FRIED PORK BELLY WITH MUSTARD STEM

My sister in law gave me a pieces of roast pork belly  . see what I have in my fridge.I have halve mustard
stem,can of button mushroom and some dried mushroom.enough ingredient to cook  this dish.

Ingredients;
3 mustard vegetables stem,cut into sliced
roast porkbelly, cut into pieces
half can button mushroom, cut into half
3 dried mushroom,soaked in hot water till soft ,cut into thick sliced
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp thick soy sauce
1 tsp sugar
2tbsp minced garlic
3tbsp shao xing wine

Method;
heat 3 tbsp oil in the wok,when the oil is hot,add in the minced garlic,fry till fragrant,put in mushroom to fry a few mins,add in the button mushroom,roast pork and mustard stem give a quick stir.Add in the oyster sauce,light soy sauce ,thick soy sauce ,a bowl of water enough to cover the vegetable and simmer till the mustard stem is soft and the gravy is less,add some cornstarch solution to thicken the sauce,lastly add in the shao xing wine and stir well mix.off heat ,ready to serve.

BANANA CAKE

My hubby 's brother have a few plant of banana tree,when the fruits is matured to cut,he will give away to friend,neighbour and sibling. I have the banana recipe,lazy to browse through the cook book.I search on the internet for this recipe from nasi lemak lover blog,there is a few recipe on banana cake.I decided this recipe.
my cake turn out different from her, when I put the cake  into the oven ,closed the oven ,turn my back to the dinning table and I was shocked to see the plate of cut banana was on the table.I took out the cake tray out from the oven  and the fast way mashed the banana and add in to the batter using a fork to stir evenly mix and put back to cook..

BANANA CAKE

Ingredients;
3 medium egg
130 g sugar
200g banana ,ripe and cut into small pieces
150 g cake flour
1/2 tsp baking powder
1/4 tsp baking soda
100g corn oil
1/8 tsp vanilla
rum (omitted)
Method;
1.preheat oven to 160c.
2.grease and line a 8" round tin with baking paper
3.sieve flour,baking powder and baking soda toether,sieve twice and set aside.
4.beat eggs,sugar ,rum and banana at max speed in a mixer till stiff ?ribbon stage
5.fold in flour and mix well .add in corn oil and mix well till batter is shiny and flowing.
6.bake for 4o-45 mins by inserting a skewer into the centre of  the cake comes clean.

THAI FRIED FISH

I do not know what to cook with this fish,I surf the internet and came across the thai food master  blog.
I find this recipe quite easy  to cook and turn out quite delicious.

Ingredients;
300g any kind of firm white fresh fish
Dressing;
1 1/2 tbsp ground dry chillies
2 tbsp lime juice
2 tbsp fish sauce
1 tsp castor sugar
1/3 cup spring onion,finely chopped
1/3 mint leaves,hand torn into halves
1/3 lemongrass,very finely chopped
4-5 shallot,peeled and roughly chopped
3-5 kaffir lime leaves,thinly chopped
Method;
1.fry the dry chillies dish out and grind the chillies,.and fry the fish till cook.dish out.
2.in a mixing bowl mix all the dressing ingredients.
3.Arrange lettuce leaves on a large serving plate,place the deep fried fish on top and pour the herb dressing mixture over the fish.decorate with fresh mint leaves and fried chillies.

FRIED SMALL CLAMS with SALTED BLACK BEANS AND CHILLIES

Is simple home meal dish,can be substitute with cockles and other clam using the same ingredients.

FRIED SMALL CLAM ( LA LA)

Ingrdients;
300g clam
1 tbsp chopped spring onion
1 tbsp fermented salted black bean
1/2 tbsp salted bean paste
1 tbsp chopped garlic
1/2 tbsp chopped ginger
some cornstarch for thickening

seasoning ;
1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1tsp sugar
1/2tsp pepper
1/2tsp sesame oil
1tsp'shaoxing' wine

Method :
1.Heat up 1 tbsp oil in the hot wok,saute chopped garlic and ginger until fragrant. Add in fermented salted black beans,salted bean paste and chopped chillies,stir-fry briskly until aromatic
2.Add in small clams and seasoning.toss well,thicken with some cornstarch solution. Lastly. sprinkle with chopped spring onions,stir well. Dish up,serve hot.

STEAMED SAO MAI

sao mai is a cantonese dim sum and is my youngest son favouirte.since I have the time and the ingredients.
I made some.

