HEY! itz almost CNY! kekeke


look at these yummz.. courtesy of Pinkcocoa Tabeta.. i am all rdy to make my pineapple tarts again!! hee =P

been using this recipe for a long while now.. love it bcoz it is truely nonya style tarties... the kinda pastry with a nice tinge of buttery-milky-fragrance.. and yesh it melts in ya mouth! flavourful~

well the last few attempts were.. inpromptu.. unplanned.. and very rushed.. haha.. coz i was simple too anxious to sink my teeth into one.. ohmm nom nom.. PineAppleTarrrtMONSTER!

however.. tis time round.. i took my time.. i bought the ingredient as and when i felt like it.. and best of all.. i have tis wonderful gadget for making the jam tis time round!

it is a juicer that looks exactly like tis one.. i dunno wad the brand of it is.. but anyway.. it is fully manual.. all parts can be taken apart.. and i tink the manufacturers actually market it for juicing wheatgrass.. so i believe it is available at many of the 'healthy lifestyle' shops.. go hunt!

wad i like abt it is.. it saves me alot of time and effort and fingernails! why?? hahahaha.. well the pulp that comes out of the rear (yea.. the outlet totally looks like an ass****) is semi dry.. and it retains the fibrous nature of the pineapple fruit.. which goes to make really fruity jam! better than grating (which is a fingernail killer)! trust me.. go get one if u are tinking of making your own pineapple jam..

in the recipe.. the author uses canned pineapples.. OMG! fail la.. i mean.. it can work.. but if u are a pineapple tart addict.. u may spit out the jam..

i tink for my 1st attempt.. sometime in 2008 i tink.. i actually used canned pineapples.. and pls tell me how am i to grate it? lucky for me.. i was juz running a trial.. so i actually went ahead to chop the canned pineapple rings!! hahahahhahahaaaa..

lucky for me.. i had a whole lot of lemons and cinnamon to flavor the pulpy mash.. as well as a whole lot of patience to try and fry the chunky bits to dryness.. it turned out pretty neat! *pats on shoulder* BUT.. i swear iam not gg to do that again.. i tink i took an entire nite for that..

for those who have time.. go try chunky pineapple jam.. i swear itz good.. but i believe ur arms are gonna ache badly aft all that stirring for close to an hour..

the current method iam using is by far the best way to get the jam ready in the shortest time, and with minimal effort.. my sweet boy helped me with the manual operation of the juicer.. the muscle i call him! hahaha.. and even simpler job for me..

and tonite.. i have my pastry dough all sorted out and rested in the fridge.. i made an improvement to the recipe.. i substituted half of the butter with Planta (or baking margarine) and the other half, i used salted Buttercup butter.. why?? well margarine is good for making pastry.. if i am not wrong.. it does make the pastry crispier.. as for the Buttercup butter.. it gives off a good flavour (and make the pastry crunchier, according to Grand Chef Gregory).. it shld blend well with the milk powder in this recipe anyways..

so there you go.. have fun experimenting!

i will most prob produce my 1st batch tmr or the day aft.. can't wait!!! =D