THE MAKING OF DANISH PASTRIES

I just want to archive this video for future reference.

VIDEO ON DANISH PASTRIES

KARIPAP KENTANG

Buat karipap ni tadi for my buka puasa..mengguna resepi Noraida Durani. I copy and paste tpi ni I dh amend by doubling the recipe. D rumah x cukup buat satu recipe. The kulit karipap sedap dan ranggup walaupun sejuk.

Karipap rangup trbaik - Noraida Durani

Bhn(17 bj brgntung pd saiz)
4cwn tpg gandum* 
1/4 cwn tpg ubi*
1/4 cwn tpg beras* 
1 sdk gula* 
1 sdk garam hlus* 
2sdb mrjerin* 
1/4 cwn myk msk(dpnskn) 
1 1/2 cwn lbh sdkt air ais(anggaran)

Cara:
Smua bhn brtnda * dsatukn n dgaul rata..kemudian bt lubang dtgh2 tpg n curahkn myk msk yg dpnskn..
gna senduk@garfu ye utk mngacau..klu x trbakar tgn..hehe(myk PANAS)..
kcau rata..msukkn air ais n uli smpi xmlekat dtgn..doh ni mmg elastik n susah nk koyak..
btkn bulat2 kcl..n canai..msukkn inti..kelim..n goreng gna api sdrhana hgga kekuningn..
 

Catatan Noraida Durani

*resepi ni sya dh olah ye.. 
*jika nk frozenkn..goreng 1/2 msk n frozenkn(sya dh bt..hslnya ttp memuaskn in shaa Allah) 
*yg pntng rangup n xbrminyak

My catatan

Original recipe 1/2 above

Isi bolih pakai apa2 inti yg u suka

Dapat dlam 80 biji karipap

BREAKFAST PUFF

6 pieces of Puff pastry, about 3 x 3 inch
6 eggs
some chop cilantro/ daun bawang
grated cheddar cheese/mozarella or any cheese that u like
6 aluminium cups

Preheat the oven to 200C for 15 mins.
Line the puff pastry on each cup
Break an egg into each cup over the pastry
Sprinkle with some cilantro and grated cheese
Bake for 10-15 minutes until done..

PUFF PASTRIES for tea

 APPLE PIES

SARDINE PUFFS

KARIPAP PUSING REVISITED

Filling

2 onions, peeled and chopped

4 cloves garlic, peeled and chopped

3 green chillies, coarsely chopped or sliced

500 g (1 lb) yellow potatoes (don't use Russets or other floury varieties) peeled and cubed

3 tbsp curry powder 

400 ml (2 cups) water

1 tsp salt

1 tsp sugar

Heat 5 tablespoons vegetable oil then fry the onions and garlic until fragrant and translucent. Add green chillies and fry until limp.

Add the potatoes and stir for about 3 minutes then add the curry powder. Stir another 3 minutes or so, then add water, salt and sugar and stir well. Bring to a boil then lower heat and simmer partially covered until potatoes and tender and curry is very thick. This should take about 20 minutes. Stir from time to time, to prevent sticking and burning, especially as curry begins to thicken.

Turn off heat and let curry cool completely.

Water Dough

2/3 tsp salt

125 ml (2/3 cup) water

300 g (3 cups) plain flour

1 egg

2 tbsp vegetable oil

Put salt and water in a mixing bowl and stir until salt dissolves.

Add the remaining ingredients and mix then knead to a smooth and pliable dough. 

Divide dough into 2 equal balls and cover. Set aside while you prepare the oil dough.

Oil Dough

150 g (1 1/2 cups) plain flour

90 g (2/3 cup) cold, firm butter, cubed ( I used margarine)

Put flour into a mixing bowl and cut the butter in with a pastry cutter or blender until mixture is crumbly.

Work mixture with fingers into a soft and very slightly sticky dough. 

Shape into two equal balls and rest covered, in the fridge for 30 minutes.

Assembly

1. Take each ball of oil dough and enclose completely in the balls of water dough. Pinch to seal securely.

2. Flatten ball and shape into a square. Roll out to a long rectangle as thin as possible, without tearing and gently pierce any air bubbles with the point of a small, sharp knife that arise.

