Leftover Turkey Pie

How did someone come up with having turkey for Christmas feasts? Why on earth would you cook something so large, you have to eat it for the next 2 years?

Since we all have to OD on turkey, might as well do it in different ways. I made the pie crust a night in advance and just had to cook the fillings before baking the pie. The pie crust recipe can be found here.

Ingredients (pie fillings enough for 1 large and 6 small pies)
leftover turkey meat, shredded (about 4 cups )
1.5 large carrots. diced
3 large white onions, diced
1 can of button mushrooms, sliced
butter for frying (approx 4 tbsp)
1 cup stock (I used chicken but veg stock works just as well)
1 tbsp cornflour or plain flour mixed with 1/2 cup water for starch
pepper and salt for seasoning (optional, as the turkey, butter and stock is already tasty on its own)
1 egg yolk for brushing onto pie pastry to get that golden brown tinge

In a large pan, melt butter and fry the onions and carrots till soft. Add mushrooms, turkey and fry till fragrant. Add stock, mix well and add starch while constantly stirring the stock to prevent lumps. Quickly remove from heat. Let the divine mixture cool, and get to work with the pie crust.

I have to say it looks good considering its molded by pie virgins A-gal and Tommy.

Few days before this, my online conversation with Tommy went like this:
me: We’re having Death by Turkey session 2, starring Turkey Pie at A-gal’s. Wanna come?
T: Huh?
me: Sunday lunch. Turkey. You. Come?
T: Ok. What do I bring?
me: We’re having pie. A salad would be nice..
T: Sure! How do you cook a salad?
me: *sound of crickets*
T: Hallo?
me: Nevermind. Just bring drinks.

Never one to let people down, Tommy brought not only drinks but this as well.

Don’t ask. Just..don’t.

Pineapple Tarts

Hello everybody. *taps into microphone*. I am back and I have an important announcement to make.

Chinese New Year is not Chinese New Year without pineapple pastries. Warning. Never attempt Chinese New Year without pineapple pastries. Never! Never ever!!

Otherwise be prepared to face your own gastronomic perils!

And become the laughing stock of the neighbourhood!

And get outcast by relatives!!

Your great grand-children might be black-listed from Havard!!!

Ok I’m a nutcase. What I’m not kidding about though, is how simple to make and delicious these little buggers are.

Ingredients (makes 46 tarts/balls)
220g unsalted butter, softened at room temperature
2 egg yolks
375g plain flour
2 tbsp corn flour
50g icing sugar
1/4 tsp salt
2 egg yolk for egg wash

About 530gm of cooked pineapple jam.
(either made from scratch or pre-made ones from the supermarket)
To make pineapple jam from scratch, peel and grate 2 ripe pineapples. Then squeeze gently to extract excess juice, but not till its as dry as the Sahara.
Add about 360gm of caster sugar and 5-6 cloves, and cook over low heat till sugar melts. The mixture should be wet and sticky, but with too much liquid. By then you should be exhausted. Put the jam in the fridge and make the tarts another day.

Continue reading

Chicken Pot Pie

Nothing spells hearty and comforting like a pie made with a rich, meaty and saucy filling. I always make more of these in advance and freeze them, so I can always heat them up when Mr Pie Craving comes knocking on my door. He can be quite a demanding creature, and drives a hard bargain.

Turn away now if you’re on a diet!

I had hand written this pie crust recipe from the internet donkey years ago but did not note down the source. If this is your recipe and you are reading this, thank you savior! You’ve saved my poor ol’ soul many many times!

Ingredients for pie crust
270gm vegetable shortening
3 cups of plain flour
1 large egg
5 tbsp cold water
pinch of salt

Ingredients for pie filling (makes 2 x 8″ pies plus 3 mini 3″ pies)
700gm of chicken meat (I used thigh because I have a disturbing love for fatty meat)
1 large purple onion
3-4 cloves of garlic, minced
5 small potatoes, about 70+gm each
5 small carrots, about 230gm in total
3-4 eggs, hard-boiled and cut into quarters
3 cups of stock (I used chicken & veggie stock)
2 tbsp of Worcester sauce
splash of white wine
2 tsp of cornflour
tsp of chilli powder (optional)
tsp of garlic powder (optional)
1-1.5 tsp sea salt, or more suit taste
your desired amount of freshly ground black pepper

Continue reading

Asian Meatballs

Every culture/cuisine has their own version of this highly comforting food, and I am not exactly sure where this one I often make originates from. But what I do know is that it knocks your socks off when you eat it. You can make them mini sized for a cocktail party too. It’s lethal people!

