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

Bread and Batter, Snack, Western

Homemade Pizza: (new technique learned!)

So I learned a new way to cook pizza at home by Dr Leslie Tay, Singapore’s food guru. He is a legit doctor, by the way, but he’s more well known as a foodie with a very popular blogsite.

Anyway, he had a video promoting the Tefal Ingenio pan and it is from here that I learnt his techniques and applied them. However, 1. I did not buy the Tefal pan. I used my go to WMF steel pan, and 2. I did not blowtorch my pizza 😌

Here’s the link to his site and here’s my end product!

I must say, his technique really works so I’ll be making my pizzas like this from now on.
See how crispy and well cooked the bottom is? No more soggy bottoms! 😂
And here’s my video on YouTube. Subscribe to my channel at Shasha Cooks
breakfast, Salads and Vegetables, Sides, Snack

Fritata

A simple fritata using the two pan method because I don’t have an oven proof non-stick pan. It’s so delicious I wonder why I don’t make this more often!

The secret for me is to really cook the vegetables well first. Make sure it’s caramelized and smells heavenly. I only used virgin olive oil and butter.

I sliced not too thinly white button mushrooms, one whole red capsicum and fried them in garlic with the olive oil and butter. Then I remembered I had some leftover florets of broccoli and added that too after the capsicum and mushrooms have been fully cooked and slightly charred.
And then I poured in 5 beaten eggs that have been seasoned with salt and pepper. And grated in parmesan cheese.
I cooked low and slow on the stove and then used another pan to flip over and cook on the other side. At this point in time, I wished I had an oven proof non-stick pan!
To serve, I grated more parmesan cheese while still hot and a pinch of red pepper flakes. Delicious!
Obviously, this slice was not enough. Two was just nice. ☺️