Fish and Spinach pie

This is yet another Jamie Oliver's recipe, with a cheat sheet. The filling for this fish pie is a tasty blend of spinach, salmon,  hard boiled eggs and baby potatoes . Add in any type of veges if you wish.

I cut the salmon into edible sized cubes and slowly stir fry the salmon, mushrooms and spinach in olive oil. Then add the milk and let them simmer for a while. Season accordingly. In another pot, boil the potatoes and 2 eggs. Cut the eggs and potatoes into quarters.

Prepare your pie dish. To make my life simple I used Kawan Puff Pastry. That definitely reduced the hassle of kneading the dough to make a fluffy pastry.

Assemble your dish with 4-5 pieces of these squares. Then put in the mixture of fish and veges. Then assemble in the eggs and potatoes. The is no need for an order here, just go with the flow. In a separate bowl beat in an egg and little bit of milk. Pour the mixture in. Finally sprinkle in grated cheese. I used sharp cheddar but the choice is yours. 

Then assemble the Kawan  Puff squares  on the top. Make air holes using a fork. As I was too busy, I did not do a egg wash for the top, but you can do that to get that shine. Set your oven to 220 Celsius and bake fir about 40 mins. You should get a beautiful golden pie with flaky crust, which is really wholesomely good and yummy. 

                 

To try another pie recipe, please to go  http://rr-foodtravel.blogspot.com/2011/07/easy-peasy-pie.html?m=1                                                

Mak Man Kee Wan Tan Noodle - Hong Kong

One of the things we should not miss in Hong Kong is their won tan noodles. Do not expect it to be the same as what we have here in Malaysia. We did our homework before leaving to HK, and one of the blog recommended we try Mak's noodles in Jordan street.
The Hong Kong wonton noodle is a simple dish: dumplings are made with several shrimp held together by a delicate flour wrapper and served with chewy egg noodles in a savoury broth.

To your surprise Mak's noodles is on Wikipedia and serves one of the best wonton noodles in HK.

Some may be turned off with it controversional serving size.  Mak’s insists that the small serving size prevents the noodles from sitting in the broth too long and turning soggy. But they charge the market price (HK$30) for their petite bowls.

Whatever it may, for experience sake, I would say...try it.