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How to make curry puffs?

How to make curry puffs?

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    INGREDIENTS for Pastry : 2╫ cups flour 1 tsp salt 1 tsp baking soda 3 tbsp ghee [clarified butter] 1 egg, lightly beaten water INGREDIENTS for Meat filling : 1 lb lean beef, minced or chopped 6 oz potatoes, finely diced 3 onions, finely chopped 3 tbsp Malaysian meat curry powder (recipe) 1-2 tbsp chili powder, or to taste 1 tbsp Worcestershire sauce 1 tbsp soy sauce 1 tbsp vegetable oil 1 cup water salt and pepper Cook's Note : Curry Puffs made in Eurasian households are traditionally made with a minced beef & potato filling. Use any of your favorite minced or chopped meat - chicken, lamb, turkey - or an all-vegetable filling such as peas & potato filling. Alternatively, readymade puff pastry from the frozen section of your supermarket, can be used. Curry puffs can be baked instead of deep fried - remember to brush curry puffs with an egg wash before baking for a nice golden brown color To Prepare Meat filling : In a small bowl, combine meat curry powder and chili powder, Worcestershire sauce and soy sauce, add a few tbsp of water if necessary and mix into a thick paste Heat wok on high, add peanut or vegetable, stir-fry onions, curry paste 1-2 mins, add beef and potatoes, season with salt and pepper Stir-fry until oil begins to separate from the meat Pour off some of the excess oil and add a cup of water Lower heat and simmer till quite dry Remove from heat and cool in a strainer To Prepare Pastry : Sieve together flour, salt and baking soda Using your fingers, rub ghee [clarified butter] into the sifted flour until it resembles fine crumbs Mix egg in, add water gradually, press into a ball Knead dough by pushing away, using the heel of your hand till smooth On a floured surface, roll out dough, cut into rounds 3 inch in diameter Flatten each round with a rolling pin, fill with a tablespoonful of beef & potato filling In a small bowl, add 2-3 tsp water to the beaten egg Fold over in half, pinch along the edges to seal, using a little egg wash if necessary to seal Brush the tops of each curry puff with the egg wash Preheat oven to 350F degrees oven. Bake curry puffs until light golden brown, about 20-30 mins Serve hot or at room temperature - ideal as a cocktail party snack!

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CURRIED CHICKEN PUFFS 1 (8 oz.) pkg. cream cheese 1 1/2 c. chopped, cooked chicken 1 tbsp. milk 1/3 c. slivered almonds, toasted 1/4 tsp. salt 2 tbsp. onion, finely chopped Dash of curry powder Dash of pepper Miniature Cream Puffs Combine softened cream cheese, milk, and seasonings, mixing until well blended. Add chicken, nuts, and onion; mix lightly. Cut tops from Miniature Cream Puffs; fill with chicken mixture. Replace tops. Bake at 375 degrees 5 minutes or until warm. MINIATURE CREAM PUFFS: 1/2 c. water 2 eggs 1/4 c. butter 1/2 c. flour Dash of salt Bring water and butter to boil. Add flour and salt; stir vigorously over low heat until mixture forms a ball. Remove from heat; cool 5 minutes. Add eggs, one at a time, beating well after each addition. Drop teaspoonfuls of batter onto ungreased cookie sheet. Bake at 400 degrees 30 minutes. Remove immediately from cookie sheet. JM

HATING

buy it at Old Chang Kee, really nice, or you can go to 88db website to look for cooking classes where you can learn to make the curry puffs, its better that way, so you can see how to do it

me =)

For water dough 200 g plain flour 100 ml water , mixed with 1/4 teaspoon salt 1 tablespoon shortening or margarine For oil dough 100 g plain flour 75 g margarine or shortening For filling 220 g potatoes (cubed) 100 g onions (cubed) 2 tablespoons curry powder 1 tablespoon chili paste (chilli boh) 1 sprig curry leaves (optional) 1 tablespoon oyster sauce to taste salt , to taste to taste sugar , to taste to taste light soy sauce , to taste 1 dash pepper Directions 1To make WATER DOUGH, place flour in a mixing bowl. 2Rub in shortening and add in the water. 3Knead into a smooth dough and leave aside to rest for 10 minutes. 4Divide into 12 equal portions. 5To make OIL DOUGH, rub shortening or margarine into the flour to form an oily dough. 6Divide into 12 equal portions. 7To make FILLING, heat pan with 3 tbsp oil. 8Fry all the ingredients till fragrant. 9Add water and fry till dry. 10Add water again and fry till dry and potato become soft. 11Cover the pan once in a while so that the potato will be cooked faster. 12Leave to cool. 13Next wrap oil dough inside water dough. 14Flatten the dough using a rolling pin to shape a thin circle. 15Add filling and seal the sides. 16Pinch the edges to form a scallop design or any design Deep fry puffs in medium hot oil. 17*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.

Pauline

Curry Puffs Ingredients 1 cup flour , sifted 2 eggs (set 1 aside and beat lightly) 2/3 cup milk 2/3 cup cold water 5 tablespoons corn oil , plus extra to taste corn oil , for deep frying 1 medium red onion , chopped 8 ounces ground beef 2 carrots , grated 1 parsnip , grated 1 tablespoon tomato paste 2 teaspoons curry powder 1 teaspoon cornstarch 2/3 cup beef stock Directions 1. Add flour to a bowl, make a hole in the middle and add egg. 2.Gradually stir in milk and beat well until smooth. 3. Stir in cold water and beat well. 4. Pour batter into a container, set aside. 5. Heat in a small skillet and pour off excess. 6. Pour a little batter into skillet, swirling skillet to spread batter evenly over bottom to make a thin coating. 7. Fry until 1 side is golden brown then flip over to do the same. 8. Repeat with remaining batter, adding more oil pan each time, to make 8 pancakes. 9. For the filling, heat 2 tablespoons oil in a saucepan adding onions, parsnip and curry powder. 10. Saute for 5 minutes, stirring constantly. 11. Add tomato paste and mix well. 12. Blend cornstarch with a little stock and add remaining stock to ground beef mixture and bring to a boil. 13. Add corn starch mixture and cook 2 minutes, stirring constantly. 14. Simmer mixture 10 minutes. 15. Lay pancakes, cooked-sides up, on a flat surface. 16. Spread filling in 2" horizontal lines across center to within 1-1/2" of side edges. 17. Fold these side edges over mixture and then fold remaining top and bottom edges over to cover filling. 18. Brush with egg and fold pancakes in half. 19. Chill for about 1 hour. 20. Half fill a deep fat fryer or saucepan with oil. 21. Fry folded pancakes, 4 at a time, 2-3 minutes or until golden brown and heated through. 22. Drain on paper towel. 23. Serve and garnish with carrot strips if desired. http://www.recipezaar.com/231544 (*-*)

HG Wells

are you guys serious?? it'll take space and time to explain it, LOL

genius

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