Mun Tahu (Indonesian Braised Tofu & Mince Meat)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 250 gr Tahu sutra-potong dadu 1X1 cm, 100 gr Udang kupas
• 350 gr Tahu putih-hancurkan dng garpu, 15 gr Jahe-cincang
• 300 gr Daging babi/sapi/ayam cincang, 2 Daun bawang-iris
• 20-22 gr (7-8 buah) Bawang putih-cincang, 2 st Minyak wijen
• 400 ml Air, 2 sm Saus tiram, ½ st Cabai bubuk (opsional)
• 1 st Lada bubuk, 1 st Gula, Garam & Minyak secukupnya
• 1 sm Ang ciu/dry Sherry/white Wine/1 st Brandy (opsional)
• 1 sm Maizena+4 sm Air, 3 sm Saus soya

 

Cara membuat

• Panaskan minyak dng api besar. Tumis bawang putih & jahe hingga harum & kekuningan. Mskkan daging cincang & ang ciu, aduk hingga daging berubah warna. Beri tahu cincang, aduk rata. Kecilkan suhu ke sedang.
• Tuang air, saus soya, saus tiram, lada & gula. Masak hingga mendidih. Mskkan tahu ptg dadu & cabai bbk, bumbui dng garam seckpnya. Aduk perlahan, pastikan utk mengangkat & membalikkan tahu2 potong saat mengaduk agar tak hancur. Beri udang, masak hingga tahu & udang matang.
• Tuangkan larutan maizena, aduk hingga cairan mengental. Matikan api, mskkan minyak wijen & daun bawang, aduk rata & hidangkan.

• Resep untuk membuat sendiri tahu sutranya, silakan klik pada link: Tahu Sutra Rumahan

 

Ingredients

• 250 gr Silk/Egg tofu-diced 1X1 cm, 100 gr peeled Shrimps
• 350 gr Firm tofu-mashed with a fork, 15 gr Ginger-minced
• 1 tbsp Shaoxing wine/dry Sherry/-white Wine/1 st Brandy
• 300 gr ground Pork/Beef/Chicken, 2 tbsp Oyster sauce
• 20-22 gr (7-8 cloves) Garlic-minced, 2 tsp Sesame oil
• 1 tbsp Cornstarch+4 tbsp Water, 1 tsp ground Pepper
• 2 Green onions-sliced, ½ tsp Chili powder (optional)
• 1 tsp Sugar, 3 tbsp Soy sauce, 400 ml Water
• frying Oil, enough Salt

 

Directions

• Heat the oil in a wok over high heat. Sauté the garlic & ginger, until it`s lightly browned & fragrant. Add in the meat & wine; sauté until the meat changes its color. Put in mashed tofu; stir for few seconds. Lower the heat to medium.
• Pour in the water, all sauces, pepper & sugar. Bring it to a simmer. Stir in diced tofu & chili pwd; season with enough salt. Stir gently, making sure to lift & fold the diced tofu over instead of mashing it. Toss in the shrimps; cook until the tofu & shrimps cooked.
• Put in the corn starch mixture; stir constantly until the gravy thickens. Turn off the heat; add in the sesame oil & green onions. Toss together for few seconds & then serve.

• For the recipe on how to make a homemade silken egg tofu, please click on the link: Homemade Silken Egg Tofu

Pasta Telur Dengan Ayam & Saus Daun Lokio (Egg Pasta with Chicken & Chives Sauce)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 500 gr Daging dada ayam-iris panjang2, Garam
• 2 Bawang putih & 80 gr Bawang bombay-cincang
• 400 gr Pasta telur (Tagliatelle/Pappardelle), Air
• 75 gr Daun lokio & 1 Cabai-iris, 50 gr Mentega
• 2 st Lada hijau, 1 Tomat-iris, 80 gr Keju parut
• 100 ml Krim, 125 ml Wine putih, Lada bubuk
• 125 gr Jamur & 1 Daun bawang-iris
• 300 ml Kaldu ayam

