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Monday, June 21, 2010

Pepper Filling

Had enough of my Chiffon huh? Well, let's take a break then, though in a week's time, I had baked 5 different flavoured chiffons! Meanwhile, let's settle with this.....



Monday, 21st June, 2010 is the first day of school after the long school holidays in Malaysia. 2 weeks to be precise. I bet, not only the kids dread this day, but the parents too. We'll be able to hear the 'tarzan' of the house waking up the kids and rushing them to get ready for school. Unless you have kids that are matured enough to do all those things without being told and 'directed'. How many lucky parents out there doesn't have to become Tarzan every morning, please put up your hands? I, for sure, is one of them who will put my hands down! Hahaha....

Anyway, this morning, on our way to school, the road was pretty empty. Many shops were still closed. And not many cars were parked in front of the shops. Besides that, it was foggy this morning. I asked Syahmi,"Adik, are you sure school re-opens today? Are you sure today is Monday and not Sunday? And are you sure we are not in Malawi?". Syahmi just answered,"Yes ma, school re-opens today because today is Monday. And no... we are not in Malawi, we are in Malaysia!!!" Huhuuhuhu....

Let's leave mama to dream on and move on to the recipe to share. I came across this lovely looking dessert at CMG Sedenak Delights ....muahahaha... sesukakkk haaaati je bagi nama kat 'rumah' orang! Ampun Mat... ya ampun..... Anyway, I only cilok'ed his lovely idea of assembling the puff pastry. For the filling, I had used the Pepper Filling, recipe courtesy of my dearest Sis Lynne. Thank you for sharing it with me and allow me to share it with others.


PuffPepperFilling

PEPPER FILLING
Ingredients :

Onion ~ diced
Potato ~ cleaned and diced
Minced meat/chicken
White pepper
Black pepper
Salt
Spring onions
Oil for cooking

Method :

1. Heat a bit of oil in a wok and add in onion and potato. Fry till potato softened.
2. Add in the minced meat / chicken and mix well.
3. Add in white pepper, black pepper and salt. Stir to mix.
4. Once meat is cooked, just before removing from heat, sprinkle some spring onions.

To assemble, please refer to the step by step photo below.

StepByStepPuffPepper

To answer Deliah's question, I baked the puffs in a fan oven at 160 C for 25 minutes. This is the pastry puff that I had used.

Puff Pastry Kawan

Made the puffs and this Fried Kue Tiau to serve Syahmi's tuition teacher. Well enjoyed... by me especially... hahahaha....

Fried Kue Tiau


Have a nice day everyone!

9 comments:

  1. assalamu'alaikum mama..cantik n sedapnyer puffs n kuetiau tu..brp lama nk bakar puffs?

    ReplyDelete
  2. Looking at the kue Teow..made me feel like eating noodles pulak....!!

    ReplyDelete
  3. wah sedapnya puff tu, the filing pun ngancam . . .

    ReplyDelete
  4. Salam Mamafami....wow cantiknya...dua-dua cantik.....geram betui nengoknya....kak rus guna resepi Serabai Mamafami ajar Datin di rumahnya...menjadi...bila buat lain kat rumah ...tak jadi pulakkkk?

    ReplyDelete
  5. ma...ptut la ada bau smpai ke sek 10...hehe..npaknya cdpnya ma..

    ReplyDelete
  6. Deliah's Deli :
    Waalaikumussalam Deliah. Puff tu mama bakar guna fan oven about 25 minutes ye.

    Watierman, rmanbkr :
    Hihi... tak tahan godaan nampaknya ye.. tak puasa tak apa, kita bedal je la....

    Deliah's Deli :
    Most welcome my dear. Big hug!!!

    Sugarpink Icing :
    Memang sedap. Tu sebab, now you see it now you don't! *wink*

    Kak rus :
    Waalaikumussalam Kak Rus. Gamaknya kan, Kak Rus kena jadi Datin dulu la kot, baru Serabai tu menjadi bila buat kat rumah sendiri.. hehe... Tak apa kak, cuba lagi.. usaha pasti jaya!

    maz :
    Biar betul...ntah bau tu datang dari dapur siapaaaaalah agaknya ye...

    ReplyDelete
  7. salam, em sy bru dlm masak2 nih.
    nk try aje. nk tnye utk luar tu gune puff pastry kan?

    ReplyDelete
  8. Anonymous :
    Waalaikumussalam. Terima kasih sudi ke mari. Yang luar tu, mama gunakan puff pastry brand kawan. Mama sertakan gambarnya di atas ye...

    ReplyDelete

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