MINI PIE SHELL
INGREDIENTS
- 125 gm butter / shortening
- 250 gm all purpose flour
- 1 nos whole egg (gred A)
- Tt salt
METHOD
- Combine flour and salt in a bowl, cut the butter until the mixture. Looks like coarse cornmeal
- Whisk the eggs together to blend, and then add them slowly. Blend only until the dough comes together in a ball.
- Remove from mixer, cover and chill until ready to use
- When the dough is ready, rool pastry out on a lightly floured work surface, roll the rolling pion over the edges of a pan or mold and cut any excess pastry from the edges
- Blind bake the curst for 10 minutes
EQUIPMENT/ UTENSIL
- Mix bowl
- Tart mould
- Wooden spoon
- Wire whisk
- Pairing knife
- Rolling pin
- Oven
- Tray
- Spoon
- Fork/ skeweer
- Plastic wrap
CHEF TIPS
- Use a stick or a fork to prevent batter into dough become uneven and also can use a variety of tart mold according to taste and creativity of each other.
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CHICKEN FILLING
INGREDIENTS
- 300 gm chicken sausage (medium dice)
- 100 gm chopped onion
- 50 gm chopped garlic
- 100 gm chopped capsicum
- 150 gm spinach
- 100 gm chedder cheese (grated)
- 1 nos egg
- 250 ml whipping cream
- Tt salt
- Tt pepper
- Tt thyme
METHOD OF COOKING
- Saute onion and garlic until softened , add in sausages, thyme
- add in capsicum and spinach and season to taste. Set aside and coll it in room temperature
- Once cool, sprinkle the colled filling mixture over the pastry base, followed by the grated cheese
- Place the eggs in a large bowl and lightly whisk, add the cream and continue whisking until well combined
- Season with salt and pepper, and them carefully pour the egg mixture over the filling
- Sprinkle with grated cheese on top and return the quiche to the oven for 25 minutes or until golden and set
EQUIPMENT & UTENSIL
- Mix bowl
- wooden spoon
- spoon
- wire whisk
- Measuring cup
- Chef knife
- Chopping board
- Grated
- Stove
- Tray
- Oven
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PEANUT SAUCE
INGREDIENTS
- 500 gm Peanut
- 3 nos Lemon grass
- 3 cm Galangal(Blend)
- 4 cm Ginger (Blend)
- 10 nos Garlic (Blend)
- 50 gm Chili paste
- 55 gm Brown sugar
- 30 gm Tamarind juice
- 500 ml Water
- 1/2 cup Cooking oil
- pinch Salt
- pinch Sugar
METHOD
- Heat the oil in pan, saute all the blend ingredients until sweat and aroma.
- Add in the tamarind juice, lemongrass and stir well.
- Pour in the water pounded fried peanut and season the sauce.
- Cook for another 10 minutes until it really dry and cook. Serve with tofu.
EQUIPMENT/ UTENSIL
- Mix bowl
- Saute pan
- Pot
- Laddle
- measuring cup
- Chef knife
- Grill pan
- Chopping board
- Wooden spoon
- Stove
- Pairing knife
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BEEF RENDANG
INGREDIENTS
- 1 kg Beef
- 3 pcs Lime leaf
- 1 inch Ginger
- 1 pcs Turmeric leaf
- 3 pcs Lemon grass
- 1 tsp Cumin powder
- 10 nos Shallot
- 2 nos Cardamom
- 4 nos Garlic
- 500 ml Coconut milk
- 1/2 inch Galangal
- 1 tbsp Coriander powder
- Tt Beef curry powder
- Tt Chili blends
- Tt Fried grated coconut
- Pinch Salt
- Pinch Sugar
METHOD
- Heat up the oil in a pot and saute the blends ingredients.
- Add in the blend dried chili and curry powder and stir well.
- Put in the cubed beef, coconut milk and bring it to boil.
- Put in slices turmeric leaves and lime leaf.
- Turn the heat low and put in fried grated coconut and stir for a while until the rendang thickens.
- Lastly, put in salt and sugar as needed, when the beef cooked, turn off the heat.
- Garnish rendang with slices of turmeric leaf and slices of red chili.
EQUIPMENT/UTENSIL
- Mix bowl
- Pot
- Laddle
- measuring cup
- Chef knife
- Chopping board
- Wooden spoon
- Stove
- Pairing knife
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