Cara membuat

• Tumis bawang bombay, bawang putih & cabai hingga layu. Masukkan jamur & daging. Masak hingga mulai berubah warna. Beri wine & lada hijau, masak selama 2 menit.
• Tuangi kaldu & masak hingga mendidih. Masukkan krim & keju, aduk2 hingga keju meleleh. Bumbui dengan garam & lada secukupnya. Tambahkan tomat, daun bawang & lokio, aduk & masak sebentar saja lalu angkat dari api.
• Didihkan air & garam secukupnya untuk merebus pasta. Masukkan pasta & masak selama 5-7 menit (lihat aturan di kemasan) atau sampai al dente/matang tetapi tidak lembek. Tiriskan pasta, letakkan di piring2 saji. Campur pasta dengan daging & sausnya.

Ingredients

• 500 gr Chicken fillet-thinly sliced, 1 Tomato-sliced 
• 100 ml Cream, 50 gr Butter, 80 gr grated Cheese
• 400 gr Egg pasta (Tagliatelle/Pappardelle), Water
• 125 gr Mushrooms-sliced, 300 ml Chicken stock
• 80 gr Onion-chopped, 2 Garlic cloves-minced  
• 75 gr Chives+1 Green onion+1 Chili-sliced
• 2 tsp Green pepper, 125 ml White wine
• enough Salt & ground Pepper

Directions

• Sauté onion, garlic & chili with butter until the onion wilts. Put in mushrooms & chicken; cook until the color starts to change. Put in the wine & green pepper; cook for 2-3 minutes.
• Pour the stock in & bring it to a boil. Add in cream & grated cheese. Stir constantly until the cheese melted & then season with enough salt & pepper. Stir in tomato, chives & green onion; cook just for awhile.
• Bring a pot of salted water to a boil; add in pasta & cook for 5-7 minutes (until al dente). Drain & then put it into several serving plates. Mix pasta with the meat & sauce.

Sayur Tahu & Telur Bumbu Kuning (Egg & Tofu in Spiced Yellow Sauce)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 300 gr Tahu-iris segitiga jadi 6-8, 450 ml Air
• 4-5 Telur-rebus & kupas, 300 ml Santan kental
• 4 Daun jeruk-iris halus, 1 sm Air asam, Minyak
• 3 Cabai merah-iris, 1-1½ sm Gula merah sisir
• 1 Sereh & 2 cm Lengkuas-geprek, 2 Daun salam
• Garam, Bawang goreng-taburan

Bahan perendam tahu: campur semua bahan

• 2 Bawang putih & 2 st Ketumbar-haluskan
• Garam & Air secukupnya untuk merendam tahu

Haluskan:

• 6 Bawang merah, 3 Bawang putih, 1 st Ketumbar
• 2 Kemiri, 2 cm Kunyit, ½ st Lada

Cara membuat

• Rendam tahu 20-30 menit di bahan perendam. Angkat lalu goreng hingga kuning kecokelatan. Angkat tahu dari minyak & tiriskan. Sisihkan
• Tumis bumbu halus & cabai hingga harum. Tuangi air, santan & air asam. Beri lengkuas, sereh, daun jeruk & daun salam. Masak hingga mendidih, kecilkan api, masukkan gula jawa, tahu & telur.
• Masak sampai rasa menyatu & kuah sedikit mengental sambil sesekali diaduk. Bumbui dengan garam secukupnya. Angkat dari api & taburi bawang goreng.

