Chocolate Macarons

This is my 2nd try of macaron...Did a batch last year, it was a total disaster, sadly tuck my recipe under my bed, trying to sleep over it...Then Shan pose me a challenge just last week, should I do it, but the fear of failure keeps ringing my mind...is the time & effort worth the try? But then, I "zhuo bo" at home, & thank God I try & still quite ok. It was sweet & it taste better after a day old. Chill the leftovers.

Macaron Batter

100g of icing sugar
50g of powdered almond
25g of unsweeten coco powder
2 egg whites at room temperature
65g of sugar

Cream Cheese Filling

50g of cream cheese
2 tbsp of icing sugar


Method

• Preheat oven to 170 or 180 degrees C ( Depends on each individual oven )
• Line 2 baking trays with silicone mat ( you can use greaseproof or parchment paper if you do not own silicone mat, but beware, the macarons tend to stick to the paper, have to remove it slowly & gently )
• Prepare a piping/ pastry bag with a plain tip of 2cm
• Grind the icing sugar, almond powder and coco powder so that there is no lumps, sieve the mixed powder
• Use the electric mixer and beat egg whites till they begin to rise and hold shape, add in sugar while whipping until the egg whites are stiff and firm, around 2 mins
• Fold in dry ingredient at one go into the egg whites with a rubber spatula, when mixture is fully incorporated with no streaks of egg whites
• Scrape the batter into the pastry bag
• Pipe the batter onto the silicone mat in 3cm circles, evenly spaced 3 cm apart
• Let them sit in the room temperature, they will develop a "skin", touch the piped batter with your fingers to make sure they are not tacky
• Bake them for 15 mins. Let them cool completely then remove from silicone mat
• Pair the matching shells together, pipe the whipped cream cheese in the middle of the shell, sandwich 2 shells together. Done:)) Enjoy!

Note: The above photo is bake at 180 degrees C for 15 mins. If you want a lighter shade of brown, perhaps can bake at 170 degrees C for 15 mins.


To make cream cheese

• Whip cream cheese and icing with a whisk till soft

Double Chocolate Cookie

Make 2 batches of Double Chocolate Cookies. 52 cookies. Taste chewy in the center and crunchy around the sides. Yummy... Hubby loves it cos its chocolate, and we just have cookies for dinner...he ate 10 I think, ya I lost count liao...and he even "ta-bao" for his colleagues...haha...O, Hubby is very touched by my cookies and he sang me a song "我深深地爱着你"... lol:))))

So for those who wants their boyfriends or husband to love you more...make this la:)

I brought 1 bottle full of cookies to office, guess what happens, it was all gone in split seconds lor...my manager's son Elden love it so much, he ate one after another...lol...my sweet tester:)))


Ingredients: ( makes about 26 cookies )

1 cup + 2 tbsp of All purpose flour
1/2 tsp of Baking Soda
1/2 tsp of Salt
113g of butter, very soft
1/4 cup of brown sugar ( I bought natural cane sugar in NTUC )
1/2 cup of caster sugar
1/2 tsp of vanilla essence
1 Egg
2/3 of semi sweet chocolate chip


Method

• Preheat oven to 190 degrees C
• In a mixing bowl, add white sugar & brown sugar to butter, use spatuala and mix it together around 2 -3 mins
• Add egg & vanilla essence, use a whisk & whisk it about 20 - 30 seconds
• In another bowl, add flour, baking soda & salt, whisk it with a whisk to air it ( this accomplish the same thing as sieving)
• Add dry mix into the wet mixture, mix evenly with spatuala until evenly combine
• Add chocolate chip into the mixture, mix till the chips are fully integrated
• Scope the mixture with a teaspoon onto the silicone mat/ greaseproof paper ( can use a 2nd teaspoon to assist to push the mixture onto the S -mat )
• Take note to leave enough space for the cookie to spread on the mat while baking.
• Bake in oven for about 9 to 10 mins. ( for my oven 9 mins is just nice, 10 min the colour of cookie is slightly darker, I like mine lighter tone )
• After remove tray from the oven, let cookies cool down for about 10 mins ( Do not transfer to a rack yet, as the hot babe...i mean the cookie is still soft )
• After 10 mins, transfer cookie onto a rack to continue cooling.
• Done & enjoy:))
  
  

Ichigo Daifuku - Strawberry Mochi

Daifuku is a kind of Japanese soft mochi cakes. Can serve with hot tea.

