Home Made Indonesian Snack: Pastel Goreng

Four hours in the making! That's how long it took for me to make this. I had the recipe since a week ago but only had a chance *and will* to go ahead with it on Saturday afternoon. In Singapore, the filling is different from the filling I'm used to back in Indonesia. Here, it's a curry ragout filling but the filling I prefer is of course my traditional filling back home, the rice vermicelli with diced carrot and a quarter of hard boiled egg. Yummy.  

I was soo very nervous about the idea of making the skin myself. I mean, pastry was never my thing before and making it alone without someone telling me about the correct texture and all was intimidating. My mom used to make all kinds of snacks for me and my brother and I wish I focused more in helping her rather than focusing in eating so at least I would know what I'm doing now haha. Well, in the end, the dough was a bit weird in texture but once it's cooked fried, Fred commented it tasted okay. I know he's a bit biased when it comes to my cooking, but honestly, the cooked dish wasn't bad at all, in fact, I'm considering to make a lot of these someday and serve them in my church after morning service.

 

 Home made Indonesian snack, pastel goreng.
 Home made Indonesian snack, pastel goreng.
 Home made Indonesian snack, pastel goreng.