***
FAREWELLS
***
Youād think that after almost four years of living abroad, 30 hours by plane away from my family and friends in Singapore, Iād breeze through farewells and be all cool and calm when the time comes to say goodbye.
Well, I thought so too.
But the truth is that Iām not good at farewells at all. I’ve never been, and never will be.
Iāve always been an easy crier.
I cry at sappy movies, I break down when I hear that someone Iām not even close to has passed away (such as when the caretaker of my office building died), and in particular, I find myself giving in to warm, salty tears when I have to part from someone I desperately love.
When I had to part with Juan at the bus station in Paris that cold, winter day in January 2008, to head back to Mannheim before flying back to Singapore, I stood by the bus window, my face streaked with tears and complete agony. Even though I tend to be a person who cares what others think, that day, I honestly didnāt give a shit.
I was crying, badly, because there was no other way to express the sadness and separation anxiety I felt ā I had no idea then if I was going to see the boy Iād fallen in love with again, and the thought that weād met only to part was excruciating. (I know, this is the sappy, romantic side of me that I donāt usually show when Iām talking about food or recipes).
Later, when Juan and I decided to start our relationship, at a distance of almost 16 thousand kilometers apart, he in Argentina and me in Singapore, weād see each other twice a year, when weād take turns to fly and meet the other. And still, every time it came down to packing our luggage, loading it into the boot and finally driving to the airport, the same dreadful feeling would come over me, and no matter how hard I try to hold them back, the tears still came inevitably.
After two years of a literally LONG-distance relationship, we decided that one of us would have to move.
In the end, I did, because finance was a more portable skill than law, which Juan at that point had only starting practicing. Still, those sad farewells continued, but this time, it was my family that I would embrace at the Singapore Changi airport, where Iād hold onto them a little longer than weāre accustomed to, just because.
I take the 30-hour long, arduous flight journey back to South East Asia once a year, usually sometime near the Chinese New Year period.
During this time, I get to reunite with my much missed family and friends in a fully-crammed three week schedule, and I tend to stuff myself with New Year goodies such as my mumās famous pineapple tarts and my granny’s deep fried meat balls. Unfortunately, because there are too many people to meet, Iāve had to spread out my time very thinly among all those I wish to catch up with. And because of that, when the three weeks is over, I feel like I havenāt had any time in Singapore at all.
This time that my mum and my sister came to visit me, my mum has literally squeezed every single day of her office leave, and Iām really appreciative of that.
Between our trip to Colonia and horse riding at Caballos A La Par, the 19 days that she spent here have flown by and escaped without my notice, and last Friday my mum took the flight back to Singapore.
Yet even though sheās no longer in Buenos Aires, busily shuffling around the apartment Val and I are renting, or cooking us breakfast, or playing her word search, it feels as if my mum is still here in Argentina.
***
MUM’S
PINEAPPLE TARTS
***
There on the kitchen counter lies a large container of my mumās pineapple tarts – small, bite sized pastries filled or toppedĀ with pineapple jam ā the one snack that Iāve come to associate with her love and Chinese New Year.
You see, my mum always sends a few containers of these goodies whenever I travel, as a taste of home to comfort me when I feel homesick, or simply, because itās her way of showing us love. According to my mum, the original recipe came from my tuition teacher, Ms Vanessa, more than a decade ago. But because my mum has made it so often, it feels as though the recipe were hers.
Iāve watched my mum bake these balls of buttery goodness countless times in Singapore ā there were so many mornings that Iād come down the stairs to be greeted with the aroma of these pineapple tarts baking in the oven, a mix of buttery batter and sweet dried pineapples.
Iāve sat by the kitchen table watching her roll batch after batch of these tarts ā first the dried pineapple filling, then wrapping them in a thin layer of batter (just the way my dad likes it, the thinner the better), and finally rolling them between both palms.
Sheād then arrange these little perfect yellow balls (which look like full golden moons) on a parchment paper-lined baking tray, then paint them with liquid egg yolk until they start to shine like the sun.
Iāve seen her repeat these actions so many times, but it was only when I begged her to make these tarts here during her visit in Buenos Aires that I finally understood how tedious it is to make them.
First we had to have my brother take a photo of the old, faded recipe pinned by magnet on our refrigerator door in Singapore. Because we didnāt have the pre-packaged pineapple filling that is readily available in Singapore, we had to buy desiccated pineapple rings, cut them into small pieces, cook them with a bit of water and then mash them all together. Once the mixture was cooled and could be shaped into small balls, we rolled them with our hands, which became sticky as can be. (If youāre in Asia and can get the filling directly, I strongly suggest you do that).
