Karipap

Ingredients:

Filling:

2 large red onions (diced)
1 jalapeno pepper (diced)
1 tbsp minced garlic
1 tsp minced ginger
2 large potatoes (diced)
2 large carrots (diced)
1/2 to 1 lb ground beef
2 tsp salt & pepper to taste
6 to 8 tbsp curry powder
1 tsp chilli paste

Pastry:

2 sheets of puff pastry
egg wash (egg plus 1 tbsp water)


Oven: 400F for 25 minutes

Methods:

1. Saute the onions, ginger, garlic, 1 tsp salt, and jalapeno until the onions softened.
2. Once onions softened, add potatoes and carrots into the mixture. Cooked until the potatoes are half cooked for a few minutes.
3. Then add the ground beef into the wok. Gently stirred the mixture so that it blended well. Then add the curry powder into the wok. Stir gently so that the mixture is well blended.
4. Add salt & pepper to taste. Cooked for 1 hour at very low heat. Add some water if the wok is too dry.
5. Cool the filling before using it.
6. Thaw the pastry before using according to the package. Roll the pastry to the size of 18" x 12" and cut a pastry sheet into 6 or 8 rectangles.
7. Brush the edges with egg wash and put the filling in the center of the rectangle and fold it into half. Pinch the edges.
8. Brush each puff pastry with egg wash before baking. Do all of the finished unbaked pastry while they are on the cookie sheets.
9. Cool the baked puff pastry for at least 5 minutes before eating.

Enjoy the flaky puff pastry.

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Homemade Chicken Pot-pie

Ingredients:

Chicken Soup:
1 1/2 skinless chicken breast
1 small can cream of mushroom (with 'u' demarkation)
5 oz evaporated milk
1 small can mexicorn
1 small can mushrooms or fresh mushrooms
1 sliced jalapeno pepper
1/2 diced onion
1/2 tsp ginger
1 tsp garlic
salt & pepper to taste
A few stalks parsley
1 cup chicken broth

Crust:
3/4 cups instant potato flakes
3/4 All-purpose flour
1/4 cup ice water
1/4 cup Parmesan cheese

Equipment: Large pot ovenproof & wok
Oven: 400F

Note:

• If cream of mushroom not available, substitute it with heavy cream or coconut milk. Cooked the milk with diced mushroom, salt, & pepper when cooking the soup.
• Make the crust first if you prefer and put it in the refrigerator.
• If instant potato flakes not available, you can use mashed potatoes.

Methods:

How to make the crust:

1. Put the instant potato flakes, flour, parmesan cheese, and ice water into the food processor.
2. Pulsed until it become a soft dough. Then wrapped it with cling wrap and put it in the refrigerator for a couple of hours. If the dough hardened, thaw it first before using it.

How to make the chicken soup:

1. Put the sofrito (if available) into the wok. If softrito not available, ignore this step.
2. Boil the chicken with sprinkle of onions. Once boiled, tear the chicken coarsely. DO NOT DRAINED THE WATER!!
   
3. Saute the onions, ginger, garlic, salt & pepper, jalapeno peppers, and 1 ladle of chicken broth (water that is used to boil the chicken). (If the wok is dry add more broth)
   
4. Then add the pre-sliced mushrooms into the wok. Pour the evaporated milk into the wok. Stir the mixture gently for a few minutes.
5. Next, add the cream of mushroom into the wok and stir the mixture. Add more broth, making sure that it's not too watery.
6. Then add the teared-boiled chicken, chopped parsley(if not using sofrito), and mexicorn into the wok. Stir gently and add more salt and pepper to taste. Cooked for 10 minutes at medium to low heat. Make sure that it does not burnt.
7. Lastly, pour the chicken soup into the casserole dish or aluminum casserole pan.
   
8. Roll the dough that was made earlier according to the size of the pan. Cut a vent in the middle and lay the rolled-out dough on the pan and pinch the side to close it as shown in the picture above.
9. Bake for 30 minutes. Cool for at least 5 minutes before serving. Eat with rice or salad or by itself.
   