Ingredients

• 300 gr Tofu-slice into 6-8 triangle, 2 Bay leaves, Salt
• 4-5 boiled Eggs-peeled, 1 tbsp Tamarind juice
• 3 Red chilies-sliced, 300 ml thick Coconut milk
• 4 Kaffir lime leaves-thinly sliced, 450 ml Water
• 1 Lemongrass & 2 cm Galangal-bruised, frying Oil
• 1-1½ tbsp shaved Coconut/Palm sugar, Fried shallots

Tofu’s marinade ingredients: combine all

• 2 Garlic cloves & 2 tsp Coriander-grind
• Salt & enough Water to marinade the tofu

Grind into a paste:

• 6 Shallots, 3 Garlic cloves, 1 tsp Coriander
• 2 Candlenuts, 2 cm Turmeric, ½ tsp Pepper

Directions

• Marinade tofu for ~ 20-30 minutes. Remove tofu from the marinade & then fry until golden brown. Remove from the heat & drain on paper towels; set it aside.
• Sauté spices paste & sliced chilies until fragrant. Pour in water, coconut milk & tamarind juice. Put in galangal, lemongrass, kaffir lime leaves & bay leaves. Bring it to a boil; reduce the heat to low & then add in palm sugar, fried tofu & boiled eggs.
• Bring it to a simmer until the flavor blended & the sauce thickens; stir once in a while. Season with enough salt. Remove from heat; sprinkle with fried shallots/onion.

Fajitas Daging Sapi Mexico (Beef FajitasGrilled Skirt Steak)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 kg Daging sapi samcan depan/belakang *
• 1 Bawang bombay besar-iris halus, Minyak
• 1 Cabai jalapeño-buang biji & cincang
• 1 Paprika merah & 1 hijau-iris2 memanjang
• 8 Kulit tortilla & Keju parut secukupnya

Bahan perendam:

• 3 Bawang putih-haluskan, 1 sm Cabai bubuk
• ½ st Lada hitam bubuk, 75 ml Air jeruk nipis
• 1½ st Jintan bubuk, 2 st Gula merah
• ½ sm Ketumbar bubuk, 500 ml Olive oil
• 3 sm Kecap inggris, 1 st Oregano
• 2 sm Daun ketumbar cincang, 2 st Garam

Pico de gallo/Salsa Fresca:

• 4-6 Tomat roma-cincang, Garam
• 2 Cabai serrano/jalapeño-iris
• ½ Bawang bombay kecil-cincang
• 2 sm Daun ketumbar cincang
• 2 st Air jeruk nipis, Lada

Guacamole:

• 1 Apukat matang, ½ sm Olive oil, ¼ st Garam
• ½ Cabai serrano-cincang, Lada hitam bubuk
• 1 Bawang merah+½ Bawang putih-cincang
• 1 st Air nipis, ½ sm Daun ketumbar cincang