I love mochi, soft and sweet from redbean, sour from strawberry, the mix is just right. I am so crazy about mochi that I even bought a mochi machine, but then, I have yet to grasp the technic of handling the softness of glutinous rice, anyway, once I master the machine technics will intro to you all. So meantime, I will do steaming on stove method.


Ingredients:

1 cup of glutinous rice flour
3/4 to 1 cup of water
2 tbsp of sugar
7 strawberries, rinsed and hulled
1 pack of Tsubuan or redbean paste ( I bought it from Daiso $2 per pack )
Potatoe starch for coating the glutinous rice sticky paste


Method:

• Wrap the strawberry in the tsubuan. Set aside.
• Combine glutinous rice flour, sugar and water, mix well and smooth.
• Pour into a glass bowl suitable for steaming. Cover the bowl with a aluminium foil to prevent droplets of water forming on the paste during steaming.
• Steam over a boiling pan for 10 mins. Take the glutinous rice flour mixture out of the pan after steaming for 5 mins. Give the mixture a good stir. Put it back into the steamer to steam for another 5 mins.
• Dust your counter top or silicone mat with potatoe starch.
• Remove the glutinous rice dough from the steamer, roll on the potatoe starch.
• Sprinkle potatoe starch all over the hot dough, coat your hands with potatoe starch to prevent the dough sticking onto your hands.
• Pinch out a portion of paste, about size of a pingpong ball.
• Flatten it with your fingers, take the strawberry and put in the center of the flatten dough. Pinch it to close so that you will have a nice strawberry ball.
• Should you find it too sticky to handle, put more potatoe starch on your hands.
• Done! Enjoy:))

Thai Pumpkin Custard ( Sangkaya Fak Thong )

I made 3 types of dessert in one weekend...this is a Thai dessert - Pumpkin Custard.
Pumpkin is steam till soft and custard's sweetness is just right. Very good review from friends who visited us for dinner.

Ingredients

1 small Japanese Pumpkin ( kabocha )
3/4 to 1 cup of coconut milk
4-5 eggs
1/3 cup of palm sugar ( i use Kula Melaka )
A pinch of salt
4 pandan leaves

Method

• Cut the top of the pumpkin and use the spoon to remove seeds inside
• Beat eggs in a large mixing bowl
• Add coconut milk and stir well
• Add palm sugar, salt and pandan leaves
• Squeeze the pandan leaves until the palm sugar dissolves and all ingredients mix well
• Sieve custard mixture into the pumpkin and steam for 45 mins or well done
• Cut pumpkin custard into pieces and serve.

Note: I put the cooled pumpkin into the fridge and serve cold next day. But if you want to eat it while its warm, should be ok too:) enjoy!

Tuna Kim Chi Soup

It was a hot day afternoon, without Hubby around...sianzzz..what to eat for lunch alone:((

This is a quick dish, cooking time is super fast. Go well with rice. Should you be pondering between instant noodles & Kimchi soup, I would choose the latter.


Ingredients

1 cup of kimchi
1 1/2 - 2 cups of water
4 gloves of garlic, minced
1 tsp of korean chilli flakes
2 tsp of soysauce
1 tsp of fish sauce
1 can of tuna chunks in olive oil ( I use ayam brand )


Method

• Heat pot with olive oil ( I use the olive oil from the can of tuna )
• Add garlic and chilli flakes, fry for a while
• Add Kimchi, soy sauce, fish sauce, stir fry 1 min
• Add water and tuna, bring soup to a boil. ( the added water should cover slightly above the kimchi )
• Taste soup to see if you need to add more soy sauce.
• Done! Serve with rice.

