I was lucky, being almost non-tourist, I could taste also the local favorites. They used to be an independent shop (not chain shops) and one of my favorites is the crispy curry puff. Now they sell it also in Orchard road area.
Anyway, this food is not easy to find here. Actually, I could not find any comfort snack shops here in the Netherlands which offer good value snacks which is easy to your pocket but also delicious and easy to find between and after working hours. I also wants to introduce Asian taste to my children. In this effort, I am not going to make apple pastry, a common snack to be found here in the Netherlands. Instead I am making tuna puff pastry.
I am also not going to make the Singapore type puff, because I would like to do something easier and faster considering my daily routine. So, here comes the tuna puff for the children. I looked for some recipes and adjust it to my taste.
Pastry skin - ready to use type - is easy to find in the neigbourhood supermarket. Canned tuna is also easy to find. So, I am using ready to use pastry skin. We usually find it in the freezer area of the supermarket.
Here is the recipe.
Ingredients
1 can of tuna in oil (around 180 grams)
1 or 2 small or medium carrot - shredded *the amount of the carrot depends on the tuna you use. It should be tuna: : carrot around 1 tuna : 1.5 carrot.
2 tbsp mayonaise
a pinch of salt
black pepper
1 egg
1 box of pastry skin - thawed
The method
1. Mixed the shredded carrot and tuna. Mashed the tuna using fork.
2. Add the mayonaise, salt and pepper. Mix well.
3. Prepare the pastry skin, if it is big, cut in half or to your a triangle or a smaller square.
4. Fill the pastry skin with the tuna mix, and fold the pastry skin to form a triangle and flatten the edges.
5. Use fork to push the edges of the pastry skin to make a pattern.
6. Put a layer of baking paper on the oven tray and arrange the tuna triangles on the baking paper.
7. Whisk the egg and use the egg to glaze the tuna pastry.
8. Bake the pastry in the prehated oven (200 Celcius) for around 18-20 minutes or until it is golden brown.
Because of my asian taste, I love to eat this with a piece of chilli pepper. But it is also nice without any chilli.
Enjoy!
