Cream Puff

My Sardine Puff

Simple, easy and instant ready dish. I brought this to my brother's 40th days 'kenduri arwah'. Instantly dissappeared too... :-D

I used instant puff pastry for the skin and sardine instead of tuna for filling.

Saute garlic, ginger and onion in a pan.

Then finely crushed mackerel sardine in. Season in salt to taste. Off fire.

Fold in mayonaise and mix well.

Put the filling in the center of the pastry. Cover with another piece of the pastry on top. Press the edge of the pastry with fork. Cut 'X' in the middle. Brush with egg wash.

Bake 180 degree celcius for 15-20 minutes.

Fruit Tartlets

everyone loves this thing...
my latest project... stock up tart shells... :D

Rissoles

This is my first attempt of making this wonderful taste dish which is very popular among Indonesian. I've tried them in some restaurants. I surfed through the internet and read the recipes from many books. They have variation of recipes. So, this is my recipe from my observation which I have no specific measurement, just follow my instinct. They turned out nice and tasty, just what I want.

Kulit / Skin
Tepung / flour
Susu segar / fresh milk
2 biji telur / eggs
Garam / salt

Campurkan tepung, garam dan telur. Tambahkan susu sedikit demi sedikit sambil dikacau sehingga bancuhan tidak berketul-ketul. Panaskan kuali yang disapu sedikit minyak. Sendukkan bancuhan dan tuang kedalam kuali dan dadar nipis. Masak dengan api kecil sehingga boleh ditarik keluar. Ketepikan.
Combine the flour, salt and eggs. Gradually add the milk whisk them to make a smooth texture. Heat up a pan and grease with a bit oil. Scoop the mixture, pour to the pan and make it thin. Cook it with low heat until you can peel off easily, it means it is cooked. Set aside.

Inti/Filling:

Panaskan minyak dalam kuali, tumiskan bawang besar dan bawang putih sehingga wangi. Tambahkan ayam cincang dan kacau sebati beberapa minit. Kemudian tambahkan sayur campur, serbuk lada putih, garam, seleri dan krim pekat. Teruskan memasak sehingga semua bahan lembut dan tambahkan tepung yang telah dibancuh dengan air untuk memekatkan inti. Tambahkan gula untuk seimbangkan rasa.
Heat up butter in a wok, then sauté the onion and garlic until fragrant. Add the chopped chicken and mix them well for few minutes. Then add mix-vege, pepper, salt, celery and thicked cream. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. Add a little of sugar to adjust the taste.

Membentuk risoles/Make the rissole:
Ambil sekeping kulit risoles dan letak inti dibahagian bawah. Lipat kiri dan kanan dan gulung ke atas hingga membentuk seperti tiub. Ulangi hingga semua kulit habis.
Take one rissole’s skin then add the filling in the bottom. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the skins are finished.


Celupkan risoles siap gulung kedalam telur yang telah dipukul sedikit dan salutkan dengan serbuk roti. Simpan dalam peti beku atau boleh terus digoreng dengan api perlahan. Tiriskan minyak di atas kertas tisu.
Dip the rissoles into beaten egg then coat them with bread crumbs. Keep frozen or deep fry them with low heat, and use the tissue paper to absorb the oil.

Puff again!!!

Another cream puff day...

Pictures quality very low, taken with a cheap hp camera.

Savoury Puff

I got an order for cream puff over the weekends. Unfortunately, the custard cream just enough for the amount requested and the left over puff need to be filled to serve.

I used sardine in tomato sauce, diced onion, ginger and blended chillies, I tried to improvise from sweet filling to savoury which I preferred most. Add some mayonaise to taste will pull you up off the ground (terangkat la sehhhh...emmm... boleh terima ker phrase cam tu?? hehehe...).

Krim Paff

Sumber: Umi Imah

Pastry

250ml air

125g butter

150g tepung - diayak

¼ st garam

1 st gula

4 biji telur

1. Didihkan air dan butter hingga cair. Kemudian masukkan tepung yang diayak. Gaul sebati hingga adunan tidak melekat di periuk. Angkat dan sejukkan.

2. Bila sejuk pukul sedikit and masukkan telur sebijik sebijik. Bakar 25 minit dgn suhu 200˚C atau sehingga kekuningan.

Custard

500ml susu segar

100g gula

80g tepung custard

Hangatkan susu dan gula atas api sederhana. Masukkan tepung kastard and kacau sehingga pekat.

Another Old Days Project - Oats Fingers

From Cikgu Suria's friend, Siti Hajar, this recipe had good feedbacks from friends, forced me to try.
Here is the result. Not bad. Very easy and very quick to finish. Nice to eat too.


JEJARI OATS (Oats Fingers)

250g butter
4 oz castor sugar
2 cups roll oats - blend
2 tablespoon coco
2 cups flour gentel2


shape fingers, bake, drop in icing sugar + milk powder.

PUFF SOSEJ SEGERA

5 keping pratha segera - bahagi 8 bahagian

5 batang sosej - jadikan 8 bahagian

1 biji telur

sedikit bijan

Ambil 1 bahagian pratha, gulungkan sosej didalamnya. Sapu sedikit telur dan taburkan bijan di atasnya. Bakar pada suhu 180 darjah celcius selama 12 minit.

Cream Puff

Order came from Lynn Sham for Hjh Shamsiah of Kota Emerald. Actually, Kak Sham asked Lynn to take her order but Lynn had already planned to 'balik kampung' and 'tai-chi'ed to me instead. Anyway, thanks to both who believed in me. 100 pcs of cream puff was packed in these boxes.

Savoury Tartlets

Another menu that I brought to RNet Gathering 08 - I call it Sardine Tartlets. Originally, tuna was used as filling. Looking into market price nowdays and to be more economically budget, I changed the filling to Mackerel Sardine. The taste... not bad either. The recipe inspired from a magazine.






Crust Pastry (unsweetened)

• 240 g all purpose flour
• 45 ml cool water
• 150 g cold butter - diced
• pinch of salt

1. mix flour and salt. rub in the flour and butter to become breadcrumbs
2. add in cool water and fold till well mix and turn to dough. aside for 15 minutes.
3. roll out the dough and press into tart mould. poke the base with fork.
4. bake till done. keep in airtight container will last longer.

Mackerel Filling

• 1 big can of mackerel sardine - drained and crushed
• 1/2 big onion - diced or chopped
• 1/2 inch ginger - finely chopped
• enough mayonnaise
• sliced red chillies and chopped spring onion for garnishing

1. mix crushed mackerel, onion and ginger in a heated pan untill the water dessolved. aside to cool. mix well with mayonnaise before place them into tart shell.

Blueberry Cheese Tart

Ready-made tart shell

For Filling

250 cheese cream

60g sugar

1 egg

vanilla essence

Blueberry filling

Method

Combine cheese, sugar, egg and essence and beat all together till smooth.

Fill the tart shells with blueberry filling, then pipe the cheese mixture on top.

Bake for 10 minutes at 170 degree celcius.