Karipap inti sardin

Karipap sardin is one of my favorite food. I like it so much that I can eat it for breakfast, lunch or dinner. However, I have to make sure I only eat 1 or 2 pieces in a day. This is because this delicacy is loaded with high cholesterol. At my age, having two active grandsons, I do need to watch my diet. In the past, I used to make the skin for this puff pastry from scratch. I use vegetable shortening, or butter, and knead the flour until soft. But now I have found the best puff pastry skin, ready to use empanadas made by Goya empanadas skin. The brand came in two sizes, small and large size. I like them both. It also has 2 types of flour, one is made from regular flour and the other is from corn flour. I have tried both. They both tasted good.

 

I like the puff pastry cook in deep fryer than bake in the oven. Any of these cooking method will give a nice flavor to the puff pastry.

As for the filling, my favorite is sardine in tomato sauce mix with carrots, onion, hot peppers and potatoes. Dice them small, remove the bone from the sardine and drain the sauce. Mr. Big doesn't like sardine, I have to use chicken or beef for the fillings for him.

Curry Puff Pastry - Karipap

Once in a while I do crave for some spicy and bad for health type of food. One of the culprit food to add up to my bad health is karipap also known as Curry Puff Pastry.
This puff pastry is loaded with good stuff like potato and chicken.
The filling to this puff pastry can vary. Sometimes I like to use sardine, beef of just plain vegetables.

Today, I am making curry puff with potato and chicken.
Ingredients:
For the fillings.
4 Potato - skinned and dice small
1 onion - dice
1 bunch of coriander leaves
1 bunch of flat leaves parsley
1/2 cup of curry powder
2 tablespoons of ground hot pepper
1 tablespoon of ground ginger
1 tablespoon of ground lemongrass
1 can of chicken breast
2 tablespoons of olive oil
pinch of salt

Heat olive oil and fry the onion.
Add all of the powdered ingredients.
Add potato and mix well.
Seasoned to taste.
Cover and let the potato cook.
Add chopped parsley and chopped coriander.
Then add chicken. Mix well.
Let the filling cool before using.

For the pastry:
3 cups of all purpose flour
3 tablespoons of Crisco or any vegetable shortening
6 to 7 tablespoons of milk. Can use water to substitute.
a pinch of salt
a pinch of sugar

In a big bowl, add flour, salt, sugar and Crisco.
Use your finger to combine this dry mixture.
Add milk one tablespoon at a time.
Knead the dough until manageable to roll flat.
Take a small dough, flat it and use round cookie cutter.
Add a tablespoon of the filling to the center, crimp the dough together.
Fry in deep oil until all sides are golden brown.

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Blueberry and Beef Empanadas

It is a daylight saving time today and I have lost an hour of my beauty sleep. If you follow me on facebook you will know that I was at a fundraising dinner last night. The event was to celebrate my MIL of her contribution to her church.
The event was too long that I was bored and started to texting and facebooking. Honey and her niece was texting as well although we were all sitting at the same table. I am not so sure about the difference between the Catholic and the Protestant but honey said, Catholic program will end in an hour or at the most an hour and half. But last night event took more than 4 hours. But my MIL, 78 years old was having a good time and that was all that count.

Siew Bao - Crispy BBQ Bun

Today is a perfect day to heat up my oven. The weather has been humid lately. We got some rains every now and then. I have my laundry machine working. I could not go to the garden because the ground was really muddy. My friend Gertrude reminded me of her Siew Bao, a crispy bbq bun that I must try. I was also trying to kill the time before I head out to the grocery store. So, I sweat myself in my kitchen with Gertrude's recipe. And surely I cannot shape the bun as pretty as Gert's. I need practice apparently. However, her instruction was simple and easy to follow.
My ingredients are cut half than hers.
For the oily dough:
1 cup all purpose flour
2 tablespoon shortening
Mix these two ingredients until soft and let it rest for 30 minutes.

For the watery dough:
1 cup all purpose flour
1 tablespoon shortening
3 tablespoon water
1/4 cup confectioner sugar ( that is all I have in my pantry)

Mix the dry and the shortening until well incorporated. Then add the water. Knead until soft and let it rest for 30 minutes.

Divide each dough into 8 parts.
Put the oily dough in the center of the water dough. Cover nicely.
Using a rolling pin, flatten the dough. Roll the dough.
Flatten it again. Roll the dough.
Flatten in round shape.
Put the chicken filling in the center.
Bring all side to the top of the bun.
Brush with egg wash.
Sprinkle some sesame seeds (optional). I have a big bag of this seeds. So I've got to use it.
Bake in the oven at 375 degree F for about 30 minutes. Delicious!
My filling is super simple. I only use items in my fridge.
I thaw and re heat some cooked frozen buffalo wings chicken.
Remove the meat from the bone.
Chop the chicken into smaller bite.
Dice 1 big red onion. Mix it into the chicken.
Add handful of peas. This is my homegrown peas that I have freeze.
Add 1 tablespoon sugar
Add 1 tablespoon soy sauce
Add 1 tablespoon bbq sauce
Add 1 tablespoon oyster sauce.
Mix well. I didn't cook my filling since the chicken is already cooked.
This crispy bun is so delicious even though the shape is out of place and some of the juices ran out through the holes. :-)
Today's craze at the store is this cute little cacti. I bought 3 of them at Giant for $1.99 each. They are sitting nicely on my kitchen windowsill. I dress them up with some small gravels. I love cactus!