Tag: recipe

Puff Pizza Roll Up

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After making Mushroom Puff,  I started my search of other recipe using pastry sheet. There’s a picture of mini pizza with puff pastry, the sheet was cut rectangle then we add the pizza toppings we want, bake it, that’s it… so easy. It gave me idea for making my version of mini pizza, I rolled it up. Perfect for snack.

 

puff pizza 1

1. Prepare 1 pastry sheet on well floured surface, spread tomato sauce onto the top, add 1C corn, 1/4C chopped sweet onion, 2 tbs green onion, add grated cheese as desired: white swiss, parmesan, cheddar, finish with mayo. Bottom line is you just add whatever you want for your pizza to suit your taste.

Puff pizza 3

2. Roll it, seal the end with egg wash, cut into 10 pieces, bake at 350F for 20-30 minutes.

puff pizza 4

3. Here is the look fresh from the oven.

puff pizza 5

4. Bon appétit.

 

puff pizza

 

Mushroom CreamCheese Puff pastry

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I tried couple times to make my own puff pastry, they tasted good but didn’t have the texture I was looking for. I think I need to practice more rolling and folding the dough to get those nice layers. Since I had been so curios about this recipe, I got it from Pinterest, I decided to go with the frozen pastry sheet available in grocery store. That cut the work and time, thanks to Pepperidge Farm, the pastry sheet I used.

 

mushroom pastry

1. In this recipe I only used half of the package = 1 pastry sheet. Prepare the oven at 350F.

mushroom pastry 5

A. Mix following ingredients for the filling mixture: 4 oz creamcheese( room temperature), 1/4C parmesan, 1/2C mushroom, rinsed and drained( I used canned mushroom because it’s what I had that time), 1/4C chooped sweet onion, 1/2 tbs garlic powder, 1 tbs green onion, dash of pepper.

B. Cut the pastry sheet on well floured surface, add the filling mixture.

C. Brush the edge with the egg wash( for the egg wash, I whisked 1 egg without water), fold and seal.

D. Cut to 5 or 6 pieces. Brush the top with egg wash, sprinkle with pepper.

2. Bake for 15 minutes, take out and apply another egg wash, put back to oven for 5 more minutes, do it as quick as possible. Why do this? because I want to make sure the surface will have nice color, shining gold 🙂

mushroom pastry 2

mushroom pastry 4

3. Bon appétit

mushroom pastry 3

Mango Salad

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This menu is perfect for my mango craving,… well, I feel like I didn’t get to eat enough mango when I was visiting Indonesia last time. Also perfect for summer since I am so ready to say goodbye to this winter. Enjoy!

mango salad 2

1. Prepare: 1 big mango ( I prefer the half ripe as it’s firm enough for crunchiness yet not too sour) thinly sliced, yields about 2C. 6-8 cherry tomatoes, halved. 1/4C roasted peanut, chopped. 2tbs dried shrimp, rinsed. 1/4 tsp shrimp paste. juice from 1/2 lime. 2tbs fish sauce.  1/4C cane sugar, melted with 2tbs water added. 1 clove of garlic. some sliced thai chilles.

mango salad 1

2. Using a mortar and pestle, ground/ bash garlic, dried shrimp, shrimp paste, and then half of the roasted peanuts at the last. Add Lime juice, fish sauce and melted cane sugar. This will be the dressing.

3. On the small bowl, mix the mango, tomatoes, and chillies, then put the dressing and mix well.

4. Add the remaining roasted peanut and cilantro for garnish, serve, bon appétit.

mango salad 3

Sauted Fish Fillet & Celery in Oriental Style

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When visited China for the first time about 9 years ago I had this menu and I always remember how delicious it was, specially because I had it after a long work day and meeting. I was hungry, tired, and it had fish (I like fish), what a perfect dinner. Now I try to recreate the taste in my kitchen, I think it is close but something is still missing, probably I am not as hungry or tired as it was 🙂

filet celery 1

1. Prepare 1C sliced celery, 1/2 C shiitake mushroom ( preferably the fresh ones ), 2 cloves of garlic-chopped, 1C fish fillet (I use sole fish, snapper or cod fillet will do). For the sauce, mix 1.5 tbsp rice cooking wine, 1 tbsp fish sauce, 1 tbsp sesame oil, 3 dash white pepper. Marinate the fish fillet in the mixture of 1tsp ginger juice, 1tbsp rice cooking wine, 1 tbsp all purpose flour, and 1 tbsp tapioca for 10 minutes.

filet celery 2

2. Quick fry the fish fillet in 1 tbsp oil until golden brown, set aside.

filet celery 3

3. Add 1 tbsp oil to the pan, add chopped garlic then celery and mushroom, saute for +/- 3 minutes. Pour the sauce mixture then add the fillet. Stir until well combined and the liquid reduced.

4. Add the mixture of 1/3C water + 1tsp tapioca on the last, this is to get the shine coating look, stir well, serve.

5. Bon appétit.

filet celery 4