The batter, a mix of butter, flour, sugar and vanilla extract, forms easily if you use your hands to bring it together, without fear. Take a small spoonful of batter, roll it flat between your palms, and wrap it around a ball of pineapple filling, making sure the batter covers the entire surface of filling. Then paint it with liquid egg yolk, bake it, and you’re done!
PINEAPPLE TARTS (Makes 6 dozen)
My mum’s recipe
Ingredients:
For the batter:
1) 500 g of plain flour
2) 250 g salted butter, cut into small cubes
3) A pinch of salt
4) 1 tablespoon of vegetable oil
5) 1 egg yolk
6) 1 teaspoon of vanilla essence
7) 3-4 tablespoons of chilled water
8) 2 egg yolk (beaten) for glazing
For the filling:
9) 600 g of dessicated pineapples
10) 1 cup of water
Steps:
1) Chop up the dessicated pineapples finely and blend it in a blender with a cup of water
2) Pour the blended pineapples into a cooking pot and boil over low heat until itĀ thickens and dries up into a paste
3) Leave the paste aside to cool and then roll them into tiny balls
4) Sift flour into mixing bowl and add in the pinch of salt
5) Cut chilled salted butter into small cubes and rub them with the flour in the mixing bowl with fingers until crumbly (work quickly so that the butter does not melt)
6) Add oil, vanilla essence and one egg yolk to the crumbly flour and mix with hands to form a smooth dough
7) Pinch a small lump of dough and roll it thinly on the palm of your hand and add pineapple filling to roll into a ball.
8) Place rolled balls onto a baking tray lined with baking paper
9) Glaze the balls with two beaten egg yolks before placing the tray into the oven
10) Bake for 25 minutes at 170 deg cel or until tops the tarts are golden brown
*Note: If pre-packaged pineapple filling is available, you can skip steps 1 & 2
Chop up the dessicated pineapples roughly and blend it in a blender with a cup of water:
Pour the blended pineapples into a cooking pot and boil over low heat:
Until itĀ thickens and dries up into a paste:
Leave the paste aside to cool and then roll them into tiny balls:
Sift flour into mixing bowl and add in the pinch of salt. Cut chilled salted butter into small cubes and add to flour:
Rub butter with the flour in the mixing bowl with fingers until crumbly (work quickly so that the butter does not melt):
Mix oil, vanilla essence and one egg yolk together:
Add the oil mixture to the crumbly flour and mix with hands to form a smooth dough:
Roll a small spoonful of dough between the palms of your hand:
Flatten the dough as thinly as you can without breaking it:
And add pineapple filling to roll into a ball:
Place rolled balls onto a baking tray lined with baking paper:
Glaze the balls with two beaten egg yolks before placing the tray into the oven:
Bake for 25 minutes at 170 deg cel or until tops the tarts are golden brown:
Kata says
Dessicated not desicrated. (Hope you didn’t do that!), But the recipe sounds worthy of trying!
felicia | Dish by Dish says
Thanks for pointing out the typo Kata! Made the edits in the post already! š
gracelimsaifong says
Hi Fel, indeed each time I see pineapple tarts, it reminds me of mummy doing it (for so many years) for Chinese New Year distribution to relatives and friends.
Love daddy.
rosewithoutthorns says
Yes!!! I love mummy’s pineapple tarts. THE BEST.
snati001 says
Hi! Loved reading the post and looks like a beautiful recipe. I like the shape of the tarts. Saved the recipe! š
rosewithoutthorns says
Hello! Thanks for reading, so glad you enjoyed the post. It’s always lovely to know your writing is enjoyed by others : ) so thank you! And do let me know if you ever try the recipe! Hope you like it!
felicia.
Paula @ Vintage Kitchen Notes says
I think these pinneaple balls are amazing, in spite of the laborious filling! There are few things that can connect us with loved ones as food. IĀ“m glad your mom could come visit you Felicia!
rosewithoutthorns says
Hola Paula!
Right on! Very few things can connect us to others as much as food! š I’m very glad my mum could visit me too!! And, we have to plan our tea/coffee when I’m a little freer in August!
Un beso grande!
feli
silverlinedletters says
Flea, ahhh your mommy’s pineapple tarts are a legend!
and you made your own pineapple paste?! that is incredible my dear.
LOVE this post. made me smile and warms the cockles of my heart š
rosewithoutthorns says
Jin!!! How much I miss you dear friend!!
