Pineapple Rolls (Nastar)

Chinese New Year falls on next Friday (January 31), which is practically less than two weeks away. I am sure many of you who celebrate the festivities have been busy with baking, shopping for new clothes, shoes, and getting ready for the big celebration. This year, we will be celebrating Chinese New Year—the year of horse—here in Southern California. Despite the fact that there are many Asians where I live, there isn’t a lot of festive moods around, unless I go shopping at Chinese food stores.

To embrace the happy and festive spirit of Chinese New Year, I have been baking up a storm in my kitchen, making pineapple tarts and other Chinese New Year goodies such as peanut cookies, mini spring rolls, etc. Pineapple tart is my absolute favorite Chinese New Year cookies and every year I try new recipes, or continue to update and improve my pineapple tarts recipe.

One of the recipes I have always wanted to try is my friend’s Indochine Kitchen Pineapple Rolls recipe, or “nastar,” in Indonesian/Malay language. I visited Indochine Kitchen in Medan, Indonesia, a couple of years ago and she is just a wonderful, sweet, and kind lady. I told her that I wanted to buy some of her pineapple rolls if she were to sell them. However, being so far away from Indonesia, I reckon that I just had to make my own.

A few months ago, I experimented with her recipe with great success. I can assure you that her recipe is probably the BEST recipe that I have ever tried. Her creation is pure perfection. A few days ago, I attempted it the second time and even my super picky toddler loved them. Pineapple tarts comes in different shapes and forms; hers are pineapple rolls, which is dainty and absolutely pretty. I have never seen pineapple rolls as beautiful as her creations. Mine pale so much in comparison but they are utterly buttery, crumbly, and scrumptious. I just couldn’t stop eating them and in no time they were gone.

I am going to summarize the pineapple rolls recipe here but please go to Indochine Kitchen for her detailed step-by-step recipe plus picture guide.

(Click Page 2 for the Pineapple Rolls (Nastar) Recipe)

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Cream Cheese Pineapple Tarts For Chinese New Year

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Pineapple Tarts Recipe (凤梨酥)

Chinese New Year falls on 1/31/2014 this year. This is the first time I am going to spend Chinese New Year in the United States since the birth of my son. Today, I updated this pineapple tarts recipe and photos that I originally published on March 23, 2008. Chinese New Year—especially in Malaysia—is incomplete without trays and trays of pineapple tarts. Over the years, I have really fallen in love with these absolutely tasty and addictive pineapple tarts and I have tried countless pineapple tarts recipe. However, time after time, I come back to this recipe that I have learned from Fresh from the Oven. This pineapple tarts recipe is easy and definitely a keeper!

Two trays of buttery, sweet, flaky, delicious, and beautiful pineapple tarts were born in my kitchen. Thanks to my Malaysian friend Mandy at Fresh from the Oven, I couldn’t get enough of them, and I am definitely saving this pineapple tarts recipe for good.

Pineapple tarts (???) are commonly baked for the celebration of Chinese New Year festival in Malaysia and Singapore. In Taiwan, pineapple tarts or ??? are exceedingly popular but Taiwanese pinepple tarts recipe calls for shortening and milk powder and taste slightly different. Because shortening is used in the Taiwanese version, they are also called pineapple shortcakes.

Making these pineapple tarts (???) takes some patience, especially with the pineapple jam or pineapple tarts filling. The pineapple tarts looked so photogenic I just had to take a lot of pictures. So, please remember to view the complete pineapple tarts pictures above.

Below is the pineapple tarts recipe, which I have adapted from Fresh from the Oven. You can also make these pineapple tarts into different shapes, such as the open face flower shape. You can check out the recipe of open face pineapple tarts recipe here. Enjoy!