Japanese Cabbage Rolls

This is a popular Japan Home Cook Dish. Simple yet can have 3 in 1 effect. Veg + Meat + Soup. Have this dish accompany with rice will be superb:)

Ingredients:

8 Big Cabbage Leaves
300g of Minced Beef
1/2 Onion, minced
1/2 radish, minced
5 mushrooms, diced
1/2 can of diced tomatoes
2 cups of water
1 Bullion cube
Japan Rice Wine, a dash


Method:

• Slice off the hard core in the middle of the cabbage with a knife
• Soak Cabbage in water and peel off 8 pieces
• Add Cabbage leaves into boiling salted water till soft, cool in cold water & set aside
• Mix minced beef, onion, radish & mushrooms with salt & pepper, knead with hands
• Divide minced beef into 8 portions
• Place the ball size beef in the center of the cabbage leaf, fold the sides and roll up the leaf
• Put the rolls into the saucepan
• Add 2 cups of water, bullion cube, diced tomatoes, bring to a boil. Simmer over low heat for 25 mins.
• Add a dash of rice wine, cook for another 5 mins.
• Serve and Enjoy:))

Meringue with Whipped Cream & Strawberries ( Meringa )

Ingredients:

250g of Sugar

4 Egg Whites ( Room Temperature )

Cream ( Filling ):

1/2 litre of fresh cream

100g of Sugar

Garnish:

Bitter Coco Powder

Some Strawberries

Method:

• Put sugar in a bowl of your electric mixer


• Add egg white, slightly toss with a whisk


• Beat the meringue with the electric whisk on high speed for 15 mins until it reaches the right consistency ( it should be silken, smooth, soft, glossy, it doesn't fall out when scope up with the rubber scraper )


• Transfer the meringue to the pastry bag


• Pipe the meringue onto grease paper or silicone baking mat, making meringue circles of 6cm in diameter.


• Place baking tray in a preheated oven to 90 degree C to 100 degree C.


• Bake for 1 1/2 hr.


• Remove from oven after 1 1/2 hrs, the colour of the meringue will look white & glossy.

Cream ( Filling ):

• Pour fresh cream into the electric mixer, add 100g of sugar, slightly toss with a whisk, whip until foamy


• To decorate the plate, dust the plate with bitter coco powder


• Arrange the meringue on the plate, pipe the whip cream on the meringue, add sliced strawberries on the whip cream, top with another meringue


• Garnish some strawberries on the plate


• Meringue is done! Ready to serve. Enjoy:))

Note:

• Meringue cooking time depends on its dimension. A bigger meringue needs longer cooking time.


• Maintaining the cooking temperature under 100 degree C, the meringue will be white & dry.

Brown Butter Mashed Potatoes to go with Beef Stew

Ingredients

8 Russet Potatoes
200g of butter
2 Large pinch of nutmeg
Salt & Pepper
2 cups of milk


Method

• Cut potatoes into half and place in a steamer. Cover with a lid and steam for 20 mins until potatoes are tender when pierced with a knife.
• Melt butter in a saucepan. Let it foam once and then let it continue to cook over low heat until it begins to brown. When it is just golden, take it off the heat and add the milk.
• Add brown butter, nutmeg, milk, salt and pepper to the potatoes. Mash potatoes in a bowl with a potatoe masher.

