Monday, 28 April 2014

Crispy Pastel Stuffing Fried Beehoon

We call pastel or kroket. The snack is matching for breakfast or tea time. The sheets is crispy and even eggless. For stuffing, I put fried beehoon with shrimps. If you don't like shrimps you can change with chicken or beef. Or only vegetables, still yummy.

Ingredients :
  • 250 gr all purpose flour.
  • 50 gr margarine / butter.
  • 30 ml vegetable oil.
  • 80 ml lukewarm water.
  • 1/2 tsp salt.
  • 1/2 tsp sugar.
  • Oil for deep frying.
Ingredients of stuffing :
  • 250 gr beehoon.
  • 1/2 medium size onion, roughly chopped.
  • 2 cloves garlic, finely chopped.
  • 1/2 tsp ground nutmeg.
  • Salt is required.
  • Coriander leaves, finely chopped.
  • 1 carrot, grated.
  • 50 gr mustard green, finely chopped.
  • 10-15 shrimps, peeled and roughly chopped.
  • Oil for sauteing.
Instruction for stuffing :
  1. Simmers water in medium pan until boiled. Turn off the flame and put beehoon, let it until beehoon is tender and drained.
  2. Preheat oil for sauteing. Add onion, garlic, salt, nutmeg until onion is soft and fragrant.
  3. Add shrimps, stir fry until reddish. Add coriander leaves, carrot, mustard green until wilt.
  4. Add beehoon, stir until combine evenly. Set a side as stuffing.
Instruction for Sheet of Pastel :
  1. Mix flour, salt and sugar. Preheat oil and add margarine until melt, turn of the flame.
  2. Add mixture of margarine and oil to flour, mix until combine evenly.
  3. Add lukewarm water gradually and knead until smooth and elastic. Set a side for 15 minutes.
  4. Roll the dough with roll pin until as thin as possible and use round cookes cutter,
  5. Put stuffing and flip border. Do it until the dough and the stuff finish.
  6. Preheat oil for frying. Put the pastels into hot oil and fry until golden brown.
  7. Ready to be served with green cayenne chilies.

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