沙丁鱼酥派（Sardine Puffs）

材料：

3张酥皮

1 大罐番茄酱沙丁鱼（我用的是 ayam 鸡牌）

½ 洋葱（切碎）

2瓣大蒜（切碎）

1个辣椒（切碎）

2汤匙香菜（切碎）

1大匙薄荷叶（切碎）

1汤匙辣椒酱

200克菠萝（切成小方块）

1汤匙酸橙或柠檬汁

1汤匙生抽

盐和糖调味

做法：

1) 将沙丁鱼去骨。 锅里烧热油，放入洋葱、辣椒和大蒜炒香。 加入沥干的沙丁鱼和3汤匙罐头里的番茄酱。

2) 烹煮时将沙丁鱼稍微弄粹，加入切碎的菠萝。

3) 加入辣椒酱、盐、酱油和糖调味。

4) 加入酸橙汁，再煮1分钟或至干。最后加入香菜和薄荷叶，混匀，搁置冷却。

5) 把酥皮切成8cm x 8cm (I 张酥皮可以切成9个)。 讲沙丁鱼馅料放在一片酥皮中间，边缘扫上蛋液，用另一片盖上，用叉压在周边密封边缘。

5）最后涂上蛋液，放入预热190℃度的烤箱烤20分钟或呈金黄色。

 

Sardine Pineapple Puff

表弟带着新婚爱妻来柏斯蜜月，我被派做接机大使，想到家里没有什么东西招待贵宾，所以早上匆匆的做了这个沙丁鱼批，好让客人来到有茶水招待才行。食谱也是临时临急的爬网找来。 选来了masam manis的好食谱，让我不得不把食谱贴上来。我没有切割花纹的棒，只好用披萨刀代劳把puff的纹慢慢的割开来。。。看来厨房又有想赠添一个小玩意的时候了。

Ingredients:

3 puff pastry sheets (each cut into 6 rectangles)

1 egg (glazing)

1 big can of sardine in tomato sauce (I used ayam brand)

½ onion (chopped)

2 cloves garlic (chopped)

1 chili (chopped)

2 tbs chopped coriander leaves

1 tbs hot chilli sauce

200g pinapple (cut into small cubes)

1 tbs lime juice

1 tbs light soy sauce

salt and sugar to taste

Method:

1) Deboned the sardine. Heat a pan with oil and saute onion,chilli and garlic till fragrant. Add drained sardines in and 3 tbsp of the tomato sauce.

2) Mash sardine coarsely when cook it. Add in chopped pineapple.

3) Season with chilli sauce, salt, soy sauce and sugar.

4) Add lime juice and cook for 1 more minute or till it is dry.Set aside and let it cold.

5) Cut the pastry in to 7.5cm x 12cm (I sheet can cut into 6). Divide filling and place in the middle of each rectangles. Brush the edges with egg wash.

5)Using sharp knife (I used pizza cutter), cut slits in the remaining 9 rectangles. Carefully place the slits sheets on top of the fillings and seal the edges with a folk.

6) Glaze with some beaten egg and bake in preheated 190C  oven for 20 mins or till puffed and golden in colour.

Recipe adapted from : Azlita. Masammanis

Curry Puff (咖喱角）

咖喱角这小食是久不久会出现在我家里头的小食，因为老公超爱这个小食，有时会念一念，这次还买了鸡肉回来指定要吃咖喱角。跟Eileen闲聊着，我说包一个咖喱角要分两天做，第一天炒料，第二天才包，包了还要炸，炸了还要去做工，“显”哟！然后笑说，“包啦包啦，老公叫到包，我还是乖乖的包，不包等下他去外面包我就哭！”

依然选择了我爱的食谱，这个皮真的很好操作，而且口感真的一点也不逊于千层酥的。反而觉得千层酥再油炸有点太油腻。所以啊，这个食谱是一路都用着的。

上几个礼拜乘休息日，想做旋螺咖喱角的，但是有时就是得空过头惹出祸，上次做都依着食谱摺两次，但是手多多这回摺了个4次，哈， 旋螺变成千层puff出来，层次太多了，外型走样了。还好，酥皮很爽脆。这里给自己做个记录，摺两遍的纹路美观不少。