STEAMED SAO MAI

Ingredients;
400g  minced pork belly
200g fish paste or shrimp paste
6 waterchestnut,clean and peeled and chopped

seasoning;
1 tsp salt
1/4 tsp pepper
1/2 tsp sesame oil
1 tsp sugar
1/2 tsp chickenstock granules
1 tsp chinese cooking wine
2 tbsp tapioca flour
about 40 pcs wanton wraper

method;
1.combine minced meat,fish paste,salt and mix until very sticky.add in waterchesnut,seasoning and mix well.chill in the fridge for 1-2 hours before using
2.Trim wanton wrappers into round.wrap up some filling and shape into sao mai.Place onto a greased steaming tray.Repeats the same for the remaining wanton wrapper and filling.
3.steam over high heat for 10 mins or until cooked.remove from steamer and serve hot with chilli sauce or hoi sin sauce

FRIED MEE SUA

On my parent birthday,every year we celebrated theirs birthday at the restaurants and this fried mee sua is a
must and always the first  dishes serve on the table.last year is the last,there will be no more in future.both of them just passed away two month ago.

FRIED MEE SUA

Ingredients;
250g mee sua
1/2 tbsp chopped garlic
100g fresh prawn
100g sliced pork
100g fresh squid
2 egg
3 cup of oil for deep frying
seasoning;
2 tbsp light soya sauce
1 tbsp oyster sauce
1 tsp sesame oil ,dash of pepper powder
1 stalk spring onion
100g bean sprouts
1 red chilled seeded,shredded
Method:
Heat up oil for deep frying,deep fry mee sua until golden brown.Dish and drain.
bring a pot of water to boil,add in mee sua and blanch until soft.Off  the heat,dish and drain.
Heat up 2 tbsp oil and saute chopped garlic until aromatic,cracks in eggs and stir well.
Add in the remaining ingredients,seasoning and stir fry until cooked.
Add  in mee sua,bean sprouts,shredded chilli and stir fry until well combined.

FOCACCIA BREAD

This is my first attempted to make this focaccia bread. I read quite a few blog and decided to use blog from maomao mom quite easy to make.

FOCACCIA BREAD

Ingredients;
1.1 cup &1 tbsp lukewarm water ( 225g), 1/2 tsp sugar,1.5 tsp instant yeast
2.2 1/4 cup unsifted all purpose flour (360g),1/4 tsp salt
3.2 tbsp olive oil
Topping
4.1/2 tsp thyme,1/2 tsp rosemary ,1/6 tsp ground black pepper,2.5 tbsp freshly minced garlic,1/2 tsp salt
   3/4 tbsp olive oil
Direction
1.place all ingredients 1 in a container,mix well and let it stand for 10 min.Measure flour and salt of ingredients 2 in a medium size bowl.pour in the yeast water mixture form the soft dough.Add 1.5 tbsp olive oil  and knead the dough for about 5-8 minutes until smooth and elastic.rub 0.5tbsp olive oil on the top.cover with a damp cloth then set aside in a warm place.

2.when the dough doubles in volume,spread 1 tbsp olive oil in the bottom of the baking tray.place the dough inside the baking tra and press it out to cover the tray.Dimple the bread with your thumb.cover with plastic wrap and let it stand in a warm place for 30-45 min

3.preheat oven at 180c.sprinkle evenly all ingredients 4on top and drizzle 2-3 tbsp olive oil.

4.bake for 20- 325 min until the top turns golden,let it cool for 3-4 min,then transfer it onto a rack to cool for a few minutes before serving.

PAJERI (PINEAPPLE IN SWEET AND SPICY SAUCE)

PAJERI ( PINEAPPLE IN SWEET AND SPICY SAUCE)

1 pineapple cut into halve,and quarter into 6 part ,cut off the hard part.and sliced
1 cinnamon stick
2 star anise
4 tbsp cooking oil
2tsp turmeric powder

Ingredients to be pounded;
7red chilli
50g dried shrimp
4 red shallot
2 clove garlic

seasoning;
some sugar and salt to taste.

Method;
In a pot put in the pineapple ,turmeric powder and enough water to cover the pineapple and bring to a boil till the pineapple turn soft.off the heat and drain.In a wok ,add in 4 tbsp of oil ,cinnamon stick ,star anise fry till fragrant and add the pounded ingredients stir fry for a min and add in the cook pineapple ,add 4tbsp sugar and 1 tsp of salt give a stir and simmer till the gravy absorb the sugar and salt.off heat and serve.

