Chinese Cuisine

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.

Stir-Fried Beef with Garlic Sprout

Thick and glossy sauce on each slices of beef

Each slice of beef is thickly coated with a glossy, sweet and savoury sauce that makes it incredibly appetising. The flavour bursts in your mouth with each and every bite. So be sure you have an extra bowl of rice, because you would most definitely want to have another serving to go with more beef!


  • 500g sliced beef (flank or stripling)
  • 1 tbs minced garlic
  • 1/2 tsp grated ginger
  • 1 tbs sesame oil
  • 4 tbs potato starch
  • 2 tbs soy sauce
  • 215g chopped garlic sprout about 1″ long
  • 1 long red chili, seeds removed and julienned


  • 1/2 cup water
  • 1/4 cup soy sauce
  • 1/2 cup sugar (brown)
  • 1 tbs hoisin sauce


  • Marinate the beef slices with 1 tbs of minced garlic, 1/2 tsp of grated ginger, 1 tbs of sesame oil and 2 of tbs soy sauce. Mix well to combine. Add in the 4 tbs of potato starch. Mix well until all the beef are coated evenly with flour. Set aside.
  • Add all the ingredients for the sauce into a bowl. Stir to combine. Set aside
  • Set the fire on medium heat, drizzle enough oil to pan fry the beef. When oil is hot, add the beef slices and pan fry until all sides of the beef are cooked. Do this in 2-3 batches to avoid over crowding the pan. Place the beef on a plate lined with paper towels.
  • Remove excess oil on the pan, leaving only about 2 tbs of oil. Add in the garlic sprout and red chili. Sauté for about 2 minutes. Set aside on a plate.
  • Using the same pan, pour the sauce in. Set the fire to medium high heat, let it come to boil. Stir constantly for about 2 minutes or until the sauce starts to thicken. Turn down the heat to medium low then add the beef slices. Stir in the garlic sprouts and red chili. Stir fry for about 1-2 minutes. By this time the sauce should have completely thickened, coating each piece of meat and garlic sprout. Turn off the heat and serve it on a plate.
  • Best eaten with a bowl of steaming hot rice
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