NOTE: For lazy sheep like me alternatively can just mash the potatoes then add in all other ingredients, no need to brown the butter also ok...but the potatoes must be hot in order to melt butter. ( All my sisters will love me for this shortcut. They must be thinking why so "mafan" one before they come to this point, haha. ) Anyway, mash potatoes is not the "猪脚"，opps its 主角.
Dun let it take over the glam of your beef stew la. Enjoy:))

Beef Stew

This beef stew was cook in a Thermal pot - I use Endo brand. I prepare this dish the night before the Tea Party on Sunday afternoon. Hmm... 17 hours in the pot, smells great. Dun worry it is still edible. Haha. Just need one more boiling point on the stove before serving . Best eaten with mashed potatoes.

I would suggest that you use fresh beef instead of frozen beef. Tasty more tender. I got this fresh beef from Cold Storage at Holland.

Ingredients

1 kg of beef, cut into medium chunks. ( You can use beef cubes, for me I use beef flanks )
3 tbsp of olive oil ( for browning the beef )
3 onions, chopped into big chunks
3 carrots, chopped into big chunks
3 stalks of celery, chopped into big chunks
1 head of garlic, peeled ( I am talking about 1 full head, NOT 1 clove ya )
3 cups of red wine
1/4 cup of tomatoe paste
1 can of beef stock ( I use 1 pc of knorr beef bouillon cube mix with about 3 cups of hot water )
3 bay leaves
3 sprigs of fresh thyme
Salt & Pepper


Method

• Season beef with salt & pepper.
• Heat oil in a large pot. Add beef and brown it evenly and thoroughly.
• Remove beef and reserve on a plate.
• In the same pot, add onions to fry, follow by carrots and celery.
• Saute and make sure to scrape up every brown bits in the bottom of the pot until vegetables are caramelized.
• Add garlic, wine and tomotoe paste, stir well.
• Add beef stock, beef, bay leaves and fresh thyme, bring to a simmer, covered ( low heat for 2 -3 hours, if you are not using thermal pot )
• If you are using a thermal pot, boil the stew on the stove for 10 - 15 mins, remove from stove and put into the thermal unit. Hot delicious stew will be ready in 10 hours time ( the longer the stew cooks, the more flavour you will get, its yummy trust me lah )

Note: Should you find the stew not at the right consistency, that is not thick enough, you can thicken the gravy with corn starch mix with a few tbsp of water. Slowly stir into the stew, keep stirring the stew to reach your desired consistency.

Chocolate Elcairs

I made this Elcairs this afternoon, fairly easy. This stuff cannot eat everyday ya ... sure to will put on weight.

Nevertheless, Hubby loves it, he ate 4, comment from him is that its been so long since he last ate chocolate. So sheep me dun know its the chocolate he likes or the elcairs. But who cares he ate 4 leh...heehee.

You can consider to reduce the sugar in the pastry cream and use unsweeten baking chocolate as chocolate topping but beware unsweeten chocolate may taste a bit bitter.


Ingredients:

For Choux pastry

200 ml of water
120g of butter
1 cup of flour
a pinch of salt
5 eggs


For Pastry Cream

500 ml of cream ( I use 400 ml of pure cream instead )
250g of sugar ( I use 180g of sugar instead )

For Chocolate Topping

150g of baking chocolate
60g of butter


Method:

• Preheat oven to 190 degree C
• Place a small pan on medium heat. Add water, butter and salt, bring to boil.
• Once boiling, add flour to the pan of water and stir well with a wooden spoon until it forms a smooth dough. Set aside to cool.
• Meantime prepare the pastry cream. Add cream and sugar in a large bowl. Whisk it continuously till the cream starts to form stiff peaks.
• Cover with cling film and put in the fridge for later use.
• Once pastry has cool down, add in one egg and thoroughly combine using the wooden spoon, then continue to add all eggs one by one until the dough has formed a smooth elastic appearance.
• Transfer dough into a piping bag.
• Cover the baking tray with a piece of greaseproof paper or simply use a silicone baking mat.
• Pipe the pastry dough into a 3cm wide and 8 cm long, log shape cylinders.
• Place into the preheated oven and bake for 25 mins.
• While elcairs are baking in the oven, prepare chocolate sauce, place a pan with water on low heat, cover the pan with a bowl with chocolate and butter ( hot water bath ).
• Allow to melt slowly, stirring continuosly.
• Remove from the hot water bath once chocolate and butter is completely melted. Set aside to cool.
• Remove the elcairs from oven and allow to cool completely. When cooled, sliced the length of the elcairs with a sharp knife to make a slight opening, spoon the elcairs with cream.
• Dribble melted chocolate lengthways over each elcairs.
• Pop into the fridge to cool.
• Serve cold.
• Nice. Done!!! Enjoy:)))