STIR FRIED SQUID WITH SALTED DUCK EGG

I saw this dish at thaifood master blog ,I bookmarks it,a week later  I went to the local fish shop,happened there are some freshly catched squid.I bought a few to cook this dishes.

STIR FRIED SQUID WITH SALTED DUCK EGG

300g squid,clean,scored and cut into 2 cm strips
2 boiled salted duck egg
4 cloves,crushed and chopped
3 tbsp cooking oil
1 medium onion,peel and cut into thin wedges
2 green chilli,cut into thin julienne
3 stalk chinese celery,cut into 1 inch
1-2 spring oinion cut into 3 cm strip
1 red chilli cut into thin julienne

seasoning sauce;
1/4 cup water
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp granulated sugar
1 tbsp chilli paste
1/4 ground white pepper

method;
1.clean and score the squid with the back of your knife,than cut it in 2 cm strips
2.cook the squid in boiling water until only half way done,this helps eliminate bad odor and prevent the squid from overcooking and becomes rubbery inconsistency.set aside.
3.cut the boiled salted duck egg with its shell into halves and spoon out its content.cut into quarter and set aside.
4.cut the vegetables,prepare the seasoning sauce and set aside.place wok on medium high heat.add the oil and then the garlic,stir fry until fragrant.add the half cooked squid and salted duck egg,stir fry fast until the egg yolk dissolves
5.add seasoning sauce and mix well.add onion stiry fry for about a min or so,until the onions become
transparent but not too soft.6.add veg and stir fry for extra 30 second.off heat and serve

EGG WITH TAMARIND SAUCE

Khai look koey or son -in- law egg in thailand. Another thai street cooking taken from a recipe book I bought in singapore in 1987 -Discover thai Cooking.I do not know this a delicious dishes until i cook and taste it for the first time. Try it for yourself. Is simple and easy to get ingredients.

EGS WITH TAMARIND SAUCE

Ingredients;
10 hard boiled eggs
4 tbsp sugar
2 tbsp tamarind juice
3 tbsp fish sauce
2 tbsp cooking oil
some coriander leaves,chop finely
1 red chilli ( optional)
3 shallots
Method;
Bring to a boil the sugar,tamarind juice and fish sauce.Simmer until it thicken. Brown the shallot in the oil,then drain,reserving the oil in the pan. Shell the eggs and saute in the hot oil until golden all over.Halve the eggs and arrange them in a serving dish.pout the sauce over and garnish with coriander leaves,shallots and chopped chilli..

Notes; let the hard boiled egg to air dry or use a paper towel to wipe,when putting in the oil it,wont't splashed .once the egg deep fry,dish out,don't pour in the sauce straight away ,it will turn watery unless you eat it straight away.

BANANAS SYRUP

Used pisang nangka,tanduk or kapur to cook this sweet dessert.Pisang is malay word for bananas.very nice dessert.

BANANAS SYRUP

Ingredients;
some bananas (I used pisang nangka)
50g sugar,50g palm sugar mix together
1 stick cinnamon
3 star anise

Method;
1.peel the bananas.If they are large cut them in half across,but it you are using small bananas leave them whole.
2.In a pot ,put in the bananas and fill with enough water to cover it and bring to a boil for 5 mins,drain off the water.
3.In a wok,put in the sugar,palm sugar ,cinnamon stick ,star anise ,and bananas using low heat to cook and kept stirring until the gravy is thick.serve.

SAGO PUDDING

Sago pudding can be found in many asian country. They sell in red ,green and plain one.This dessert goes well with gula melaka and coconut milk.I used fresh milk.

SAGO PUDDING

Ingredients;
some small sago in red, green and plain one.
gula melaka ,sugar and some water to cook until thick syrup
1 coconut to get a thick coconut milk with a pinch of salt or used fresh milk

Method;
Put a pot of water to boil,add in the sago,when it cook its float to the surface,let it cook for a few minutes
and dish out. Rinse with water and drain,put into a bowl add a tbsp of fresh milk or coconut milk ,gives a stir
well mixed and pour into the small plastic cup ,then add the red and green colour.let it set.when cool,turn into a plate,drizzle some coconut milk and gula melaka syrup.
Note; cook the sago separately.straight away layer by layer do not wait for it to cool.

