Poultry, Snack, Western

Quick and Easy Creamy Chicken Mini Pies

I’m a working mom. Yes, I do have a helper but that doesn’t mean the helper does everything so I do my bit too. So often, I find myself in the kitchen trying something new for the family to try.

Growing up, my mother used to make for us chicken pies. From scratch, mind you. She’ll make the pastry herself and the filling and voila! As little kids, all we had to do was pop one in the mouth. Ok, several mouthfuls. They were delicious and something my brother and I always looked forward to.

But, like I said, I’m working a full time job. But I do want to make pies. So I found an easy way and that’s to use ready rolled shortcrust pastries. Just cut them into rounds, place on a muffin tray, add the filling, brush the tops with and egg wash and then done! In the oven they go.

I like this brand because it’s vegan. And the slight
saltiness is perfect!
Spray muffin tray with olive oil spray can, add the pastry, filling and top it with a small disc of the pastry.
My filling is super easy. 500g of chicken breasts, cubed and seasoned with Korean seasoning of salt and pepper (I love to use theirs but regular salt and pepper will do), cubed potatoes and peas. I seasoned the mixture after frying garlic in olive oil and adding the chicken and potatoes with a teaspoon of curry powder and three teaspoons of sweet smoked paprika. Then add the peas and finally 200g of cooking cream. Then because I had a whole bunch of frozen basil, I chopped them up and put inside the mixture. Cook till reduced.
The cooked ready to be filled creamy chicken potato and peas filling.
Prick the tops with a fork and the. Brush with egg wash. Bake in oven at 190 degree Celsius till brown.
Yummy chicken pies!! They’re rustic looking!
Beautiful to look at and delicious eaten hot!

If a busy working mom can do this in less than an hour, so can you! 😆

Chinese, Sides, Singapore, Snack

Chicken and Crabstick Wontons

I think I’ve perfected in making wontons, my way. The kind where the family cannot stop eating and where everything will be gone in seconds!

I’ve learnt that the secret is really to make the filling moist and flavourful. In the supermarket, they’re selling these small ready cut crab sticks. Yes, I know it’s processed but they add so much flavour and softness contrast to the dense minced chicken. For the chicken, I used tender fillet cute and just blend them. But I think my secret ingredient that the family likes without knowing what it is – carrots! Not traditional Chinese, I know but it adds natural sweetness to the filling.

Seasoning: soy sauce, oyster sauce, sesame oil, white pepper, cornstarch.

Method: Deep fry is the only way to go, baby! There is no way you can get crispy juicy wontons by air frying them…

Mix minced or blended chicken tenders, small cubes of crab sticks (use fresh prawns is ok too, I’ve done it before), shredded carrots and then season with soy sauce, oyster sauce, white pepper and a tiny teaspoon of cornflour/cornstarch. I don’t add salt but if you want more flavour, you should add. For us, since we eat wontons with a mix of chilli sauce and Indonesian kecap manis, I see no need for salt.
Use good quality square wontons.
Deep fry and enjoy hot! Warm is also ok. But seriously, who can wait.

Middle Eastern/Turkish, Salads and Vegetables, Sides, Snack

Borek pies

My version of borek pies is so quick to make and delicious too! I usually make them into spring rolls but because I was too impatient with the dough and it broke, I just turned them into pies.

The filling simply consists of Turkish white cheese or just use feta cheese, a package of frozen spinach, Greek yogurt, one egg and spices (I just used smoked paprika, black pepper and salt). Lots of melted butter and nigella seeds on top.

I love the Turkish white cheese compare to feta because these white cheese is creamy!
Put filling in the pastry…
…And then cover with more phyllo pastry. brush with olive oil and sprinkle nigella seeds.
Bake till golden brown.
Remove from pan, let it cool a bit and then cut.
Last thing to do is to eat!

Poultry, Snack

Chicken Bak Kwa – Chinese Style jerky

Today is the eve of the Lunar New Year. And inspired by my friend (who’s Chinese but living in Germany) chicken Bak kwa, I decided to try and make too.

I didn’t know it’s so easy to make. The Chinese here will spend hundreds of dollars buying this staple for the New Year. I decided to follow my friend’s recipe, which uses chicken.

In a bowl, mix 150g sugar, 2tbsp fish sauce, 2 tbsp soy sauce, 1/2 tsp five spice powder, 1/2 tsp salt, 1 tsp sesame oil. Add a few drops of red food colouring.
Add 600g of minced chicken place in a container and refrigerate overnight.
The next day, line an oven tray with baking greaseproof paper. And then spread the meat mixture thin.
Bake at 150 degrees Celcius for about an hour. Take it out and cut into pieces.
Best served warm.

Happy Lunar New Year to all my Chinese friends! Gong Ci Fa Cai! Xin Nian Kuai Le!

Bread and Batter, Middle Eastern/Turkish, Snack

Turkish Braided Loaf

I was watching on YouTube the Turkish Food Travel video and she was making this beautiful braided bread. And I was thinking, why not? I could use some of the dough to make hotdog buns. But first I’ll try making this potato filling bread.

The dough was easy to assemble with a mixer. I bloomed one packet of yeast into 1/2 cup warm milk and 2tbsp sugar. And once bloomed, added the other ingredients: egg, olive oil, bread flour, salt. Leave the dough to double in size and then you’re ready to fill it with the filling.

For the filling, I boiled potatoes and then over a stove, stirred them with olive oil and garlic, smoked sweet paprika and since I had some kale, added that in too. Oh, and some leftover hotdog ends.

Take some dough out and then roll thin. I wished I had rolled the dough thinner but this turned out ok too. Then place the filling in the center.

Using a sharp metal pastry knife, make slits on each side and the just fold left right, left right, left right. The bottom part was tricky and I was disappointed when it unravelled in the oven. Brush with egg and the top with nigella and sesame seeds.
See how the bottom part got unlaced? Almost perfect.
See how gorgeous the braids are? If I just ignore the bottom part.
The kids loved it. Delicious! Next time I’ll roll thinner so less carby and perhaps try a meat filling. 😃

Dough Recipe

1. One packet of yeast

2. 1/4 cup warm milk

3. 2 tbsp sugar

4. 3 cups bread flour

4. 1/4 cup olive oik

5. 1 egg

6. 1/2 tsp salt