Cracker Chicken Puff

For a first post I'm just reproducing this recipe from Notes to Myself. My sister's Indonesian helper, who taught me this recipe, calls it "Kabin Goreng" i.e. fried biscuits.

Have a couple with your cuppa.

Ingredients:

(for filling)
2 medium potatoes, cubed fine
1 carrot, cubed fine
chicken fillet, cubed fine
(to cube the potatoes, carrots and chicken, first cut into matchstick size strips then cube them. you'll get very fine cubes this way.)
milk (fresh, full cream, low fat – your preference) about 1 cup

(seasoning for the filling)
shallot (grind in blender) about 4 table spoons
garlic (grind in blender) about 2 table spoons
white pepper power (according to taste)
salt (according to taste)
corn flour (as jelling agent)

oil for cooking and for deep frying

cream cracker biscuits

(I've tried several brands, but I like Jacob's best )
eggs for coating the crackers before frying

Note of warning – I cook for fun. Measurements stated above are not scientific. Use your own judgment.

First heat oil in wok and deep fry the potatoes until it turns light brown. Remove and place on kitchen rolls to blot excess oil. The potato needs to be fried so that the filling remains good longer.

Leave a little oil in the wok and fry shallot and garlic paste until fragrant. Add the carrots and fry till soft. Add the chicken. When chicken is cooked, add the fried potatoes. Pour in the milk and cook until it is absorbed. Season with salt and pepper. Mix the corn flour with a little milk and add to the wok. This is the gum that holds everything together.

While the filling is still hot, scope some on to a cracker and spread it. Cover with another cracker.

Remove any excess filling sticking out between the crackers for a neat look.

Please note that the filling has to be hot to enable the crackers to stick together.

If you decide to prepare the filling earlier, DO NOT ADD the cornflour. Add the cornflour only when you re-heat the filling before you put the crackers together.

When the crackers are ready, prepare the eggs for coating.

Break 2 or 3 eggs in a bowl and beat them. Mix some corn flour with a little milk and add to the beaten eggs.

Heat enough oil in a wok. Dip the prepared crackers in the egg mixture and deep fry until golden brown. When done remove and lay on kitchen tissue to absorb any excess oil.

Allow to cool before cutting into triangles. The crackers tend to break if cut when still hot.

Enjoy!

Other then cube-ing the ingredients (which is a bit tedious) it is actually a very simple recipe. A friend tried it with minced meat and it turned out very well indeed.