How to make curry puffs?

How to make curry puffs?

• Answer:

  selling curry puff stall this are the nice stall Tip top curry puff 722 Ang Mo Kio Avenue 8 #01-2843 Singapore 560722 OR old chang kee, A1 crispy puff Singapore Curry Puffs Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Main dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 1 c All-purpose flour 1 Egg 2/3 c Milk 2/3 c Cold water 5 tb Corn oil 1 Onion, chopped 8 oz Lean ground bbef 2 Carrots, grated 1 Parsnip, grated 2 ts Curry Powder 1 tb Tomato paste 2 ts Cornstarch 2/3 c Beef stock 1 Egg, beaten Vegetable oil 4 deep frying Carrot strip (opt) Sift flour into a bowl. Make a well in center and add egg. Gradually stir in milk and beat well until smooth. Stir in cold water and beat well. Pour batter into a pitcher. Heat a little oil in a small skillet and pour off excess. Pour a little batter into skillet, swirling skillet to spread batter evenly over bottom to make a thin coating. Sook until underside is golden, then turn pancake out of pan (do not cook other side). Repeat with remaining batter, adding more oil pan each time, to make 8 pancakes. Heat 2 tablespoons oil in a saucepan. Add onion, ground beef, carrots, parsnip and curry powder. Cook gently 5 minutes, stirring constantly. Add tomato paste and mix well. Blend cornstarch with a little stock. Add remaining stock to ground beef mixture and bring to a boil. Add cornstarch mixture and cook 2 minutes, stirring constantly. Simmer mixture 10 minutes. Lay pancakes, cooked-sides up, on a flat surface. Spread filling in a 2″ horizontal lines across center to within 1-1/2″ of side edges. Fold these side edges over mixture and then fold remaining top and bottom edges over to cover filling. Brush with egg and fold pancakes in half. Chill 1 hour. Half fill a deep fat fryer or saucepan with oil; heat to 350'F. (175'C.) or until a 1/2″ bread cube browns in 40 seconds. Fry folded pancakes, 4 at a time, 2-3 minutes or until golden brown and heated through. Drain on paper towels. Garnish with carrot strip, if desired, and serve hot. SINGAPORE CURRY PUFFS Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c All-purpose flour 1 Egg 2/3 c Milk 2/3 c Cold water 5 tb Corn oil 1 Onion, chopped 8 oz Lean ground bbef 2 Carrots, grated 1 Parsnip, grated 2 ts Curry Powder 1 tb Tomato paste 2 ts Cornstarch 2/3 c Beef stock 1 Egg, beaten Vegetable oil 4 deep frying Carrot strip (opt) Sift flour into a bowl. Make a well in center and add egg. Gradually stir in milk and beat well until smooth. Stir in cold water and beat well. Pour batter into a pitcher. Heat a little oil in a small skillet and pour off excess. Pour a little batter into skillet, swirling skillet to spread batter evenly over bottom to make a thin coating. Sook until underside is golden, then turn pancake out of pan (do not cook other side). Repeat with remaining batter, adding more oil pan each time, to make 8 pancakes. Heat 2 tablespoons oil in a saucepan. Add onion, ground beef, carrots, parsnip and curry powder. Cook gently 5 minutes, stirring constantly. Add tomato paste and mix well. Blend cornstarch with a little stock. Add remaining stock to ground beef mixture and bring to a boil. Add cornstarch mixture and cook 2 minutes, stirring constantly. Simmer mixture 10 minutes. Lay pancakes, cooked-sides up, on a flat surface. Spread filling in a 2″ horizontal lines across center to within 1-1/2″ of side edges. Fold these side edges over mixture and then fold remaining top and bottom edges over to cover filling. Brush with egg and fold pancakes in half. Chill 1 hour. Half fill a deep fat fryer or saucepan with oil; heat to 350'F. (175'C.) or until a 1/2″ bread cube browns in 40 seconds. Fry folded pancakes, 4 at a time, 2-3 minutes or until golden brown and heated through. Drain on paper towels. Garnish with carrot strip, if desired, and serve hot.