Chicken Pie

Ingredients for Pastry:
360 g plain flour, mixed with 1 tsp salt, sifted.
60 g butter
8 tbsp cold water, mixed with 1 tsp lime juice
180 g pastry margarine
1 beaten egg for glazing

Method for Pastry:
1. In a mixing bowl, add flour.
2. Rub in butter and add water to mix into a dough.
3. Knead till smooth and rest for 15 mins
4. Roll into long rectangular shape.
5. Put pastry margarine onto 2/3 of dough, fold into 3 layers.
6. Roll again into rectangular shape.
7. Rest for 15 mins.
8. Then fold into 3 layers again and rolled into rectangular shape.
9. Repeat this 3 times(roll, rest, roll)

Ingredients for Filling:
300 g diced chicken meat(marinate with half tsp cornstarch,1 tsp concentrated chicken stock)
1 cooked potato, diced
half carrot cooked, diced
1 white onion, chopped
1 tsp salt
1 tsp pepper

Method for Filling:
1. In a wok, heat up 3 tbsp butter and saute chopped onions till fragant.
2. Add chicken and fry till fragant
3. Add potato, carrot, salt and pepper.
4. Stir fry to mix. Set aside to cool completely.

Method for making the pie:
1. Roll the pastry into 3mm thickness.
2. Cut into rounds and press into pie dish
3. add 1 tbsp of filling.
4. cover with another piece of pastry.
5. Glaze with beaten egg, cut holes on the top of pie
6. Baked in preheated oven at 200 C for 25 mins.

Serve hot.

Banana Prawn Roll

Ingredients:
2 bananas(half ripe, I use large ones from Del Monte)
10 pcs tiger prawns(devein, remove head and shell, leaving tail)

seasoning:
1/4 tsp salt
1/4 ground white pepper
2 tbsp cornstarch

batter:
3 tbsp plain flour
1 tbsp baking powder
50ml water

Method:
1. Diced prawn meat and add seasonings to mix.
2. cut a large v-shaped from the banana.
3. add marinated minced prawn meat into the V shaped space.
4. Mix batter mixture together, set aside for 20 mins.
5. Dip each banana into batter and deep fry till golden brown

Mango Prawn Rolls

Ingredients
12 pcs of tiger prawn meat
1 tsp ground white pepper
1/2 tsp salt
2 sweet mangoes(diced, discard the skin and seed)
8 pcs of Viet Net Spring Roll sheet

Method
1. Chopped tiger prawn into smaller pieces.
2. add salt, pepper and mango to marinate for 5 mins.
3. Divide into 8 portions.
4. Put each portion on a sheet. Roll up to seal.
5. Deep fry for 5 mins till golden brown.
6. Drain excess oil.
7. Serve hot.

Notes
1. Make sure you drain the fried roll..as oil may stay inside the roll.
2. Since the mixture is wet, the roll sheet gets damp and tears easily.
3. Make sure you roll up 3 to 4 rounds to seal.

Butter PrawNs

Ingredients:
15 pcs of Tiger Prawns
1 cup of curry leaves(discard stalks/stems)
60 g butter
1 cup bread crumbs(from NTUC)
1 tsp salt

Method:
1. Add melted butter in a small bowl.
2. add bread crumbs to it and coat evenly.
3. then add prawns into it.
4. add salt to mix
5. In a wok filled with oil, deep fry curry leaves till crispy(about 30 secs).
6. Strain and placed on plate.
7. Add prawns, buttered bread crumbs to deep fry
8. Deep fry for 5 mins.
9. Remove prawns and arrange on curry leaves.
10. Scoop/strained butter bread crumbs on top of prawns.

Home Made Tofu

Ingredients :
1.75 cup of plain soya milk
4 eggs
1/2 tsp salt
Dash of pepper
Chicken stock granules to taste

The same method but I used a retangle container about 12cm x 16cm.
steam about 20 - 30 mins or till satay stick comes out clean will do.

Let the water boil at high heat and turn it down to medium-low after you put in the mixture to steam. The tofu will not be smooth if the steam is too strong (will have air bubble holes).