Bread Roll with Chicken Meat & Sausage Filling

Bread roll with chicken and sausage filling......................a cut with sauce!

This is how it looked like inside............................................The bread roll sauce.

My daughter would bug me to cook supper for her whenever she stays up late to study or do her homework. I learned this recipe from Jamie Oliver, The Naked Chef on Astro Asian Food Channel. Jamie’s recipe and cooking method is simple and easy. This is one my favorite show in AFC channel. I have modified the recipe a little bit to suit our local palate. I did not write down the actual recipe, just put in whatever I can remember. I not sure what Jamie Oliver call this dish but I have named it Bread Roll with Chicken Meat & Sausage Filling.

The portion for this bread was so big that my supposedly supper meal turned out to be for breakfast as well for the following next morning! Bread 3 cups of Flour 1 teaspoon of dry yeast mix in water, a tablespoon of sugar, ½ teaspoon of salt and a little flour, to wake them up! Slowly pour the premix liquid ingredients on the flour to make dry dough. Knead the bread dough until it is well mix. Cover the dough with a towel and let the yeast do their job, making bubbles! Filling Chicken meat, 400 gms Onions, 2 pcs, chopped finely Green peas, ½ cup Oregano, 1 teaspoon Thyme, 1 teaspoon Tomato, 2, cut into cubes Worcestershire Sauce, 1 teaspoon Salt to taste Sautéed onions in vegetable oil and butter combination until fragrant. Add in chicken meat and fry until chicken is slightly brown. Add in the rest of the ingredients and stir fry for a short while. Sauce Onions, 1 pcs, chopped finely Worcestershire Sauce, 1 teaspoon Oregano, 1 teaspoon Dark soya sauce, ¼ teaspoon Pepper, a dash or more (to taste) Corn Flour, 2 teaspoon, add with a little water Salt to taste Sautéed onion in butter until it turns soft. Add in some water and bring to a boil. Add in the rest of the ingredients. Use corn flour to make the sauce thick. Use a rolling pin to make the dough into a long oval shape. Put in the sausage and fillings. Wrap the fillings in the dough and join both ends. Rub some vegetable oil on top of the dough. Bake in preheated oven at 180deg C for 25 minutes. Cut the bread diagonally and serve with sauce.

Related Post :

1) http://peteformation.blogspot.com/2009/07/butter-white-bread-recipe.html

2) http://peteformation.blogspot.com/2009/07/curry-chicken-bread-xxxxl-recipe.html

Wantan Mee, The Mall, Jalan Putra, Kuala Lumpur

It has been quite some time since I last visited the mall. I went to ROC (Registrar of Companies, Suruhanjaya Syarikat Malaysia), which is located inside The Mall building recently and decided to check out the food court on the top floor of the shopping complex area. This place used to be very popular when it was newly opened in the 80’s, with Yaohan Departmental Store as the main attraction. The Mall is strategically located in Jalan Putra, directly opposite The Pan Pacific Hotel. The Legend Hotel is located within The Mall itself. I used to hang around The Monkey Bar inside this hotel when I was working for an engineering company, entertaining the company’s visitors from overseas! There used to be many stalls in this food court but now it is a bit deserted. However, it is still a popular tourist place. I ordered a plate of konlou (dry) wantan mee with fried wantans. Somehow I prefer to eat fried wantan than wet (soup) ones. This wantan mee stall has been operating here for quite some time. The gravy is sweet with a faint taste of oyster sauce, just nice, not too strong! At RM3.80 per plate in the middle of the city, I have no complains. Wantan Mee Stall , The Mall Food Court, Jalan Putra, Kuala Lumpur Map to the Mall

Related post on Wantan Mee :

1) http://peteformation.blogspot.com/2009/06/chicken-wantan-mee-fresh-egg-noddle.html

2) http://peteformation.blogspot.com/2009/04/wantan-mee-mall-jalan-putra-kuala.html

