pastry goodness
So quite a few days ago, I was trying to make Peng Kueh -- without the peng kueh mould and well, it turned out edible and that's about it. I enjoyed eating the glutinous rice with all the ingredients I added though... and the dough wasn't bad either. But somehow, when the two are put together, it just seems a little sloppy.
But I finally managed to get the mould, although I doubt I will have time to make a new batch anytime soon.
And...
I made pastry!
(no, I didn't bake this. I just stole a photo from www.puffpastry.com. hurhur.)
It's so much easier than handling tapioca flour and glutinous rice. The first night, I made sausage roll. It was dead easy. Simply roll up the sausage and bake. It was delicious!
The second night, I decided to try "chicken pie" so I wandered around the supermarket picking ingredients I told I'd need. Ended up with some Portobello mushrooms, bacon bits, mozzarella cheese, whipped cream cheese and Worcester sauce. I eventually didn't use all of the ingredients… and if you're wondering why I didn't buy chicken, it's because I have a lot of chicken thighs at home – meant to feed my dogs. Not that they are dog food, but that my dogs eat human food.
So anyway, I used some garlic and shallots left over from my peng kueh stock of ingredients and added some chicken stock, tomatoes & herbs for the sauce. Mixed it with the mushrooms (which I sliced) and some cream cheese. I lightly steamed the chicken, cut them into bite size pieces and mixed everything together.
The final step before baking is of course, wrapping on the dough and glaze!
I didn't take photos, but it was good. My papa liked it very much and so did I. I've decided to made a new batch and pass it to the girls before we set off on Saturday.
Mmmmm Mmmmm...
Did you know that puff pastry is really fattening?Labels: yumyum
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