Thursday, May 22, 2008

Mini Chicken Pie

The idea for this recipe is taken from Saji February 2006; originally Pai Ayam dan Cendawan. I had ommitted quite fews due to inavailability of kitchen inventory! Did this pix tells you the difference, eh!
Iused half of the original recipe to make four of this size.
Pastry:
250g flour
100g margarine
80g pastry margarine
1 egg
2 tbsp fresh milk.

Stuffing:
2 chicken breath -diced
2 potato
1/2 carrot 1 big union
spring union
3 tbsp green pea (canned)
2 tbsp curry powder + 2 tbsp water , mix to a paste.
salt and pepper to taste.
2 shallot
1 garlic

Praboil potato and carrot with skin to a half cooked. Take off from water and de-skin, then dice to a smal cubes. Cut spring union to a 1cm length.
Saute the chopped shallots & garlic. Add in curry paste and stir until fragrants, then add in chicken and praboil carrot and potatoes. Simmer until all ingredient well coated and add in green pea, chopped big union and spring union. Mix well and cook until it becomes lumpy. Take out off fire, set aside to cool off.
Mix flour, margarine and pastry margarine to a crumb then add in egg and milk then continue to knead until dough is smooth.
Roll the dough to a 2-3mm thin pastry sheet, cut and lye it in a small pie mold. Put in the stuffing and top of with another pastry sheet. Press the edge to secure the stuffing inside. Poke with fork and brush with egg yolk before its ready to be bake in 180C for 30-35 minutes oven.

Original Recipe ( translated)
Mushroom and Chicken Pie

Pastry:
500gn flour
200g butter
2 eggs
125 ml freah milk
10gm salt

Stuffing:
60gm diced chicken
60gm green pea
60gm shallot
60gm garlic
100g button mushroon
2 pcs bay leaf
100ml milk
50ml cooking oil
chilly powder
salt

Tuesday, May 20, 2008

Lemongrass Chicken


Source: Majalah SAJI Feb 2006 - with modification to my tastebud
500g chicken, cut into pcs
1 cup thick coconut milk

Blend all together to a fine paste:
5 stalks lemongrass ( original recipe called for 2 stalks)
12 dried chillies
2 big unions
2 garlics
1 cm ginger

( to saute') - original recipe doesn't saute'
4 shallots
1 garlic
star anise, cardamon seed, cardmon stick, cloves.
salt, brown sugar

Marinate chicken with salt and tumeric for 10 mins then deep fry lightly just enough to make it half-cooked. Set aside and drain off excess oil.
Saute shallot garlic and spices ingredient in until fragrants. Put in the finely blended lemongrass and other ingredients and stir fry for 3 minutes, then add in chicken followed by coconut milk. Allow to simmer over medium heat and stir ocassionalyy until gravy becomes thick. Put salt and brown sugar to taste.

Monday, May 19, 2008

Mixed Vegetable Curry

I saw at Gert's and quickly flip thru my old memorable recipe book just to find the version offered by Nikhil Shukla, my fully vegetarian friend of India. Last Saturday I made another trial to go with Roast Chicken and Tomato Rice. Good with roti canai and capati too!
2 potatoes
2 tomatoes
1 carrot
5-6 pc long beans
cauliflower
2 fresh chilles
i big union
2 tbsp curry powder+water->paste
2 shallots
1/2 inches ginger
2 cloves garlic
1 cup yogurt
2 tsbp ghee/ margarine
Parboil potatoes, cut into medium-sized dice. Quartered tomatoes and big unions, slice long beand and carrots. Cut cauliflower into florets.
Chop finely garlics, shallot, fresh chillies and ginger. Heat margarine/ghee in a pan, saute all the chopped garlics and all...then put in the curry paste and fry & stir until fragrants. Add carrot & potatoes and stir fry over 3-4 minutes. Pour yogurt and bring to boil. Add tomatoes, beans, cauliflower big unions, salt, freshly grind black pepper. Blend and allow to simmers until veggies is cooked.


Wednesday, May 7, 2008

Rendang Asli


600g beef/mutton
30 pcs bird-eyed chilly OR 20pcs dried chillies
1" ginger
10 bulbs shallot
4 bulbs garlic
1 teaspoon tumeric powder / 3/4" fresh tumeric
3 stalks lemongrass - pounded
2 pcs tumeric leaf
1000ml coconut milk
3-4 tsbp coconut paste ( kerisik )

Slice the lean meat to size you like.
Blend finely ALL ingredients EXCEPT lemongrass, tumeric leaf and kerisik.
Bring to boil blended spices and meat in coconut milk together with tumeric leaf and lemongrass . Stir occasionally over medium heat, let it simmers until the gravy is thick and oil disperse out. Finally put in kerisik, salt and sugar to your taste.

Tuesday, May 6, 2008

Corn Cheese Muffin

It's so fluffy...not very sweet and full of cheessy cornny aroma...
but still, my muffin rising flat, hellllpppppp!
I kept this recipe for about 2 decades before decided to make one again tonite. Why it takes me so long, the story of the lost and found is here! Originally was measured in cups and I convert it to metrics for my easy referencing....
100g butter
200g castor sugar
100g cream cheese
100g UHT whipping cream
2 large eggs
200g cream styled corn
250g all-purpose flour }
1 teaspoon baking powder } sieve together
1/2 teaspoon salt }
Optional:
50g corn kernel
cheddar cheese ( grated )

Preheat oven .
Sieve flour, baking powder and salt.
Whisk briskly butter, sugar, cream cheese until creamy then add whipping cream and beat until fluffy. Lightly beat eggs all together, then stirinto cream & mix well. Later pour in flour, followed by cream style corn. Mix gently just to blend all ingredients smoothly. Fill each cup with batter. Sprinkle corn kernel and top with cheddar cheese. Bake for 20-25 minutes.

Monday, May 5, 2008

Moist Choc Cake and Spanish Choc Bar



For my friend's wedding. A two layered choc. cake fenced by choc bar. One bar is decorated with white choc and the other is bar is sprinkled with choc rice.