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#circuitbreakersg day 27

Home baked egg tarts.
Love my mum’s egg tarts🤤
I prefer the tart shell to be cookie-like instead of puff-pastry kind which is the Portuguese egg tart. I also like to eat it chilled 😆 One of my fav egg tart will be from Tai cheong’s (their pandan one is also good!!) as well as Bangawan solo’s.
Sharing my mum’s recipe:

EGG TART SHELL:
1 Egg White
SCS Pure creamery Butter 125g
Plain Flour 200g
Custard Powder 12g
Baking powder 2.5g
Salt 1/8 teaspoon
Icing sugar 8g

FILLING:
Hot water 100g (weigh it, not by ml)
Sugar 75g
Full cream Fresh Milk 70g
Custard Powder 9g
Egg 4 pcs

Method for egg tart shell:

Sift flour and powder and add all other ingredients for egg tart shell and mix tgt. Use your fingers (rubbing method) to mix the dough until well.
Wrap the dough with cling wrap and refrigerate it for 30 mins.

Take the dough out and divide into smaller portions. Each portion should be enough to fill the tart shell (mould). Press the dough in the shell with your fingers. Try to make the dough uniform in thickness and avoid a thick bottom. Repeat to finish all. This is solely based on your hand technique and own gauge.
Method for filling:

Mix sugar with hot water, stir until sugar is dissolved. Let it cool, then add in all other ingredients. Stir well.
Sift afterwards make sure no lumps.

Pour the custard filling into the shells until it is about 80% full.
Preheat the oven to 175’C

Bake for 20-25 minutes until the surface of the filling pops up (rise up by a little). Open the oven door to release the hot air while ur oven is still heating. Gauge and make sure every egg tart fillings are popping up (meaning it’s cooked, the filling should not be watery or shaky anymore). You may lower the the temperature if some egg tarts filling is still uncooked.
After ensuring all is cooked and the egg tart fillings are evenly raised, It’s done. You can remove the egg tarts from the oven and let it cool. Transfer the tarts to cake case/wrapper.
Enjoy!

#stayhome #jxeatshome #createwithscs

delicious egg dishes. The must order will be the Ultimate egg rice (from $5.80, toppings like marinated salmon/minced raw tuna/avocado and more. The egg is claimed to be very fresh and high sanitised food standard, thus it can be eaten raw. So this Ultimate egg rice is basically rice topped with raw egg and the egg white is whisked, this is why it looks so fluffy. Mix it together with some soy sauce and you can eat it.
I like their seafood tomato cream rice with omelette ($16.80), if you have tried Miam miam’s seafood tomato cream pasta, it’s exactly the same 😂. Also tried their Okonomiyaki-style Japanese omelette with octopus ($9.8). every bite is filled with octopus 😍
Tamago-EN is available at Nex, Novena square and now Tampines Mall.

chicken rice (half chicken) cost $24 on cny eve 😒 besides the price.. i actually quite like this chicken rice as it comes with veg and ABC soup. usual days only cost around $3-5 for one pax set #jxeatsrecommend

I like their basil pork rice and tomyam’s not bad. this is their new fried pork belly rice set

First time trying Canton paradise, well it’s at better standard but the lava salted egg custard bun wasn’t oozy 😕 #paradisegrpsg

$149++ for the Bombdiggity bag. Meant for 3-4 pax, legit enough for 4 pax. Currently will be giving out free lobster If diner’s birthday fall on the month of dining. Promotion will be valid throughout this year. Mantou (fried bun) is included in the bombdiggity bag. I find the garlic butter sauce sour and u will leave with a mouth full of garlic smell 😂 but it’s still tasty. Will return again for other sauce! #jxeatsrecommend

🍲🧧

finally tried Katong laksa (but not at Katong 😂) broth is richer than my favourite 928 yishun Laksa.. but Yishun laksa has this nostalgic homely taste that other Laksa doesn’t have. Still a very delicious bowl of laksa. Hum (cockles) or No Hum? more Hum for me pls🙋‍♀️ #jxeatsrecommend #burpple

If you are a hawker food lover, Malaysia Chiak serve pretty decent hawker popular dishes but with a Malaysian twist. Some must try will be the Assam laksa, Claypot chicken rice, Char kway teow and Chendol! Used to only get to eat it Malaysian street food at Resort world sentosa, now it’s closer to me, available at many heartland malls. #jxeatsrecommend #burpple