Cherry Clafouti

I actually wanted to bake blueberry scones today but blueberry is not avail:((( only dried ones which will cost $9 dollars plus... a bit x for a first time try dish ... Haiz ... But then at this moment, light shine before my eyes, haha I saw this red & juicy cherries. They are begging me to buy them, so I decided to change plans. Instead I will bake this Cherry Clafouti - a french dessert. First try, a bit dark ya. Taste like egg tart, Hubby no like leh cos got the egg taste he says:(

The most exciting part is the removal of pits from the cherry, I use a DIY cherry pit removal gadget.

Erm... abit not the exact design, well there should be 2 fine hooks instead of 1, but my theory 不管是黑猫，白猫，能捉老鼠的就是好猫 ( I don't care if its a white cat or a black cat. It's a good cat so long it catches mice ), this Captain Hook did a great job removing all pits with no sweat...haha.

Ingredients

( I double up the Ingredients amount to make the above Cherry Clafouti, alternatively you can use the below recipe but in a smaller casserole dish )

1/2 cup of flour
2/3 cup sugar ( divide into 2 portion of 1/3 )
1 1/4 cup of milk
3 eggs
1 tbsp of vanilla
pinch of salt
A couple handful of cherries

Method:

• Preheat oven to 180 degrees celsius
• In a mixing bowl, whisk flour sugar, milk, salt till well combine there should be no lumps in the mixture
• Add eggs and whisk again
• Add vanilla, whisk again ( this is the egg custard batter )
• Butter the bottom of the cassarole dish, about a tsp of butter
• Pour in half of the batter, set in the oven for about 12 mins ( custard batter will set, so we can put the cherries won't sink to the bottom )
• Line the cherries on the cassarole dish, pour 1/3 sugar on the cherries and top with rest of the custard.
• Bake in oven for 40 mins.
• Cool till just warm, serve.

Blueberry Scone

Sorry for the late posting of photos. Actually made it last sat for a picnic cum kite flying at ECP. But then I forgot to take pictures...Sighzzz...so blur lor.

So this Friday, I die die must bake again so that you all will be convince that this recipe is worth trying. All scones are gone, my SF love it so much some even "ta-bao". Hee...

If like your scones a bit moist, try this blueberry scones recipe. If you like it a bit dry can try the scottish scones with raisins.

Btw, the recipe instruction says cut dough into triangles, which I did last sat. I think its a bit too big piece to digest alone, this batch I make in squares sizes.

Enjoy:)))

Ingredient

2 cups of all purpose flour
1/2 cup of granulated sugar
2 tsp of baking powder
1/4 tsp of baking soda
1 tsp of salt
1 tsp of grated lemon zest
1/2 cup of whole milk
1/2 cup of sour cream
8 tbsp of butter, cut into thick dice, refreeze ( 113 gram )
1 1/2 cups of frozen fresh blue berries


Method

• Whisk dry ingredients together in a mixing bowl



• In another bowl, whisk whole milk & sour cream together



• Add frozen butter into dry ingredients, mix quickly into the flour with hands, or cut with a pastry cutter, add liquid mixture into the bowl, fold into just combine dough.



• Heavily flour the table or working board ( for me, i use my silicone baking mat ), pour the dough onto the floured surface, gently & quickly knead the dough for 6-7 turns until it is just combine.



