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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 Street Food - Curry Puff
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They have been selling curry puffs for over 20 years. Here is how they make this traditional snack in Singapore.
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Golden Mile Tower, Singapore
Curry Puff | Karipap | Epok-epok | 咖哩角 | 咖哩饺 [Nyonya Cooking]
Curry puffs are one of many favourite kuihs of Malaysians. This snack is sold in stalls by the roadside and at malay or indian eateries.
Curry puff may look like another puff pastry but it is the unofficial king of 'kuihs' for many of us in Malaysia and around the region. 'Kuihs' can be either sweet or savoury. Crispy deep fried curry puffs are best when eaten together with a glass of Malaysian sweet tea Teh Tarik. I love having freshly made curry puffs where the fillings are still warm. That, to me, is the optimum time to devour them!
Curry puff is a no fuss recipe. Easy to prepare but so delicious! I am not exaggerating when I said it is a kuih to die for. Even the cameraman was requesting for seconds! With every bite, you will notice the flakiness of the dough of the curry puffs and the delightfulness in savouring them. The fragrance of the filling makes the curry puffs even more delectable as you savour every mouthful.
I especially love the sides of the curry puff where it is distinctly twisted. It is the crispiest part of the 'kuih' and biting into it is bound to have you asking for more!
If you do not have curry leaves, just omit it from the recipe. You may also add diced chicken breasts, according to your preference. Reduce the among of diced potatoes if you do so.
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Baked Curry Puff (Flaky Pastry)
This Curry is deliciously flaky and fragrant. This recipe is highly recommended if you are looking for healthy Curry Puff recipe. I have received very good feedbacks from everyone who has tried this Baked Curry Puff recipe.
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Flaky Spiral Curry Puffs Recipe | Karipap Pusing
Curry puffs are the lovechild of British pastries and Indian curried potatoes. Like puff pastry, this pastry is a result of layering fat and water.
I highly recommend you giving this a go, even if you have never made puff pastry or croissants in your life - the satisfaction you get from seeing the signature spiral patterns on the curry puffs as they emerge from the fryers is unparalleled.
#currypuffs #flakycurrypuffs #karipap #karipappusing #spiralcurrypuffs
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Flaky Spiral Curry Puffs
(Makes 18 curry puffs)
For the filling:
250g boneless skinless chicken thighs, diced finely
3 tablespoons curry powder
2 tablespoons oil
1/2 a large onion, peeled and diced finely
3 garlic cloves, peeled and chopped
1 chilli padi, sliced
1 sprig of curry leaves, removed from stalk
350g peeled and diced potatoes, soaked in water to prevent discolouration
240g coconut cream
240g water
1 tablespoon flour
1/2 teaspoon sugar
1/2 teaspoon salt
5 hard-boiled eggs, cut into quarters
For the water dough:
300g flour
1 teaspoon salt
50g ghee or oil, heated to 80-100C
120-150g water
For the oil dough:
180g flour
85g lard or margarine
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Very yummy curry puff. Wish we bought more to eat. Friendly master chef shows how curry puff is made
Very yummy curry puff. Wish we bought more to eat. Friendly master chef shows how curry puff is made
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