Cara membuat

• Campur bahan2 perendam. Potong daging melintang besar2 (panjang & lebar, jangan terlalu tipis) Mskkan daging ke kantung plastik, tuang 2/3 bagian bhn perendam ke dalamnya. Aduk rata, sisihkan. Mskkan bombay, jalapeño, paprika & sisa bhn perendam ke kantung plastik lain. Aduk rata. Simpan kedua kantung di kulkas selama 2-8 jam/semalam.
• Guacamole: Hancurkan daging alukat dng garpu tetapi jangan terlalu halus. Mskkan semua bhn guacamole lain & aduk rata. Bungkus wadah dng plastik & dinginkan di kulkas selama ± 1 jam.
• Pico de gallo/Salsa fresca: Campur semua bahan salsa kemudian aduk rata.
• Keluarkan daging & campuran paprika dari kulkas, biarkan hingga mencapai suhu ruang. Angkat daging & campuran paprika dari saus perendamnya. Ltkkan terpisah di 2 piring.
• Panaskan alat grill/panggangan bbq dng gas/arang hingga benar2 panas (± 260° C) di salah satu sisinya. Panaskan sisi lain dari alat panggang dng panas sedang. Ulasi rak alat panggang dng minyak anti lengket. Letakkan daging di sisi rak panggang yg panas, beri jarak 5 cm diantara tiap daging agar matangnya merata. Bakar daging selama 1-2 mnt, balik & bakar sisi tsb selama 1-2 mnt lagi (bakar tiap sisi daging hingga kecoklatan tapi tdk gosong). Pindahkan daging ke sisi rak paggang dng panas sedang hingga daging matang (tergantung selera tingkat kematangan yg di inginkan). Jika tak memiliki pemanggang arang/gas, gunakan pan grill/pan besi berdasar tebal di atas kompor. Nyalakan fan bila memasak ddlm ruangan utk menyedot asap yg terbtk. Panaskan pan sampai benar panas, biarkan pan dlm keadaan panas tinggi ± 2 mnt. Tuangi sedikit minyak, panaskan selama 1 mnt. Ltkkan daging di pan & bakar hingga dasarnya kecoklatan. Balik daging & bakar lagi. Masak daging selama 2-3 mnt/sisi (utk kematangan medium) atau sampai tingkat kematangan yg diinginkan. Kecilkan api ke sedang-tinggi jika pan mulai berasap terlalu banyak.
• Angkat daging dari api, bungkus dng aluminium foil. Biarkan daging beristirahat selama 2-5 mnt agar air daging terserap lagi kedalam daging (mencegah daging jadi kering).
• Ltkkan kulit tortilla di atas rak panggangan & bakar dng api sedang-kecill selama ± 30-60 detik. Balik, bakar juga sisi tsb. Anda juga dapat memanaskan kulit tortilla ini dng pan (tanpa minyak) di atas kompor. Bungkus kulit tortilla panas tsb dng lap bersih agar tetap hangat.
• Panaskan pan berdasar tebal hingga benar2 panas. Tuangi minyak sedikit, panaskan ± 1 mnt. Masukkan campuran paprika, tumis sampai sedikit kecoklatan tetapi masih renyah. Sisihkan.
• Iris2 tipis daging melawan arah serat. Ltkkan campuran paprika secukupnya di kulit tortilla, taruh bbrp irisan daging di atasnya. Taburi keju parut, beri 1 sendok Pico de gallo/Salsa fresca & 1 sendok guacamole. Lipat kulit tortilla spt membungkus taco atau burrito. Utk 8 porsi.
• * Yang dimaksud dng Samcan depan/belakang adalah daging skirt/plate atau flank. Resep ini dapat juga dibuat dng menggunakan fillet dada ayam atau daging pork tenderloin.

Ingredients

• 1 kg whole Beef skirt steak/flank steak *
• 1 big Onion-thinly sliced, enough Frying Oil
• 1 Jalapeño pepper-seeded & chopped
• 1 Red & 1 Green bell peppers-seeded
• 8 Flour Tortillas, Shredded Cheese

Marinade ingredients:

• 3 Garlic cloves-grind, 1 tbsp Chili flakes
• ½ tsp ground Black pepper, 75 ml Lime juice
• 1½ tsp ground Cumin, 2 tsp Brown sugar
• ½ tbsp ground Coriander, 500 ml Olive oil
• 3 tbsp Worcestershire sauce, 1 tsp Oregano
• 2 tbsp chopped Cilantro leaves, 2 tsp Salt

Pico de Gallo/Salsa Fresca:

• 4-6 plum/Roma tomatoes-chopped, Pepper
• 2 Serrano chilies/Jalapeños-sliced
• 2 tsp Lime juice, ½ Small onion-chopped
• 2 tbsp chopped Cilantro leaves, enough Salt

Guacamole:

• 1 ripe Avocado, 1 tsp Lime juice, ¼ tsp Salt
• ½ Serrano chili-chopped, ground black Pepper
• 1 Shallot+½ clove Garlic-chopped
• ½ tbsp chopped Cilantro leaves, ½ tbsp Olive oil

