Simple Malaysian Curry Puffs Food

MALAYSIAN STYLE SPIRAL CURRY PUFFS

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.

SIMPLE MALAYSIAN CURRY PUFFS RECIPE

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.

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!

MALAYSIAN CURRY PUFF

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.

BAKED CURRY PUFFS

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.