October 11, 2020 / Lyn Jones / 0 Comments
Serves 4-6
Ingredients
CURRY PASTE
- 100 g lemongrass powder
- 2 cloves garlic
- 1 tsp turmeric
- 2 kaffir lime leaves
- 20 g galangal
- 3-5 curry leaves
- 10 g chilli powder (optional)
- 10 g annatto seeds (curry leaf seed)
Blend in a food processor till smooth or paste.
Ingredients for CURRY
- 100 ml olive oil
- 1 L coconut milk
- 1 L chicken stock
- 100 g brown sugar
- 70 g chicken seasoning
- ½ tsp salt
- 2 kg diced chicken
- 300 g diced sweet potato
- 300 g potato
- 300 g diced carrot
- 200 g diced eggplant (optional)
Slurry (for pie filling only)
- 175 g cornstarch
- 220 ml water
Method
1. Heat olive oil in a pot, when hot add all curry paste and stir till lightly brown.
2. Add chicken and stir well till lightly cooked and then add coconut milk, simmer for 10 minutes.
3. Add Curry Ingredients: brown sugar, chicken seasoning, salt and all vegetables, and bring to boil.
4. Mix the thickening agent and water and all the slurry until it is well combined.
Note: This step is only for making pie filling only. For a complete meal, this can be served with rice, bread roll or vermicelli noodles if you don’t want to stuff your puff or shortcrust pastry sheets.
July 9, 2020 / Lyn Jones / 0 Comments
For the spices, I added cinnamon and cardamom but feel free to go crazy and add whatever you think matches this pie. I actually think a thin dark chocolate layer over the crust would be magic.
https://vanillacrunnch.com/the-easiest-vegan-pumpkin-pie-youve-ever-made/
- CRUST
- 1½ cup plain flour
- ½ cup vegan butter + more for greasing the pan
- 1 Tab sugar
- ½ tsp salt
- ½ cup ice water
- FILLING
- 2 cups steamed pumpkin
- ¾ cup coconut milk
- ½ tsp Agar-Agar
- ½ cup cornflour
- ¼ cup maple syrup
- ½ cup brown sugar or coconut sugar
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp cardamom
- Steam the pumpkin until soft
- While the pumpkin is steaming, prepare the crust by combining all the ingredient to a homogenous dough. I always make this with my hands put feel free to use a machine. Press the dough into a round pan (6-inch makes a higher pie with a thicker crust and 8-inch a flatter pie with a thinner crust; I tried and liked both)
- Put into the freezer until the filling is ready.
- Preheat the oven to 350F
- Heat the coconut milk with the agar-agar until boiling.
- Add all the ingredients for the filling plus the coconut milk- Agar-agar mixture to our blender and blend until well combined.
- Fill over crust and bake for about 45-50 minutes.
- Let cool down and place in the fridge for about 4 hours with a plastic wrap on top.