Directions

• Combine all of the marinade ingredients. Trim & cut crosswise the skirt steak into large pieces & then put the meat into a zip top bag; pour in 2/3 parts of the marinade. Turn to coat the meat all over; set aside. Sliced all bell peppers lengthwise into strips. Put the onions, jalapeño & bell peppers in another zip top bag; pour in the remaining of marinade. Turn to coat the veggies all over. Refrigerate the meat & veggies for 2-8 hours/overnight.
• Guacamole: Mash the avocado with a fork, leaving them still a bit chunky. Add in all ingredients; mash some more. Wrap the bowl with plastic & refrigerate for ~ 1 hour before serving.
• Pico de Gallo/Salsa Fresca: Mix all ingredients to combine them well.
• Allow the meat & veggies to come to room temperature. Remove the meat & veggies from the marinade into 2 different plates; shaking off liquid.
• Preheat a part of a gas/charcoal grill to high heat; allow the temperature to reach 260° C. Preheat another burner on your grill at medium setting. Coat the grill grates with nonstick cooking spray. Place the meat on the hotter part of the grill rack; leave at least 5 cm clearance around them for even cooking. Sear the meat for 1-2 min on the 1^st side; flip them over. Cook the 2^nd side for another 1-2 min. Each side of the meat should have a crisp caramelized crust that is brown without being burnt. Move them to the cooler part of the grill to cook them through (depending on your preference for doneness). If you don`t have a gas/charcoal grill; use a cast iron/heavy grill pan on the stove-top. Turn on an exhaust fan for indoor stove-top grilling Preheat the cast iron/heavy grill pan to smoking point; let it heat up for 2 min. Pour in some frying oil; heat it up for 1 min. Lay the meat into the pan; let it searing until a nice brown crust has developed & then flip them over. Cook for 2-3 min/side (medium rare) or to desired doneness. Reduce the heat to medium-high if the pan starts to smoke much.
• Remove the meat from the heat & then cover them with an aluminum foil. Let it rest for 2-5 min to let the juices get re-absorbed into the meat.
• Meanwhile, place tortillas on the grill grates over medium-low flame; let it char for 30-60 seconds. Flip it over & cook the other side. You can also use a pan on the stove-top (without adding any oil) to warm up tortillas. Wrap the hot tortilla with a clean tea towel to keep it warm.
• Preheat a heavy skillet to smoking point; add in just a little oil & heat it up for 1 min. Add in the veggies; stir-fry for few minutes until slightly charred but still quite firm. Set aside.
• Slice the meat against the grain into thin slices. Place some grilled veggies into the tortilla. Put some strips of meat on top. Add in enough cheese, spoonful of Pico de Gallo & a dollop of guacamole. Fold it up taco- or burrito-style. For 8 servings.
• * Can also be made with chicken breast fillet or pork tenderloin steaks.

Karin`s 5-Spice Schnitzel with Spicy Dill Pickles Sauce

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 900 gr Daging sapi muda/fillet ayam/babi, 3 sm Terigu
• 2 Telur-kocok, 100-125 gr Tepung panko/panir, Minyak

Bumbu kering: campur semua bumbu2

• Sejumput cengkeh bubuk, ½ st Bawang putih bubuk
• Sejumput kayu manis bubuk, 1 st Bawang bubuk
• ¼ st Cayenne pepper/Cabai bubuk, 1 st Garam
• ½ st Bumbu ngohiong, ½ st Daun thyme kering
• ¼ st Pala bubuk, ½ st Lada hitam bubuk

Saus acar ketimun pedas:

• 100 gr Acar dill ketimun-potong dadu, 1 st Kecap inggris
• 100 gr Bawang bombay-iris, 2 sm Terigu, 250 ml Susu
• 25-30 gr Jalapeno/Cabai hijau-cacah, 50 gr Mentega
• 1 Daun bawang-iris halus, Lada hitam bubuk & Garam

