There is a saying ‘pie makes everyone happy’. Do you know now you can use U.S. dehydrated potatoes to make the most luscious creamy pie yet nutritious too. Give it a go today!
Ingredients
Part 1 : Beef Rendang
400g Beef Topside, sliced
Part 1 : To Blend Together
20g Chilli Boh
50g Shallots
30g Garlic
30g Ginger
100g Onions
4 stalks Lemon grass, finely sliced
1 pcs Galangal (3cm)
6g Cumin powder
6g Fennel powder
1litre Thick coconut milk
1litre Water
100g Kerisik (Dry-fried grated coconut), pounded
20g Turmeric leaves, finely shredded
Part 1 : Seasoning
12g Brown sugar
To taste with Salt
Part 2 : Mashed Potatoes
250g U.S. Dehydrated Potato Granules
150ml Water
30ml Cream
50g Butter
5g Salt
2g Freshly Ground Black Pepper
1 Egg Yolk
Preparation
Prep Time: 10min | Cook Time: 40min
Methods for Part 1
Combine beef, coconut milk, water and blended ingredients in a deep saucepan. Simmer over low heat for one and a half to two hours until beef becomes tender.
Add kerisik and continue to cook until the gravy thickens and drying. Add seasoning and turmeric leaves. Cook until the beef is almost dry.
Methods for Part 2
Bring the water to a boil in a medium pot. Add in butter, cream, salt and pepper. Stir until the salt and butter has dissolved.
Add in the U.S. Dehydrated Potato Granules and whisk until smooth.
Allow the mashed potatoes to cool before spreading. Add the mashed potatoes into a piping bag with a star nozzle. Design as desired.
Brush the mashed potato surface with egg yolk & bakes at 180°C for 20 minutes or until the golden brown. Serve hot.
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