Pastel tutup, tourte indonésienne

Pastel Tutupindonesian pieBahan-bahan;ingredients:1 chicken25 gr jamur kuping (dried chinese mushrooms)25 gr sedep mala (dried white nightshade)200 gr carrots125 gr peas1/2 green cabbage2 eggs3 shallots1 tsp black pepper1 leek1 tsp palmsugar2 tbsp kecap manis (dark sweet soy sauce)salt to tate5 potatoes250 ml milkwaterCara membuat:preperation/method:Cook the potatoes in water. Cook the chicken in water until its done. Remove the chicken but keep the stock. Cut the meat into pieces. Heat in a pan the water and cook the jamur and the sedap for 30 minutes, Then drain. Cut the carrots, the sugar snaps and the cabbage into small pieces. Boil the eggs for 8 minutes and cut it into pieces. Slice the shallots and the leek fine.Heat in a wok the oil and fry the shallots and add the leek, the meat, the jamur, the sedap, the carrots, the cabbage, the salt, the pepper, the sugar, the sugar snaps, the peas, the kecap and some stock and fry it for 3 minutes. Mash the potatoes with the milkPour the mixture into a plate, add the eggs and then the mash potatoes. Heat a oven at 180 degrees Celsius and bake it in 20 minutes golden brown.