• Flour the table again, roll dough into a 12 inch square



• Fold the dough using triple ply technic, do the same triple ply fold on the sides too ( just like fold a letter ), this will form a small square dough.



• Put the dough on a floured plate, put into the freezer for 5 mins



• Roll the cold dough into a 12 inch square



• Add & press the frozen blue berry on the flatten dough



• Roll into a nice & tight log, if dough sticks, just add more flour



• Flatten the log slightly to about 4 inches wide



• Use a sharp knife, cut into 4 equal parts ( remember DON't cut directly on your silicon baking mat, do it on table or chopboard, anything flat surface but the S-mat... I will go mad...that is my favourite helper, actually i heartpain the $$ if my mat gets hurt:)



• Cut each dough parts into a triangle.



• Coat the top of the triangle dough with melted butter, sprinkle some sugar on the top of the dough



• Bake in a preheated oven at 200 degree celsius for about 18 to 20 mins ( make sure the scone is golden brown on the top & bottom )



• Cool the hot scones for about 10 mins before serving.

Noodle Salad ( Korean Style Cold Noodles )

This is a cold spicy dish. Light & Refreshing. Best for hot weather like Singapore.







Ingredients

2 bundles of soba noodles ( can purchase dried soba at NTUC or fresh made frozen soba from Korea store )
1 Japanese Cucumber cut into thin strips
1/2 Carrot cut into thin strips
2 Beaten Eggs, Fry in 2 tbsp of olive oil. Cut into thin strips


Sauce

2 tbsp of Gochujang ( korean chilli sauce )
2 tbsp of rice vinegar ( can replace with apple cider vinegar )
1 tbsp of soya sauce
1 tbsp of honey
1 tbsp of brown sugar
1 tbsp of sesame oil



Method

• Combine ingredients for sauce and blend well. Refrigerate to chill.
• Blanch noodles in boiling water then wash under cold running water. Alternatively can immerse noodles in a big bowl of ice water. Drain well.
• Mix noodles with chilled sauce and toss with Japanese cucumber, carrot, eggs.
• Serve cold.
  

Swiss Potatoe Rosti

Ingredient:

900g of Potatoes, scrubbed clean
1 Onion - Finely chopped
Salt to taste
Ground Black Pepper to taste
Butter/ Vegetable oil


Method

• Boiled potatoes in a pot of lightly salted water for 15 - 20 mins till barely tender ( test by poke potatoes with a knife of chopstick )


• Cool under cold running water ( no need to peel potatoes cos the skin will peel off when grated )


• Grate potatoes into a large bowl using the coarest blade of the grater.


• Mix in chopped onion, salt & pepper


• Heat butter in a 23cm frying pan. Add potatoe mixture and pat lightly into a large, flat round cake with a spatula. Add dots of butter on the top & sides of the potatoe rosti.


• Cook over low heat for 10 - 15 mins until underside is crusty & browned.


• Cover the frying pan with a plate, flip over the frying pan to empty rosti onto plate.


• Slide it back into the frying pan. Cook for anothe 10 - 15 mins until underside is crisp and well browned.


• Serve immediately

This is a simple recipe for tea break, specially when you have not much ingredient or snacks around. Enjoy:)))

Classic Scottish Scones

This is the simplest recipe I ever learnt. Even non-baker Hubby can do it, so can you. If you have kids at home, can let them try out this recipe, just 1/2 hour and its done and finish with. No fuss kungfu.