NAM PRIK TAKHRAI

This thai chilli sauce is similar to malaysia sambal belacan by pounding chilli,fermented shrimp paste,sugar
and the flavors is sour,salty and sweet.it eaten along with rice grilled fish,salted meat and fresh vegetables.
this recipe I got from Thai food master blog.

NAM PRIK TAKHRAI
Ingredients;
1 tbsp dry shrimp
1/2 tsp salt
2 tbsp lemongrass,finely chopped
5-7 chilli padi ( I add more red chilli padi)
1/2 tsp fermented shrimp paste
1/2 tsp palmsugar
1/2 tbsp fish sauce
1 tsp lime juice (  I added more)

Method;
Pound together dry shrimp and salt,add chopped lemongrass,bird chilli padiand pound to a smooth paste.
And add grilled fermented shrimp paste,palm sugar and fish sauce.Mix everthing together and serve with some fresh vegetables.

FRIED CORN CAKES

My hubby is not working today,he decided to take us for a ride to a nearby lake on the way to kota tinggi.
none of my son wish to followed.just two of us,it was nice weather and when we reached the lake, it was not for public car to goes in. On the way back there a few stall on the road side selling jagung.we stop to bought some back to cook.Is a sweet corn.

FRIED CORN CAKE
Ingredients;
350g sweet corn kernel
1 egg
1tbsp curry paste
3-4 tbspoon rice flour
1 tsp salt
4tbsp wheat flour
cooking oil

Method;
Mix together the corn,egg,curry paste,rice flour,soy sauce and a tsp salt.shape the mixture with your hand to form a small ball and flatten.If not sticky to form,add  some rice flour.press hard to form  a ball.
dip the cake in wheat flour and fry immediately in the hot oil. turn slight golden brown.dish into the paper towel.serve.

PORK TAPIOCA BALLS

sakhou sai mou is a dessert,make into small dumpling enough to fit into your mouth. Take a bit, it release the flavors of the filling and the wrap should be thin and soft.The filling have a good scent of cilantro.

PORK TAPIOCA BALLS
Filling can make a day ahead
Ingredients;
1 tbsp chopped garlic
1 tsp chopped coriander root
1 tsp pepper
2 tbsp oil
200g pork,minced or ground
3 tbsp palm sugar
2 tbsp fish sauce
125g turnip,grated
4 tbsp water
1 onion ,finely chopped
50g crushed peanuts

Method;
brown the garlic and coriander with the pepper in the oil.Add pork,saute for 2 to 3 min until browned,then remove from the pan and put aside.
In the same pan,mix together the sugar,fish sauce,turnip  and water.Boil down until the mixture before drier,stirring all the time.Add the pork mixture,onion and peanuts.Mix well and cook for 5 mins.remove from heat.

Dough;
2 cup tapioca flour
1 cup water
Method;
Mix the tapioca with the water  until well mix and put to boil using low heat .remember to keep stirring ,don't burnt the bottom until you get the tapioca batter very thick and sticky  bit of transparent colour.off the heat.very hot dough wet your heat with bit of oil and quickly knead into a smooth dough.shape it into smalls and flatten them to produce round pancakes.place a small quantity of the pork mixture in the centre of each tapioca round,and bring together the edged to form a ball.Put a pcs of banana leaves on the steam tray oiled the leave and put the roll ball to steam for 15 miins using medium heat to steam.remove the dumpling from the steamer by dipping a spoon into the garlic oil to prevent the dumpling from sticking to the spoon oil plate.
serve with green lettuce leaves,cilantro leaves and fried garlic,fresh chilli.
note; can wet your hand with some tapioca flour for kneading the dough and make into small ball
To make the garlic oil;
3 tbspoons garlic coarsely chop the garlic.heat the oil over low heat and add the garlic,stirring fequently.when golden brown,remove from heat ,drain the garlic and leave to cool.store in an airtight container.

TAPIOCA IN COCONUT CREAM

Another name for tapioca plant is cassava,in various asian countries,you can find this tapioca deserts,that peeled and cut into block to boil until soft and serve with grated coconut as desserts,either salted or sweetened.

TAPIOCA IN COCONUT CREAM

Ingredients;
500g tapioca peeled and cut into block
100g gula melaka
100g sugar
250ml thick coconut milk
4 pcs pandan leaves-knotted

Coconut cream;
250 thick coconut milk
1/4 tsp salt
1 tbsp rice flour

Methods;
1.Place tapioca block in a pot of water to boil till soft or cooked and drain.put aside.
2.In a pot,add in gula melaka , sugar and coconut milk using low heat to boil kept stirring until the sauce is a bit thicken,add in tapioca and cook until the sauce is thicken and shiny,keep tossing until well coated.off the heat.
3.spoon coconut cream over and serve.
4.Coconut cream;boil 250ml thick coconut milk,rice flour with a 1/4 tspsalt and using low heat,keep stirring till the bubbles,off the heat,let it cool.