Makcik Fried Kuih Stall, Outside Pasar Raya Grand Union, Bandar Sri Damansara

Tea time! Tea time! This is one of my tea time pit stop to buy some hot Malay style fried kuih (local delicacies fried in flour batter). This stall is located right in front of Pasaraya (minimarket) Grand Union. I normally buy the crispy fried popiah (spring rolls), RM1 for 3 pieces. The popiah is nice and crispy but the chilly sauce is a bit bland for me. I have asked the makcik (aunty, in Bahasa Malaysia) to make the chilly a little bit more spicy. Other kuih available, that are fried in flour batter are sweet potato, tapioca, tapioca balls, yam and chempedak (Artocarpus Integer, a seasonal fruit that are related to jackfruit but more pungent in smell). This hardworking makcik operates her stall daily from 11am to 5pm. Do drop by if you are in this area.

Frying popiah in hot oil...........................................Draining away excess oil.

Fried tapioca balls......................................................Fried yam and fried sweet potato

Makcik Fried Malay Kuih, Outside Grand Union Supermarket Jalan Tanjung SD13/1, Bandar Sri Damansara, 52200, KL Map of Bandar Sri Damansara

Ka Fei Dian, Amcorp Mall, Petaling Jaya

I had a lunch date at Ka Fei Dian in Amcorp Mall recently. This is our usual meeting place due to its’ strategic location and nice food. My friend ordered the Assam Fried Bee Hoon (Tomyam Fried Bihun, RM7.90) and I decided to try the Kiam Chye (salted vegetable, RM9.30) noodles set (with free cincau, chinese jelly drink). The Tomyam fried bihun was served with curry chicken. My friend said that the tomyam fried bihun goes on well with the curry chicken. She downed the whole plate with a cup of hot Kopi Cham Teh. (Tea mixed with coffee, Rm2.80). I guess the bihun must be very tasty! The Kiam Chye bihun I ordered is sour and sweet in taste, which actually suits my taste buds. It was served with tomatoes, chicken meat, tofu and cilantro as garnish. Nothing beats a good bowl of hot noodles with a glass of icy cincau! Kiam Chye (Ham Choy) Bihun...............................Tomyam Fried Bihun Ka Fei Dian Amcorp Mall Lot G06B, Ground Floor, No 18 Jln Persiaran Barat 48500 Petaling Jaya Tel/Fax : 603-79607180 Map to Amcorp Mall, Petaling Jaya

Chicken Char Siew Pau Recipe - Halal

Before...................................yeast working hard...........After...three times the original size! Chic Chicken meat fillings..............................................Pau before steaming

Yummy Chicken Char Siew Pau My mom who is now in her 80s would make many delicacies during Cheng Beng (Chinese All Souls Day) and one of them is the pau. As it is now Cheng Beng time, I decided to make chicken char siew pau for my kids to eat. Here is my version of Chicken Char Siew Pau recipe. Ingredients Pau Skins Flour, 500gms Water Yeast, (dry) 1 teaspoon Sugar, 1 table spoon Add dry yeast, a dash of flour and sugar in ½ cup of water. Pour it over the flour and keep on adding water until you are able to make dough that is not very sticky. Keep on kneading the dough until all the ingredients are well mix. Cover the dough with a towel, set it aside and let the yeast do their work for around 1 hour. Fillings Chicken Meat, 300gms marinade with 1 table spoon of corn starch Five spice powder, 1 teaspoon Dark Soya Sauce, 1 teaspoon Light Soya Sauce, 2 table spoon Sugar, 2 table spoon Onions, 2 medium size, chopped finely Shou Sing Chiew, 1 teaspoon (optional, Chinese cooking wine, not halal) Sautéed the onions with a little oil until fragrant and add in the chicken meat. Stir fry for while and add in all the other ingredients. Add salt to taste. Take a little bit of the pau dough and make it to a small ball around 1” in diameter. Flatten the dough ball and add the pau fillings. Steam pau with high heat for 20 minutes.

