Peranakan-style Masna Pogača

Ingredients

In the Peranakan-style Masna Pogača, we incorporate Peranakan flavors and ingredients to give the dish a unique twist. The original Bosnian recipe is adapted by using coconut milk in the dough and adding traditional Peranakan spices and ingredients like turmeric, lemongrass, candlenuts, and belacan to the filling. These additions infuse the pastry with a distinct Peranakan flavor profile, creating a fusion dish that celebrates the best of both cuisines. We alse have the original recipe for Masna pogača, so you can check it out.

• For the dough: For the dough:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 250ml (1 cup) coconut milk 250ml (1 cup) coconut milk
• 100g (1/2 cup) unsalted butter, melted 100g (1/2 cup) unsalted butter, melted
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 teaspoon salt 1 teaspoon salt
• For the filling: For the filling:
• 500g (1 lb) minced chicken 500g (1 lb) minced chicken
• 2 tablespoons belacan (shrimp paste) 2 tablespoons belacan (shrimp paste)
• 4 candlenuts, finely chopped 4 candlenuts, finely chopped
• 2 stalks lemongrass, white part only, finely chopped 2 stalks lemongrass, white part only, finely chopped
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the all-purpose flour, baking powder, and salt for the dough.
3. 3.
   Gradually add the melted butter and coconut milk to the dry ingredients. Mix until a soft dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
5. 5.
   In a separate pan, heat the vegetable oil over medium heat. Add the minced chicken and cook until browned.
6. 6.
   Add the belacan, candlenuts, lemongrass, turmeric powder, and salt to the pan. Stir well to combine and cook for an additional 5 minutes.
7. 7.
   Divide the dough into two equal portions. Roll out one portion into a rectangular shape, about 1/4 inch thick.
8. 8.
   Spread half of the chicken filling evenly over the rolled-out dough, leaving a small border around the edges.
9. 9.
   Roll the dough tightly, starting from one of the longer sides, to form a log. Repeat with the remaining dough and filling.
10. 10.
    Place the two logs on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash.
11. 11.
    Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown.
12. 12.
    Remove from the oven and let it cool for a few minutes before slicing into individual portions.
13. 13.
    Serve the Peranakan-style Masna Pogača warm and enjoy the delightful fusion of flavors.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Belacan (shrimp paste) — If you prefer a milder flavor, you can reduce the amount of belacan used in the filling.
• Lemongrass — Use only the white part of the lemongrass stalk, as the green part can be tough and fibrous.
• Candlenuts — If candlenuts are not available, macadamia nuts can be used as a substitute.
• Turmeric powder — Be cautious when handling turmeric powder, as it can stain surfaces and clothing easily.

Tips & Tricks

• For a vegetarian version, you can substitute the minced chicken with crumbled tofu or tempeh.
• Add a squeeze of lime juice to the filling for a tangy twist.
• Serve the Peranakan-style Masna Pogača with a side of sambal belacan for an extra kick of flavor.
• If you prefer a spicier filling, add chopped chili peppers to the chicken mixture.
• To achieve a flakier crust, brush the dough with a thin layer of melted ghee before rolling it up.

Serving advice

Serve the Peranakan-style Masna Pogača warm as an appetizer or as part of a main course. It pairs well with a refreshing cucumber and pineapple salad.

Presentation advice

To enhance the presentation, slice the Peranakan-style Masna Pogača into bite-sized pieces and arrange them on a platter. Garnish with fresh cilantro leaves for a pop of color.