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Tamarind Shrimp and Pineapple Skewers

I am sad that summer is over, because I love eating food on skewers: Malaysian satay, Thai sate, Persian kebabs, lemongrass grilled shrimp, honey sesame chicken skewers, beef skewers, bacon-wrapped scallops, and the list goes on. This Tamarind Shrimp and Pineapple Skewer was originally created for the Asian Street Food Festival in Denver. It has my favorite shrimp, lightly marinated with tamarind and cooked, and skewered with a piece of fresh and juicy pineapple.

The dish was inspired by my trip to Vietnam a few months ago. One of the things that I tried on the boat in the Mekong Delta was fresh pineapple, sold by the boat vendor. The pineapple was sweet, juicy, with a pleasant tint of sour. I paired the shrimp with the pineapple; every bite is bursting with flavors. I also topped the shrimp with some ground peanuts and chopped scallions, for extra bite.

The good news about being in Southern California is that we will be enjoying warm summer days until October/November. Lucky us, it means that we can still eat the last skewers of summery foods well into the end of this month. What I like about this tamarind shrimp and pineapple skewer is that you can serve this almost anytime of the year. You don’t have to grill the shrimp. You can pan-fry the shrimp…it’s tasty either way. You might even serve this as party foods, as a warm appetizer. It’s totally up to you!

Bon appetit.

(Click Page 2 for the Tamarind Shrimp and Pineapple Skewers Recipe)

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Thai Shrimp and Pineapple Curry

Earlier this week I tested out a recipe with pineapple, for the street food festival at ChoLon Denver on August 22 where I am going to present two dishes for the guests (click here to buy tickets for the event). I bought a big pineapple and had the leftover. Whenever I have some leftover pineapple, I’d make pineapple fried rice, or shrimp and pineapple curry.

There are two versions of shrimp and pineapple curry I like. One is the Nyonya version (click here for the recipe) and the other one is Thai shrimp and pineapple curry. Both of them are utterly scrumptious and appetizing. The pineapple adds a nice, sweet tang to the overall curry, and the shrimp and coconut milk basically complete the dish. I can eat two full servings of steamed white rice with this dish.

What I love about this Thai shrimp and pineapple curry is that I can just use store-bought red curry paste, so there is no need to make the spice paste from scratch, unlike the Nyonya Udang Lemak Nenas. You know me, when it comes to cooking, I don’t mind all the shortcuts as long as the end result tastes great. I know most people don’t buy fresh pineapple and eat it as a daily “fruit,” so you can always opt for canned pineapple. If are you using canned pineapple, make sure you choose those cut in rings.

Here you have it, my Thai shrimp and pineapple curry recipe, quite possibly my favorite Thai curry ever! It’s so tasty you will thank me after you try making this yourself.

(Click Page 2 for the Thai Shrimp and Pineapple Curry Recipe)

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Pineapple Pork

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Pineapple Tart Filling

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Pineapple Tart Filling

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Pineapple Bun (Boroh Bun/菠蘿包)

June 24th, 2011 | Baking Recipes, Chinese, Chinese Recipes | 17 Comments

Pineapple Bun (Boroh Bun) pictures (1 of 4)

If you have been to Chinatown and have tried authentic Cantonese dim sum, you will probably know pineapple buns (boroh bun). Regardless of its name, there is no pineapple in the bun—it’s a soft bun with a sweet and crusty topping, which is extremely tasty when it’s freshly baked. I love pineapple buns and that’s why I asked my contributor Siew Loon to share her pineapple buns recipe. If you love Asian-style pastry, buns, and bread, I am sure you will love this. Enjoy!

Over the last few months, the craze about Asian breads and pastry has prompted me to try baking these delicacies such as pineapple buns, Hokkaido milk loaf, Castella, and the list goes on. One of my favorites is pineapple buns (or called buo luo bao/??? in Cantonese) which is a popular bun in Hong Kong. This is a MUST EAT on my list whenever I visit Hong Kong.

Pineapple bun is a combination of soft bun with a butter pastry topping. While enjoying the softness of the bun, we are also able to savor the sinfully fragrant butter pastry and this is really irresistible. And this pineapple bun is always great to be taken hot-off-the-oven so baking it yourself will allow you to pop the bun into the mouth as soon as it is out of the oven. It is best to go with a cup of green tea. After a lot of trials and errors, I have finally made it. I hope you will enjoy this pineapple bun recipe as much I do.

