Kek Lapis Pandan/Evergreen

Ingredients:

500g margarine

1 tbsp ovalette

400g condensed milk

1 tbsp essence of vanilla

10 eggs (Grade AA) / 12 eggs (Grade A)

100g Horlick

100g Coffeemate creamer

170g Serikaya

100g coconut creamer powder (Kara)

400g Pau flour / Hong Kong flour

200g coconut cream (Kara)

150ml Pandan Paste

Directions/Instructions:

1. Beat the butter, ovalette, and 200g of sweetened condensed milk.  Use high speed (10) for about 7-8 mins.  Beat until the mixture turns white.
2. Add vanilla essence and blend well. Then, slowly add the eggs, one at a time, and beat well.
3. Reduce the speed on low, add Horlick, and continue briefly beat.  Add coffee-mate creamer, serikaya, and coconut milk powder.  Beat to combine.
4. Then, add pau flour/Hong Kong flour, coconut cream, and pandan paste alternately. Beat briefly to ensure the mixture does not lump. Add the green color and blend well.
5. Prepare an 8x8x3 inch square pan, grease only the bottom with butter, then layered with parchment paper.
6. For the first layer, weigh 170g and pour the batter into the pan. Flatten the batter with a spoon until it is evenly distributed.
7. Preheat the oven to 170 degrees C using a top-bottom temperature and bake for about 8 minutes. After it's hot, switch to the top position only.
8. Bake the 1st layer in the oven for 8 mins, and remove from the range.  Press the top layer with the cake pressor, 
9. The second and subsequent layers use the same weight. For the last layer, use a top-bottom oven to bake at 170 degrees C for 15-20 minutes.
10. Remove from the oven and let the cake rest in the tin until it cools down completely.  Before removing the cake from the pan, give a little shake until the edges of the cake do not stick to the pan.

Bengli Fish Banana Wrap

Ingredients:

500g Fish Fillet

Banana Leaf

1-2 tbsp mustard oil

2 tbsp yogurt

Paste

1 tbsp black mustard seed

1 tsp yellow mustard seed

1 tsp poppy seed

6-8 green chili ~ deseeded

3 cloves garlic

1 tsp turmeric powder

1 lemon juice

1 tsp salt

Directions/Instructions:

1. Wash, dry, and cut the fish fillet into 4-inch pieces.  Set aside
2. Add all the paste ingredients to a food processor and grind them into a smooth paste.
3. Transfer to a large bowl, add the yogurt and mustard oil.  Stir to combine.  Then dip the fish pieces into the marinade and rub them with your fingers.  Leave the marinated fish in the fridge for 2 hours.
4. Lightly roast the banana leaf on the heat to soften it and make it foldable. Cut the banana leaf into 8-inch squares and set them aside.
5. Take the banana leaf, plate it with the glossy side up, and place a piece of fish in the center. Top each parcel with a slice of lemon and green chili.
6. Fold the leaf from each side and wrap it into a square parcel. Tie the thread around the parcel so it does not open while cooking.
7. Next, steam the fish parcels (approximately 10 minutes) or pan-fry them. Put some oil in a nonstick pan to pan-fry and place a few parcels in a single layer. Close the lid and cook on medium for 10 minutes on each side.
8. Serve the parcels with steamed rice.  Unwrapping it before serving could make it lose its aroma.

Dry Laksa Noodle

Ingredients:

1kg Laksa Noodle

18 pcs Fresh Prawn

50g Bean sprout

1 pkt Dried Tau Pok

3 pcs fishcake ~ sliced

Handful Laksa leaves ~ chopped

400ml coconut

2 cups soaked dried prawn

Salt & sugar ~ to taste

Paste

8 dried chili ~ deseeded & soak w/hot water

2 tbsp dried shrimp ~ soak

6 shallot

1" galangal

1" turmeric

3 clove garlic

2 lemongrass

5 candlenuts

1 tbsp belachan/shrimp paste ~ roasted

1 tsp coriander ~ roasted

1 tsp cumin ~ roasted

Directions/Instructions:

1. Bring a pot of water to boil, add the Laksa noodles, blanch for 2-3 mins, and drain.  Set aside.  Next, blanch the bean sprouts and set aside for later use
2. Blend the paste in a food processor until it becomes a smooth paste.
3. Heat oil in a wok, then add the blended paste and stir fry on low fire until fragrant and chili oil oozes out of the mixture.
4. Add the thick coconut milk and dried shrimp water slowly and boil.
5. Add sugar and salt to taste. Then add the fresh prawns, fish cake, and tau pok. Fry for about 3 minutes or until the prawns turn pink.
6. Add the laksa noodles and bean sprouts. Stir continuously to combine, then toss until thoroughly combined.
7. Finally, add the chopped laksa leaves.  Serve hot and garnished with a hard-boiled egg.

