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.

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.

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.

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

Have a nice day everyone!