Ingredients (makes 32 medium magical meatballs)
500gm minced pork
handful of water chestnuts (about 10)
3 small purple/red onions
5-6 cloves of garlic
3 sprigs of coriander
1/2 carrot, diced
2 large eggs
2 tbsp corn flour
2 tbsp sesame oil
1 tbsp light soya sauce
1 tsp salt
1 tsp black pepper
dash of chinese cooking wine
Vegetable oil for frying
1 tsp five spice powder (optional)

Finely slice the onions. Put on your goggles if you must.

Smash the garlic with the knife and give them hell!

Heat some oil in a pan and fry the onions and garlic to softened them but do not overcook. Remove from pan when soft and fragrant.

Finely chop the rest of the ingredients, crack in the eggs and mix everything into the minced meat, including the fried onions and garlic.

Give everything a good mix…..

And roll them up into balls.

Bake or pan fry the meatballs in medium heat, turning the balls over to evenly cook all sides.

Serve with some baked vegetables. I had mine with butter baked carrots, purple, red and sweet potatoes.

Ps: It’s also wonderful with your favourite gravy!

Gingerbread Trees

Yeah I know it’s a little too late but hey, some people love gingerbread so much they don’t wait for X’mas to savour them! I made this on Christmas eve and the house couldn’t have smelt more festive.

Ingredients (yield depends on your cookie cutter, I made about 32 trees)
110gm unsalted butter, softened at room temperature
110gm brown or muscavado sugar
1 large egg (about 60gm with shell)
2/3 cup full-flavour molasses
420gm plain flour
1/4 tsp salt
1/2 tsp baking soda
2 tsp ground ginger
2 tsp cinnamon
1/2 tsp nutmeg

Sift flour in a medium bowl and add salt, baking soda, ginger, cinnamon, nutmeg. Set aside.

Using an electric mixer, beat butter and sugar until it turns into a light cream.

Add egg and molasses and beat till well blended.

At this point you might see curdles. Do not panic, it’s not the end of the world. Yet.

Gradually add flour mixture in 3 to 4 additions until all the ingredients are blended and the mixture turns into a sticky dough.
Divide dough into 3 portions, cling wrap them and chuck them into the chiller for 3-4 hours or better still, overnight, until the dough is firm enough to be manageable. Dividing the dough into many portions allows you to work in batches. Otherwise once out of the chiller, the dough softens and it will be much stickier and messier.
Now that the dough is firm, flour the work top generously and flatten the dough to about a quarter inch thickness, and (yes finally!) cut the dough with your Christmasy cookie cutter.

Line the deliciousness on baking paper with about 1 inch gap as they expand during baking.

Bake at 175 degrees Celsius in a preheated oven for 15-18 minutes (depending on the size of your cookies), or until the sides turn a little brown, or when the cookies are slightly firm at touch.
Decorate to your heart’s content or if you’re anything like me, pop them straight into your mouths.

Gingerbread Cupcakes

It’s the favourite gastronomical season of many. I love the warm woodiness of gingerbread spices and molasses. It’s a pity gingerbread is often revisited only during the year end holidays. Maybe I should get Mr Brer Rabbit out more often and not just once a year.

This, I promise you is a quick, easy and painfree Gingerbread cupcake recipe. The ingredient list may look long but that’s it. Throwing everything together is not difficult and the end product is definitely worth it if u live for gingerbread. Colleagues loved it so much they are asking if I take orders. If only I have kitchen elves helping me with the washing, then I won’t mind! Any volunteers?

Continue reading

Bingka Ubi Kayu (Baked Sweet Tapioca)

I simply cannot get enough of tapioca these days.  D-man loves it, so does the family, the friends, and the neighbours.  So please forgive me while I force you to acknowledge yet another South East Asian tapioca dessert.

Ingredients (makes a 8″ golden yummy cake)
300gm tapioca, grated
100gm coconut, grated & without skin
220ml coconut milk
30gm custard powder
30gm tapioca starch
80ml water
160gm sugar (I used brown)
pinch of sea salt
1 egg yolk for glazing

Lightly grease and line a 8 inch baking tin with paper.
Mix all the ingredients together, except the egg yolk, in a medium bowl.

Pour the mixture into the baking tin and steam on high heat for 30 minutes.

25 minutes after steaming, preheat oven to 200 degrees Celsius.
Remove the half cooked tapioca from the steamer and brush the top with beaten egg yolk.

Bake the cake in the oven for 20 minutes.

Now the toughest part. Wait for the cake to cool before cutting into serving pieces.