Vietnamese Lemongrass Chicken

Ingredients:

1kg chicken thigh boneless ~ skinless

Marinade

1/4 medium onion

3 garlic

1" ginger

3 lemongrass

1-2 fresh chili ~ deseeded

4 tbsp fish sauce

1 tbsp lemon juice

2 tbsp light soy sauce

5 tbsp brown sugar

1/2 tsp black pepper

Dipping Sauce

1 fresh chili

2 tbsp fish sauce

2 tbsp lemon juice

2 tbsp vinegar

2 tbsp sugar

Directions/Instruction:

1. Add the onion, garlic, ginger, lemongrass, and chili in a processor. Finely chop them and set them aside.
2. Combine the fish sauce, lemon juice, soy sauce, sugar, and black pepper in a large bowl.  Then, add the finely chopped ingredients.  Mix until well combined and until the sugar has dissolved.
3. Add the chicken to the marinade sauce. Mix until all the chicken pieces are well-coated. Cover the meat and marinate it in the fridge for 2 hours.
4. Preheat the grill to 390 degrees F. In three batches, grill the chicken covered and uncovered until cooked through, about 15 minutes per batch. Turn over every 5 minutes, and adjust the heat as needed.
5. To prepare the dipping sauce, chop and pound the chili until finely minced.  Transfer into a small bowl.
6. Add the fish sauce, lemon juice, vinegar, and sugar to the bowl. Mix until the sugar dissolves. Serve the chicken with the dipping sauce.

Chili Sauce (Chicken Rice)

Ingredients:

6 red chili ~ deseeded

8 bird's eye red chili

6 clove garlic

1" ginger

1 tbsp lime juice

1 tbsp vinegar

1 tbsp chicken broth/stock

1 tbsp sugar

1 tsp salt

Directions/Instructions:

1. Put all the above ingredients in the grinder.
2. Grind them into a smooth paste.
3. Store in an airtight container and keep in the fridge.

Beef Noodles (Malay Style)

Ingredients:

1kg beef meat w/bones

500g Egg noodles/Yellow noodles

1 pkt bunjut soup (Adabi)

1 tbsp coriander leaves ~ chopped coarsely

1 tbsp fried onion

1 tbsp soup powder + 1/4 cup water

1 tsp black peppercorn ~ finely ground

1 cinnamon stick

5 cloves

3 cardamom seeds

1-star anise 

Salt to taste

Sufficient water

Paste

1" ginger

5 shallots

3 cloves garlic

Condiments

Coriander leaves ~ chopped

Scallion ~ sliced

Fried onion

Dark sweet chili sauce

Directions/Instructions:

1. Clean the beef meat with bones, then mix it with flour and salt until smooth. Marinate for 15 minutes, rinse thoroughly and set aside.
2. Put the beef meat in a pot, pour water to submerge, and boil for 30 mins.  Discard the first boiling water and pour new water; cook until it boils.
3. Meanwhile, heat a little oil in a pan and fry the spice paste/blend until fragrant and the oil rises. Set aside.
4. Put the "Bunjut Soup" cinnamon, star anise, cloves, cardamom, black pepper, and spices paste sauteed earlier into the beef meat pot.
5. Add roughly chopped coriander leaves and fried onions.  Season with salt and cook until the meat is tender.  Let it boil/simmer for 2-3 hours for the meat tender.
6. When serving the noodles and condiments.  Enjoy!

Tomato Rice (V2)

Ingredients:

3 cups Basmathi rice

1/2 cup Evaporate milk

2 screwpine leaves

1 lemongrass ~ bruised

3 tbsp tomato puree

4 shallots ~ slice

4 clove garlic ~ slice

1" ginger ~ slice

1 Knorr chicken

2 tbsp Ghee

2 tbsp cooking oil

Salt & sugar to taste

Spices

1 cinnamon stick

2 Anis-star

3 cardamon

6 cloves

Directions/Instructions:

1. After rinsing the Basmathi rice, soak it for 30 minutes, drain it, and set it aside.
2. Heat oil, saute the spices, lemongrass, and screwpine till fragrance.
3. When wilted, add the pureed tomatoes and stir to mix. Then, add the evaporated milk, chicken knead, and salt. Continue to stir for 2 minutes.
4. Then, add the Basmathi rice and mix it together. Transfer the rice to the rice cooker, add 4 cups of water, and cook it according to instructions.
5. Once the rice is cooked, wait 10 minutes before stirring with a fork. Finally, sprinkle with chopped parsley, fried onion, and raisins (Optional). Enjoy!

