MALAYSIAN STYLE SPIRAL CURRY PUFFS
Here is the best recipe for the greatest curry puffs reckon by the locals. It is called the spiral curry puff (Karipap pusing 螺旋咖喱角).
Provided by KP Kwan
Categories Dessert
Time 2h6m
Number Of Ingredients 22
Steps:
- Peel and chop the onions. Cut the onions into small cubes.
- Cut the chicken breast meat into small dices. Set aside.
- Peel and cut the potato into small dices.
- Cut the lemongrass into small pieces, then mince it. Use only the white section always.
- Minced the ginger and chop the red chili into small pieces
- Saute the onions, lemongrass, ginger, and chili with some vegetable oil in the wok until fragrant. Set aside.
- Sti -fry the chicken meat until it is cooked. Add back the onion,
- Add all the ingredients (except the green peas) to the chicken Stir occasionally to prevent the ingredients from sticking to the wok.
- Add the green peas when the potato cubes are soft.
- Simmer over low heat until the gravy is almost dry.
- Combine all the ingredients for the water dough in the food processor. Remove and roll it into a long rectangle on a piece of plastic sheets.
- Combine all the ingredients for the oil dough in the food processor. Remove and transfer it to the center of the water dough.
- Place the second piece of cling film to cover the oil dough.
- Roll out the dough to form a long rectangle.
- Remove the top film.it stacks up
- Told the dough like closing a book so that it stacks up into 4 layers.
- Chill the dough. Repeat twice of the folding.
- Roll out the dough to a rectangle for the last time. Roll it up like making a Swiss roll.
- Cut the 'Swiss roll' into 20 portions.
- Roll out the pastry into a round shape.
- Place it on the pastry mold. Put the filling at the center of the pastry.
- Close the mold, Press firmly so that the edge is sealed up completely.
- Open the mold to remove the curry puff.
- Deep-fry in vegetable oil at 180°C/350°F for 6 minutes or until golden brown.
Nutrition Facts : Calories 164 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 20, Sodium 293 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
BAKED CURRY PUFFS
I needed something a little different for a party. I wanted something that was baked and not deep fried and came up with this recipe . I served these at a party and got rave reviews about these puffs. Serve them with your favourite dipping sauce. Use vegetables such as carrots, corn, parsnip and peas for your vegetables or use a frozen mix that has been thawed for convenience. A little Chili can be added for an extra kick also. I am guessing the amounts this mixture made but it did make quite a few!
Provided by Tisme
Categories Malaysian
Time 35m
Yield 30-40 serving(s)
Number Of Ingredients 14
Steps:
- In a wok or pan, heat a little oil and fry chopped garlic until golden add onion and ginger.
- Add in the minced meat and fry for 2 minutes breaking up the meat into small pieces. ( I use a separate pan to fry the meat and drain off excess fats, then add the meat to the onion mixture).
- Add potatoes, cook for further 2-4 minutes.
- Add the curry powder, water, sugar salt and pepper and simmer over a medium low heat stirring occasionally to prevent burning, until the potatoes are almost soft. (About 10 - 15 minutes).
- You may need to add a little extra water if there is no sauce left.
- Add in the mixed vegetables and coriander last and cook for a further 2 - 3 minutes until the vegetables are just starting to soften.
- Remove from heat and cool.
- Cut the puff pastry into 4 inch by 4 inch squares.
- Put some filling onto one half of the square.
- Brush edges with a little water and fold over pastry to make a rectangle or triangle shape.
- Use a fork press the sides together to seal the edges of the puff pastry, and also the makes a nice pattern.
- Brush the puffs with the egg wash (beaten egg).
- Bake in a preheated oven 185°C until a nice golden colour. (about 10 minutes).
- Arrange the curry puffs on a serving platter and serve with dipping sauce.
Nutrition Facts : Calories 220.2, Fat 13.2, SaturatedFat 3.3, Cholesterol 7, Sodium 86.8, Carbohydrate 22.3, Fiber 1.6, Sugar 0.9, Protein 3.5
MALAY STYLE CURRY PUFF
This is a very common snack in Malaysia and Singapore. You can find it anywhere here. Hope you like it.
Provided by brenda86
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- To make WATER DOUGH, place flour in a mixing bowl.
- Rub in shortening and add in the water.
- Knead into a smooth dough and leave aside to rest for 10 minutes.
- Divide into 12 equal portions.
- To make OIL DOUGH, rub shortening or margarine into the flour to form an oily dough.
- Divide into 12 equal portions.
- To make FILLING, heat pan with 3 tbsp oil.
- Fry all the ingredients till fragrant.
- Add water and fry till dry.
- Add water again and fry till dry and potato become soft.
- Cover the pan once in a while so that the potato will be cooked faster.
- Leave to cool.
- Next wrap oil dough inside water dough.
- Flatten the dough using a rolling pin to shape a thin circle.
- Add filling and seal the sides.
- Pinch the edges to form a scallop design or any design Deep fry puffs in medium hot oil.
