- Home
- Beef
- How To make Singapore Curry Puffs
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
THE VERY DELICIOUS Nyonya Curry Puff !!!! 超美味的 «娘惹咖哩角» ！！！
How to make the very delicious Nyonya Curry Puff
如何制作超美味的 «娘惹咖哩角»
Ingredients:
Water dough:
400g Flour
1 cup Water
1/2 tsp. Salt
2 Tbsp. Margarine
Oil dough :
200g Flour
150g Butter
Fillings:
300g Chicken breast meat (chopped into small pieces)
300g Potatoes (Steam till soft)
1 Onion (Chopped)
2 Tbsp. Curry Powder
1/2 cup water
Salt to taste
材料
水面粉团
400克 面粉
1杯 水
1/4茶匙 盐
2汤匙 菜油
油面分团
200克 面粉
150克 菜油
馅料
300克 鸡胸肉（切小块）
300克 马铃薯（蒸至松软）
1粒 洋葱
2汤匙 咖哩粉
1/2杯 水
适量盐
Method:
1. Chop potatoes to cube shape, and steam it until it's soft.
2. Filling: Heat some oil and fry garlic and onion till soft. Add Chicken and curry powder and fry till fragrant. Add potatoes and remaining ingredients and cook till thick. Leave aside.
3. Pastry : Knead water dough and oil dough separately, forming 2 dough balls, let it rest for 10 minutes..
4. Wrap oil dough with water dough, flatten with rolling pin and roll up.
5. Turn dough, flatten again and roll up. Put aside 10 minutes.
6. Cut the dough into 1cm thick pastry. Roll the pastry flat and fill in with the fillings prepared. Seal it by pinching the edges and fold it (Shown in video).
7. Deep fry in hot oil till brown and crispy.
8. Enjoy your Nyonya chicken curry puff!
做法
1.马铃薯切丁，蒸至松软。
2. 烧热适量油，炒香蒜头和洋葱。加入鸡肉和咖哩粉炒香，然后倒入马铃薯和其余材料，煮至汁收干。
3. 面粉团: 分别搓揉水面粉团和有面粉团，形成两个圆球状，搁置10分钟。
4.将水面粉团包裹着油面粉团，用擀面棒擀平，并卷起来，搁置10分钟。
5.将面粉团向反方向再擀平，并重新再卷起成长条。搁置10分钟。
6.横切成1cm厚的面粉块，擀平成圆饼皮。包馅料，然后密封边缘（如影片中显示），
7.油炸至金黄香脆。
8.可以享用了！
For further info , do check out our
Lauren's Kitchen Facebook page:
facebook.com/Laurenskitchen99
Lauren Tan
019-3507166
or email at
de_grands99@yahoo.com
-----------------------------------------------------------------------------------------------------------
-----------------------------------------------------------------------------------------------------------
Video produced by JKF - photo, video & music productions
Videography
JKF official facebook page :
facebook.com/jkf92
-----------------------------------------------------------------------------------------------------------
For further info, do contact us at
010-6631883
or email at
josephkf1992@gmail.com
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:
SINGAPORE HAWKER FOOD | Peng Tiong Bahru Wanton Mee (鵬中峇鲁雲吞麵) | Market Street Interim Hawker Centre
SINGAPORE HAWKER FOOD | Chop Hean Kuan 道記 (顯坤) 點心 | People’s Park Food Centre
The Secret To Ultra Crispy & Flaky Curry Puffs? Teochew Mooncakes
The secret to Old Airport Road Food Centre’s snack stall Wang Wang Crispy Curry Puff’s super flaky and crispy layers? It’s all in the dough layers.
Hawker Chang Lee Wong, age 57, was inspired by the multi-layered Teochew mooncakes he used to make as a kitchen assistant at award-winning Cantonese restaurant Hai Tien Lo in Pan Pacific Singapore.
He mixes two types of dough: oil-based and water-based. Those alternating layers create a ‘puffed exterior’ of dough layers. Then the curry puffs are fried for maximum flakiness. It takes about 8 hours to create the layers. The payoff? These curry puffs remain crispy for up to 8 hours.
Other than the traditional sardines and potato puffs, he also has more creative options like a dessert yam puff and a contemporary black pepper chicken puff.
WATCH the full #OnTheRedDot episode Hawker Snacks: Why Are They More Affected By The Pandemic | On The Red Dot:
ALSO WATCH:
Widow Behind Gina’s Vadai Fights To Keep Husband’s Legacy Alive
74-Year-Old Fishball Mee Hawker Can't Bear To Retire After 50 Years Despite COVID-19 Pandemic
A Hokkien Ngoh Hiang Recipe Worth S$1 Million
Another Dine-In Ban: Hawkers Without Rental Waivers | On The Red Dot
Hawkers In Maxwell Food Centre: Keeping The Legacy Alive | On The Red Dot
For more, SUBSCRIBE to CNA INSIDER!
Follow CNA INSIDER on:
Instagram:
Facebook:
Website:
The snack I can't stop eating | CRISPY CURRY PUFFS & homemade curry puff pastry | Marion's Kitchen
The secret to light-as-a-feather pastry? I'm about to show you! These golden, crispy curry puffs are my latest food obsession, they are seriously good ????
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Curry puffs - Singapore curry puffs/ Hainanese style curry puffs
These r a must try treats if u visit Singapore.
homemade puff pastry with curry potato filling
pan buns (no knead and no oven)which can be filled with this filling
spiralcurry puffs which I used to make before
How to make Malaysian Curry Puff (Karipap) | Full of Goodness
Malaysian Curry Puff is a popular savoury snack in Malaysia. It is a deep-fried pastry with a savoury filling, such as potatoes, chicken, beef, sardine, and more! Chef Suliza, a teaching staff at Berjaya University College is here to show you how easy it is to make this by yourself at home.
#MSPO #FullOfGoodness #sustainable #palmoil #malaysianpalmoil #minyaksawit #mampan #karipap #currypuff #recipe #easy
For more videos, visit palmoiltv.org