Jam drop biscuits

These soft, tender cookies have a moist jam centre. We use a strawberry jam with a thick, firm consistency as runnier types tend to bleed into the biscuit.

Makes about 25 cookies.

130g butter (softened) or margarine
112g (1/2 cup) caster sugar
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)
1 large egg (we use eggs with a minimum weight of 59g)
24g (2 tablespoons) cornflour
36g (3 tablespoons) self-raising flour (or 3 tablespoons of plain flour and 1/2 teaspoon baking powder)
150g (1 cup) plain flour
About 105g (1/3 cup) jam

Preheat oven to 170 degrees Celsius (150 degrees fan-forced).

Line 2 baking trays with baking paper.

Using an electric mixer or electric hand-beaters, beat butter or margarine, sugar and vanilla until pale and creamy. Add egg and beat until combined.

Sift in combined flours. Using a spoon, stir until all ingredients are combined. The dough will be very soft at this stage. Refrigerate dough for 20-30 minutes.

Roll heaped teaspoons of mixture into balls and place on lined baking trays. Make a deep indentation in the centre of each ball. We use the end of a spatula handle and dip it in flour before making each indentation.

Fill each indentation with 1/2 teaspoon of jam. Don't overfill the cavities or the jam will overflow during baking.

Bake for about 20 minutes, until biscuits are pale golden. About halfway through the cooking time, swap the trays around so the biscuits bake evenly (this is not necessary if you are using a fan-forced oven). Allow to cool on trays or a wire rack (beware of eating straight from the oven as the jam is extremely hot). Store cooled biscuits in an airtight container.

credits to exclusivelyfood

Pineapple tarts

Ingredients:
250g butter (soften and cut into chunks)
170g single cream
75g caster sugar
430g plain flour
50g milk powder
3 egg yolks
1 additional egg yolk + 1 tsp caster sugar (for glazing)

Method:
Sift flour and milk powder together
Using a cake mixer, blend the cream, butter and sugar together till you get a creamy mixture. (15 mins on speed 2)
Add the 3 egg yolks and sifted flour and milk powder into the creamed butter mixture.
using the cake mixer's dough mixer, mix till it becomes a smooth dough that is slightly sticky in texture.
Allow the dough to stand for 10 mins.
Divide dough into small balls and the pineapple filling into balls roughly 1/2 the size of the dough.
Wrap filling ball with dough ball and shape as desired.
Glaze with the glazing mix.
Bake at 180 degrees (gas mark 5) for 15 mins in a oven.
Remove from oven and reglaze again before baking for another 5 mins till golden brown on top.

Pineapple Filling:
4 pineapples
9 cloves
Caster sugar

Method:
Peel the pineapple
Grate the pineapple using a grater or using a juicer (grater better)
Squeeze out the juice from the grated pineapple fibre.
In a frying pan, put the pineapple fibre and heat using low flame.
Add cloves and fry till water has dried up halfway.
Add sugar to taste. (Amount depending on how sweet pineapple was originally and how sweet u want filling to be)
Continue frying till filling starts to dry and turns golden in colour (abt 1 hr later)

Note: While frying, you have to stir continuously and remember to keep the flame small. Its easier to add sugar by dissolving it in some of the unwanted pineapple juice and adding this to the grated pineapple

Ginger Pork

30g ginger finely diced
100g mince pork
1/2 onion finely diced
2 cloves of garlic finely chopped

3 tbsp soy sauce
1 tsp pepper
2 tsp sugar

heat wok/pan with oil

fry garlic, onion, ginger till golden

add in mince pork, stir fry till cooked.

add in soy sauce, pepper, sugar.

simmer for 5 mins.

done

Easyfied Chicken Rice (with rice cooker)

1 liter of Chicken Stock
3 Cups of rice
4 chicken thighs
4 slices of ginger
1/2 onion - diced finely

marinate:
soya sauce : mirin + ginger
3 : 1

marinate chicken thighs for 30 minutes.

wash rice, rinse out water, put chicken stock in, add onions, stir.

place chicken onto rice pour in mirinate too.

press start.

when done, take out chicken, mix rice thoroughly.

add coriander and chicken rice chilli to serve!


chicken rice chilli:

3 tsp white vinegar
2 birds eye chilli
1 clove garlic
a small piece of ginger
add into blender and blend.