My schedule had been pretty hectic for the past 2 weeks. That explains the lack of updates in this blog. At times, I have to steal some time to check my mails and at the same time, clicked on my blog just to see if it needs my urgent attention.... hihii... just to make it sound important, but the truth is, there's nothing much! Hahaha....
We came back from our holiday in Malacca last Wednesday. Hubby was on leave for the whole week. I'm loving it! If only he does not have to go to work, it'll be just great! Why? Because whenever he's around, I will be his faithful companion. Everywhere he goes, he'll ask me to go with him which I will obediently
Last Saturday night we went to Big Plate, Shah Alam for dinner. Just to give the kids a treat, especially Fatin before she goes back to her hostel. This time, I ordered just the Kiddy's Meal. Why? I told hubby, let me have a small portion of my main course, so that I can 'help' them to finish up their leftovers, mainly vegetables! I just love the vegies! But when my fish and chips plate came, supposedly a small one, for kids that is, I was shocked to see the size! I told hubby, if this is the size for a kid, I am very sure the kid is an obes kid! Hahahaha.... Since I didn't expect my 'kiddy's meal' is of that size, I ordered Mushroom soup as well. Wow... they served the mushroom soup like how I had served mine before, in a dug up bread! Only thing, they didn't cheat. They actually served the soup in the bread where else I served the soup in a plastic container, then hid it inside the bread! Hahaha... I love the mushroom soup and also my BIG glass of watermelon juice! Yummyyyyy!!!! But honestly, this time round, we love the food served.....
Enough said, now let's move on to the recipe to share. I had made these savory tartlets for the first time, to fulfill Sal's order. Thanks to Ana for being my talian hayat. And thanks Sal for your continuous support and trust though at times, whatever I said I am able to do, turned the other way round... that will be revealed in my upcoming entry... stay tuned!
UNSWEETEND CRUST PASTRY
240 g all purpose flour
45 ml cool water
150 g cold butter - diced
pinch of salt
1. Mix flour and salt.
2. Rub in the flour and butter to become breadcrumbs
3. Add in cool water and fold till well mix and turn to dough. Set aside for 15 minutes.
4. Press the dough into tart mould. Poke the base with fork.
5. Bake till done. Keep in airtight container and they will last longer.
1 big can of mackerel sardine - drained and crushed
1/2 big onion - diced or chopped
1/2 inch ginger - finely chopped
sliced red chillies and chopped spring onion for garnishing
1. Mix crushed mackerel, onion and ginger in a heated pan untill the water dessolved.
2. Set aside to cool.
3. Mix well with mayonnaise before place them into tart shell.
4. Garnish with sliced red chillie and chopped spring onion.