Ingredients
- 3 tbsp margarine for stir-frying
- Ground pepper
- Nutmeg powder
- Sugar
- ½ tsp salt
- 1 egg yolk, whisked
Mashed Potato Topping
- 5 steamed potatoes, mashed
- 3 egg yolks
- 3 tbsp butter, melted
Filling
- 7 shallots, thinly sliced
- 3 large carrots, cut into four pieces, then quartered
- 1 glass peas
- 1 glass tree ear mushrooms, sliced lengthwise and soaked in warm water
- 3 pieces chicken breast, boiled and cut into cubes
- ¼ part of dried vermicelli, boiled and drained
- 150 gr beef, cut into cubes
- 3 beef sausages, sliced
- 200 gr beef
- 1 glass chicken broth from boiling chicken breasts
- 1 glass milk
I often make this dish for our family’s Christmas dinner. It is best served warm with sambal for an Indonesian touch, although tomato catsup is a good condiment too.
Steps
- Mashed Potato Topping: Drop egg yolks one by one into warm mashed potatoes. Mix well. Add butter and ground pepper to taste. Mix well
- Filling: Stir-fry shallots with butter until fragrant. Add pepper, nutmeg, sugar, and salt.
- Add carrots, peas, mushrooms, chicken, and vermicelli. Pour in broth and milk. Bring to boil while stirring. Add sausages and beef and cook for a few minutes more. Remove from heat.
- Grease heat-proof casserole dish. Pour in filling. Cover the surface of the filling with the mashed potatoes. Brush whisked egg yolk evenly over the top of the potatoes.
- Bake in an 180c degree oven for 35mins until the surface turns golden brown. Remove from the oven. Serve warm with sambal or tomato catsup.
