Well, you are in for a little treat. I could not sleep. I was thinking about work. Thinking about what I should say to my client. About some key areas of process improvements to their business. That is not healthy. That is why I got up. But, before that I laid in bed tossing left to right, and right to left after watching the 4 Corner program on ABC – Scientology. Most interesting program. The Australia Scientology is currently under investigation. The revelation in the program by ex-members were quite shocking to me.
What is my little treat for you? How about some chicken curry puffs?
Before I went to Penang, about 3 weeks ago, I made my first curry puff. I am not big in baking. As a matter of fact, I rarely bake. I am not sure what inspire me to bake some puffs for an afternoon snack. I made quite a few so I shared some with my neighbours.
Chicken mince or chicken fillets diced into fine pieces
3 potatoes – cut into small dice pieces
1/2 cup peas
2 tablespoons curry powder
1/2 teaspoon chili powder
1 cup chicken stock
salt and sugar to taste
1. Heat some oil in a hot saucepan
2. Toss in chicken pieces. Stir fry until cook.
3. Add curry and chili powder. Mix through with the chicken. Add a bit of chicken stock if meat is getting too dry.
3. Add potatoes and peas. Stir fry until almost cook.
4. Add remaining chicken stock. Turn down heat and let simmer until stock is reduced to almost dry. Season with salt and sugar to taste.
5. Remove and let it cool. I left it cool in the fridge overnight.
Making the puff
1. If you are a keen baker, you can make your own puff pastry. I bought mine from the supermarket – a puff pastry. And, it tastes as good. No messy flour all over my kitchen.
2. Preheat the oven to 200 degree.
3. Cut the pastry into small round shape.
4. Fill the pastry with 1-2 teaspoons of chicken curry fillings.
5. Fold the pastry into half and pinch the edges.
6. Brush with some melted butter.
7. Place on a baking tray.
It should come out golden brown with a nice puffy texture like this.
Serve with Thai sweet chili sauce or if you like, try my shallots and chili vinaigrette dipping sauce.
3-4 french shallots finely sliced
1 fresh red chili finely sliced
1 cup white vinegar
1 tablespoon white sugar
Mix the ingredients together in a bowl.
Enjoy the snack.
In my last Kitchen Chat, it was about fish pedicure at a fish foot spa parlour in Penang.
I continue my Kitchen Chat this week with another interesting body remedy – The machine shoulder massage pad. Demonstrated by my partner. He could not resist this little toy demonstrated at a shop when we were in Penang a couple of weeks ago. So he bought one to bring home!
Check it out.
I had to try it this afternoon so I can tell you. It was very, very good. It actually felt like a strong masseur hitting my back with two very firm hands. The movements back and forth and left to right and then in the middle were just like a regular Thai massage. The strength increases from gentle blow to quite a vigorous blow. It was actually quite painful. The pad was heated as well and felt good on the aching back. After 15 minutes of the robotic massage, I had to soak myself in a nice warm spa bath.
Have you try anything like this before?