我孫子市国際交流協会

Date/Time: Thursday, January 19, 2012 10:30a.m.-2:00p.m.
Venue: Kitchen, Abista
Instructor: Mrs. WIDYA NINGSIH , from Republic of Indonesia
Participants: 22 (included 2 males)

---Recipe for 15 pieces of pastel---
A. Filling
Ingredients:
250g of chicken meat (any part is ok), 2 potatoes, 1 carrot, 1 onion, 1 egg
seasoning / chopped garlic, salt, pepper, sugar, salad oil, consomme(soup stock cube)
Instructions:
(1) Boil chicken then grind them down with a mortar. Keep boiled stock, it is used later.
(2) Boil and cut an egg into 8 equal parts.
(3) Cut all the vegetables into small dice.
(4) Saute garlic and onions, then add carrots, potatoes and chicken. Continue sauteing.
(5) Add seasonings and chicken-boiled stock, simmer them.
 

B. Pie Crust
Ingredients:
500g of soft flour, 1 egg, coconuts milk, 125g of butter or margarine
Instructions:
(6) Place coconuts milk and butter/margarine in a pan, melt them, and cool them slightly.
(7) Put soft flour and an egg into a bowl. Mix them until barely-combined, then add (6) and mix together well.
(8) Knead (7) well, then divide it into 15 equal parts and make them into a ball.
(9) Roll out each of the dough thinly to form a 17cm circle, using a rolling pin.
(10) Wrap (2) and (5) in dough.
(11) Heat salad oil to 170℃. Deep-fry (10) to a golden brown.
 

C. Soup
Ingredients are the same as the filling of pastel. Season with consommé (soup stock cube). Add tofu and others according to your taste.

Ningsih-san explained to us in fluent Japanese and answered our questions politely.
We ate the finished pastel together after cooking. All participants enjoyed what they had made by themselves, not caring about the finishing even though their food lost its shape. In Indonesia, pastel is not the staple food, but a snack, she added.

(vol.154)

*For photo showing: Click the "Main Menu" on the front page, and "Photo Album"