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How To make Singapore Curry Puffs
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.
How To make Singapore Curry Puffs's Videos
SINGAPORE HAWKER FOOD | Tanglin Crispy Curry Puff (东陵酥皮咖喱角) | Hong Lim Food Centre
Mr Ng Yong Cheong, founder of Tanglin Crispy Curry Puff, used to work at pastry shop in Singapore when he came over from Malaysia at a young age of 13. He started the business in 1952, and has passed his skills to his sons, second generation Mr Peter and Ray Ng.
The stall specialises in 3 flavours of curry puff - Chicken, Sardine, and Otah. The Otah flavour was something that was created out as an experiment, and subsequently tested by customers, who liked it.
Tanglin Crispy Curry Puff, as in its name, “crispy”, refers to “酥”. This puff skin texture was inspired by the Teochew “酥角”, translating literally as crispy puff. The stall’s curry puff has a unique texture resulting from the way they knead their puff dough, so be sure to try it out!
Operating hours:
8am - 3pm
Closed on Sun, Public Holidays
Address:
Hong Lim Food Centre #02-36
Music:
Little Idea from
Join HappyCat.黑皮猫 for more food adventures! Watch the latest videos here:
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Thermomix Recipe - Curry Puff
Flaky and crispy on the outside and filled with a savoury curried potato filling, this street food is perfect for a quick bite or meal prep!
Curry puffs also known as karipap are a popular breakfast item and snack in South East Asian countries. They can be filled with anything from potato, chicken, and beef and are traditionally deep fried until golden and crispy.
With your thermomix®, you can make curry puffs easily and customize the filling to suit your tastebud! ????
Curry Puffs (Karipap) Recipe:
Ingredients
Pastry
50 g cooking oil
30 g butter
260 g plain flour
50 g white rice flour
½ tsp salt
120 g water
Filling
150 g onions
2 garlic cloves
50 g cooking oil, plus extra for deep
frying
150 g waxy potatoes, cut in 1.5 cm
cubes
15 g curry powder
1 tsp chicken stock powder
100 g chicken breast, cut in 1.5 cm
cubes
50 g parsley leaves, chopped
Preparation
Pastry
1. Place cooking oil and butter in mixing bowl, heat 5 min/98°C/speed 1.
2. Add plain flour, rice flour and salt, mix 5 sec/speed 6.
3. Add water, knead Dough /1 min. Transfer dough onto a pastry mat. Let rest
for 15 minutes. Divide dough into 12 equal portions and shape into balls.
Clean mixing bowl.
Filling
1. Place onion and garlic cloves in mixing bowl, chop 4 sec/speed 5. Scrape
down sides of mixing bowl with spatula.
2. Add cooking oil, sauté 4 min/120°C/speed 1.
3. Add potatoes, curry powder, chicken stock powder and chicken cubes, cook
13 min/120°C/ /speed .
4. Cook 2 min/Varoma/ /speed . Meanwhile, add parsley leaves through
hole of mixing bowl lid. Transfer to a bowl and set aside.
5. Flatten a dough ball into a round disc using a rolling pin to 2 mm thickness,
place 1 tsp of filling in the centre and fold dough in half to form a crescent,
pleat the edges to seal. Repeat for remaining dough balls and potato filling
until finished.
6. Preheat cooking oil in a deep fryer to 190°C.
7. Carefully place dough pieces into hot oil. Fry curry puffs in batches of 4-5 each
time for 2-3 minutes until golden brown, gently stirring with a wooden/slotted
spoon to prevent curry puffs from sticking together or to the fryer. Repeat with
remaining dough until finished. Serve warm.
#thermomixrecipe #currypuff #streetsnack #streetfood
HOW TO MAKE CRISPY CURRY PUFFS กะหรี่ปั๊บ
Curry Puffs กะหรี่ปั๊บ are a Thai version of the samosa and has an iconic clam shell swirl. It has a firm puff pastry crust with a creamy potato chicken curry filling that makes these pastries addicting. They do require effort to make but I believe they are well worth it. They also taste great the next day, as do most curries.