Note:

For Basmathi rice - 1 cup = 1.5 cup of water

Cheesy Macaroni Beef Casserole

Ingredients:

500g ground beef

1 yellow onion ~ diced

2 garlic ~ minced

2 tbsp AP flour

2 tsp chili powder

1 tsp salt

1/2 tsp black pepper

1 tsp paprika

15oz can crush tomatoes

Mac & Cheese ~ recipe here

Other

1/2 cup panko bread crumbs

1/4 cup chopped fresh parsley for garnish

Directions/Instructions:

1. Preheat the oven to 350 degrees F.
2. Cook the mac & cheese recipe here.
3. In a large non-stick skillet, heat 1 tbsp oil over medium heat.  Add the onion and saute for about 5 minutes, then add the minced garlic and saute for a minute longer.
4. Stir in the ground beef, chili powder, salt, and black pepper and cook until the meat has browned.  Drain any excess fat from the pan.
5. Sprinkle 2 tbsp flour over the meat and cook for a minute or two.  Add in the tomatoes and simmer on low.  The sauce will start to thicken a bit as it cooks.
6. Pour half of the cooked mac and cheese into the casserole dish, layer it with the meat mixture, and then add the remaining mac and cheese.
7. Sprinkle 1/2 cup panko bread crumbs on top, and bake for about 20-25 minutes or until golden brown. Before serving, sprinkle the casserole with chopped fresh parsley. Enjoy!

Traditional Lontong aka Rice Cake

Ingredients:

3 cups Jasmine Rice ~ washed & drained

Banana Leaves

Lontong cylinder

Directions/Instructions:

1. Clean the banana leaves and cut the shape of the cylinder mold.  Warm them up a little on an open fire briefly (This helps the banana leaves stay soft and avoid cracking)
2. Roll each leaf into a cylinder and fill half the cylinder with the rice. (Eg. If the cylinder is 20cm roll in length, fill up the rice below half of 20cm, which is about 10cm)  Continue until you use up all the rice.
3. Prepare a big pot of water and bring it to a boil; add some salt.  Place the lontong cylinder inside the pot.  Cover the lid and let it boil for 30 mins over medium heat.  Off the heat and let it sit for another 30 minutes; do not remove the lid.
4. After 30 minutes, submerge all the lontong cylinders in the water. Cover the lid and boil over medium heat for another 30 minutes. Turn off the heat again and let it sit for another 30 minutes. Repeat this process three times.
5. Once done, remove them from the water and let them cool for about an hour before removing the lontong from the cylinder.

Ayam Masak Madu ala Mamak Style

Ingredients:

1kg whole chicken ~ cut 8-12 pcs

Handful Curry leaves

1 stalk lemongrass ~ bruised

5 Dates fruit ~ blend

1 tbsp curry powder

2 tbsp chili powder

2 tbsp chili sauce

2 tbsp tomato sauce

1/2 orange juice

1 tsp vinegar

8 tbsp honey

2 tbsp palm sugar

Marinade

2 tbsp garlic ginger paste

1 tbsp turmeric powder

2 tbsp chili powder

1/2 tbsp salt

Blended

1 large red onion

2 shallots

4 garlic

2" ginger

Directions/Instructions:

1. Marinade the chicken piece for 30 mins.  In a shallow pan, fry the chicken and set aside.
2. Heat 5 tbsp cooking oil and 1 tbsp Ghee over medium heat in a wok. Saute the spices, bruised lemongrass, and curry leaves for about 2 minutes.
3. Then add the blended ingredients and continue to saute until fragrant or the oil breaks out.
4. Add the curry and chili powder and stir for 2 minutes to mix well.
5. Next, add the tomato sauce, chili sauce, blended dates, orange juice, vinegar, honey, and palm sugar.  Stir it well and bring it to a boil.
6. Once it is boiling, add salt to taste and a 1/3 cup cornflour solution (1 tbsp with 1/3 cup of water), and cook to thicken the gravy. Let it simmer for another 5 minutes.
7. Lastly, coat the gravy evenly, add the cooked chicken, and cook for another 5 minutes over low heat.

