Hainanese Macaroni Pie Recipe

Macaroni Pie

2-4 pieces chicken breast, cut into thin slices and dried. Season with 2-4 Tbsp of soya sauce, sugar, a bit of ajinomoto and pepper. Set aside for deep frying.

1-2 tins of mushrooms, cut into slices

3-6 big red onions, cut into slices

1-2 carrots, cut into slices

1 packet (250g for 2 pies) macaroni – boil in water with 2 Tbsp of oil until tender then soak in cold water

3-6 small red onions, chopped finely

3 Tbsp of oil for frying, with a bit of kayu manis for tumi

2-4 tablespoon of plain flour

Method

1. Fry chicken meat with very hot oil until tender.

2. Boil water and add bones in. Drain the dirty water and boil for another 2-3 hours over a low fire or use 1 piece of chicken stock.

3. Fry big and small onions and carrots. Add water to soften. Add macaroni, kayu manis, chicken and mushroom to carrots.

4. Add in 3-5 Tbsp of soya sauce, salt to taste, 1 tsp of pepper and chicken stock soup to cover ¾ full of the ingredients.

5. Add 2-3 Tbsp of cornflour to the water.

6. Add 1-2 Tbsp of Lea & Perrin sauce and 1-2 Tbsp of tomato sauce (puree).

Pastry

Beat 5-6 egg whites till thick then add in egg yolk and 1 tsp of vanilla essence. Beat until thick. Slowly add in 3-6 Tbsp of self-raising flour or plain flour. Pour on top of filling and bake in oven.