Anyways, I chopped, baked and fried and out came this little baby that tasted so yum that I nearly finished all the filo cups and left only the stir fry for Josh to wipe up with lavesh bread.
This dish is really suitable for finger food parties. Everyone will be so impressed by its classy appearance, easy on your budget and it takes you practically no time to make it if you have already done the chopping of the veggies beforehand. The filo cups has a nice crunch to it with the stir fry filling giving it a whole dimension of it. Before you scroll down to the recipe, I just want to say that when it comes to making savoury meals or dishes, I mainly eyeball my ingredients and go by taste (for the stir fry, i mean). So I would just list the ingredients added and it would be up to your own liking to what sort and how much veg and meat you would like to use.
To make the filo cups:
- Lightly grease your 12 muffin cups tray. And preheat your oven to 200 degrees Celsius.
- Remove 6 sheets of filo pastry and cut all of them in half.
- Hold a half sheet of filo pastry up and lightly spray it with oil (I use rice bran oil for its high smoking point and high content of antioxidant).
- Fold the greased sheet into a square and push it into one of the muffin cups' hole. Repeat the same for the rest.
- Bake for 15 mins in preheated oven. Remove once the filo cups turn into a shade of golden brown. Leave it in the tray to cool for 5 mins and transfer to wire rack.
500g turkey mince (I took it out of a prepackaged box)
zucchini, chopped
carrots, chopped
frozen corn
frozen long beans
tomatoes, chopped
Onion, chopped
cumin
curry powder
soya sauce
rice bran oil, to grease pan
Freshly ground pepper
Its really easy cooking this up once everything been chopped up. Its really up to personal choice to whether what sort of meat or veg to use. One thing for sure, just trust your taste buds as you throw this dish together and you will definitely not go wrong. =)
Some ideas......
- stir fry mung bean vermicelli with chicken mince and top with a little sweet chili sauce and chopped coriander on top for an asian twist
- cajun chicken mince
- moroocan orange and lamb stew for a more gourmet and exotic dish
- a mexican chili hot pot if you are looking for something with more of a bite! You might want to only fill the filo cups with the chili only before serving 'cos the heat (temperature) of the chili might soften the cups.
5 comments:
It's amazing how you could like something like "filo pastry" in your fridge just like that, LOL! What is it made of?
Your fridge must be very well stocked up! I've always wanted to have a well stocked up fridge and just open it to find healthy delicious ingredients to put together a simple dinner in under 30 minutes. The problem is I don't have all these ingredients so readily available, unless I go out to buy of course. I should consider doing that (including all these spices like cumin, curry powder, rosemary, herbs) soon, cos they seem to make the blandest food healthy, yummy and look good! Especially so for an after-work dinner to prepare for the family.
By the way, Nancy bought me a packet of Orgran buckwheat pasta the other day. Tell you what, I'm a convert now! It's so delicious! Like the Taiwanese love to say, it's very "q q". And the best part of all, it's wheat-free, so my RA not only did not get worse after the meal, it kinda got better!
Just thought you like to know :)
Edit:: It's amazing how you could *find* something like "filo pastry".....
lolz weiz!!! you amuses me at times.=) My fridge have to be well stocked at most times since eating out is so ultra ex here and a hungry man/ husband can be quite an angry one too (not that he had ever got to that stage before considering the amount of experimenting that goes on in the kitchen every other day). Yeah, herbs and spices does give another dimension to each dish in its own unique way. Combine a couple together, you get a whole different taste. I would be more than happy to give u a few more tips on fast cooking if you are free when i get down to SG. Glad to hear that you like the buckwheat pasta. Interesting how your RA actually got better instead! By the way, filo pastry is actually very thin sheets of unleavened flour dough which is used alot in Greek cooking. Its a pity that is has gluten in it...hmmm....not so sure what u can use in repplacement for it other than the vietnamese rice paper rolls....heard of them before? Maybe i would blog about them soon. they are a staple on my dining table too..
your stir-fry looks so cool on the filo - ingenious!
Thanks! *smile* so does your cooking that you have been doing.
Post a Comment