Chicken Pie

Homemade. Using store-bought frozen puff pastry.

The ingredients are :-
frozen Puff Pastry (ensure that it is thawed out before you start to roll out according to size)
300gms chicken meat, cut into thick cubes
1 big onion, sliced
200gms fresh button mushrooms / shitake mushrooms, halved
half cup water/beef stock or chicken stock
salt & black pepper to taste
4 potatoes, sliced half-a-centimetre thick
3 hard-boiled eggs, cut into chunks
1 head of brocolli (the brocolli will get cooked in the pie)
25-inch pie pan (non-stick is good)
rolling pin



The method :-

1. Place a layer of the potatoes onto the bottom of the pie dish, and bake on medium-high til golden/cooked. Remove pie dish from oven and let cool.

2. Meanwhile, fry onions til fragrant then add chicken and cook through.

3. Add mushrooms and stir till cooked.

4. Add water/stock, salt and black pepper to taste, let simmer for 3 minutes.

5. Pour the chicken filling onto the potatoes in the pie dish. Place the chopped eggs and brocolli over top.

6. Roll out the puff pastry to sufficiently cover the top of the pie dish.

7. Bake in medium-high oven for 25 minutes or until the pastry is golden/cooked.

8. Slice and serve with a green salad.

Lunch Today - Sushi Zanmai

Where : Lot L1-1, 1 Mont Kiara, Mont Kiara

What Bally had : Niku (beef) Udon

What I had : Niku Soba

What we had : Agedashi Tofu & Gyoza

delicious...

Lunch Today - Hainan Station

Where : Block b, Plaza Mont Kiara
What Bally had : Kong Po Chicken with Taugeh & Rice
What I had : Nasi Lemak with Ayam Rendang

Bersih... except for the bits I don't like..

Lunch Today - The Pink Sage

Where : A4-UG1-01, Solaris Dutamas
What Bally had : Cheeseburger with a side of fries and slaw
What I had : Lamb Burger with slaw.

Real yummy, real meaty.. finished all to soon..

Tea Today - Hainan Kopitiam

Where : Block B, Plaza Mont Kiara
What Bally had : Teh C Gula Melaka
What I had : Cendol in a glass.

Cool desserts for a hot day..

Lunch Today - The Haute Food Co.

Where : Blok H, Plaza Damas, Sri Hartamas
What Bally had : Roast Beef Sandwich on Toasted Multi-Grain with a side of greens &
                          a Berry Mint Lemonade
What I had : Salmon & Caramelised Onion Tart in Puff Pastry (not short-crust) with a side of greens

Recipe Book

My recipe book.

I believe every cook should have one.

Mine is filled with recipes which I have jotted down in a hurry on some piece and paper and have glued it into the book, from newspapers to mags, from watching a cooking show to some rambling from my mother, her friends or my aunts and relatives in Penang.

From tried and tested kuihs, to curries, to sauces for pasta to basic nasi goreng.

It is yellowed with some age. Can't remember when I actually started it though...

Anyway, am still filling it.

Telur Sambal / Egg Sambal



The added work for this dish which makes it taste so much yummier is that to fry the eggs in oil, either deep fry or shallow fry, for the crispy bite into the hardboiled egg.

The ingredients are (for a family of 4-6) :-
6 hardboiled eggs
1-2 tomatoes, sliced
2 big onions, sliced
half-a-bowl of assam jawa (tamarind juice)
3 Tablespoons of sambal (as previous recipe)
salt & sugar to taste

The method :-
1. Deep fry or shallow fry the hardboiled eggs in oil til the eggs are browned. Set aside.
2. With 2 Tablespoons of oil, fry the onions and tomatoes til soft.
3. Add the sambal and let simmer for 2 minutes.
4. Add assam jawa, stir and let simmer for 2 minutes. If you prefer the gravy thicker, simmer longer til
    desired consistency.
5. Add salt and sugar to taste, stir.
6. Add the fried hardboiled agees, stir til coated in sambal for 1 minute.
7. Serve with rice of course!

By the way :-
1. Be prepared to wipe down your stove, as while the sambal is simmering it sputters minute drops of oil all
    over the stove.
2. All you need as a side dish of vegetables is fresh cucumber slices and clean cabbage leaves.
2. And it doesn't require cooking.