This time we made our own pineapple filling cos they don’t sell the pre-made ones here (haha, people here have never heard of pineapple tarts to begin with!)
How are things at home and at work? You flying to meet will soon? We really should skype soon!! Send my love to your mum!
Kumar's Kitchen says
oh such lovely looking tarts, a thorough joy biting into the crisp outer and there is a sudden burst of pineapply soft goodness, yummmmm š
rosewithoutthorns says
Thank you so much! Yes, the best part is biting through the crispy layer and then being surprised by the sweet pineapple goodness inside. You’re absolutely right!
Riddhi says
Love how you weaved your recipe with a very personal story!
Can’t wait to try these gorgeous treats! Looks decadent!
Thanks for sharing! š
rosewithoutthorns says
Hi Riddhi! thanks so much for reading, and I really hope you try making these tarts. They’re definitely not easy to make but certainly worth every bit the effort!
Riddhi says
I bet they are! They look scrumptious! š
tinywhitecottage says
Oh my goodness! This recipe looks amazing! I have never seen or heard of these before. Thank you for sharing your mom and sister and their visit with you…with all of us! š
rosewithoutthorns says
Hi Seana..
As usual, your comment made my day! Thank you for reading and for allowing me to share my mum and sis with all of you! Sometimes I’m not sure if sharing a personal story bores some people (esp. if they’re only looking for recipes), so it’s always lovely to know that there are people like you out there who are interested in reading about my life and its stories!
BIG HUG my dear blogging friend!
rbjello says
This was a heartwarming story. I loved how you always weave in your recipes with a personal story. I really enjoyed this one in particular.
I’ve never made pineapple tarts before… but I love to eat them. They seem too high effort for me. I think I’ll stick to buying them in the store. š
rosewithoutthorns says
Thank you my dear! I try to mix stories with recipes because I find that the blogs I love best don’t only capture my attention because of their recipes or photos, but mostly because of the stories that are told, and that’s what brings me back over and over again. I hope one day I can achieve that with my little humble blog!
Regarding how making the pineapple tarts can be tedious, I agree with you. Definitely not an easy feat- but because it’s something that I so much associate with home, and because it’s not something I can buy here in Argentina, I wanted my mum to show me how to make them! š Hopefully those who miss pineapple tarts and don’t stay in Asia will be able to make them and enjoy them too! Ahh, the taste of home!
Can’t wait for Chinese New Year again!
Min (@mjandhungryman) says
Farewells are always heartbreaking. When I said goodbye to Janet this past weekend, I cried for hours on the plane. I cry easily too. Really enjoyed reading this post, Felicia. You and Juan have such an amazing relationship and your mom seems like an incredible woman! Beautiful too! These pineapple tarts look amazing! Bet it tastes best when your mom makes them ;).
rosewithoutthorns says
Dear Min..
I understand what you feel… And poor you, I can imagine you crying on the plane, wondering when you’ll get a chance to see Janet again. Well, thank god for the internet (which makes maintaining long distance friendships so much easier!) Imagine if you had to send snail mail letters which only arrive months later!
And you’re right, the tarts taste best when my mum makes them. Maybe I’m just biased but I really think so!
Secretadmirer says
Totally Love this post! A good mix between food and family. Keep writing !
rosewithoutthorns says
Thanks for reading! Have a good week!
gracelimsaifong says
Thanks Felicia for posting this.
I will always treasure the memories of the times we have had together with you, Val and Juan’s family while I was at BA during these last three weeks. I missed you guys greatly and really aching to be with you and Val in BA. I am very envious of Val who is able to stay in BA for another three weeks with you. Enjoy every bit of time together OK?
I love you all, – Mum
rosewithoutthorns says
We miss u too mummy! Wish u were still here!! At least we have the pineapple tarts to keep us company! We just got back from meeting my friend from Singapore and am cooking pasta for dinner now! Have a good day at work!! We love u!!
msdulce says
It *never* gets easier saying goodbye to the people you hold dear… I’m not sure it’s supposed to! I’m glad that you made so many memories with your mum while she was visiting you and that you have something edible to make it feel like she’s still there! These pineapple tarts look absolutely scrumptious. I can’t wait to try them for a snack with afternoon tea!
rosewithoutthorns says
Hi Miranda! Yes, it’s never easy, but I think some people are more composed and take goodbyes better than I do!
But you know what, you’re right about the most important thing being that I made many memories with my mum when she was visiting me in BA, so these are the things that I hold dear š
If you ever make these balls of goodness, I tell you, they are soooo worth it!
Big hug!