Pastry:

250g all-purpose flour

50g rice flour

50g tapioca 

50g butter

50g vegetable oil

130ml icy cold water + pinch of salt

Filling:

600g potato, peeled and diced

1 large onion, diced

400g chicken breat (cut into small pieces), marinate with 1  tbsp curry powder and 1tbsp soy sauce and set aside

2 tbsps curry powder ( I used Babas)

2 tbsp curry paste (I used A1 paste)

2 tbsp vegetable oil

Some curry leaves

1 cup water (+/-)

1tsp salt 

2 tbsp oyster sauce

1 tsp sugar

1tsp chicken powder 

Methods:

Filling:

1. Marinated chicken breast with 1 tbs curry powder and 1 tbsp soy sauce, set aside. Heat oil in wok, add in curry leaves and onion. Stir-fry onion until translucent then add in potato.

2. Cook until potato has changed colour on the edges then add chicken breast. Fried for 2 minutes and add in curry powder and chilli paste. Cook for 1 minute, add in water and bring to boil.

3. Add salt, sugar, chicken powder & oyster sauce to taste, then turn the heat down and cook with lid on until potato is soften and the liquid is reduced.

Cool completely before use.

Pastry:

1. In a large mixing bowl, bring 3 types of flours together and mix well. Set aside.

2. In a small sauce pan, melt and heat butter with oil.

3. Pour hot oil over flours in the mixing bowl. Then, mix thoroughly with a wooden spatula or chopsticks.

4. Add in water and knead to form soft dough. Cover dough with plastic wrap and rest for at least 15 minutes. 

Reference： My Kitchen 

上面三张照片是千层酥的咖喱角

Curry Puff （咖哩角）

很高兴爸妈来我家里住几天，让我100％拥有爸爸妈妈的感觉真好，也很很珍惜。。。这三个礼拜我们两姐妹就只能这样分配着拥有爸妈。

我喜欢吃千层酥皮的咖哩角，但时偶尔也偷懒做这个皮料的咖哩角。虽然简单但是口感却一点也不输于千层酥皮，而且也可以保持香脆很久。在这里就和大家分享这个好吃爽口的简易咖哩角。

Pastry:

250g all-purpose flour

50g rice flour

50g tapioca 

50g butter

50g vegetable oil

130ml icy cold water + pinch of salt

Filling:

600g potato, peeled and diced

1 large onion, diced

400g chicken breat (cut into small pieces), marinate with 1  tbsp curry powder and 1tbsp soy sauce and set aside
2 tbsps curry powder ( I used Babas)

2 tbsp curry paste (I used A1 paste)
2 tbsp vegetable oil

Some curry leaves

1 cup water (+/-)

1tsp salt 
2 tbsp oyster sauce
1 tsp sugar
1tsp chicken powder 

Methods:

Filling:

1. Marinated chicken breast with 1 tbs curry powder and 1 tbsp soy sauce, set aside. Heat oil in wok, add in curry leaves and onion. Stir-fry onion until translucent then add in potato.

2. Cook until potato has changed colour on the edges then add chicken breast. Fried for 2 minutes and add in curry powder and chilli paste. Cook for 1 minute, add in water and bring to boil.

3. Add salt, sugar, chicken powder & oyster sauce to taste, then turn the heat down and cook with lid on until potato is soften and the liquid is reduced.

Cool completely before use.

Pastry:

1. In a large mixing bowl, bring 3 types of flours together and mix well. Set aside.

2. In a small sauce pan, melt and heat butter with oil.

3. Pour hot oil over flours in the mixing bowl. Then, mix thoroughly with a wooden spatula or chopsticks.

4. Add in water and knead to form soft dough. Cover dough with plastic wrap and rest for at least 15 minutes. 

Reference： My Kitchen & Jane's Corner