Alright, my post today...a Taiwanese dessert / snack. I love Taiwan food, I've been there 2 times and I never miss their night market with all lovely and delicious food!! Hoping that I may go again...;p
School's examinations starting tomorrow, and I'll like to wish everyone good luck and do well. Okay, I know my daughter is only 7 years old, but I'm already started to feel nervous and stress, wonder how am I going to stress out for the coming years...LOL!! Relax...that's what my husband said to me!!
Taiwanese Meat Pie ( 馅饼 ) or you may call it pancakes but with fillings! Btw, I changed the fillings here. A curry flavours one....hehe! Tasted by few friends this afternoon when we were having lunch, feedback was...GOOD!!
Okay, here's the recipe.....
Ingredients for fillings:
200g chicken fillet (diced) ~ marinade with 2 tbsps meat curry powder and a pinch of salt and sugar.
2 medium local / yellow potatoes (diced)
5 shallots (diced)
1 onion (diced)
2 stalks curry leaves (chopped or you prefer to blend it)
2-3 tsps chilli paste
1 tsp chicken seasoning powder
1-2 tbsps water (add slowly, may need more if finds potatoes are not thoroughly cook)
~ Panfry shallots and onions until fragnant with 2 tbsps oil then add in curry leaves. Panfry at medium heat until fragnant.
~ Add in chilli paste and potatoes. Continue to cook for about 2-3 minutes then add in the rest of the ingredients. (except water)
~ At low heat slowly add in water and continue cooking until potatoes are totally cooked.
~ Dish up and let cool.
300g plain flour
170ml warm water @ 65'C
~ Place flour and salt in a big bowl, add in water and stir to mix.
~ Mix dough by hands until form a rough dough then place on cleaned surface and knead for 3 minutes.....(ways of kneading, just press dough flat and fold into half and continue the same procedure for 3 minutes)
~ Place dough in a clean bowl and cover with cling wrap. Rest for 30 minutes.
~ Take out dough and roll into long stripes until smooth. Divide into 30g each and its ready to use.
~ After wrapping the fillings, seal properly like sealing a steamed pau then slightly press it flat by using our palm.
~ Heat up a non-stick pan with 1 tbsp oil and panfry both sides until golden brown at low heat.
~ Serve hot!!
Of course you can always change the fillings to your liking. Maybe with black pepper mutton or beef, it may taste good too...:)
Well, as you can see, my wrapping was not good here. Uneven pastry...one side thicker than the other...:( I know practice makes perfect...I'll do it again!!