Wednesday, October 12, 2011

Taiwanese Meat Pie (馅饼)

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!!
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

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)

Method:
~ 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.

Ingredients for the pastry:
300g plain flour
3g salt
170ml warm water @ 65'C

Method:
~ 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!!


Cheers!!

9 comments:

  1. Looks very good. I want,send me 2 will do. I am on diet too.lol. You have to envy me or admire me, cos I am going there very soon. I will eat as much as I can.hahahhehehe.

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  2. LOL...舅母, I know I know.....that means diet now, later eat more then no guilty..haha! Enjoy your trip ya, oh and don't forget about my books...hehe!

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  3. Looks good and yummy! Thanks for sharing this :) I will try this at home :)

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  4. Oh ya, I remembered the one I ate in Taiwan, with black pepper but it's pork, very good! Still have juice oozing out when bite it! Oh I really miss it! Yes, looks like I can try ur recipe ....else have to go Taiwan then get to eat! 

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  5. Wendy,
    Yes...I promise to make this for you ladies when we meet again...:)

    DG,
    You are welcome with this recipe..:)

    Bee Bee,
    Ya lo, I also tried the black pepper with pork one...miss it so much!

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  6. Let's go to Taiwan!! I nv go before haha

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  7. Swee San,
    Actually we can plan ho.....then I got to hv a very strict fasting before we go...hahaha! We'll eat non stop I can tell you!!

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  8. i know my kids will love this, because they like everything with curry, hehehe..aiyah, my wrapping skill also same same, need to improve also. Thanks for sharing, will try out soon.

    ReplyDelete

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