you have to substitude. Save cost ...haha :lol:
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#1 JJ 2013-04-18 21:58
Do you think we can use the muffin tray as mold ?
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