Author Archives for Geraldine's Kitchen Journey

About Geraldine's Kitchen Journey

A simple woman who has a strong passion for cooking and baking. Amidst all setbacks, she is determined to keep going.

Portuguese Egg Tart – the fast and easy way

Our family loves flaky egg tarts, so I will store some frozen egg tart shells in my freezer in case we would have cravings as I am too preoccupied usually to make it from scratch. Aside from that, making the dough in a very hot weather like Singapore would be quite a challenge. The last time I made it was several years ago. I was too happy with the outcome and had the photo printed in a canvas which I hung on my wall (LOL). That was my first flaky egg tart made from scratch. The recipe I used to make these egg tarts is the same one I used years ago. It was adapted from 台湾的杜佳颖老师.

Her recipe is very good, though I slightly reduced the amount of sugar added.


  • 14 pieces frozen egg tart shell
  • 80g egg yolk
  • 60g sugar
  • 125g milk
  • 250g cream

Note : You may use puff pastry in case frozen egg tart is not available in your country. Use a ring cutter a little bigger than your aluminium cups or muffin tray, and gently mould it in. Avoid twisting the cutter when cutting the pastry or it will seal the edges of the tart. The puff pastry has to be thawed in your refrigerator prior to using. You also need to poke holes on the pastry using fork, not just the bottom but also the sides.


  • Preheat the oven at 230 degree celsius
  • Lightly simmer the milk until all the sugar are melted. Do not boil. Take off from the heat. Add in the cream, set aside.
  • Whisk the egg yolk well and mix it into the liquid mixture. Whisk until all are well combined
  • Sieve the mixture. This will ensure that you will have a smooth custard.
  • Fill in the tart mould
  • Bake for about 20 minutes. Turn the tray after 10 minutes. The burnt parts on top will automatically occur during baking.

Air-Fried Salt and Pepper Chicken Skin

Krak Krak ! Oh so crispy

I am a big fan of crispy chicken skin. It is incredibly addictive. There is something about that salty, savoury taste that pairs so well to its crunchy texture. To me, it is more than just a comfort food – it was a memorable part of my childhood. I recall fond memories of separating the chicken skin from my fried chicken, saving it last so that I could enjoy it on its own and truly savour its flavour. My mom would also further indulge me by giving me her own chicken skin for me to enjoy, knowing that such a simple act would bring me so much joy. Those were the days. 🙂

Now that I can easily buy a pack of plain chicken skin from our online grocery, I am glad that I will now be able to make my favourite snack and relive those beloved childhood memories. A recent study showed that chicken skin contains a good amount of unsaturated fat which is good for the heart. So now I can munch on this snack without feeling too guilty , hooray! :). Kidding aside, it is naturally better to eat it, as with all things, in moderation. After all, research findings may change again in the future.


  • 500g chicken skin
  • Salt and black pepper to taste


  • Preheat air-fryer at 200 degrees Celsius for 5 minutes
  • Wash and pat dry the chicken skin with paper towel
  • Cut the chicken skin into chunks, about 2×3″ or the width of your 2 fingers side by side
  • Lay the pieces of chicken skin on the air fryer’s wire basket and take care not to overlap the pieces. Air-fry for 10 minutes, flipping the pieces every 5 minutes. Note that you might need to add an extra minute or 2 of air-frying as needed, because some pieces might be thicker than others. Use your own judgement.
  • Sprinkle with a little salt and pepper.
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