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
Fry chicken meat with very hot oil until tender.
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.
Fry big and small onions and carrots. Add water to soften. Add macaroni, kayu manis, chicken and mushroom to carrots.
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.
Add 2-3 Tbsp of cornflour to the water.
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.