Lapis Sisik Ikan aka Fish Scale Layered Cake

Ingredients (A)

150g fine sugar

450g margarine/butter

1 tbsp Emulsifier/ovalette

(B)

10 egg yolks

6 egg whites

100g condensed milk

180g seri kaya

1 tsp vanilla

(C)

100g Horlicks

260g Pau flour/Hongkong Flour

1/2 cup ice-cold water

Other

Haw flakes

Directions/Instructions:

1. In a stand mixer, beat all the ingredients (A) at maximum speed for 10 minutes until fluffy.
2. Add the ingredients (B) one by one while beating at the same speed.
3. Reduce the speed, and add the ingredients (C) so that it is just mixed.
4. Apply a little margarine to the surface of the square pan (8x8x3) and cover it with parchment paper.
5. Weigh the 140 g mixture batter into the pan and spread it with a spoon so it is evenly thick. Bake in the preheated oven at 170 degrees C, middle of the rack, top/bottom, for 10 mins or until the top layer turns golden brown.
6. Remove from the oven, move the rack to one level up, change to top fire, and prepare for the next layer of the same-weight batter.  Repeat for 3 first layers.
7. For the 4th layer, after spooning the mixture and smoothing it, insert the Haw Flakes in an inclined position into the layer (until it slightly sinks into the 3rd layer) to ensure it can stay in the position and bake.
8. Repeat steps 3 layers again, and before adding the 4th layer of batter,  use the cake pressor to press down the Haw Flakes in one direction. Make sure to mark where the Haw Flakes were and press one direction.  Bake every layer at the same temperature for 8-10 mins.
9. Continue to repeat each 4 layered with Haw Flakes till finish the batter.  At the end of the layer, move the rack to the middle, change the fire to top/bottom, and bake for 15-20 mins overall.

Cantonese Steamed Fish

Ingredients:

2-3 (500g) Cod Fillets

Sauce

3 tbsp light soy sauce

1 tbsp Chinese wine

2 tsp black vinegar

1 tbsp rock sugar

3 coriander root

1 tsp chicken stock powder

1 cup water

Garnish

3" ginger ~ sliced thinly

Scallion ~ sliced thinly

Directions/Instructions:

1. Sprinkle CodFish with salt on both sides and cure for 10 mins
2. Place sauce ingredients in a pot and simmer for 15 mins
3. Wash away salt, and pat dry.
4. Add Chinese wine to both sides of the fish and place on a plate for steaming for 8 mins.
5. Remove excess water from the steaming fish.  Drizzle the sauce around the fish, not directly onto it.
6. Place sliced ginger and the white part of the scallion on top of the fish.  Then heat oil and drizzle over the ginger and scallion.
7. Top with chopped spring onion.  Enjoy!

Bangka Legit Lapis aka Lapis Susu Bangka

Ingredients:

20 egg yolk

14 egg white

400g Margarine

100g Butter

400g powdered sugar/icing powder

100g milk powder

100g condensed milk

200g AP flour

1 tsp vanilla powder

Directions/Instructions:

1. Beat the margarine, butter, and sugar until soft and fluffy for about 10 mins on speed 3-4
2. Slowly add the egg yolk one at a time till finish.
3. While the mixer is in slow mode, add the condensed milk, milk powder, vanilla powder, and flour.  Mix well and set aside.
4. In another bowl, beat the egg whites until soft peaks form. Add the egg white batter to the butter mixture and mix well with a spatula.
5. Prepare a 9x9-inch baking pan by grubbing only the bottom with butter and then layering it with parchment paper.
6. For the first layer, weigh 180g and pour the batter into the pan. Flatten the batter with a spoon until it is evenly distributed.
7. Preheat the oven to 180 degrees C using a top-bottom temperature and bake for about 8 minutes. After it's hot, change the temperature setting to the top position only at 160 degrees C.
8. Bake the 1st layer in the oven for 8 mins or until golden yellow is removed.  Press the top layer with the cake pressor, 
9. The second and subsequent layers use the same weight. For the last layer, use a top-bottom oven to bake at 180 degrees C for 15-20 minutes.
10. Remove the cake from the oven and let it rest in the tin until completely cool. Before removing the cake from the pan, shake it until the edges do not stick to the pan.

