Hwee Ju's cook book

Chicken Pie Makes 3-5 pies Ingredients # 300g ready-made puff pastry (available at major supermarkets) Filling # 1 potato, boiled in salt water until soft, and diced # 60g carrot, diced # 6 button mushrooms, diced # 2 tbsp unsalted butter # 20g plain flour # 60g green pea # 2 tbsp garlic Seasoning # ½ tsp salt or to taste # 1 tsp pepper # ¾ tsp concentrated chicken stock # ½ cup water Glaze # 1 egg, lightly beaten with a pinch of salt added Method To prepare the filling Heat butter in a non-stick saucepan. Fry garlic until fragrant. Stir-fry briskly for 20-30 seconds. Add chicken, carrot, mushrooms, potato and seasoning , then add in flour. Bring to the boil. Reduce the heat and simmer until the gravy thickens. Dish out and set aside to cool. Roll out the puff pastry to 3mm thick. Cut into squares big enough to cover your ramekin or oven-proof pie dishes. Spoon some prepared filling into each ramekin or pie dish. Place a piece of cut out pastry over and make a slight slit on top of the...

Oil Dough 340 g plain flour 220 g shortening/lard Process all the above in a food processor Water Dough 550 g plain flour 150 g castor sugar 160 ml vegetable oil 240 ml iced water 2 tsp salt 2 tsp golden syrup Process the all the above in a food processor. Glaze – 2 egg yolks Method: Scale oil dough into 20 gm and water dough into 40 gm. Wrap oil dough inside water dough. Roll flat and roll up like swiss roll. Repeat another 3 times. Cut each piece into halves. Roll out each piece and put in filling. Preheat oven at 375 f Convection and bake for 10 minutes, remove from oven, glaze with egg yolks and bake another 15 – to 20 minutes. Char Siew Filling 300 gm Char Siew ( finely diced ) 3 tbsp sugar 1 tbsp tbsp Flour ¾ cup water 1 1/2 tbsp oyster sauce 1 Tbsp light soya sauce 1 tsp Dark soya sauce 4 chopped shallots 1/2 cup green peas 2 Tbsp oil Heat oil and stir in the shallots. Add in flour ...

Pastry A: 2 ½ cup flour (low gluten) or cake flour Pastry B: 2 tbsp shortening / butter ¼ tsp salt 1 egg approximately 1/3 cup ice water ¾ cup butter Filling: ¼ cup granulated sugar ¼ cup milk ¼ cup whipping cream 4 egg yolks Method: 1. Sift A into a mixing bowl, add ingredients B and mix until it forms into a smooth ball. Chill in fridge for 30 minutes. 2. Bring butter to room temp, and cut into slices approximately 3mm thick. 3. Roll dough out into a big rectangle and arrange butter pieces on half of the dough, fold dough over to cover the butter pieces, press with hands and then roll out with rolling pin. Sprinkle top with flour, cover with plastic wrap and let rest for 30 minutes. 4. Turn dough a quarter turn, fold into threes (like a letter) and roll out. Cover with plastic wrap and let rest for 30 minutes. Repeat this 3 or 4 times. 5. Finally, roll the dough out into a large rectangle and fold onto itself like a jelly-roll. Let it rest in the fridge for about 30 minutes. 6. Mean...