Taste great when its warm, a bit crispy on the top, not too sweet, everybite accompany by raisins is SUPER NICE. Pls try it and you will have no regrets. Trust me:)))


Scones ( makes 6 pieces )

Ingredients:

8 ounces of all purpose flour ( 1 3/4 cup )
4 tsp of baking powder
1/4 cup of white sugar
1/8 teaspoon of salt
5 tbsp of unsalted butter ( 75 grams )
1/3 cup of raisins
1/2 cup of milk
1/4 cup of sour cream
1 egg + 1 tbsp of milk for the eggwash


Methods

• Preheat oven to 200 degree celsius.
• Combine all dry ingredients, flour, salt, baking powder, you can sift this 2 ingredients or alternatively use a whisk to whisk it up.
• Add in sugar, whisk again.
• Cut in frozen butter till crumbs forms
• Add in milk, sour cream and raisins, use the tip of a fork, stir mixture together ( crucial here, do not overmix...as overmix = screwing up the entire batch, if you see some spots of mixture are damp and some spots are dry, its fine. )
• Spoon on a floured sheet pan, I use a floured silicone mat ( for easy cleaning up later:) )
• Floured your hands & fingers before shaping the biscuit dough
• Flatten the dough into a square shape. Do a triple ply fold ( just like folding a letter ).
• Flatten the dough into a rectangle shape. Cut into 8 squares
• Eggwash the top of the dough, sprinkle little bit of sugar on top.
• Bake at 200 degrees celsius for about 15 mins depends on the size, until they are golden brown.
• Serve warm with any jam.

Change of Name

Yoyo everybody....

Tested a few recipes today, it was good! I will put up on this blog pretty soon.

Another annoucement is that I will be changing this blog's name to " Sheep behind the HOT CROSS Bun" ( sounds more foodie...Hee, nothing more than a "Tham Jiak" Sheep like me. Some of you may like it, some may not. But this will not affect my decision cosssssss..........Hubby likes it:)))))))

Hmm...should post up a Hot Cross Bun recipe. But the look at these buns online seems difficult to make. Will try lah.

So have a great weekend:)))))

Breakfast in Bed

Scramble Eggs & Toast:)

I really mean it when I titled "Breakfast in Bed". In fact photo is taken on my bed. Haha. Hubby made this wonderful breakfast and I tell you, its super tasty lor.

Ingredients

2 Eggs

1 tbsp of Butter

1 tbsp of Olive Oil

A pinch of salt & pepper

A pinch of dried oregano, dried parsley, dried thyme, dried rosemary & dried basil ( optional )

Method

• Beat eggs


• Heat frying pan with olive oil & butter, pour in beaten eggs and stir continuously until desired texture.


• Add a dash of salt, pepper, dried oregano, dried parsley, dried thyme, dried rosemary & dried basil


• Serve warm with toasted bread

Curry Chicken Pie

Hubby is working really hard these days ... so make his favourite curry but in pie form ... what! pie again! ... hahaha

Hubby ate half of the pie, less the eggs :(( He hates it.





Ingredient (Filling):

2 Chicken Breast
1.5 cup of Potatoe
1.5 cup of mixed frozen vegetables
1 big brown onion
1 Pkt of Rendang ( Instant Sauce I bought from Malacca )
250ml of coconut milk ( can buy from NTUC, instant pack at the fridge section )
200 ml of water
4 hard boiled eggs ( optional )



Method:

• Cut the chicken breast into small dice, marinate with salt & pepper, set aside
• Cut the Potatoes and Onion into dice
• Heat frying pan, add olive oil and brown the chicken breast. Dish up.
• Same frying pan, add few dots of butter, fry onion for a few mins
• Add in Rendang Instant Sauce, fry for another 2 min
• Stir in coconut milk & water
• Add in potatoes, mix frozen vegetables, bring to a boil
• Reduce to low heat, simmer for 20mins till sauce is thicken. Set aside to cool.
• Add the cooled fillings into the pie crust, place the eggs on top of the fillings follow by top crust, crimp the sides
• Bake in a preheated oven at 190 degree celsius, 45 mins till top crust is brown.
• Let it cool for 10 mins, serve warm. Enjoy:)
  
  

NOTE: For Pie Crust recipes, please refer to my apple pie recipe.