You know how I made that easy peasy chicken curry in the oven the other day.
There was plenty of leftovers from that big chicken.
I do not like seeing so many containers filled with leftovers in my fridge.
I suka my fridge empty of leftovers, baru lah tak rasa guilty sangat sebab selalu masak terlebih2, hehehe.
So, what I did today was shred the flesh off the bones and ‘converted’ the chicken flesh into filling for pies.
Macam filling nak buat karipap but I added diced carrots, diced cauliflowers and peas.
Enough to make 7 giant pies so it definitely was a BIG chicken, hahahaha….
But was it a karipap or a pie? .
I made the pastry using the same recipe from Emak I untuk buat kulit karipap but instead of making small karipaps, I made giant ones.
And I baked them in the oven instead of frying them so tu yang the girls kata ada rupa both pie and karipap at the same time, hikhikhik.
Makan 1 pun dah kenyang sangat2.
We had it with giant croutons and mandarin salad.
No one would be any wiser that they are eating leftovers unless you tell them lah kan.
They would think you are such a clever Mum/ wife/ sister/ aunt for creating this masterpiece kaaannnnnn, hikhikhikhik…….
Dari terbuang masuk cik Tong sebab takde sape2 nak makan, might as well change it into something else. Kan Mulan kan? hahahaha…..
And to continue the mandarin theme (masa Winter ni lah musim mandarin, tu yg berlambak2 buah mandarins ni kat kedai tengah murah2) tonight, I made dessert using mandarin as well.
I made mandarin almond cake using this recipe. But I forgot to put cinnamon in the syrup and I used plain flour instead of cornflour in the cake and I also reduce the amount of sugar to 1 1/2 cups only.
And the taste was just amazing!
You can certainly taste the citrusy richness without the bitterness.
Makan pulak dengan the cream which I think helps reduce the richness of the cake.