- *Note: You can make the filling a bit more saltier because when you eat it with the puff it will make the filling taste blander.
CURRY PUFF
Make and share this Curry Puff recipe from Food.com.
Provided by Meg Hollingworth
Categories Asian
Time 1h25m
Yield 11 curry puffs
Number Of Ingredients 14
Steps:
- Cook the Curry Potatoes and Chicken first.
- 1. Fry the onion and shallot in the oil.
- 2. Add in the chicken and stir fry till done.
- 3. Add in the pre-cooked potatoes, curry paste, light soya sauce, salt and water.
- 4. Cook on low heat, stirring constantly, till quite dry. Remove from heat.
- To make the Short Crust Pastry,.
- 1. Sift the flour with salt.
- 2. Cut the butter into thin slices.
- 3. Rub the butter quickly and lightly into with the sifted flour with your fingertips; breaking the butter up into smaller bits coated with flour. Lift mixture while rubbing-in to incorporate air. Do not overhandle or the butter will melt and the mixture will become sticky.
- 4. Add the cold water and mix it into a dough ball.
- 5. Spilt the dough ball in half.
- 6. Roll the the dough out quickly on a floured board to about 0.4cm in thickness.
- 7. Use a bowl or cutter of diameter 12cm to cut the dough into circles.
- Putting it All Together.
- 1. Pre-heat oven to 200 degrees celsius.
- 2. Put two tablespoons of curry on each dough circle.
- 3. Wet the edge and fold in half, pinching the edges together.
- 4. Arrange on a baking tray and glaze with eggs.
- 5. Bake on the top shelf of the oven for 20 to 25 minutes.
Nutrition Facts : Calories 328.9, Fat 21.6, SaturatedFat 11.4, Cholesterol 74.5, Sodium 380.3, Carbohydrate 30.2, Fiber 2.4, Sugar 1.1, Protein 4.5
CURRY PUFFS
Stuffed with intriguing spice-laden fillings, curry puffs are a very popular snack in Malaysia, Singapore, and Thailand. In food-crazy Singapore, there are even plastic curry puff molds available for cooks to make perfect-looking puffs. The filling varies, but the most popular ones feature potato or sardines, both of which are lifted from their humble origins with a heavy dose of fragrant spices and/or chile heat. The dough depends on the cook, who may prepare French-style puff pastry with margarine and bake the results, stick with simple flaky pastry (page 113) to produce old-fashioned crisp fried puffs, or employ Chinese flaky pastry to yield puffs whose shape resembles magnificent clam shells. For a spectacular treat, I prepare curry puffs with Chinese flaky pastry. These deep-fried wonders are out of this world. For old-fashioned puffs, substitute either of the curry puff fillings for the one in the Vietnamese Shrimp, Pork and Jicama Turnover recipe (page 118). See the Lazy Day Tip below for making puffs with commercial puff pastry. Anyone who has made empanadas (page 111) will be a whiz at filling these.
Yield makes 12 pastries
Number Of Ingredients 3
Steps:
- If the dough was refrigerated for longer than 1 hour, let it sit at room temperature until it is malleable. Working on an unfloured or very lightly floured surface, use a rolling pin to gently roll the dough into an 11-inch square. This is easier to do if you work the rolling pin from the midline toward the top or bottom edge, and then roll back to the midline. Use both hands to lift up the edge closest to you and roll it all the way up to the top to form a cylinder. Roll the cylinder to even it out and lengthen it to about 12 inches long and 1 3/4 inches in diameter. Cut the dough cylinder crosswise into 12 pieces, then use the palm and heel of your hand to flatten each dough piece into a 1/4-inch-thick disk.
- Work with half of the dough pieces at a time and keep the others covered with plastic wrap or a kitchen towel. Use a skinny Asian rolling pin (dowel) to roll each dough piece into a circle, a good 3 1/2 inches in diameter. Aim for a wrapper with a 1-inch-wide belly; the edge should be thinner than the middle. (For guidance, see "Forming Wrappers from Basic Dumpling Dough," step 5, page 24.)
- Line a baking sheet with parchment paper. To assemble a puff, hold a wrapper in a slightly cupped hand. Use a spoon to put about 1 tablespoon of filling in the middle, spreading out the filling a bit to make shaping the puff easier and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. As you work, your hand should naturally close a bit more to keep the puff in shape. Moisten the top rim of the wrapper with water and bring up the wrapper side closest to you and firmly press to create a half-moon (see page 26 for guidance); the center coil of dough (the belly) should naturally push out a bit like the hinge of a clam shell. Remember to seal each puff well. For extra security, use your thumb and index fingers to form a rope edge (see page 51) or press with the tines of a fork. Place the finished puff on the prepared baking sheet. Repeat with the other wrappers before making and filling the wrappers from the remaining dough.
