Brilio.net - Pastel is a traditional food that has similarities with modern pastry. Although simpler than pastry sold in cake shops, pastel still has a special taste. The combination of crispy and savory skin with vegetable and chicken filling creates a distinctive deliciousness.
Making pastel is actually not as complicated as imagined by people who have never tried it. The process of making it is quite simple by sauting the filling ingredients first. The next step is to put the filling into the pastel skin before frying.
Problems often arise in the quality of the pastel filling which is less than satisfactory. The texture of the filling that is too soft can reduce the pleasure when eating pastels. In addition, pastel fillings are also easily rotten due to improper cooking techniques and selection of ingredients.
YouTube channel Dapoer Ngebul Bandrol shares special tips on making the perfect pastel filling. The method shared produces a filling with an ideal and long-lasting texture. The beautiful and appetizing appearance of the filling is an added value of this manufacturing technique.
"The color is beautiful, right? This filling can also be used to fill risol or mini martabak," he said, quoted by BrilioFood from YouTube Dapoer Ngebul Bandrol, Tuesday (29/10).
photo: YouTube/Dapoer Ngebul Price Tag
First, prepare ingredients such as potatoes, carrots, cooked chicken breast, cornstarch, salt, sugar, finely chopped shallots and garlic, flavoring, pepper, and leeks. Slice or shred the chicken breast and leeks first. Then, dice the carrots and potatoes. For the potatoes, after cutting them, it is better to soak them in water so that they do not turn brown.
Next, saute the ground spices using a little heated oil. Add the leeks and chicken breast, stir briefly, then add the carrots. Carrots should go in first because they have a hard texture, so they take longer to become soft enough. Stir using a spatula.
photo: YouTube/Dapoer Ngebul Price Tag
After stirring for a while, drain the potatoes and put them in the pan. Stir-fry again while continuing to stir so that the vegetables are cooked. After that, add all the powdered seasoning ingredients, stir, and don't forget to correct the taste. Then add the cornstarch solution, but the method must be right because it risks making the pastel filling go stale quickly.
"Use cornstarch, not starch, because starch is clear and has a stretchy texture. Now, add boiled water, because raw water makes it go bad easily," he explained.
photo: YouTube/Dapoer Ngebul Price Tag
After the cornstarch solution is added, stir the pastel filling again until it is evenly mixed. If it is evenly mixed, it is better to immediately turn off the heat and remove all the pastel filling ingredients. Because, if cooked for too long, the pastel filling can become mushy and less delicious when eaten.
Once removed, the pastel filling can be cooled for a while, then it is ready to be filled into the pastel skin. On the other hand, if you don't want to use it directly on the pastel, you can also store the cooked filling in a lidded jar and place it in the freezer.
"Don't let the potatoes and carrots become too soft, otherwise they will fall apart and lose their dice shape. Because later when you put them in pastels or risoles and fry them again, they will become soft," said the owner of the YouTube account Dapoer Ngebul Bandrol.
photo: YouTube/Dapoer Ngebul Price Tag
How, the trick is really easy, right? Pastel fans must be curious to try it at home, right? Peeking at the comments column, quite a few netizens are also enthusiastic about this pastel filling recipe. The upload on YouTube Dapoer Ngebul Bandrol has also been watched up to 169 thousand times.
"Thank you for the very useful pastel recipe, success," said YouTube Kerep Mancing 19.
"Thank you for the recipe... I recooked it this afternoon... it's perfect bun... I only need 30 grams of sugar... even 50 grams of cornstarch... it's really thick... good luck, Bun," explained YouTube Lily.
"Very helpful, Mom...," added YouTuber Yanuar Arief.
"I like pastels with filling like this, the recipe is simple and easy," said YouTuber PONAKAN DUNIAFANA.
"Ma'am.. Can the ragout-filled pastel be frozen?" asked YouTube Nur Ani.