STRAIT OF MALACA - NATA

Methods and Directions

• Preheat the oven to 220°C. Line a baking tray.
• Prepare the custard: Combine the milk and sugar, heat over low flame until it’s bubbling. Remove from fire. In a mixing bowl whisk together the cream, vanilla essence and egg yolks, whisk constantly while adding the milk. Whisk till the ingredients are well blended. Keep in the fridge.
• Prepare the dough: Cut the puff pastry into 3 equal parts. Brush with melted butter and stack them together. Roll the sheets into a cylinder and cut out rings of 1 mm thickness. Press the dough in the desired moulds size.
• Cook the egg tart: Remove the custard mix from the fridge; fill each tart shell till it’s 80% full of custard.
• Bake in the oven for 13 minutes. Switch the oven to a broil for 3 minutes to get a caramelized top.

• Soak and expand the bird nest: Keep the nest in cool water for 18 hours in the fridge, stirring every couple of hours. Remove from fridge and strain excess water without force.
• Prepare the Tea: Boil spring water to 100°C, add the tea and leave to brew for 3 minutes, strain and add 25g bee’s honey. Cool down to 40°C.
• Infuse the nests: Dip the bird nest in tea and leave in for 4 hours. Strain and keep refrigerated till required.