Cara membuat

• Potong daging menjadi 4-5 potongan lebar. Letakkan daging diantara 2 lembar plastik, di atas permukaan yang rata & solid. Pukul2 perlahan daging dengan sisi halus dari sebuah palu daging sampai ketebalannya menjadi 1-1½ cm. Ulasi kedua sisi daging dengan campuran bumbu kering sampai bumbu habis, lalu simpan tertutup di kulkas selama minimal 3 jam.
• Saus: Lelehkan mentega di wajan dengan api sedang. Masukkan bawang bombay & jalapeno/cabai hijau, aduk2 sampai bawang layu. Beri acar ketimun dill & daun bawang, aduk2 selama ± 3 menit. Taburi terigu, aduk cepat hingga rata dengan adonan. Kecilkan api, tuangi susu sedikit2 sambil terus diaduk. Beri kecap inggris, bumbui dengan garam & lada hitam secukupnya. Masak selama ± 5 menit.
• Lapisi kedua sisi daging tersebut dengan terigu tipis2 saja. Celup daging ke dalam telur, kemudian mskkan ke tepung panko/panir. Tekan2 tepung agar melekat dengan baik di kedua sisi daging.
• Panaskan minyak di wajan besar dengan api sedang-besar. Masukkan & goreng daging hingga matang & kecokelatan (4-5 menit/sisi). Angkat, letakkan di piring beralas kertas roti untuk menyerap minyak.
• Hidangkan daging goreng dengan saus acar ketimun pedas & Kentang Ongklok (klik pada link untuk melihat resepnya).

Ingredients

• 900 gr Veal/Chicken breast fillet/Pork, 3 tbsp Flour
• 2 Eggs-beaten, 100-125 gr Panko/Bread crumbs, Oil

Spices mixture: combine well all of the spices

• ½ tsp 5-Spice powder, ¼ tsp Cayenne pepper
• 1 pinch of ground Cloves, 1 tsp Onion powder
• ½ tsp ground Black pepper, ½ tsp dried Thyme
• ¼ tsp ground Nutmeg, ½ tsp Garlic powder
• Pinch of ground Cinnamon, 1 tsp Salt

Spicy dill pickles sauce:

• 100 gr Cucumber dill pickles-diced, ground Black pepper
• 100 gr Onion-sliced, 1 Green onion-sliced, 2 tbsp Flour
• 50 gr Butter, 250 ml Milk, 1 tsp Worcestershire sauce
• 25-30 gr Jalapeno-seeded & minced, enough Salt

Directions

• Slice the meat into 4-5 wide cutlets. Place them between 2 sheets of plastic on a solid, level surface. Lightly pound meat with the smooth side of a mallet to a thickness of ½ inch. Rub both sides of the meat generously with spices mixture. Cover & refrigerate them for minimum 3 hours.
• Sauce: Melt butter in a pan over medium heat. Stir in the onion & jalapeno until the onion wilted. Add in the pickles & green onion; cook & stir for ~ 3 min. Put in the flour; stir quickly to combine them well. Turn the heat to low; pour in the milk a little at a time; whisking constantly. Stir in Worcestershire sauce & season with enough black pepper & salt. Simmer for ~ 5 minutes.
• Lightly dust both sides of the meat with flour & then dip it into beaten eggs. Cover meat with panko/bread crumbs; press bread crumbs firmly into the meat on both sides.
• Heat enough oil in a large skillet over medium-high heat. Fry meat until they are cooked & the crust is well-browned (~ 4-5 minutes/side). Transfer to a plate lined with paper towels.
• Serve schnitzel with the spicy dill pickles sauce & Steamed Potatoes with Garlic Butter (please click on the link for the recipe).