   

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Cucumber Sauce

Ingredients:

1/2 cucumber
8 oz plain yogurt
1/2 tsp lime or lemon
salt & pepper to taste
1 tsp minced garlic

Equipment: mini-chopper (if available) or food processor

Methods:

1. Deskinned and washed the cucumber. Cut the cucumber to fit the chopper. Add the cucumber into the chopper.
2. Add garlic, salt, pepper, and yogurt into the chopper. Pulsed the chopper and add the lemon into the chopper.
3. If the sauce too watery, add more yogurt to make it thick.

Suitable as a dip with gyro and salad.

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Roasted Chicken

Ingredients:

Whole Chicken
2 tbsp butter or margarine
1/2 Cut whole onions (sliced)
3 sliced fresh chillies/peppers
salt & white pepper
1/2 chicken broth maggi cube (optional)
1 cup sliced carrots
2 stalks culantro or cilantro (washed and cut)

Equipment: Crock-pot (low 8-hr) or oven 375F

Methods:

1. Marinate the whole chicken with all the dry ingredients for 5 hours or over night. Smothered the butter on the chicken and let it marinate for a few hours.
2. Put the maggi broth cubes into 1/2 cup of warm water. Stir gently until the cubes break-up.
3. Then put the marinated chicken into the crock-pot and pour the chicken broth onto the chicken. Spinkle the cilantro, carrots, and chillies around and on the whole chicken.
4. Cook at low 8-hr crock-pot.
   
5. If you're using the oven cooked at 375F to 400F for 2 to 3 hrs. Cover the pot with aluminum foil and cook. Every 30 minutes or 1 hr check to see if the chicken is nicely cook. Then broil the chicken for 5 minutes. Check every 2 1/2 mins to avoid burning the chicken.
   

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Roti Suriyati

This is orginally known as Roti John but since am the one that's making it I decided to change the name to Roti Suriyati.. *lol*

Ingredients:

French Bread or Italian Bread
Cooked ground beef
sliced onions
5 eggs
1/2 cup water
1 fresh sliced chilli (Optional)
salt and pepper to taste
vegetable oil

Equipments: A large bowl & skillet

Methods:

1. Cut the bread into half and sliced the bread quarterly or accordingly.
2. Beat the egg, cooked ground beef, sliced onions, salt & pepper. Then add the water into the mixture.
3. Heat the skillet. Once hot, dip one side(white) into the mixture and put some of the filling on the white side.
4. Then carefully and gently put the soaked white side of the bread on the skillet. Turn it over after a few seconds and cooked till golden brown.
5. Serve warm with ketchup or sweet chilli sauce.
   

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Seafood Paella or Spanish Rice

Ingredients:

1 tbsp Achiote Annatto seeds (Optional)
Mussels
Prawns
leg-quarter Chicken
Fresh vegetables (bak choy, sliced carrots, etc)
Diced onions
1 tsp chilli paste
1 tsp minced garlic
4 tbsp sofrito
salt & pepper to taste
3 cups long grain uncooked rice
2 1/2 cups water

Fresh Vegetables (choose minimum 3 types): Cut bak choy, sliced carrot, cut green beans, cauliflower, etc...
Equipments: large pan or rice cooker

Note:

• For this recipe, I used large pan.
• If you're using rice cooker, you have to pre-cook the other ingredients first then pour the cook ingredients into the rice cooker together with your cleaned/washed rice.

Methods:

1. Heat oil. Once hot, put the achiote into the pan. Let it sizzle make sure the oil does not turn black. If it does turn black, the whole oil cannot be used. The oil has to turn yellowish red, then throw the sizzled achiote but use the oil. (If not available just use normal oil)
   
2. Fry the chicken and set aside once fried.
3. Saute the onions, garlic, and sofrito until the onions softened. Then add the chilli paste and salt and pepper to taste.
4. Pour the shrimp/prawns and pour 1 cup of water into the pan. Cooked until the prawns turn pink.
5. Then pour the cleaned/washed mussels into the pan and add another 1 cup of water. Stir gently for few seconds.
6. Add the vegetables and stir the mixture gently for a few seconds.
7. Then add the washed/cleaned rice into the pan and pour the rest of the water into the pan. (If you want to get the yellowish color on the rice, add a little curry at step 4: if you don't have achiote.)
8. Cook at low heat for 30 minutes. Then fluff the rice gently.
9. Let it simmer for a few minutes. Finally add the fried chicken into the cooked rice mixture
   
10. Rice ready to eat once cool. Have a delicious meal. :)
    

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