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    Easy Chick Pie

    Uploaded by

    Aezi Abdul Rashid
    This easy chick pie recipe contains 3 main ingredients - diced chicken breast, onion, and carrot. The ingredients are fried together with soup and cheese and poured into a pie crust made of roti prata dough. The topped pie is brushed with egg wash, baked for 20 minutes at 180C, and served.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Easy Chick Pie

    Uploaded by

    Aezi Abdul Rashid
    42 views4 pages
    This easy chick pie recipe contains 3 main ingredients - diced chicken breast, onion, and carrot. The ingredients are fried together with soup and cheese and poured into a pie crust made of roti prata dough. The topped pie is brushed with egg wash, baked for 20 minutes at 180C, and served.

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    This easy chick pie recipe contains 3 main ingredients - diced chicken breast, onion, and carrot. The ingredients are fried together with soup and cheese and poured into a pie crust made of roti prata dough. The topped pie is brushed with egg wash, baked for 20 minutes at 180C, and served.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    42 views4 pages

    Easy Chick Pie

    Uploaded by

    Aezi Abdul Rashid
    This easy chick pie recipe contains 3 main ingredients - diced chicken breast, onion, and carrot. The ingredients are fried together with soup and cheese and poured into a pie crust made of roti prata dough. The topped pie is brushed with egg wash, baked for 20 minutes at 180C, and served.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Easy Chick Pie

    Ingredients

    1 yellow onion Diced


    Half a stalk of carrot Diced
    1 piece of chicken breast meat Diced
    1 piece of cheese (optional)

    Add oil in a pan and fry the onions for 2 mins till soften, then add the carrots and chicken meat and fry
    for another 3 mins till the meat is cook through. Then add in half a can of Campbell's chicken soup/
    cream of chicken.

    Pour 1 tablespoon of water and stir well, making sure the chicken soup is dissolved and mixed well with
    the ingredients, after all the ingredients are cooked, add the cheese and let it melt with all the
    ingredients..

    Using instant roti prata skin, cut a circle slight larger than the pie pan you are using.

    Using the remaining skin from the prata, lay it around the pie pan and bottom.

    Fill the pie base with the cooked ingredients till the brim.

    Place the circular prata skin over the pie and stick the sides in using a spoon

    Brush a layer of egg was over the top and cut 2 slits on the top of the pie crust so that the crust will rise
    nicely.. Bake for 20 mins, 180 Degrees Celsius and you're done!
    Kuay Teow Noodles Soup with Fish ball Minced Meat and Kailan

    Ingredients

    Soup stock
    3 fresh Fishballs
    20 Minced Chick (marinated with light soya sauce, pepper and sesame oil)
    1 stalk Kai Lan
    3 slices ginger
    1 packet of fresh Kuay Teow

    Method

    In a pan, heat sesame oil and fry ginger till fragrant

    Add thawed chicken stock and bring to a boil

    In another pot, Blanch kuay teow noodle for 3 mins till soften

    Place the kuay teow into soup once it's boiled and then add in the Kai Lan and Fishballs

    Using a strainer, cook the minced Chicken for 30 seconds and set aside so that it doesn't becomes
    tough

    Place all the ingredients into a bowl and pour the soup over the noodles
    Tuna Noodle Salad

    1 pound elbow macaroni noodles

    2 12-oz. cans tuna, drained well

    1 1/2 cups mayonnaise

    1 medium onion, diced

    Salt and pepper

    Old Bay Seasoning* (optional)

    Cook pasta in liberally salted water per manufacturer’s instructions for al dente preparation. Drain then
    rinse in cold water. Drain again very thoroughly.

    Combine noodles, tuna, mayo, onion and seasonings to taste and stir well. Refrigerate to store in an
    airtight container up to one week.

    *If you don’t have Old Bay, that’s OK. I use it because I think Old Bay just goes with anything at all to do
    with fish or shellfish but also because it has a hefty amount of celery seed in it which I think is perfect in
    any sort of mayonnaise based salad.

    Makes 8-10 servings.


    Tuna Pasta Baked

    300g dried macaroni pasta


    40g butter
    2 tablespoons plain flour
    2 cups reduced-fat milk
    3/4 cup reduced-fat grated pizza cheese
    425g can tuna in springwater, drained, flaked

    Step 1
    Preheat oven to 220°C/200°C fan-forced. Lightly grease an 8 cup-capacity ovenproof dish. Cook pasta in
    a medium saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving
    1/4 cup cooking liquid. Return pasta to pan.

    Step 2
    Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until bubbling.
    Remove from heat. Gradually stir in milk until combined. Return to heat. Cook, stirring constantly, for 3
    to 4 minutes or until sauce boils and thickens. Remove from heat. Stir in 1/4 cup cheese. Season with
    pepper.

    Step 3
    Add to pasta with tuna and reserved cooking liquid. Toss to combine. Spoon mixture into prepared dish.
    Sprinkle with remaining cheese. Bake for 12 to 15 minutes or until cheese is melted and golden. Serve.

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