Saturday, 5 December 2015
Curry Puff / Karipap
Curry puff or karipap is a local Malay snack found in Singapore and Malaysia. Curry Potatoes are the filling and a slice of hard boiled egg is added. There are many recipes to this snack but the malay way of making curry puffs is by adding boiling oil to the flour and adding cold water to knead to a dough. Sealing the edges is an important step as the curry puff will open up during frying if the edges are not seal properly.
Ingredients for the filling:
400 gms cooked potatoes, diced
1 onion, diced
2 tbsps curry powder mixed with 4 tbsp water
1 tbsp sambal chilli ( optional )
Salt and sugar to taste
2 hardboiled eggs, sliced
Heat up 1 tbsp oil in a frying pan and fry onions till translucent.
Add in curry powder and mix well. Fry till oil seeps thru and add in sambal chilli.
Add in potatoes, mix well and pour in 100ml of water.
Combine well and let it cook till dry.
Dish up and let it cool.
Ingredients for the pastry;
350 gms plain flour
130 ml cold water
100 ml hot oil
Pinch of salt
Heat up the oil and take off the stove when the sides bubble.
Sieve the flour and salt together.
Pour the hot oil into the flour and mix with a wooden spoon and mix till like breadcrumbs.
Slowly add in the cold water and knead into a smooth dough. ( Do not add in the water all at once )
Rest the dough for 15 - 20 mins.
After 20 mins divide the dough into 24 pcs.
Roll each dough into a ball and roll into a 8 - 10 cm circle.
Spoon filling on one side of the circle and seal edges.
Crimp the edges with you fingers.
Make sure the edges are tightly seal or else it will open up during frying.
Fry till golden brown and serve while hot.
For Sardine puffs, recipe is same as for potatoes but change to sardine.
Ingredients for Sardine filling
1 can sardines
2 tbsp sambal chilli
Heat up 1 tbsp oil and fry onions till soft.
Add in the sardines but not the sauce.
Mix well with the onions and add in the sambal chilli.
Mix well and dish up to cool before wrapping.