Malay Style Curry Puff Recipes
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.
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.
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- 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.
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- 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.
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- 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.
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