3. Roll up the rectangle tightly like a Swiss roll, beginning at the short side nearest to you.

4. Give the roll a quarter turn so that the one coiled end is facing you. Flatten the roll with a rolling pin and roll out to a long rectangle, as thin as you can manage, without tearing the pastry.

5. Give the rectangle a quarter turn so the rectangle now has a landcape (horizontal orientation) and roll up again tightly like a Swiss roll. The seam should be down. Roll gently back and forth to secure the seam, ensuring you end with the seam down.

6. Using a very sharp knife, cut across the roll into 2 cm thick slices. You should end up with about 10 (at most 12) equal pieces. Cover pieces and set aside.

7. Repeat steps 2 - 6 with the other ball of double dough.

8. Turn each piece of dough cut side up so you can see the spiraling layers. Lightly dust work surface and dough with flour. Flatten each disc (still spiral side up) and roll out to a disc large

enough to cover the inside of the curry puff mould.

9. Transfer dough to mould and fill centre with about 1 tablespoon of curry filling. Fold mould into two    to seal the puff, pressing firmly on the edges to make a deep imprint on the pastry edge.

10. Gently release puff from mould. Repeat with the remaining dough and filling until all are filled.

11. Heat enough oil for deep frying until moderately hot. Fry 3 or 4 puffs at a time over moderate heat until golden. Remove from oil and drain on kitchen paper before serving. 

Note : To get an even colour and distinct layering and puffing of the pastry, heat the oil until quite hot then  lower heat to medium just before lowering in puffs.

Mille Feuille

Does anyone know of Mille Feuile?? My hubby's favorite ( after 30++ years now I know that he loves this dessert..) he asked me whether I know of them ..I said of course I know this dessert..uhmm..looked it up again with the help of Mr Google..and found the definition through Wikipedia..

The mille-feuille (French pronunciation: [mil fœj], "thousand sheets"),^[1] cream slice, custard slice, also known as the Napoleon, is a pastry of Frenchorigin.

Traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière), but sometimes whipped cream, or jam are substituted. The top pastry layer is dusted with confectioner's sugar, and sometimes cocoa, or pulverized seeds (e.g. roasted almonds). Alternatively the top is glazed with icing or fondant in alternating white (icing) and brown (chocolate) stripes, and combed.

But this is my simplified version of the dessert. I just made two layers of puff pastry and pastry cream and topped with strawberries..there are actually many ways and types of mille feuille as well as many versions of toppings..below is first time I made the dessert. very happy that hubby loves it too.

This is the second time, I add a bit of almond bits on top..

Zaraa seems to like it but what a mess ..when a toddler try to eat mille feuille hihihi she just like to eat or lick the pastry cream...Sarah seem to like it too..

 Zaraa showing how to eat mille feuille..

Cheese Scones

CURRY PUFFS ALA TIPTOP BALIK PULAU

These are mini spicy minced beef curry puffsss..a mouthful to say and also to eat..hehehe..it's a reminder of those years gone by where my grandfather used to take us for holidays in Penang. We will visit this restaurant called TipTop in Balik Pulau just to eat their delicious crispy and spicy curry puffs..n 7 up floats..remembered that thin layer of float over the upper lip like a moustache..lip smacking good..uhmm those days, I remember, too, we can scoff as much food but it never shows..sigh**

Today's Teh time treats - Crabby Roll

Today, I was a bit lazy but still I want to make these Crabby Roll , recipe I got from Suhana's kitchen..thanks Suhana.my kids loved them and I of course loved the very much. Below is the rolls ready to be fried.

These are already fried and I cut some so that we can see a cross-section of the filling..too full to see the filling.

Crabby Roll

Fillings:

10 crabsticks, diced
4 franfurters, diced ( I used 3 fried tofu and diced)
3 eggs, separately moist scrambled
3 cloves of garlic, minced
I shallot, minced
2 red chillies, de seed and slice finely
salt and pepper totaste
1 tbsp sweet n sour sauce ( I used Hoisin sauce - don't have sweet sour sauce)

Heat abt 2 tbsp of oil in wok and saute the garlic, chillies and shallot. When fragrant, add in the diced items and the eggs. Stirfry quickly, season with salt and pepper and add the sauce. stir till cooked.
Remove from heat and drain over a colander to rid off excess oil, if any. Cool the fillinf before rolling up in popiah skin. Fry the popiah.

Serve with chillie sauce.