Cooking Tapioca Noodle, Dumpling and Finishing Off With Egg Tarts (Delicious)

Tapioca Noodle:
The Ingredients & Instructions;
1. 1 package of frozen tapioca noodles.
2. Half a pound Pork hock cut into pieces
3. Half a pound of Pork ribs cut into bite-size
slow cook them for 2-3 hours in 3 or 4 cups of water and then bring them to boiling point before adding them to the Tapioca Noodle.
4. 1 to 2 tablespoons of fish sauce, if you don't like the fish sauce you can at salt instead. The amount will vary depending on your preference. Always try a small dose and then gradually add more.
5. Imitation crabs
6. Lobster balls
7. Chinese fried dough bread
8. 1/4 cup of chopped scallions
9. 1/4 cup of chopped cilantro
10. 1/4 slice of onion
11. chilli pepper oil and pepper with lime wedges (optional).

Ingredients:

Half a pound of ground pork Or Chicken Or Shrimp
Half a cup of finely chopped cabbage
1/4 cup of finely chopped scallions
1 tablespoon of soy sauce
1 teaspoon of sesame oil
Half a teaspoon of salt
Half a teaspoon of white pepper
2 cups of all-purpose flour
1 cup of hot water

Dumplings:
Instruction:

1. In a large mixing bowl, combine the ground pork, cabbage, scallions, garlic, ginger, soy sauce, rice vinegar, sesame oil, salt, and pepper. Mix well.

2. Lay a wrapper on a work surface. Place 1 tablespoon of the filling in the center of the wrapper.

3. Moisten the edges of the wrapper with water and then fold the wrapper in half, creating a half-moon shape and pressing the edges to seal.

4. Repeat with the remaining wrappers and filling.

5. To cook the dumplings, you can either steam them for 8-10 minutes, or boil them for 4-5 minutes. If you choose to fry them, heat some oil in a pan over medium-high heat and fry them until they are golden brown on both sides.

6. Serve the dumplings with soy sauce or your favourite dipping sauce.

Egg Tarts:
Ingredients:
1 1/4 cups of all-purpose flour.
1/4 teaspoon of salt.
1/2 cup of unsalted butter, softened.
1/4 cup of icing sugar.
4 egg yolks.
1 cup of milk.
1/2 cup of heavy cream.
1/4 cup of sugar.
1 tablespoon of cornstarch.
1 teaspoon of vanilla extract.

Instructions:

Preheat the oven to 350°F (175°C). Roll out the pastry dough and use it to line a 12-cup muffin tin. Prick the bottoms of the pastry shells with a fork.
In a mixing bowl, beat the eggs and sugar together until light and fluffy. Add the cream, milk, and vanilla extract, and stir until well combined.
Carefully pour the egg mixture into the pastry shells, filling them about 2/3 of the way full.
Bake the tarts for 15-20 minutes, or until the filling is set and the pastry is golden brown.
Allow the tarts to cool in the muffin tin for 5 minutes, then remove them and transfer them to a wire rack to cool completely.

Thank you for watching :)