BLACK PEPPER SAUSAGE PUFF PASTRY

INGREDIENTS:

BOTTOM LINE:

• 6 sticks sausage
• 1 large onion, thinly in rough
• 2 cloves garlic, finely chopped
• 1 tablespoon oyster sauce
• 1 tablespoon chili sauce
• 2 tablespoons coarse black pepper
• 2 tablespoons margarine for frying
• pinch of salt
• pinch of sugar
• sesame taste

* 12 pieces of puff pastry brand "friends"

HOW to make:

1. Heat the margarine. Saute onion and garlic.
2. Put the sausages that have been sliced thinly. Saute until slightly crisp.
3. Add the oyster sauce and chili sauce. Stir well.
4. Add pepper, salt and sugar to taste.
5. Remove and set aside.
6. Prepare the puff pastry. Fill in the core. Sprinkle sesame seeds on top. Cover with another piece. Finished shape of an "X". 
7. Heat the oven at 190 0 C. Bake until fluffy puff and brown.

Good luck.

SAGU GULA MELAKA

INGREDIENTS: 

• 500gm sagu seeds
• Water for boiling sagu
• A lump of sugar Melaka
• A bowl of water
• 2 tablespoons sugar
• 1 cup coconut milk
• Pinch of salt
• Pandan leaves

 

HOW TO:

1. Boil the water. Gradually add the sagu seeds and stir.* Can buy sagu seeds that have been prepared green or pink coloring. If using sagu seeds are white, may have shed little green or red dye. Stir over medium heat until all the flowers and sagu looks clear color.
2. Filter and rinse sagu starch so lost. Set aside for a moment and then pour into the container of choice. 
3. Heat a bowl of water and add sugar palm sugar and pandan leaves. Stir over low heat until dissolved. Filter. 
4. Heat the milk with a pinch of salt. Apply heat until slightly boiling. Stirring constantly so not lumpy. 
5. Serve sagu with coconut milk and palm sugar sauce earlier. More delicious when chilled beforehand.