NAM YANG STYLE FRIED PORK BELLY

Another pork belly dish,nyonya style from a cook book  . It does not taste hot, I add more chilli padi.,

very nice with a bowl of rice

NAM YANG STYLE FRIED PORK BELLY

Ingredients:

3tbsp oil

300g pork belly,sliced thinly

Spices:

3 pips garlic.skinned

6 shallots,skinned

1.5cm ginger

2 springs curry leaf

3 red chillies

1 stalk lemon-grass

Seasoning:

1/2tbsp sugar

1/2tbsp light soya sauce

1tsp dark soya sauce

1tbsp cjilli sauce

100ml water

1/2stalk ginger flower,sliced

Dipping Sauce:

some sambal belacan

Method:

1.Heat up oil.sauce chopped spices at medium heat till fragrant.Add in pork belly and stir-fry till aromatic and some oil has been released from the fat

2.Add in seasoning and bring to boil.Stir-fry till the sauce has thickened and fragrant.Disp up

3.Serve with sambal belacan and rice

ASSAM PEDAS FISH

Assam pedas  can be easily found in johor, malay restoran as well mamak stall.It goes well with white rice,taste a bit of sour,sweet and  hot.the soup can be cooked first when you want to eat then only add in the fish and let it boil till the fish is cooked.

ASSAM PEDAS
 Ingredients;
500 g  red snapper ,wash and cut into slice
50g grind chilli paste
20g daun kesum
1cm ginger
1 cm fresh turmeric
4 clove garlic
6 shallot
Tamarind paste mix with some water/according how sourish you want your soup
salt and some sugar according to your taste
1 pcs bunga kantan(ginger flower Optional)
2 stalk lemongrass ,bashed
A few tbsp cooking oil

Method.;
1.grinded the garlic.shallot,ginger and turmeric into paste.
2.heat wok with some oil,put in the grind mix garlic  paste and chilli paste,stir fry for a few mins. Add in the bashed lemongrass fry until the oil appear on the surface .
3.Add some water and the tamarind juice water,taste how sourish you want.
4.add in the sliced bunga kantan and bring to a boil
5.lastly put in the sliced fish  and daun kesum ,add in salt and sugar according to your taste and boil till the fish is cooked. serve.

BLACK SESAME POUND CAKE

This cake may look not nice,but it melts in the mouth. I use black sesame seed toasted and grind into fine powder substitute for the black sesame paste or neri goma japanese brand.

150g unsalted butter
175g cake flour , sifted
3/4tsp baking powder
170g sugar
1/4tsp salt
3 eggs
120ml milk
1tsp vanilla extract
31/2tbsp black sesame paste

1.Preheat oven to 180'c.Grease and flour a 23-cm ring mould or chiffon cake tin
2.Let butter stand at room temperature for 15 minutes or unit soft but not oily.Sift flour and baking powder into a bowl and stir in sugar and salt.Beat eggs,milk and vanilla together an another bowl.
3.add butter,sesame paste and half of egg mixture to flour mixture and beat with a cake mixer on low speed just until no large'islands'of flour are left.Increase speed to medium and beat 30 seconds.Add remaining egg mixture in two batches,beating for 15 seconds after each addition.Beat 20 seconds more
 4.Pour batter into prepared tin and bake for 30-35 minutes.or until an inserted toothpick emerges moist but clean.Cool cake on a rack for 15 minutes.then unmounted and let cool.

Variation:Mix up two batches of batter,one with black sesame paste, the other(with tahini sesame paste).Marble them together in a deep 25-cm ring mould and bake for 45 minutes.

CORALLINE ALGAE PICKLE

 Another dish using coralline algae to make into pickled. coralline algae is a kind of sea weed. Its a appetizer,taste sweet and sour.

CORALINE ALGAE PICKLE

Ingredients A;
50g coraline algae,1 red chilli  (shredded)
100g caster sugar,80ml chinese rice wine
 Ingredients B;
200g japanese cucumber
150g pumpkin (peeled)
8og carrot (peeled)
1 tbsp salt
Method;
1.cut carrot,pumpkin and carrot into fine shreds,season with salt, and marinate it foe 20 min.Next ,rinse under running cool water,,squeeze and drain.
2.soak algae in the water for 1 hour until expand,drain .
3combine the algae with red chillies,sugar,vinegar,and all ingredients B ,mix well.chill in the fridge for 1 hour before serve.