Pineapple Bun (Boroh Bun/???)
Makes 15 buns

Ingredients:

For the Bun:

500g bread flour
10g yeast
2TBSP milk powder
60g fine sugar
1/2 tsp salt
60g butter
280ml water
1 large egg

Pastry Topping:

80g butter
30g shortening
80g powdered sugar
1 tsp vanilla essence
1 large egg (lightly beaten)
200g all purpose flour

Egg wash

1 egg (lightly beaten and sieve)
1 Tbsp water

Method:

Bun

Mix flour, sugar, salt, milk powder and yeast till combine.Add water and egg to flour mixture and use a dough hook to knead on medium speed till combine. (about 5 minutes)Gradually add in butter and knead till smooth and elastic. (dough should be shining and elastic, kneading time is about 10-15minutes).Leave dough to proof for about 40 minutes or double in size.While dough is proofing, prepare the pastry topping.

For the topping:

Method:

Beat butter, vanilla essence and sieved powdered sugar till light.Add in egg.Fold in flour.Refrigerate the dough in the fridge for 15-20 mins for easier handling.

To make the bun:

Scale the bread dough into 50g each and mold into a ball.Leave to proof for about 45minutes or double in size. Glaze it with egg wash.Divide the topping into 20-30g each. On a lightly floured surface, use a rolling pin and roll it out thinly into a circle.Gently put the pastry topping on to of the glazed bun. Glaze again.Bake at 210 Celsius for 12-15 minutes.

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Pineapple and Pork Soup Recipe (Canh Dua Thit Heo)

Pineapple and Pork Soup Recipe (Canh Dua Thit Heo) - Viet World Kitchenwindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d' } ); YAHOO.util.Event.onDOMReady( function() { FB.XFBML.parse(); } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World KitchenHomeArchivesRecipe IndexVWK StoreClasses + EventsFavorite SitesAbout MePermission and CreditWelcome to Viet World Kitchen where I explore the culinary traditions of Vietnam and the rest of Asia. Join me to learn, create, and contribute!

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April 11, 2011Pineapple and Pork Soup Recipe (Canh Dua Thit Heo)

I spent last week in Venice Beach, California. Rory was on spring break and I needed to square a few things away for the Asian Tofu manuscript. In between my appointments and editing work, we went out for a bite or to meet up with friends. There was a lot of eating involved – Musha for izakaya, Gjelina for styled-out Cal Med, Bouchon for fancy French bistro, A Frame for modern urban, Nguyen Hue for old school pho, Primitivo for happy hour. We also cooked dinner with friends in Silver Lake.

We attended a memorial service with my parents and decided to decline the post-event invitation to a country club luncheon. Instead, we went back to my parents' home where my mom fed us a giant Vietnamese meal. My mom said, “I’ve been waiting for you to come home so we can really eat!” My modest contribution/gift to my mother was a zip-top bag filled with egg custard buns. She'd read the post from last week and was delightfully curious.

My dad pulled out bottles of bubbly, red wine, and cognac. He said to Rory, “For Lent, I gave up drinking but today I’m making an exception because you are here.” My folks were looking for an excuse to eat and drink. That was quite a Friday.

On Sunday morning when we packed up and drove home, we’d had our fill of indulgent eating. With 6 hours in the car, we had plenty of time to plan dinner. I wanted to cook an easy Asian meal. Specifically, I wanted a little quick soup – called canh in Vietnamese, a stir-fried vegetable, and a meat dish. Rice was included, of course. Those are the elements of a traditional multidish meal.

We stopped off at Whole Foods and I spotted quart-size tubs of freshly cut pineapple chunks. You may be familiar with pineapple in Vietnamese seafood soups, flavored by tamarind and garnished with cuminy rau om. That is canh chua ca, a popular southern Vietnamese favorite. But there’s a pineapple-centric soup that’s extremely simple to prepare and satisfying: canh dua.

