cream cheese fish puff
Sunday, 26 March, 2006
Food | 笔者: Twinsmom
G’hong brought her two girls visit us on the Saturday morning, and 1+2mom will bring her 3Cs visit us on the Sunday morning, very happening weekend :mh2:
Since the hour they visit is between breakfast and lunch, so I decided to bake some pastry for munch — cream cheese fish puff on Saturday, and cream cheese fish torlilla on Sunday (will update this later).
Both using same filling — cream cheese fish, I made it the night before, and keep refrigerated, save me some time, on top of that, refrigerated filling make the puff folding more manageable.
First to cook the filling –
:brin: 1 piece of frozen Dori fish, diced.
:to: few bunchs of chive, minced.
:gr: 1/2 clove of garlic, minced.
:ca: 5-6 shallots, minced.
:brin: 1 rice bowl of whipping cream.
:to: 1 rice bowl of Parmesan cheese.
:gr: salt and pepper to taste.
Heat two table spoon of cooking oil in sauce pan, fry the shallot and garlic till fragrant, add in the chive and fish, stir fry for a while add in the cream, till the fish cook, turn to lower heat add in the parmesan cheese, stir till the cheese melt, off the heat, transfer to a shallow dish, wait for it cool and keep refrigerate.
I almost wanted to boil some pasta, and eat with it, it is very cheesy and creamy.
This are the cream and cheese I use, can get it in all the hypermarket.
To make the Cream Cheese Fish Puff, we need the puff pastry sheet –
I got this from Tesco, not sure Giant or Carrefour have it. Or can get the filo pastry from Cold Storage (if you happen to read the recipe from oversea, and couldn’t find the alien ingredient from the three hypermarket, can try look for it in the Gold Storage, or Mr. Ho Gourmet Corner
both carry a lot of imported condiments.
separate the pastry sheet, and it take about 10 minutes to thaw the pastry —
When it thawed, it is easy to fold.
scoop the filling place on the pastry sheet, apply some egg on the edge, and fold it. use the fork press the edge to tighten the fold, also add a bit design on it.
All done, brush some egg on the surface, place it in the oven (pre-heat the oven at 220℃ for 5 minute before put in the puff), bake for 20-30 minute at 220℃, or until the puff turn golden brown.
Done. I made 10 puff, but two of it the edge open, and the cream leaking, but at least the other 8 looks nice and presentable, and of course tasty.
This is the inside, can see the pastry thin and crispy.
Wah look so delicious!!Tomorow i can have it..wooohooo!!!
Tsk! no surprise already. forgot you also a night owl.
Exchange with my Mille Crepe.
Don’t know why I couldn’t go to sleep (got this ‘gli gloo gli gloo’ sound from my stomach). Decided to cook Cintan mee to eat. Meantime, waiting for the water to boil, decided to switch on computer and automatically went into ur blog. And what the? Ur blog was on FOOOOOOOOD again. (Stomach lagi ‘gli gloo gli gloo’, haiya)
Aiyo, looks so yummy, yummy. U bet I’m going to try this. I just love puff pastry and now I know where to get the pastry. Yippeee! (heehee, pardon me, all the while I don’t know there’s such a ready-made thingy in the supermart called ‘Puff Pastry’).
Ooops, forgot to ask u. The chives, garlic and shallots are to be MINCED (aiyo, rubbing my eyes, did I see rite?) i.e. to be chopped finely, rite?
Looks very delicious..!! when i first read the title.. i was quite apprehensive.. because fish ma..hahhaha!! but yours does look very yummy..!
really the “pei fu” you .. ah..!
Oh, I love your puff pastry! Look so much better than those in the pastry shop!
Wait till I got the oven, will try it!
好味喔！睇到想食！但係濟睇又冇得食
最少嚟可以將的aroma嘟放入去啲post喥！我們聞到了當食到！
looks absolutely delicious and easy to make. Something my girls would eat. You know lah, their taste buds…all prefer angmoh type of food.
The chives are spring onions? “choong”?
yoo… next meeting u, I think this definitely yummy then cup cake ya.. *wink wink*
I also want to eat… hao hao chi or?
hhehe
all i can say to you, maria that you are such a good homemaker!
>> Jason, OK, deal.
>> Tracy, sorry to make you gli gloo in the middle of the night
, hey, your hawker lunch also made me gli gloo leh, especially the taufuking.
hahaha… never know I included “mice” in my menu
.
>> MamaBok, can change the fish to other things else, even vegetarian is nice too.
>> Jefferene, I think those electrical shop should pay me a bit commission hor? *wishful thinking*.
>> Blogie-talkie, 黎要开发甘既科技无？应该好有前景
.
>> King’s wife, ang-mo taste bud easy to serve leh, chinese wan three dish one soup very jialat.
the chive is the ‘gao-choy’, but no ‘gao-choy’, ‘chong’ also can.
>> Shiaulin, yeah… so greedy wan…
>> miracle8, you also wan to eat ah… then come visit me lor
>> mom2ashley, all mommy are good homemaker, I am just more thick skin to show off
wah..again…
aroma also? yeah read it somewhere actually all digitised already..and like speaker, it will try to re produce the same aroma with the signal received…
kekeke see in less than 5 years time will be in production kuah…
more flower? visit my photoblog, posted some there, sure you will say nice one. will put in my main blog later..tired lah today..
Wow.. looks nice..
Btw, what is dori fish in Chinese?
Cooking the cheese together, did it make the pan difficult to wash?
>> Leecs, not you to develope it meh? hehehe…
>> Zara’s mama, I don’t know wor, I bought those frozen one, never thought want to find the Chinese name for the Dori also. can use Salmon also what, I think Salmon or sardin taste good also.
[...] After 1 year failed to feed her rice (because she refuses to eat veges, she will eat plain rice) now is back to square one. She’s having what baby has for lunch for weekdays. Weekend she’s on meal break, she can has whatever we are having and I no longer fuss over whether she’s taking enough. We brought her to restaurant, get kids meal, she can’t finish a burger, cant even finish 1 piece of nugget, maybe takes only 2 mouth of pancake. Porriadge but not blended. Sometimes will add in some marmite or ikan billis powder (fried/roast the ikan billis then blend to very fined powder). At least with this, she’s taking substancial amount of food. I have tried making the meal for presentable. (Follow Annable Kramer’s or Mirriam Stoppard recipe book) JS’s is excited to help and have fun, get involves, but at the end , she will just nibble a bit, and the rest goes down into mine or baby’s tummy.(Trying very hard not to eat all the leftover food from the kids, don’t want to put on weight). I’ve tried Twinsmom (this one another must read blog) cream cheese fish puff, everyone loves it, except JS. [...]