Best Singapore Curry Puff Recipes

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CURRY PUFFS



Curry Puffs image

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

1 pound Chinese Flaky Pastry (page 120)
3/4 cup Potato and Lamb Curry Puff Filling (page 127) or Spicy Sardine Puff Filling (page 129)
Canola or peanut oil, for deep-frying

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.

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  • Combine dough. In a mixing bowl, add flour, 5 tbsp shortening, ½ tsp baking powder, ½ tsp salt and stir in 60 ml water until it forms a dough. Cover and set aside to rest for 20 minutes.
  • Cook curry potato filling. Dice onions, and cut potatoes into cubes, 2 cm in diameter. Set aside. In a pot on medium heat filled with boiling water, add 1 tsp salt, and cubed potatoes. Blanch for 4 minutes, then remove 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 onion is soft, add blanched potatoes and 1½ tbsp curry powder. Stir well. Season with 1 tsp sugar, and to taste with salt and pepper. After 2 minutes, remove from heat and set aside.
  • Form curry puffs. On a flat surface, portion out dough into approximately 40 g balls, and roll out to about 10 cm wide pieces. Add ½ tbsp filling and ¼ hard-boiled egg in the center of the dough. Fold the pastry in half and press and pleat edges together to seal. Repeat for all and set aside. | For a more filling version, fill your curry puff with sardines or tuna as well.
  • 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.


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  • 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.


11 BEST CURRY PUFFS IN SINGAPORE BETTER THAN POLAR PUFFS

From sethlui.com
Reviews 5
Published 2015-07-29
Author Gene Lim
  • Tanglin Crispy Curry Puff. If I were to ever pass by the famous foodie heaven of Maxwell Food Center, Tanglin Crispy Curry Puff would be the one stall where I always get my curry puffs from.
  • Fong’s Dee Curry Puff. NUS students should be familiar with Fong Dee’s Curry Puff: it’s just conveniently located a few bus stops away from school! Whenever I need a snack to warm me right up for a freezing cold lecture, I always choose to grab a few of their curry puffs.
  • Swisslink Bakery and Cafe. Other than their rather famous apple pies, Swisslink Bakery and Cafe serves up some pretty mean curry puffs too. Instead of the Malay style epok epok curry puffs, the cafe presents their puff pastry in a Western puff pastry style.
  • Rolina. It took the couple behind Rolina 9 years of selling their very own traditional, Hainanese curry puffs before they had saved enough money to get married.
  • Old Chang Kee. Ah, who hasn’t heard of Old Chang Kee’s curry puffs? For a brand to have expanded so quickly and to be present at nearly every shopping mall there is in Singapore, there must be something which Old Chang Kee is doing right.
  • 1A Crispy Puffs. Another instance of a franchise outlet, 1A Crispy Puffs has three stalls operating in Singapore. You can easily recognize one of 1A’s curry puffs through their uniquely thin pastry crust – they are multilayered and really crispy.
  • Tip Top Curry Puff. Tip Top Puff Factory has been churning out quality curry puffs since 1979. Now, if you love the curry puffs from Old Chang Kee, I’m pretty sure you’ll love those from Tip Top Curry Puff.
  • J2 Crispy Curry Puff. Yet another famous curry puff stall in Singapore’s prized Maxwell Food Centre, J2 Crispy Curry Puffs are just a little less tasty than those of Tanglin Crispy Curry Puff.
  • Dino Cake House and Cafe. If you are a fan of the flaky, Western-style pastry used for curry puffs, you’ll definitely enjoy Dino Cake House and Cafe’s curry puffs.
  • Richie’s Crispy Puff. Have you ever heard of a curry puff stall which stays open for 24 hours? Well, Richie’s Crispy Puff is one such dedicated outlet.


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