Pineapple and Rosselle Tarts

The long long pending item is finally ready and taste super yummy.
Using the dough recipe from my previous post, chocolate tarts, I finally made the pineapple and rosselle tart.

 The pineapple balls

 The rosselle tarts, color does not looks so nice but taste good

The pineapple jam is cooked by my mom, kinda sweet for me. And the rosselle jam, i cooked them quite some time back when I bought some to boil water for the little girl, Instead of wasting the flower, I added some candied melon and sugar and cook it for like 40mins... still kinda wet, but good coz it gets just right under the heat.

Weekend Meals

The yummy Penang Laksa (or Asam Laksa)




And burger for snack:

Weekend Meals

Fishball Noodle

Pineapple Fried Rice

Tuna Fried Bread (slightly modified version of the prawn fried bread thought by teacher in the secondary school)

Later Fish Maw Radish Soup

Fish Cake Pizza

Hubby had been asking me to make pizza for him for quite some time, but I was just lazy. Since its public holiday here in Miri for the past two days and I had gotten the ingredients, here we are, having fish cake pizza for super early dinner (5pm)...hehehe...

Gotten the recipe for the Dough from this Easy Pizza Dough Recipe website:

• 1 cup of warm water (105F)



• 3 1/2 cups of all-purpose flour



• 2 tablespoons of olive oil



• 2 teaspoons of honey



• 1 teaspoon of salt



• 1 teaspoon of yeast

Mix the water, yeast, honey and salt and leave it for 10mins. Later pour the mixture over the flour and olive oil and mix till you get a dough. Leave it to sit for 30mins, covered. Then punch off the air, knead and let it sit for another for another 30mins.

Divide the dough to two portion (made two pieces, and if u prefer thinner crust, can make up to three), and flatten it to the shape of the crust you like. If you prefer it thinner, just make sure u role it really thin (it will get a little big after baking). Use the fork to poke holes all over it.

Spread some tomato sauce + mayo over it. Start laying the other ingredients on it. I used dried chinese mushroom, fishcake, pineapple, onions, crabstick, and some sesame seed + mixed herbs. Bake at 200 degree Celsius for 20 mins, and take it out to add cheese (dont have mozzarrella, so uses cheddar instead). Bake for another 5mins.... Done, ready to serve.

Pineapple Curry Pork Rib

Marination

Without the flash

Ingredients:

• 5 shallots (cut to slices) - A


• 4 cloves of garlic (cut to slices) - A


• 1 inch of lemon grass (cut to slices) - A


• 8 pieces of dried chilli (seeds removed) - A


• 1 tablespoon of pomfret fish sauce - for marinate


• 2 tablespoon of hoi sin sauce - for marinate


• 1 tablespoon of maggi seasoning sauce - for marinate


• 1 tablespoon of curry powder - for marinate


• 2 tablespoon of corn flour - for marinate


• 1 teaspoon of salt - for marinate


• 1/8 teaspoon of pepper - for marinate


• 250g of pork rib (wash cleanly)


• 1.5 cups of water.


• 12 cubes of pineapple (can type) with 2 tablespoon of the sweet brine


• 10 pieces of curry leaves (wash clean and dry)


• 2 tablespoon of peanut oil


• 1 cup of chopped parsley.

Steps:

1. Blend all the A ingredients and pour in to a mixing bowl.


2. Add in all the marinate ingredients to it.


3. Add in the pork rib and mix evenly till all pork is covered with the marinate. Marinate for at least 4 hrs (I have mine for 6).


4. Heat the oil and saute the curry leaves till fragant.


5. Stir in the pork with all the marinate ingredients.


6. Stir fry to seal the juice pork and add in water after few mins.


7. Leave it to cook at low fire for about 35mins.


8. Pour in the pineapple and the sweet brine and stir. Cook for another 10mins.


9. Add in the parsley and off the fire. Stir the parsley evenly. Dish and served.

http://www.grouprecipes.com/29634/pineapple-curry-pork-rib.html