Indonesian Pastel Tutup
Information
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CategoryIndonesian, Main CoursesSpecialtyEveryday Menu, Breakfast,TagsIndonesian Food Cooking Recipes, How to cook indonesian pastel tutupInfoPreparation Time : 20 minutesCooking Time : 30 minutes Serves : 1 large bowls |
DescriptionAn indonesian food contain of chicken, mushroom, mihun/vermicelli, wrap with potatoes and baked makes this delicious pastel tutup one of the most favorited food in Indonesia. |
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Preparation
Ingredients1kg potato, strip, harsh cut, steam until matured, refines whilst hot Dough Content: |
How Tos & Summary
Cooking Steps
Heats oven with temperature 100° C.
Prepares its contents formerly, saute shallot and garlic with 2 tablespoon butter or oil until wilting. Adds hash, cook until matured. Put carrot, cook until matured.
Put sedap malam and ear mushroom, celery, so'un/mihun and sauces. Lifted if all material had matured.
Adds smooth potato with 2 tablespoon butter, 4 tablespoon liquid milk, salt, peppercorn and nutmeg. Stir until mixed.
Takes heatresistant dish, buttered. Put some of pure potatoes in dish base smooths down. Pours the dough contents. Adds sliced egg, then wrap the remain with pure potatoes again, smooths down to his(its with rest of potato pure again, flatten.
Sprays a few pure potatoes as decoration in part of dish side. cover with shaken egg yolk.
Bakeout in oven which have been heated in until the colour become brown yellows during + 40 minutes.
Summary
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Chef
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Joined: 24-Oct-2008
User Site: HayaiOkane |
Tips
Generally there are mayonaise with high fat content or low fat. Read this fat content in bottle lable. After opened, keep mayonaise in refrigerator. Because it's classified as high fat content, mayonaise easily damaged.
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