- Before frying the puffs, put a paper towel-lined platter next to the stove. Pour oil to a depth of 1 1/2 inches into a wok, deep saucepan, or Dutch oven and heat over medium-high heat to about 300°F on a deep-fry thermometer. Frying at an initial low temperature ensures delicate, flaky results; subsequently increasing the heat prevents the puffs from becoming greasy. (If you don't have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes about 4 seconds for bubbles to rise to the surface and encircle the chopstick, the oil is ready.) Working in batches of 4 to 6 to prevent crowding, gently slide the puffs into the hot oil and immediately decrease the heat to low to steady the temperature, which will quickly rise. The puffs will bubble slowly at first. Let them fry, occasionally turning gently, moderating the heat as needed to keep the oil temperature around 300°F, for about 3 minutes, or until the puffs are light golden. Raise the heat to medium-high and fry for 5 to 6 minutes, until the puffs are golden brown and flaky. Let the temperature hover around 340°F. (If you don't have a thermometer, do the chopstick test a couple of times as the dumplings cook; bubbles that rise after about 1 second signal 340°F.) Use a skimmer to scoop up and transfer the puffs to the platter to drain and cool. Adjust the heat before frying more.
- Allow the puffs to cool for about 5 minutes if you are serving them hot. Or present them to your guests warm or at room temperature. Refrigerate left over puffs for several days and reheat them in the oven at 350°F for about 15 minutes, or until gently sizzling and heated through.
- Have no shame. Many busy modern Asian cooks turn to ready-made puff pastry for rich treats like curry puffs (page 125) and samosas (page 115). Purchase a package (usually about 1 pound) of puff pastry, the all-butter variety, if you can; puff pastry is usually sold as frozen square sheets, rolled to a thickness of 1/4 inch. Thaw it in the refrigerator.
- Line a baking sheet with parchment paper. Preheat the oven according to the package directions (usually 375° to 400°F).
- Work with 1 sheet of pastry at a time. Roll a pastry sheet out to about 10 inches square, if it's smaller than that, and then cut it into four 5-inch squares. Put about 1 1/2 tablespoons of curry puff or samosa filling atop each square, moisten 2 adjoining edges with water, fold the other side over to form a triangle, and press closed. Use the tines of a fork to press on the edges to seal well, then place on a prepared baking sheet. Repeat with the remaining pastry and filling. Brush with beaten egg, then bake for about 15 minutes, until golden brown.
More about "curry puff dough food"
CURRY PUFF - SOUTHEAST ASIAN RECIPES - NYONYA COOKING
From nyonyacooking.com
Reviews 6Calories 176 per servingCategory Snack
- In a bowl, mix salt and flour evenly. Set aside. Heat oil in a pan at high heat. Pour hot oil directly into the flour mixture. Mix well. Then add cold water and continue kneading until the dough comes together. Set dough aside in the refrigerator.
- Stir-fry onion slices and minced garlic with oil until fragrant. Add blended dried shrimps, curry leaves and curry powder. Then, add diced potatoes. Add enough water and simmer at low heat until the potatoes softened.
- Divide the dough equally into balls of ~ 35gm each. They may be refrigerated to ensure the dough is more manageable. Flatten dough until it is about 0.2cm thick. Place filling in the middle of the flattened dough.
- Fold sides together to create a semi-circle. Seal the sides by pinching the dough together. Using the pinch and fold technique as shown in the video, create the distinctive edge of curry puffs.
KARIPAP (MALAY STYLE CURRY PUFFS) - SMOOTH CRUST - ROTI …
From rotinrice.com
CURRY PUFF - THAI RECIPES
From cooking-thai-recipes.com
KARIPAP (CURRY PUFF) - TRADITIONAL MALAY RECIPE | 196 FLAVORS
From 196flavors.com
CURRY PUFF - RASA MALAYSIA
From rasamalaysia.com
SPIRAL CURRY PUFFS (KARIPAP PUSING 螺旋咖喱角) - HUANG …
From huangkitchen.com
HOW TO MAKE CURRY PUFFS: DELICIOUS, DEEP-FRIED PASTRIES …
From delishably.com
CURRY PUFF RECIPE: HOW TO MAKE DELICIOUS HOMEMADE …
From lokataste.com
SIMPLE HOMEMADE THAI CURRY PUFFS - COOK GEM
From cookgem.com
THE BEST IN A SOUTHEAST ASIAN KITCHEN: HOW TO MAKE EASY CURRY PUFF
From asianfoodnetwork.com
THAI CURRY PUFFS - MARION'S KITCHEN
From marionskitchen.com
CURRY PUFF RECIPE - NDTV FOOD
From food.ndtv.com
CURRY PUFF (KARIPAP) – CRISPY CRUST WITH SMOOTH FILLING RECIPE
From mykitchen101en.com
CURRY PUFF RECIPE - FOODSFINDING
From foodsfinding.com
VEGETARIAN POTATO CURRY PUFF RECIPE - GREEDY GIRL GOURMET
From greedygirlgourmet.com
CURRY PUFF DOUGH RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love