COCONUT TARTS

Sweet Pastry
A     150 gm butter      
        70 gm icing sugar

B      1 egg

C       260 gm flour
          1 tbsp. milk powder

Method:
1. Mix ( A) until well combined
2. Add ( B) cream until smooth.
3. Add in sifted ( C) and mix until well blended
4. Refrigerate for 30 min. until firm
5. Rolled firm dough to desired thickness and size.
6. Place the coconut filling onto the prepared pastry shell
7. Brush with egg wash onto the filling and pastry, bake at 190 C for 35minutes until golden brown.

Coconut Filling:
A     2 eggs
        125 gm sugar
        100 gm milk
         1/8 tsp. salt

B      60gm melted butter

C       30gm flour
          1 tsp. baking powder
          140gm desiccated coconut
           some yellow food colouring
Method:
1.Mix (A) until sugar dissolves.
2.Add (B) mix until well blended.
3. Lastly add in (C) mix until well combined.

Bought this recipe book in 2004, before that many years ago I have attended one of his classes held in Chang Tung, Petaling Jaya. I remember I have a good time during the class on the Chinese Walnut Cookies(Hup Toh So), Kaya Puff, Egg Tart and Century Egg pastry. In fact I still have the photocopies of the hand written recipes with me. Remember well that Alex Goh says its in Cantonese "yat chao tin gai" if you master this 4 recipes meaning we can make a living out of this four recipes making $$$$$ when we only pay rm50 for the 3 hours lesson. He sure did as he has a few recipe books in the market up to date and Alex Goh is well known in the bakery world nowaday.Congratulation, you did it.



KIAM CHYE FISH HEAD (SALTED VEGETABLES FISH HEAD)

Last minutes preparation for dinner as we cannot decide what to have for dinner that evening, to eat out or not. Is already getting dark and my elder son's Keat suggested just cook something simple.Immediately looking into my freezer,found a few medium size threadfin fish heads( originally wanted to cook curry fish head), taupok (beancurd) and ever ready cooked mushrooms.With all the available ingredients that I have is just hit me to cook this simple and yummy one pot kiam chye fish head that go very well with cooked rice.

In half an hour the fish head is ready to serve, my husband and the boys love it so much that I have to remind them to keep some for the maid. I too enjoy this dish as its sweetness,salty, sour taste really blended well.

Here the recipe hope you will give it a try.

Ingredients:

6 pcs Threadfin fish heads- cleaned,cut into pieces,marinated with salt, pepper and sprinkle 3tbsp.cornflour

1 packed salted vegetable -cut into thick sliced

1 carrot - sliced

5 pcs mushrooms - sliced

10 pcs taupok (beancurd)- cut into thick sliced

2 stalks spring onion - cut into long stripped

3 pcs assam keping - washed and shredded

3 nos bird eyes chili- smashed

1.5 liter water

salt, pepper and seasoning.

Method:

1. Heat the pot with the water and add in all the ingredients except the fish head.

2. Meanwhile, in another stove heat up a sauce pan with enough oil for deep fry.

3. Fry the fish heads in batches just to brown not cooked and also after frying the fish flesh will stay intact when simmer

4. Season the vegetables soup to taste, add in the fried fish heads

5. Simmer 3-5minutes to cook through.

6. Serve with cooked rice.

Note: Thicken the sauce with corn starch if you like but I prefer mine as it is.

Threadfin - Senangin in Malay, Ma Yau in Cantonese