Yes, Sarah is cooking again.
Because this one is super easy - anyone can do it.
I've always liked eating puff pastries whether it is savoury kind or sweet kind. I tell you ah - I can have like a few times month cravings towards chocolate pastry one.
Then, I found out from Jo Wyee how his mom makes sardines puff and that was it - I went to get the puff pastry sheet and "make" the ingredients.
I didn't make la.
I decided to start with tuna because it is so simple.
Step 1: Buy a can of tuna of any brand. My personal favourite is the spicy type from Tesco.
Step 2: Mix the tuna with chopped shallots (or any other ingredients that you like).
Step 3: I added some mayo into my spicy tuna mix because it was way too spicy.
Step 4: Mix together and wa-la, ingredients ready to be used.
Step 5: I decided to be a bit extra and got some hard-boiled eggs ready too.
Once the inti is done and ready, then it is time to take out the puff pastry sheets and start working.
Of course, you need to get the puff pastry sheets first before you begin this 'baking'.
I got mine from Tesco - the brand is Kawan (costs about RM5++ cannot remember the exact amount) but I just found out that you can actually get them online too. Click here to go to their website. They have more items there. Of course you have to order a total of RM150 and above for free shipping since Kawan is located in Shah Alam.
I kept them in the freezer because I found them stored in the freezer in supermarkets so I guess it must be the right way to store them ya.
So, if you plan to make this, remember to bring it out earlier to let it defrost nicely.
I am not artistic at all, so obviously I googled to see what kind of shapes I can do with tuna fillings, and I decided that I was gonna play safe and do one style. Square-ish kind.
The puff pastry sheets that I got are in squares so I decided to roll them and make it longer a bit then cut into half so my tuna puffs can be slightly bigger than bite-sized puffs.
So here goes.
Also, since there's like 10 sheets in a packet, I decided to use all and not keep. I took out a chocolate bar and cut them into small pieces and googled on how to make mini chocolate croissants - sort of.
I tried okay. Keyword: tried.
Last step after finish making into shapes and all is to brush egg wash on top of each pastry with a brush to have that golden brown effect after baking.
Oh, remember to pre-heat the oven first so you can actually pre-heat the oven while you make the puffs - can save time.
And.. everyone loves it! Except my mom because she doesn't eat tuna. Heh.
Adrian loves it so much he kept going back to the kitchen to get it. Super nice when it's served hot. I love the chocolate ones because it' so mini and I can just pop the entire thing into the mouth. Ahhh - o bestnya.
No need to spend so much money buy outside ones already.
Sendiri make can keep in fridge some more.
This recipe is really very easy. I think next time I am gonna try it with ham & cheese and sausages.
#dudukrumah be making all of us chefs by the time the whole thing is lifted.
Go away virus. Time for you to disappear already, Covid-19. You will not be missed.
Till then, bye now.
Because this one is super easy - anyone can do it.
I've always liked eating puff pastries whether it is savoury kind or sweet kind. I tell you ah - I can have like a few times month cravings towards chocolate pastry one.
Then, I found out from Jo Wyee how his mom makes sardines puff and that was it - I went to get the puff pastry sheet and "make" the ingredients.
I didn't make la.
I decided to start with tuna because it is so simple.
Step 1: Buy a can of tuna of any brand. My personal favourite is the spicy type from Tesco.
Step 2: Mix the tuna with chopped shallots (or any other ingredients that you like).
Step 3: I added some mayo into my spicy tuna mix because it was way too spicy.
Step 4: Mix together and wa-la, ingredients ready to be used.
Step 5: I decided to be a bit extra and got some hard-boiled eggs ready too.
Once the inti is done and ready, then it is time to take out the puff pastry sheets and start working.
Of course, you need to get the puff pastry sheets first before you begin this 'baking'.
I got mine from Tesco - the brand is Kawan (costs about RM5++ cannot remember the exact amount) but I just found out that you can actually get them online too. Click here to go to their website. They have more items there. Of course you have to order a total of RM150 and above for free shipping since Kawan is located in Shah Alam.
I kept them in the freezer because I found them stored in the freezer in supermarkets so I guess it must be the right way to store them ya.
So, if you plan to make this, remember to bring it out earlier to let it defrost nicely.
I am not artistic at all, so obviously I googled to see what kind of shapes I can do with tuna fillings, and I decided that I was gonna play safe and do one style. Square-ish kind.
The puff pastry sheets that I got are in squares so I decided to roll them and make it longer a bit then cut into half so my tuna puffs can be slightly bigger than bite-sized puffs.
So here goes.
Also, since there's like 10 sheets in a packet, I decided to use all and not keep. I took out a chocolate bar and cut them into small pieces and googled on how to make mini chocolate croissants - sort of.
I tried okay. Keyword: tried.
Last step after finish making into shapes and all is to brush egg wash on top of each pastry with a brush to have that golden brown effect after baking.
Oh, remember to pre-heat the oven first so you can actually pre-heat the oven while you make the puffs - can save time.
BEFORE.
AFTER.
And.. everyone loves it! Except my mom because she doesn't eat tuna. Heh.
Adrian loves it so much he kept going back to the kitchen to get it. Super nice when it's served hot. I love the chocolate ones because it' so mini and I can just pop the entire thing into the mouth. Ahhh - o bestnya.
No need to spend so much money buy outside ones already.
Sendiri make can keep in fridge some more.
This recipe is really very easy. I think next time I am gonna try it with ham & cheese and sausages.
#dudukrumah be making all of us chefs by the time the whole thing is lifted.
Go away virus. Time for you to disappear already, Covid-19. You will not be missed.
Till then, bye now.