Puff Pastry Isi Ragout-Pasteitje met Ragout (Chicken Ragout in Puff Pastry)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 2 lembar kulit Puff pastry (550 gr), 1 Daun salam
• 100 gr Daging ayam-potong kecil2, 1 sm Olive oil
• 1 st Kaldu ayam bubuk, 1 Telur-kocok, 1 sm Air
• 30 gr Mentega, 100 ml White wine, 1 st Garam
• 30 gr Bawang bombay-cincang, ¼ st Pala bubuk
• 1 sm Peterseli cincang, 4 sm Terigu, ½ st Lada
• 60 gr Jamur kancing/champignon-potong kecil2
• 1 Bawang putih-cincang, ½ st Rosemary-iris
• 200 ml Krim/Susu, ¼ st Daun thyme kering

Cara membuat

• Panaskan oven 200° C. Taburi permukaan meja kerja dng 1 sm terigu. Ptg 32-36 lingkaran sama besar di klt puff pastry dng pemotong kue btk bundar/permukaan gelas. Ambil ½ dari jumlah lingkaran tsb, potong berbtk lingkaran lbh kecil di tengahnya (btk spt cincin). Ulasi sisa lingkaran yg utuh dng sedikit air kmd ltkkan/tumpuk lingkaran btk cincin di atasnya. Ulasi kulit pastry seluruhnya dng telur. Ltkkan di pan panggang, panggang selama ± 6-10 mnt (sampai kulit pastry naik & kuning kecoklatan). Matikan oven, buka pintunya & biarkan pastry di dalam selama 3 mnt. Keluarkan dr oven, ltkkan kulit di rak kawat sampai dingin. Tutup & simpan di suhu ruang.
• Tumis baw.pth & bombay dng olive oil & mentega sampai layu. Mskkan jamur, masak ± 4 mnt. Beri ayam, aduk sampai matang. Tuang wine, masak sampai cairan berkurang (3 mnt). Tuang susu & kaldu blok, didihkan. Kecilkan api ke rendah, beri thyme, salam, rosemary, garam, pala & lada; masak 10 mnt. Mskkan 3 sm terigu sedikit2 sambil diaduk cepat sampai saus mengental menjadi ragout. Angkat dari api & sisihkan
• Ltkkan puff pastry di piring saji, isi dng ragout. Taburi atasnya dng peterseli cincang.

Ingredients

• 2 Puff pastry sheets (550 gr), 1 tbsp Water, 1 Bay leaf
• 1 Garlic clove-minced, 100 gr Chicken meat-small diced
• 30 gr chopped Onion, 100 ml White wine, 4 tbsp Flour
• ¼ tsp Thyme, 1 tbsp chopped Parsley, 1 tbsp Olive oil
• 1 tsp Chicken broth powder, 1 tsp Salt, 30 gr Butter
• 60 gr Button mushrooms/Champignon-small sliced
• 200 ml Cream/Milk, 1 Egg-beaten, ½ tsp Pepper
• ½ tsp chopped Rosemary, ¼ tsp ground Nutmeg

Directions

• Heat the oven to  200° C. Dust a working surface/table with 1 tbsp of flour. Cut 32-36 equal circles from the puff pastry sheets using a round cookie cutter/drinking glass. Take ½ parts of the circles, cut smaller circles out of the middle (form them like a ring). Smear the full circles with a little water. Place the ring shaped circles on top of the full circles. Brush the whole pastry sheets with some egg. Place them on a baking sheet & bake for 6-10 min (until the pastry puffed & golden brown). Turn off the oven & open up the door; let the pastry stay there for 3 min. Place them into a wire rack to cool completely. Cover & let stand at room temperature.
• Sauté the garlic & onions with olive oil & butter until wilted. Put in the mushrooms; cook for ~ 4 min. Stir in the chicken until it cooked. Pour in the wine; cook until the wine reduced (3 min). Stir in the milk & broth powder; bring it to a boil. Turn the heat to low; stir in thyme, bay leaf, rosemary, salt, nutmeg & pepper. Bring it to a simmer for 10 min. Add in 3 tbsp of flour, little by little; stir firmly & quickly until the mixture thicken. Remove from the heat & set aside.
• Place the pastry cups on a serving plate. Fill them with the ragout; sprinkle with chopped parsley.