???? INSTAGRAM: thunthunchannel
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????EQUIPMENT USED
Rosewill Induction Cooker 1800 Watt, Induction Cooktop
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Kiwi Chef's Knife 7.5
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**PLEASE NOTE: Hi All, I want to note that the crust in this recipe is more dense and crumbly, which is how it is traditionally made. This is not the fluffy, puff pastry kind of crust, which is the more modern take on curry puffs. Thank you. **
INGREDIENTS
*Curry Filling* - Adjust Flavors to your liking
Potato - 2 potatoes (choose a creamy flesh variety)
Curry Powder - 2.5 tbsp (If your's contains salt, will need to adjust amount of other salty ingredients)
Ground Chicken - 1/2 lb
Vegetable Oil - 1.5 tbsp
Diced Onion - 1/2 bulb
Soy Sauce - 1 tbsp
Fish Sauce - 1.5 - 2 tbsp
Sugar - 1.5 tsp
White Pepper - 1.5 tsp
Salt - 1/4 tsp
Vinegar - 1/2 tbsp
Chicken Granulated Chicken Flavor Soup Base Mix or Bouillon Powder - 1 pinch (Salt is okay too)
*Outer Dough*
All Purpose Flour - 3 cups
Cold Butter - 1/2 stick
Salt - 1/4 tsp
Vegetable Oil - 5 tbsp
Water - 1/2 cup (start with this amount and add a few more tbsp if you need to)
*Inner Dough*
All Purpose Flour - 1.5 cup
Vegetable Oil - 9 tbsp
*Other Ingredients*
Frying Oil
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???? OTHER VIDEOS TO WATCH
○ How to Make Easy HOT POT at Home -
○ SESAME BALLS 3 DIFFERENT FLAVORS -
???? WHERE I FIND MY MUSIC
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DISCLAIMER: Some links above are affiliate links. This means If you click the link and purchase something I may receive a small commission at no extra cost to you. This helps me to continue creating these videos - Thank you for supporting my channel!
#currypuff #authenticthaifood #กะหรี่ปั๊บ
????CHAPTERS
Intro 00:00
Making Potato Filling 00:24
Outer Dough 03:33
Inner Dough 04:53
Combing Outer & Inner Dough 05:47
Forming Curry Puffs 09:05
Frying Curry Puffs 15:50
Outro 16:41
Soon Soon Huat Crispy Curry Puff – Crafting Handmade Puffs Since the 1990s
Major craving for Soon Soon Huat curry puffs. They serve fresh handmade curry puffs daily, ever since their humble beginnings in the 1990s. Mui Lan, the third-generation lady boss of this curry puff business is determined to carry on the legacy that her grandmother started. Read more: misstamchiak.com/soon-soon-huat-crispy-curry-puff/
Address: 220 East Coast Road Singapore, Singapore 428917
Singapore's Karipap Bai with beef & potatoes filling (Indian Curry Puff)
Ingredients:
Pastry Dough:
500g flour
1 egg
200g water
1 tsp salt
1 tsp colouring
70g oil
250g pastry margarine
Filling:
1 onion
2 garlic
1/2 inch ginger
3 tbsp curry powder
1 tbsp fennel
300g minced beef
3 potatoes
Chopped Parsley
1.5 tsp salt
1/2 tsp sugar
Perfect sauce for these karipap:
(To blend)
6 red chillies (3 Thai, 3 normal)
6 garlic
1 tbsp vinegar
3 tbsp tomato sauce
Water a bit
(Boil the blended ingredients)
2.5 tbsp sugar
1/2 tbsp salt
Add more water to get the preferred consistency
*caution: Thai chilies are extra hot than ordinary ones. Add them for extra 'punch'. It is however possible to use all 6 normal chillies as well.
Love,
Halal Kokki