Malaysia!

INGREDIENTS 1 (12 ounce) package uncooked egg noodles * 3 tablespoons olive oil * 1 teaspoon finely chopped garlic * 1/2 bunch fresh spinach, stems removed, chopped * 1/4 cup chilli paste * 3 tablespoons ketchup * 1 egg * 1/2 teaspoon white sugar * 1/4 cup water * salt and pepper to taste * 1/2 cup fresh bean sprouts * 1/2 cup green peas DIRECTIONS 1. Bring a large pot of water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain. 2. Heat the oil in a skillet over medium heat, and sauté the garlic about 1 minute. Stir in the spinach, and cook about 1 minute. Mix in the cooked egg noodles, chilli paste, and ketchup, and toss until well coated. 3. Make a hole in the centre of the noodle mixture. Place the egg in the centre, and scramble, tossing with the noodles just before egg is finished cooking. 4. Mix the sugar and enough water to keep the mixture moist into the skillet. Season with salt and pepper. Continue to cook, stirring constantly, about 6 minutes. Toss in the sprouts and peas, and cook and stir about 4 minutes, until heated through. Spicy noodles!

Filling * 3 baby pineapples * 200 g fine sugar (add more if desired) Pastry 380 g plain flour, plus extra for dusting * 60 g icing sugar * 300 g cold unsalted butter, cut into cubes * 1 teaspoon vanilla essence * 1/4 teaspoon yellow food colouring (optional) * 1 egg yolk, to use as glaze Directions To make filling: Grate pineapples or use a food processor/juicer. Use medium heat to cook it in a non-stick pot. When puree has thickened (after one hour), add sugar. Cook on low heat till it becomes a very thick paste. Taste and add more sugar if desired. Cool, wrap and chill overnight to further thicken it. To make the pastry: Sift flour and sugar. Mix well. Rub butter into mixture. Add essence and colouring and combine to form a dough. Wrap and chill for an hour to firm it up. Roll dough to a thickness of 7mm. Dip cookie cutter in flour and cut out shapes. Use a scraper (or knife) to lift the shapes and place on a lined baking tray. Brush egg yolk glaze. Roll pineapple filling into balls and place on shapes. Bake for 12 minutes in a preheated 190 degrees Celsius or 375 degrees Fahrenheit oven. Bake longer if you prefer crisper tarts. Pineapple tarts!