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How to Make Pastel Cover

Make the Filling

  • Shallots, sliced 1 tbsp
  • Garlic, minced 0.5 tbsp
  • Canned Mushroom, sliced 125 g
  • Green Bean, boiled 75 g
  • Dry Bean Vermicelli (soaked into warm water ) 20 g
  • Salt 6 g
  • Sugar 10 g
  • Pepper 2 g
  • Nutmeg Powder 1 g
  • Knorr Chicken Powder 5 g
  • Condensed Milk 60 g
  • UHT Milk 225 g
  • Water 175 g
  • Boiled Carrot, diced 225 g
  1. How to Make Pastel Cover

    • Mix well all ingredients.

  2. Make the Filling

    • Cook the ingredients (sauté shallot and garlic at first).

  3. Make the Covered Pastel

    • Put the filling into a cup about 75 g and cover with the cover mixture about 35 g. Garnish with the rest of cover mixture on top side which has been soften by some water or milk to ease squirting it. Round aluminum cup foil (RX 250), or 7.5 cm, 5cm at the lower side and 3 cm height).
    • Smear the top with egg yolk and add grated cheese and bake until it's getting brownies.
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