Gulai Ayam Nanas (Indonesia Style)

Ingredients:

1 whole chicken ~ 12 pcs

200g cube pineapple or fresh pineapple

300ml coconut milk

150ml water

1 lemongrass ~ bruise

2 kaffir lime leaves

2 bay leaves

1 turmeric leaves

1" galangal ~ bruise

1 tbsp seasoning powder

Salt & sugar to taste

Grind/Blend

6-7 red chilies ~ deseeded

4 shallots

2 cloves garlic

1" ginger

1" turmeric

2 candlenuts

1 tsp coriander powder

1 tsp cumin powder

1 tsp ground white pepper powder

Directions/Instructions:

1. In a wok, saute the ground spices until fragrant and cook till oil breaks out.
2. Add turmeric, lime, bay, lemongrass, and galangal.  Stir until fragrant and wilted.
3. Then, add the chicken pieces and cook over medium heat until the chicken changes color, for about 5-10 minutes.
4. Add half coconut milk, water, chicken seasoning powder, salt, and sugar.  Cook until the chicken is cooked.
5. Lastly, add the pineapple cube and the remaining coconut milk.  Cook until the gravy is slightly thick, remove, and serve with steamed white rice.

Fried Chicken ~ Mamak Style

Ingredients:

1 packet of Chicken wings

2-3 stalk curry leaves

300g cornstarch

3 tbsp rice flour

2 eggs

1 tbsp coriander powder

1/2 tbsp fennel powder

1/2 tbsp cumin powder

1 tbsp curry powder

1 tbsp chili powder

1 tbsp turmeric powder

1 tbsp seasoning powder

1 tbsp lime/lemon juice

1-2 tsp salt

Blended

2" ginger

5 cloves garlic

1 large red onion/5 shallots

Directions/Instructions:

1. Clean the chicken and pat dry.  Set aside
2. Add the blended ingredients and all the other ingredients in a large bowl.  Add water bit by bit.  The batter should be like tempura, not too thick or running.
3. Then add the chicken wings pieces and marinade for an hour or overnight.
4. Heat oil over medium heat at 190 degrees C. Fry the chicken wings in a large wok for 10-12 minutes. Drain the wings on a paper towel and enjoy!

Note:

If you want the chicken to be red, like Indian style, add a little food color - orange and red and mix the batter well.

Nasi Minyak Kenduri

Ingredients:

3 cup Basmathi rice ~ rinse, soak for 30 mins & drain

2 cups Evaporate milk

2-1/4 cup water

1 cube chicken knorr

2 tbsp cooking oil

2 screwpine leaves (pandan) ~ knot

1 cinnamon stick

1-star anise

2 cardamom

Blend

1 large red onion

5 clove garlic

1" ginger

Directions/Instructions:

1. Heat oil over medium in a saucepan and add the blended ingredients: cinnamon stick, star anise, cardamom, and screwpine leaves. Saute till fragrance.
2. Then add the Evaporated milk, chicken knuckles, and salt to taste. Let it cook for 1-2 mins.
3. Transfer the mixture to the rice cooker and add the water.  Give it a stir, press the button, and let it cook as usual.

Steamed Turmeric Glutinous Rice aka Pulut Kuning Kukus

Ingredients:

4 cups Glutinous rice

1 tbsp turmeric powder

1 pcs dried tamarind

1 small packet of coconut milk

1 tsp salt

1 tsp sugar

A couple of screwpine leaves ~ to layer on the bottom of the tray

Directions/Instructions:

1. Wash the glutinous rice clean and soak it with turmeric and dried tamarind for 3 hours.
2. Drain the water and rinse well.
3. Place the screwpine or pandan leaves on the bottom of the tray. Pour the rinsed glutinous rice over them and steam for about 20 minutes.
4. While the glutinous rice steams, add the coconut milk, 1/2 cup of water, salt, and sugar to another bowl. Stir well until the sugar dissolves.
5. After 20 minutes, add the coconut mixture, mix the glutinous rice well, and use a spatula to smooth it.
6. Return the glutinous rice to the steamer and steam for another 20 minutes. Done and enjoy!