GINGKO NUTS AND BARLEY

GINGKO NUTS AND BARLEY

Ingredients;
30 gingko nut
3tbsp barley
75g rock sugar
750ml water

method;
crushed the gingko nut,soaked in hot boiling water for 20 minutes,easy to peel the outer layer skin of gingko nut,wash and drain.put into a pot of water to boil and lower heat to cook until the gingko nut is a bit soft.drain it. In another pot add in 750ml water,barley ,some pandan leaves to boil ,add in the gingko nut and rock sugar to cook until the barley is soft,off the heat.serve hot or cold.

PRAWNS WITH SUGAR CANE

I have planted some sugar cane beside my house,can be consumed and I asked my eldest son to cut one stick for making this vietnamese prawn.

PRAWNS WITH SUGAR CANE

Ingredients;
1 stick of sugar cane,skinned
400g fresh prawms
25g pork fat
1 tbsp minced garlic
1 tbsp minced shallot
1/2 white of 1 egg
1 tbsp fish sauce
dash of pepper
1 tbsp of cornflour

Method;
1.shell and devein prawns and chop with pork fat together until very fine paste.
2.combine with all ingredients
3.cut the sugar cane into 5 inch length than each length into four crosswise.
4.wet your hand take some prawn paste place a sugar cane on it either round in the middle or shaped into a lolly.can be fry or bake  and grill  till the paste is cook.

DIPPING SAUCE;
10g chilli padi
35g red chilli
65g garlic
5g coriander stems
seasoning;
70g lime juice
10g water
25g sugar10g salt

preparation;
remove the skin of the garlic.wash and clean the stem of coriander leaves and cut into small parts.
place both types of chilli into a mortar for pounding.
method;
pour the pounded ingredients into a mixing bowl.add the salt ,sugar and add water,lime juice and mix the contents well.pour the sauce into a bowl for dipping

FRUIT MUFFIN

The original recipe use mix dry nut, I don't have ,so i substituted with some mixed fruites soaked in fresh orange juice for an hour.After an hour hour drain off the juice, .using simple ingredients and steamed it.

FRUIT MUFFIN

Ingredients;
self raising flour 120g
baking powder 1 tsp
egg 1nos
castor sugar 60 g
salt a pinch
fresh milk 80 ml
corn oil 3 tbsp
mixed nut or mixed fruit 50 g.
some muffin cup

method;
1.In a bowl add in egg,castor sugar use a hand whisk till light and fluffy
2.Add in fresh milk,corn oil and mix till well combine.
3.put in flour spoon by spoon mix until well  combined.
4.spoon some batter into the muffin cup and put in some mixed fruit and spoon the batter 3/4 full.top some mixed fruit on top.
5.when water is boiling ,lower to medium heat to steamed for 15 min or until cook.
6.can be steamed again the next day,

SARDINE ROLL

I learned this recipe when i was in form 2 taking homescience class. The homescience teacher divided us into a team consists of two pupil. The home science teacher conduct to us how to make this shortcrust pastry and each team back to our space to make this pastry and bake it.when the class is over,the pastry is till not cook.we stay to bake until is cooked and we missed the schoolbus.we went home by public transport.you can use your own shortcrust pastry to make  to make this roll

Ingredients:
Shortcrust pastry
200g flour
pinch of salt
100g oil or butter
30to 60 ml water,adjust yourself

sardine filling:
1 small sardine,mashed with a fork
1big onion,peel,sliced and chop
1 fresh chilli,chopped
1 tbsp lime juice
mix all the filling ingredients together.

Method; for the pastry
1.sift flour together with salt,rub fat to form a breakcrumb like mixture,add water and mix thoroughly with a palette knife.
2.form a dough which should be soft but not sticky.knead the dough carefully,then leave in the fridge to set.
3.grease 2 baking sheet,roll out the pastry to an oblong pieces.cut 8 cm x5cm.piece.trim the edges with a knife.
4.place the prepared filling close to the edges.Brush edged with some water.
5.fold the pastry over the filling to the edges and press lightly to seal..6
brush with some beaten eg and sore tops with a knife.
6.bake in oven 170c for 30 min or until cook.