Chinese New Year is here again!
And what better way to celebrate the New Year than with scrumptious New Year delicacies?
Singaporeans love indulging in caloric-filled treats at this time of the year, chugging in anything and everything to fill their mouths as we take part in awkward conversations with relatives that we only meet once a year.
One of my personal favourites is Pineapple Tarts. I remember that when I was around 8, my aunties would come over and spend a whole day making pineapple tarts. The whole house would smell of freshly baked buttery pastry and sweet pineapple jam.
As you all know, I’m currently overseas on my 6-month exchange programme in Bangkok. I’ll do my travel updates at Midi & Me and will upload pictures over at Travel, Snap, Smile.
Since I’m unable to bake here (no oven boooo), I decided that I’ll do some technique posts here and there, to the best of my ability.
Today’s one is on one of our most dreaded things – Egg Whites.