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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
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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Crispy Chicken Curry Puff Recipe | Homemade Chicken Curry Puff Recipe | How To Make Easy Curry Puff
Crispy Chicken Curry Puff Recipe | Homemade Chicken Curry Puff Recipe | How To Make Easy Curry Puff
Hello everyone I hope you are doing fine ????.
Today's recipe is how to make the BEST chicken curry puff at home. These curry puffs are very crispy to bite through but the chicken filling inside is sooo smooth and flavourful; you can also however use potatoes only for the filling if you wish. This snack is one of the most popular street foods in Southeast Asia and is well liked among everyone.
Ingredients:
`````````````````
For the Filling :
**************
Chicken Breast (diced) - 3 cups
Potatoes (cubes) - 1 cup
Onion (chopped) - 1 cup
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Dry curry leaves - 10 pieces
Light Soy Sauce - 1 tbsp
Meat curry powder - 2 tbsp
Chicken stock powder - 1 tsp
Sugar - 1/2 tsp
Salt - 1 tsp
Oil - 1/4 cup
For the Dough :
****************
Flour - 2 cups
Butter - 1/2 cup
Cold water - 1/2 cup
Sugar - 1 tbsp
Salt - 1/2 tsp
For frying :
**********
Cooking oil as needed
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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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Website: sgpnoodles.com
Facebook: facebook.com/sgpnoodles
Instagram: @sgpnoodles #sgpnoodles
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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:
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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
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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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