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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
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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Singapore Style Sardine Curry Puff | Epok Epok | Karipap | Karipok | Puff Pastery | Easy Curry Puff
Singapore Style Sardine Curry Puff | Epok Epok | Karipap | Karipok | Puff Pastery | Easy Curry Puff
This is my daughter's famous sardine curry puff recipe. Hope you guys enjoy it!
Ingredients for Pastry
2 Cups All Purpose Flour (300g)
1/2 Tsp Salt
2 Tbsp Ghee (Clarified Butter)
2 Tsp Vegetable Oil
170ml Hot Water
Ingredients for Sardine Filling
1 Big Can of Sardine (425g)
2-3 Medium Red Onions
8-10 Birds Eye Chili
1 Tbsp Chili Powder
Salt to Taste
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.
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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
Behind The Bib: Rolina Traditional Hainanese Curry Puff
A fortuitous opportunity to learn a curry puff recipe from a Hainanese sailor changed the life of Tham Niap Tong, the founder of Rolina Traditional Hainanese Curry Puff in Tanjong Pagar Food Centre, which was recognised with a Bib Gourmand award last year.
Barely out of his teens in the 1950s, Tham lived from hand to mouth as he struggled to find odd jobs. He was almost at his wits’ end when he met his benefactor, a Hainanese sailor who taught him a curry puff recipe that he had learnt from working in a Peranakan household.
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Best Snack in Southeast Asia? Singaporean / Malaysian Chicken Curry Puff
Curry Puff is without doubt one of our favourite regional snacks - a combination of potato chicken curry filling, wrapped in a buttery pasty!
Full recipe:
For the filling we used a mixture of diced potatoes and chicken thigh; you can also use pork which tastes just as great! The trick for a buttery pasty is to grate cold butter onto the flour when making the dough - this gives the pasty a melt-in-your-mouth crumbly texture.
It does takes some practice to get the beautiful folds on the puffs. Make sure you get an even half fold before crimping the edges. You can (optionally) also bake the curry puffs instead of deep frying, just brush egg wash over the puffs and bake at 180°C for 20 minutes or until golden brown.
Whip up a simple sardine curry with canned sardines and you'll have a sardine curry puff.
Ingredients:
400g chicken thigh (boneless and skinless)
150g potatoes (diced)
150g red onions (diced)
20g ginger paste
20g garlic paste
1 tbsp light soya sauce
3½ tbsp meat curry powder
1½ tsp chicken stock powder
½ tsp sugar
½ tsp salt
2 tsp tamarind paste
4 tbsp oil
3 hard boiled eggs (each cut into six)
Oil for deep frying
Pastry:
375g plain flour (plus more for dusting)
190g salted butter
90ml cold water
¾ tsp salt
¾ tsp sugar
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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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