CHICKEN AND ZUCCHINI ROLLS

Don't know what to cook with the chicken thigh you bought? Why not try this simple baked chicken and zucchini rolls.

CHICKEN AND ZUCCHINI ROLLS

Ingredients

3 chicken thigh (deboned)

1 zucchini

1 carrot

Marinate ingredients

2 tbsp curry powder

2 tbsp soya sauce

2 tbsp Lea & Perrin sauce

1 tbsp garlic powder

Dipping sauce

2 tbsp mayonnaise 

1 tbsp chopped zucchini

1 tbsp chopped carrot

Honey for glazing

Methods

1. Marinate chicken thigh with the marinate ingredients for 3 hours or overnight.

2. Cut zucchini into long strips  and julienne the carrot.

3. Place the marinated chicken thigh on chopping board skin facing down. Place some carrot julienne 

    on the meat and top with zucchini. Roll up the chicken thigh and secure with toothpicks.

4. Place the the rolls in a baking dish.(Brush some oil on the baking dish).

5. Bake in the preheated oven for 30 minutes. Baste with honey half way through the baking time.

6. Prepare the dipping sauce by mixing 2 tbsp of mayonnaise with 1 tbsp of chopped zucchini and 

    carrot.

   Marinate chicken thigh with the marinate ingredients for 3 hours or overnight.

  

    Cut zucchini into long strips  and julienne the carrot.

 

   

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Place the marinated chicken thigh on chopping board skin facing down. Place some carrot julienne 

    on the meat and top with zucchini

   

    Roll up the chicken thigh and secure with toothpicks.

    

    Brush some oil on a baking dish

    

   

    Bake for 30 minutes

   Baste with some honey after 15 minutes of baking

  

  

    Prepare the sauce

    

    Chopped zucchini and carrot

    Stir in 2 tbsp of mayonnaise 

   The dipping sauce is ready

   

  After 30 minutes.....

   Remove toothpick before cutting ...

  

   

   Decorate in whatever way you want

   Serve with dipping sauce or chillie sauce.

    

  

  

   

  Hope you like my post today. Happy cooking and enjoy eating.

   From Kim....

VEGETARIAN POTATO PUFF

My husband has been asking me to make curry puff for him. Curry puff is one of the most popular snacks in Malaysia. Traditionally curry puff  is made of a simple short crust pastry with chicken/beef and potato as filling. Curry puff is deep fried so it will be laden with calories. So today i created this baked version of curry puff so as to satisfy his craving  haha... since i only used potatoes for the filling so i named it vegetarian potato  puff. Here is the recipe..

VEGETARIAN POTATO PUFF

Ingredients


Short Crust Pastry

400 gm of all purpose f;our
200 gm of  butter(i used Naturel Lite with omega 3&6)
1/2 tsp of salt
80 ml of iced cold water

Filling

5 big potatoes, diced into small cubes
2 big onions, chopped
2 tbsp curry powder + 1bsp water to make into a  paste
5 curry leaves
salt and sugar to taste
oil for frying


Methods

Filling
1. Put 1 tbsp of oil in a wok. Put in the chopped onion and fry until fragrance.
2.Put in curry leaves and curry paste, saute. Add in potatoes. give it a few stir. Add in 1 cup of water and let     it simmer until potato is soft. Add salt and sugar to taste.
3. Dish out into a plate.. Let it cool before using.


Short Crust Pastry
1. Sieve  flour and salt into a mixing bowl.
2. Cut in butter. Using rub in method method to mix the flour and butter, until it resembles breadcrumbs.
3. Add in iced cold water bits by bits, mix until you get a soft dough.
4. Transfer dough into a plastic bag and rest in the fridge for 30 minutes.
5. Roll out the pastry into about 3mm thin sheet. Divide pastry by cutting into rectangle of 10cm x 8cm
6. Put in filling.fold into half rectangle, press the edge with a fork to seal the puff.
7. You may decorate the puff by putting a stamped shape of  pastry on top.
8. Brush with egg wash before baking.
9. Bake for 20minutes., take it out brush egg wash for second time. bake for another 10/15 minutes

after 20 minutes of baking

give the puffs another round of egg wash and bake for 10/15minutes.  Viola nice golden brown puffs

Enjoy.......

