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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
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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Singapore Street Food - Curry Puff
Fizzy Feast brings you the best behind the scenes food content in SG!
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They have been selling curry puffs for over 20 years. Here is how they make this traditional snack in Singapore.
Location:
Golden Mile Tower, Singapore
Gok Makes Vegetarian Curry Puffs Inspired By His Trip To Singapore | Gok Wan's Easy Asian
If a Cornish pasty and a samosa had a baby... it would be this!. Gok makes his favourite 'small eats', delicious Curry Puffs inspired by his holiday in Singapore.
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大咖喱角 ｜ 新加坡???????? [老❌记咖喱角] ? ? | How To Make Big Curry Puffs ｜ Karipap Kentang Rangup
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大咖喱角 ｜ 新加坡???????? [老❌记咖喱角] ? ? | How To Make Big Curry Puffs ｜ Karipap Kentang Rangup
◆ Ingredients 食材 ◆
★ For Dough 皮料 ★
550g Plain Flour 普通面粉
110ml Oil 食用油
80g Unsalted Butter 无盐牛油
*200ml lce Water 冰水
*1/4 tsp Salt 盐
【 For Filling 內馅食谱 】
*8g Chili Powder 辣椒粉
*16g Curry Powder 咖喱粉
*2g Turmeric Powder 黄姜粉
*50ml Water 清水
2 tbsp Cooking Oil 食用油
60g Chopped Shallots 红葱末
40g Chopped Garlic 蒜末
530g Diced Potatoes 马铃薯切丁
1 Stalk Curry Leaves 咖喱叶
200g Diced Chicken 鸡肉切丁
200g Diced Onion 洋葱切丁
8g Salt 盐
16g Sugar 白糖
2 tbsp Oyster Sauce 蚝油
350ml Water 清水
★ Cooking Oil For Deep-frying 炸油
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Curry Puffs, The Perfect Singaporean Pasty!
Ever wondered how to make puff pastry that doesn't take all day to make? Check out our latest Flavour Friday recipe showing how to make delicious curry puffs with super flaky homemade pastry, and stuffed with a fragrant curried potato and chicken filling!
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To find the recipe for this dish, click the link below!
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- Curry Puffs, the perfect Singaporean pasty! | Flavour Fridays -
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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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#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