Pong Piah and Hiau Piah (Chinese Biscuits)

My in laws bought these Pong Piah and Hiau Piah (known as these names in Penang Hokkien dialect) in Butterworth for my family recently. I really love to eat these types of biscuit

Pong Piah is also known as Roti Timbu in Bahasa Malaysia. It is almost similar to the Heong Peng but Pong Piah is very much softer and has more flaky texture. It has a creamy sort of taste and the melted sugar filling inside is clearer. The main ingredients for making Pong Piah are wheat flour, sugar, vegetable oil and wheat molasses. My friend, Amy told me that in Penang, for ladies during confinement, they would break a small hole on top of the Pong Piah and pour an egg into the cavity. Then the pong piah is fried slowly in a wok with sesame oil. Mmmmmmm, tasty!

Pong Piah

At first glance, the Hiau Piah looks like Tambun biscuits (Tau Sar Peng). The difference is that the Hiau Piah has a much harder skins, not flaky and the filling inside is made from brown sugar. It is a little bit too sweet with all the brown sugar filling inside but the aromatic brown sugar gave the Hiau Piah its’ unique taste. This is one of my favourite biscuits too!

Hiau Piah

Chicken Buhara, Bilal Restaurant Jalan Ampang

Buhara cuisine is often associated with Turkey. This type of cooking is often found in Indian Muslim or Indian restaurant in Malaysia. Bukhara is a place in Uzbekistan where traders from Europe and Asia meets. It was a part of the Silk Road route and from here Bukhara type of cooking became popular. Bukhara cooking spreads rapid during the olden days and it has been adopted by many countries in the Asia continent. Although the original recipe has been modified to suit the taste buds of citizen in each country the ingredient and style of cooking was preserved.

I had the chance to try out this authentic food in Bilal Restaurant in Jalan Ampang, Kuala Lumpur recently. It was in the special menu for the day. The Chicken Buhara is cooked in a type of Briyani rice that is richer in taste compared to the common briyani available in many restaurants. The chickens are cook in the briyani rice and it absorbed all the flavour form the spices used. During lunch this round, I tried fried chicken with the Buhara rice. The aromatic smell of chicken buhara permeates the air when it was served, accompanied with a plate of acar (picked cucumber) and curry chicken. I can taste the creamy butter used in cooking the rice or maybe it was Ghee. Anayway, I finished all the chicken Bukhara and wash down everything with a can of coke. Burp!.....excuse me. What a great lunch! Cost me RM10.30, including the coke!

Address : Bilal Restaurant (Bilal Restaurant is actually part of The Federal Bakery Sdn Bhd group) No 33 Jalan Ampang Kuala Lumpur

Contact number, Tel : 03 20780804 Fax : 03 20721871

Map to Bilal Restaurant, Jalan Ampang, Kuala Lumpur

Related Post on Halal Restaurants :

1) http://peteformation.blogspot.com/2008/07/foodnv-mee-rebus-restaurnant-nasi.html

2) http://peteformation.blogspot.com/2008/10/puri-al-safa-restaurant-mamak-stall.html

Ingin Jadi Superman (Do you want to be Superman?)

I was very curious when I saw this banner ads hanging on the lamp post along many major roads around Kuala Lumpur. It reads “Ingin Jadi Superman? Gel Tahan Lama. Keras, Kasar Panjang.” (Do you want to be Superman? Long Lasting Gel. Hard, Rough, Long). I took the picture of the banner, with a little bit of naughty thought! I think Superman is not a suitable character for this type of ads. Superman, the man of steel is known to be faster than a speeding bullet. A bullet fired from a .22 Swift may travel around 1500 meters per second. So, Superman might be ‘fast’ in bed too (faster than a speeding bullet!). Boom, split second, then all over! Mrs. Superman won’t be happy. Ha Ha Ha! Guys, you still want to be Superman? Ironman, maybe! .........ROFL!