With just onion, pineapple, and pork (or chicken thigh) – seasoned by fish sauce and salt, the soup may seem bland and boring. But it’s surprisingly not, especially when made with ripe pineapple, which lends a delicate sweetness and tang. The pork and seasonings offer savory depth to balance things.

My mom prepared canh dua for dinner when I was young. The tubs of pineapple at Whole Foods triggered that childhood taste memory. But instead of cutting up a whole pineapple for the soup, I was able to put it together with no sweat.

For last night’s welcome home dinner, I made kung pao chicken as the main dish, and the soup complemented the robust stir-fry well. Our vegetable was just stir-fried shredded green cabbage. The pot of soup was enough for four. There was plenty leftover for lunch today.

RECIPE

Pineapple and Pork Soup Recipe
Canh Dua Thit Heo

Feel free to substitute chicken thigh for the pork. I bought a small “thin cut” pork chop for this soup.

1 tablespoon canola oil
1 small or 1/2 medium yellow onion, thinly sliced
One little pork chop (about 1/3 pound), deboned and thinly sliced into bite-size pieces
1/4 teaspoon salt
1 tablespoon fish sauce
41/2 cups water
1 1/2 to 2 cups fresh pineapple chunks, cut into bite-size pieces
5 or 6 cilantro sprigs, coarsely chopped

1. In a 4-quart saucepan, heat the oil over medium heat. Add the onion and gently cook until fragrant and soft, 4 to 5 minutes. Add the pork, stirring to separate the pieces and evenly cook. Add the salt and fish sauce. Cook, stirring for 3 to 4 minutes, to develop the flavors in the pork.

2. Pour in the water and bring the soup to a boil. Skim and discard any scum that rises to the top. Lower the heat to gently simmer, uncovered, for 10 minutes. Add the pineapple, adjust the heat to simmer, then cook for another 5 minutes. If you’re not serving right away, turn off the heat and cover.

3. Right before serving, bring the soup to a simmer. Taste and add extra salt or fish sauce, if necessary. If the soup is too salty, add a splash of water. Ladle the soup into a serving bowl. Garnish with the cilantro and serve immediately.Posted in Recipes: All, Recipes: Fast and Easy, Recipes: Soup | Permalink

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Comments

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It looks very Testy and Delicious.My mouth is watering by seeing it.I like your Recipe of Pineapple with the Pork.Its such an Yummy Soup Recipe.

Posted by:r4 card |April 11, 2011 at 11:16 PM

Oh this looks wonderful, A! I love your description "one little pork chop." I am suddenly craving pineapple!

Posted by:Ivy Manning |April 12, 2011 at 09:06 AM

Andrea, I've never made Canh Dua with pork as you did here, but do enjoy it made with chicken. It's flexible, it can be a "common soup" in a tureen, shared by everyone at the table, or be served in individual small bowls. When I make it though, I can't resist the temptation to add some other veggie.

Posted by:Simon Bao |April 12, 2011 at 09:49 AM

Ivy: LOL. I was standing at the butcher counter and staring into the case to find 'one little pork chop.' My local butchers know that I'm kinda old fashioned in that regard. I know what I want.

Simon: What kind of other veggie to add to the soup? I let the pineapple do its thing and take on the role as a vegetable.

Posted by:Andrea Nguyen |April 12, 2011 at 11:11 AM

This sounds spectacular. I will be making it after easter.

Posted by:Fr. Simeon Johnson |April 12, 2011 at 01:36 PM

Nice article, thanks for the information.

Posted by:sewa mobil |April 12, 2011 at 02:21 PM

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Traditional Taiwanese Pineapple Cake Butter Cookies - 16 Pieces are soft cookies with pineapple paste that are rich and sweet with fresh Pineapple fragrance. This is a product of Taiwan and is suitable for vegetarians.

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