A SIMPLE PIE

As i have some left over filling for the Seremban Siew Pau i made the other day, i decided to make a simple pie using a short crust pastry dough.

A SIMPLE PIE

Ingredients

short crust pastry dough

400 gm all purpose four

200 gm  cold butter(cut into cubes)

a pinch of salt

5 tbsp of iced cold water

Filling

any filling of your choice

Methods

1. Sieve flour and salt into a mixing bowl.

2. Using a blunt knife cut in the butter.

3. Using your finger tips rub in the butter as quickly as possible until it resembles breadcrumbs. as you lightly 

    rub in the butter into the flour, lift it up high and let it fall back into the bowl so as to incorporate air. Air is 

    what make pastry light.

4. Add in cold water, a tablespoon at a time. Bring together the dough. The pastry should leave the bowl 

    completely clean.

5. Transfer dough into a polythene bag and rest it in the refrigerator for 30 minutes.

6. Divide dough into 12 equal parts.

7. Roll each part into oblong shape.

8. Cut side of dough as shown.

9. Put the filling at the centre and fold in the side of the dough.

10. Repeat step 9 until you finish all the dough. Arrange pies on a lined baking tray.

11. Brush egg wash on the pie and bake for 20 minutes.

12. Take out after 20 minutes and brush egg wash for the second time. Bake for another 10/15 minutes.

                                                   

                                                        Viola the baked simple pie

Enjoy....

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SEREMBAN SIEW PAU (BAKED BUN)

When people mention about siew pau (baked bun) then they will definitely said that the siew pau from
Seremban is the best. I personally have not gone all the way to Seremban to taste the siew pau there, but i always  buy them from the coffee shop near my place. In truth, the owner of the shop gets the unbaked supply of Siew paus from Seremban and bake them in the shop. Since everybody at home loves these baked buns why not i make these myself. Here is the recipe.....

SEREMBAN SIEW PAU
(BAKED BUN WITH MEAT FILLING)

INGREDIENTS

FOR THE FILLING

Half kilogramme of roasted meat( or chicken)
1 can of green peas(drain away the water)
2 big onions
3 tbsp of char siew sauce (ask for the sauce when you buy the roasted meat)
2 tbsp of  cooking oil
3 tbsp of cornstarch + water

1. Cut roasted meat into small cubes.
2. Chop up onions into tiny pieces.
3. Heat up 2 tbsp of oil in a wok. Fry till fragrance.
4. Add in roasted meat , fry the meat then add in green peas. Add in the char siew sauce.  Add in a little bit
    of water if it is too dry.Let it simmer for 5 minutes.
5. Add in cornstarch solution, stir and it will  be sticky and gooey, this is what we want. If it is too watery
    then it is difficult to handle when wrapping.
6. Dish out and let it cool before using.

I love green peas

 gooey and sticky filling
 let it cool down first before using

FOR THE DOUGH

DOUGH A (water dough)

200 gm all purpose flour
25  gm icing sugar
60 gm butter
120 ml water

DOUGH B (oil dough)

160 gm flour
100 gm shortening
(since i don't have shortening i used butter)

Method

1. Mix well flour and butter of dough A,( i used a fork to do this) then add in sugar and water. Knead into
  2. Mix ingredients for dough B and knead to form dough B.
3. Put dough into plastic bag and let the dough rest for 30 minutes.

4. Divide dough A into 20 equal pieces.  Do the same for dough B.

5. Wrap dough B into dough A. Flatten and roll into a long oval shape.

6. Roll up all the dough like a Swiss roll.

7. Flatten the dough one more time and roll like Swiss roll again.

8. Rest all the rolls vertically in a container, put in the fridge for 30 minutes.

9. After 30 minutes take out the rolls and flatten them to form a disc.

10. Put a tablespoon of filling and wrap it.

11. Brush buns with egg wash.

12. Bake for 20 minutes, take out and brush with egg wash one more time.

13. Bake for another 15 minutes until golden brown.

14. Cool on wire rack.

Steps by steps of doing the bun

                                                                                    relax  this in the fridge for 30 minutes

                               

this oven has been very faithful to me since 1986.. still doing good

                                                        can you see the flaky pastry.. love it

                                                      make a cup of coffee and enjoy.....