Pita bread with curry puff filling

I love curry puffs especially the filling but sometimes I am too lazy to make the pastry so here I am using pita bread instead. This dish is great for a quick lunch or snack. You can freeze any leftover filling to use another day.

Ingredients

200 grams chicken breast meat

1 medium size onion

4 potatoes

2 tbsp curry powder

1 tsp chilli powder

Mince the chicken breasts coarsely

Finely dice the onions and potatoes  

Heat 2 tbsp oil in the wok over medium heat.

Sauté the onions for about 2 minutes or until soft and golden

Add the minced chicken and stir until the colour changes

Add 2 tbsp meat curry powder and mix thoroughly

Alternately, you can fry the curry paste first and then add the chicken

Add 100 ml water to prevent it burning

Add the potatoes and mix thoroughly

Add salt according to your taste

Cover and cook till the potatoes have softened and the curry is almost dry

Turn off the fire and let it cool down

1 packet pita bread

Heat up the fry pan

Put in the pita bread and brown it

Cut the pita bread into 2 pieces

Open up the pita bread and fill with the stuffing

Add some finely sliced lettuce if desired

Serve immediately

Sardine sandwich (Malaysian style)

When I was young, sardine sandwiches are a must when we go to the seaside (Morib) or have a party. I had forgotten about it and have not eaten it for almost 30 years. Nowadays, we tend to make western style sandwiches that we have forgotten our Malaysian sandwiches. Sardine sandwiches are great if you like spicy sandwiches and they are easy to make.

Ingredients

1 loaf sliced sandwich bread

1 can sardines in tomato sauce

1 small Bombay onion finely diced

4 calamansi limes (limau kesturi)

1 red chilli (more if want it spicier)

Pour the sardines into a plate

Take the sardines out and remove the bone and intestines

Mash the sardines with a fork

Add the finely diced onions and chilli

Season with salt and pepper to taste

Squeeze the lime juice onto the mixture

Mix thoroughly and set aside

I do not trim off the edges because it has a lot of nutrients

Butter one side of the bread

Spread the sardine mixture on one slice of bread

Put the other slice on top and press down slightly

Cut the bread into 4 pieces

Arrange on a tin foil if not eating immediately

Fold the foil over to cover the sandwiches and keep in the fridge