SIMPLE MALAYSIAN CURRY PUFFS RECIPE
Filled with chicken, onion and other tasty ingredients, these simple to make curry puffs are a popular Malaysian snack. Learn to make them yourself with this step-by-step video tutorial and recipe.
Provided by Vanessa Beaty
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 190C/375F.
- Season chicken with salt and pepper and then fry over medium heat until cooked through (around 7-10 minutes).
- Remove chicken from heat and chop finely.
- In the same pan, add carrot and sauté for 2-3 minutes. Add pickled onion, garlic, and spices (including some salt and pepper). Pour in some broth or water, cook for 2 minutes more, then remove from heat and let cool down completely.
- Roll out a sheet of puff pastry and cut it into medium sized rectangles. Place a nice spoonful of chicken filling on one side of the dough, cover with the other and pinch together using a fork. Cut off the excess to make an even shape. Make small holes at the top to let steam escape.
- Brush puffs with egg wash and bake for 12-15 minutes, depending on size, or until nice and golden.
Nutrition Facts : Calories 197 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 17 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 371 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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
MALAYSIAN CURRY PUFF
This is a great recipe from rasa malaysia. I added it here so that its easy for me to keep and print out. :)
Provided by MalaysianChef
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Make the filling first. Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool.
- To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden.
MALAYSIAN CURRY PUFF
Steps:
- In a pot, add vegetable oil and chopped shallots, cook for 30 seconds, then add potato, chicken and 1 tbsp of curry paste. Cook for 30 seconds.
- Add water and coconut milk to pot. Once mixture comes to a boil and chicken is cooked, taste mixture and add more curry paste if needed. Also add salt and sugar to taste.
- Cook until potatoes are tender and cook down the liquid until it looks more like a paste. Turn off heat and let it cool for 30 minutes.
- While waiting for filling to cool, pre-heat oven to 400 degrees F and beat up one egg.
- Cut each puff pastry sheet into 4 squares
- Once filling is cool, add filling to each puff pastry sheet, creating a triangle on one side of the square pastry sheet (see picture). Then brush egg mixture to all sides of the square.
- Fold each square into a triangle and using fingers, gentle press sides to seal. Then using a fork, press to further seal pastry.
- Bring curry puff to baking sheet lined with parchment paper, and brush egg mixture onto the top surface of each pastry. If not using parchment paper, grease the bottom of each puff pastry to prevent it from sticking to pan.
- Bake in the oven for 15-18 minutes or until top is golden brown.
- Remove and cool for 10 minutes.
- Serve and enjoy!
Nutrition Facts : Carbohydrate 41 g, Protein 7 g, Fat 26 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 23 mg, Sodium 184 mg, Fiber 2 g, Sugar 2 g, Calories 426 kcal, UnsaturatedFat 17 g, ServingSize 1 serving
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.
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MALAYSIAN CURRY PUFF (KARIPAP RECIPE) - CHRISTIE AT HOME
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Ratings 9Estimated Reading Time 7 minsCategory Appetizer, Side Dish, SnackTotal Time 1 hr 40 mins
- In a large pan set over medium heat, add 1 tsp cooking oil. Fry your chicken until mostly cooked. Add onions and potatoes, followed by curry powder, salt, turmeric (optional) and bay leaves. Cover and let this cook until potatoes are fork tender. Remove filling from pan and let it cool completely.
- Meanwhile, in a large mixing bowl, add flour and salt. Whisk together. Make a well in the middle.
- In another pan, heat your oil on high heat. Place a chopstick or a wooden stick to check if the oil bubbles. Once it bubbles, carefully pour the hot oil into the flour well. Allow this to bubble for 1 minute. Then mix the flour and oil together. Add water and mix everything together with your hands and knead it together. You should form a very oiled ball of dough.
- On a floured surface, roll your dough into a long tube. Slice the tube of dough into 26 pieces. Roll each piece into a ball.
