Tested original recipe by Gina – Kitchen Capers
150g chicken mince
3/4 can of Campbell’s Cream of Chicken
1-2 tbsp water (optional)
150g mixed vegetables(frozen pack)
1/2 large white onion, chopped
115g instant mashed potatoes powder (I used Idahoan – roasted garlic)
2 cup water
30g salted butter
shredded cheddar cheese (optional)
Method to cook the filings:
- Heat up wok with the butter until melt
- Add onions until it soft and fragrant
- Add chicken until half cooked, then add mixed vegetables and stir fry overhigh heat for 5 mins.
- Pour in the cream of chicken
- Do not add any water (optional I added 1-2 tbsp to dilute the cream)
- Sir to mix everything together
- Turn off heat, remove and set aside
Method for topping:
- Boil the water
- Add potato powder in the boiling water in and stir till you get a nice creamy mashed potatoes
- Add butter while its still hot, stir to mix, it will melt.
Method to assemble:
- Add 1.5 tbsp of filling into a disposal tin foil cup
- Add 2 tbsp of topping on top of it. Spread to even out & sprinkle shredded cheese
- Baked in preheated oven 200C for 10 mins or until the top is evenly browned
- Serve immediately while its still warm.
Yields : 16 pcs
Sate Padang is quite common satay in Indonesia and one of my favourites satay, which originally from Padang - West Sumatra province. The satay are usually sold in beef or lamb meat, inclusive the tongue and the intestines. It tastes very hot and usually served with ketupat (rice cake). However, this time I only cooked chicken meat instead of beef or lamb.
Since it is consider as a street food, people will normally buy them instead of cook in Indonesia. If you are interested to see how they are being sold in Indonesia, please refer to selby's food corner.
Here are the recipe :
2 pcs (700-800 g) chicken breast fillets (or chicken thigh)
1 litre water
3 pcs lime leaf
2 lemon grass
40 g rice flour, mixed with 100 ml water
2 tbsp cooking oil
Fried shallots, for sprinkle
Rice cake (optional)
Ingredients to be grounded to a paste:
4 red Chilli (more spicy, put 6)
4 cloves Garlic
2 tsp Ground coriander
2 tsp White pepper
5 cm Tumeric (more dark colour gravy, put 10 cm)
3 cm Galangal
2 cm Ginger
2 tsp Salt
- Bring water to boil, add chicken fillet until it soft or the broth left in half. Drain the meat from its broth. Keep the broth.
- Cut the fillets into cube about 2 x 1.5 cm.
- Preheat 2 tbs cooking oil into fry pan, stir fry the grounded paste, lime leaf and lemon grass. Fried it until fragrant. Remove from the heat.
- Bring the broth to boil and add 2/3 of the fried grounded paste. Stir well. Add the rice flour water into it slowly, stir until looks like gravy (thicken).
- Stir fry the rest of fried grounded paste (1/3) with the cutting fillets. Cook in lower heat until mixed well.
- Stick each 3-4 pcs diced chicken into bamboo skewers. Grill.
- Serving : rice cake, chicken satay, gravy and finally sprinkle some fried shallots.Serve while it hot.
Yields : 35 sticks