Prawn Noodle aka Mee Udang (Malay Style)

Ingredients:

15-20 prawns (big)

1 packet of egg noodles

2 stalk lemongrass ~ bruise

2 tbsp chili sauce

1 tbsp tomato sauce

1 tbsp oyster sauce

1 tbsp tom yam paste

3 tbsp ground chili or 10 dried chilies ~ deseeded and boil, then grind finely

1/2 cup cooking oil

Grinding

5 shallots

4 garlic

1-inch ginger

1 tbsp dried shrimp ~ soak in water until soft

Boiled

3 potatoes ~ grind with 1 cup of water

Garnish

3 eggs ~ boiled and cut halve

1 pcs tofu ~ fried and thinly sliced

Fishballs ~ boiled and cut into half

Bean sprout

Green mustard (sawi)

Lime ~ halve

Directions/Instructions:

1. The first step is cleaning the prawns by splitting them from the back, removing the black string, and cutting off the beard. Leave the head and shell on.
2. Boil 1 liter of water with 1 tsp salt.  Bring to a boil, add the prawn, and cook till the prawn turns pink/orange.  Once the prawn turns pink/orange, remove it from the boiling water and put it into cold water to prevent it from overcooking. Set it aside. (Note:  Do not throw the prawn water)
3. Heat oil in a pot. Fry the lemongrass and finely ground ingredients until fragrant, about 3-5 minutes. Then, add the ground chili and stir fry until the mixture releases the oil for about 5 minutes.
4. Next, add the chili sauce, tomato sauce, and tom yam paste into the pot and let the sauce cook for another minute.
5. Pour the prawn water into the mixture and bring it. Then add t tom yam paste, sugar, chicken powder, and salt to taste.
6. Once the broth is boiling, add the ground potatoes and stir until the mashed potatoes dissolve.  Simmer for about 5-10 mins.  (Note: Do not let the sauce thicken)
7. Serve the dish with all the garnishing. Pour the sauce and shrimp over the noodles, then sprinkle with fried shallots and chopped coriander. Enjoy!

Note:

To boil the noodles, heat the water until it boils. Add the noodles and soak them for 2-3 minutes before straining them. Rinse the noodles with cold water to stop the heating process and prevent them from becoming mushy.

Begedil (Fried Potato Patty)

Ingredients:

1kg potato

1/3 cup fried shallot

1/2 cup breadcrumb

1/2 tsp Sagaf spices (optional)

1 tbsp black ground pepper

1 tbsp white ground pepper

1/3 cup chopped scallion

1/3 cup chopped coriander

2 tsp salt

Direction/Instruction:

1. Peel the potato skin, rinse, and slice about 1/4" thick.
2. In a hot pot of oil, deep fry the sliced potato for about 5 minutes or till light golden.  Drain with a kitchen paper towel.
3. Mashed the sliced potatoes with a pestle and mortar batches by batches while still hot.
4. Once all the potatoes are mashed, add all the above ingredients.  Mix thoroughly.
5. Season well and shape into medium-sized balls with the palms and flatten lightly.
6. Coated the "begedil" in the beaten eggs and fry till lightly golden browned.

5kg potato

1 cup fried shallots

2 cup breadcrumb

2 tsp Sagaf spices

1 tbsp ground black pepper

1 tbsp ground white pepper

1 cup chopped scallion

1 cup chopped coriander

1 tbsp salt to taste

KFC Chicken Pot Pie

Ingredients:

3 potatoes ~ diced

1/2 cups ~ diced

14oz cream of chicken soup

1 cups milk

1/2 tsp sugar

2 cups rotisserie chicken ~ shredded

Salt and pepper to taste

Pie Crust

2 cups AP flour

1 tsp salt

2/3 cup + 2 tbsp shortening

4-6 tbsp ice-cold water

Directions/Instructions:

1. Boil the potatoes and carrots until tender.  Drain the liquid and set aside.
2. Combine the chicken soup, milk, and sugar in a pot and bring it to a simmer. Add the chicken, cooked potatoes, and carrots. Mix well and simmer until warm, stirring frequently.
3. Preheat oven to 425 degrees F.  Spray 12 medium non-stick muffin cups with cooking spray.
4. While the oven is heating, prepare the pie crust. Combine flour, salt, and shortening in a food processor. Mix until the mixture resembles coarse crumbs, adding one tablespoon at a time until it forms a smooth dough.
5. Divide the dough and use a cookie cutter 4-1/2" in diameter. Place the cookies in the mini muffin pan, pressing in on the sides as needed.
6. Once the filling cools, scoop about 1 tablespoon into each pie cup. Roll out the remaining dough and cut out small circles using a 2 1/2" cookie cutter for the tops of the pies.
7. Whisk together 1 egg to form an egg wash. Brush it on the pies or use milk for a similar effect.
8. Bake the pies for 15-18 minutes or until the crust is golden. Let the pies cool completely before serving.