CURRY PUFF - RASA MALAYSIA
From rasamalaysia.com
4.7/5 (19)Category Malaysian RecipesCuisine ChickenTotal Time 40 mins
- Make the filling first. Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool.
- To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden.
KARIPAP (MALAY STYLE CURRY PUFFS) - SMOOTH CRUST - ROTI …
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5/5 (5)Total Time 1 hr 30 minsCategory SnackCalories 303 per serving
- Boil scrubbed potatoes and sweet potato in medium saucepan. After 15 minutes, remove potatoes. Allow sweet potato to cook for another 5 minutes. Remove and allow potatoes to cool. Peel potatoes and cut into small cubes.
- Combine all-purpose flour, salt, and margarine in a large bowl. Mix with a spatula. Slowly add water a little at a time. Knead to form a soft, non-sticky dough. You may or may not require the full ½ cup (120ml) water.
- Place a piece of dough on your palm. If it has shrunk a little, spread it out gently with your fingers. Place a tablespoon of filling in the center.
SPIRAL CURRY PUFFS (KARIPAP PUSING ... - HUANG KITCHEN
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Reviews 13Category SnacksCuisine Asian, MalaysianEstimated Reading Time 6 mins
- Start by preparing the curry puff filling. Cut chicken into small pieces. Peel and cut the potatoes (sweet potatoes and normal potatoes) into small cubes. Dice big onion and mince garlic and curry leaves.
- To cook the filling, first heat up oil in pan, then saute minced garlic and onion over medium heat.
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- Soak dried chillies in hot water for 5 minute. Rinse and blend together with shallots till fine. Mix in curry powder.
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- Combine sifted flour, salt, vegetable oil, sugar and water in a large mixing bowl and knead to form a soft dough.
- Flatten WATER dough and place a piece of OIL dough than cover up. Roll up from one end to the other like a Swiss roll. Turn the rolled dough upright. Flatten out the dough again into a long rectangular shape and rolled like a Swiss roll again.
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- Using paddle attachment to a standing mixer, whisk butter until fluffy. Then add in egg and mix to combine. Add half of the flour together with salt and turmeric powder. Mix to incorporate. Then add the rest of flour and give it one last mix. You will end up with small crumbs of dough.
- Roughly chop onion and garlic. Place them in a chopper together with anchovies and shrimps. Blend into a fine paste. Set aside.
- Take a ball and roll it into a disk. Put some filling in the center and fold the dough together. Pinch the edges and climp. Place the curry puff on a baking tray with a baking sheet. Continue with the rest of the balls. Finally brush them with the egg wash.
THE BEST IN A SOUTHEAST ASIAN KITCHEN: HOW TO MAKE EASY ...
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Servings 8Total Time 1 hr
- Combine dough. In a mixing bowl, add flour, 1⁄2 tsp baking powder, 1⁄2 tsp salt, 90g margarine and stir in 60 ml water until it forms a dough. Cover and set aside to rest for 20 minutes. | The shortcut to this is to use frozen prata for the crust. The result would be a puff pastry version.
- Cook curry potato filling. Cut potatoes into cubes (approximately 2 cm in size) and set aside. In a pan on medium heat, add 2 tbsp vegetable oil. When hot, add onions and sauté for 1 to 2 minutes. Once onions are soft, add potatoes and 1½ tbsp curry powder. Stir well. Season with 1 tsp sugar, and to taste with salt and pepper. Add 250ml of water. Cook till potatoes are tender.
- Form curry puff. Generously sprinkle flour on a non-stick, flat surface/ tabletop. Separate dough into 8 equal portions, androll out to about 10 cm wide pieces. Divide curry potato filling into 8 portions. For each puff, add 1 portion filling and 1⁄4 hard-boiled egg in the centre of the dough. Fold the pastry in half and press and pleat edges together to seal. Repeat for all and set aside.
- Deep fry. In a pot on medium filled with hot vegetable oil, deep-fry the curry puffs for 3 to 5 minutes, until golden brown. Set aside to drain excess oil on paper towels. | For a healthier option, the puffs can be oven baked instead of deep fried -
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