'Coming of Fortune' Tarts - Part II.
On the first day of New Year, I caught up with my long-lost cousin1, who is in the education export business2. How is it different from migration, I asked. Is it that hard to fill in some forms, put in some applications to universities in Australia, that they had to pay a third party to do it?
“Younger kids are getting dumber,” he said. “People are getting dumber. There was a time when I thought this industry wouldn’t survive. But after COVID it seems like kids don’t understand how to fill in a physical form.”
After two parties, friends, Hana’s godparents, my wife, have announced that from now on, I shall make pineapple tarts every New Year.
Or I can just share the damn recipe, and you make your own tarts.
Pineapple tarts are difficult.
Takes so much time.
That’s what I thought.
But you know what, maybe I’ve just been intimidated by the aunties, the red canisters, or everyone who parroted each other who did not try to make it themselves.
It’s not that difficult.
Some patience, maybe, but you don’t need some fancy techniques. Just walk into a shop and buy ingredients.
This ‘recipe’ is a Frankenstein of Pam Chia’s, the internet, and my improv. Since visiting Ipoh almost ten years ago, I realised everyone adds lard into their food - kuey teows, kaya puffs, coffees. So whenever I make Malaysian pastries I’ll try to sneak in some lard. One parent said my pineapple tart changes from sweet and tangy to charsiu puff. I think I overdid it in that batch. So instead of 2 Tbsp (30g) I think it should be more subtle at 15g.
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