Malay Style Curry Puff Recipes
MALAYSIAN CURRY PUFF
This is a great recipe from rasa malaysia. I added it here so that its easy for me to keep and print out. :)
Provided by MalaysianChef
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Make the filling first. Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool.
- To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden.
MALAY STYLE CURRY PUFF
This is a very common snack in Malaysia and Singapore. You can find it anywhere here. Hope you like it.
Provided by brenda86
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- To make WATER DOUGH, place flour in a mixing bowl.
- Rub in shortening and add in the water.
- Knead into a smooth dough and leave aside to rest for 10 minutes.
- Divide into 12 equal portions.
- To make OIL DOUGH, rub shortening or margarine into the flour to form an oily dough.
- Divide into 12 equal portions.
- To make FILLING, heat pan with 3 tbsp oil.
- Fry all the ingredients till fragrant.
- Add water and fry till dry.
- Add water again and fry till dry and potato become soft.
- Cover the pan once in a while so that the potato will be cooked faster.
- Leave to cool.
- Next wrap oil dough inside water dough.
- Flatten the dough using a rolling pin to shape a thin circle.
- Add filling and seal the sides.
- Pinch the edges to form a scallop design or any design Deep fry puffs in medium hot oil.
- *Note: You can make the filling a bit more saltier because when you eat it with the puff it will make the filling taste blander.
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CURRY PUFF - RASA MALAYSIA
From rasamalaysia.com
Estimated Reading Time 2 mins
- Make the filling first. Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool.
- To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden.
SIMPLE MALAYSIAN CURRY PUFFS RECIPE - DIY & CRAFTS
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Cuisine IndianEstimated Reading Time 3 minsServings 8Total Time 40 mins
- Season chicken with salt and pepper and then fry over medium heat until cooked through (around 7-10 minutes).
- In the same pan, add carrot and sauté for 2-3 minutes. Add pickled onion, garlic, and spices (including some salt and pepper). Pour in some broth or water, cook for 2 minutes more, then remove from heat and let cool down completely.
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Estimated Reading Time 6 mins
- Start by preparing the curry puff filling. Cut chicken into small pieces. Peel and cut the potatoes (sweet potatoes and normal potatoes) into small cubes. Dice big onion and mince garlic and curry leaves.
SPIRAL CURRY PUFF - RASA MALAYSIA
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- Soak dried chillies in hot water for 5 minute. Rinse and blend together with shallots till fine. Mix in curry powder.
- Add in diced chicken, potatoes. Fry for 3 minutes on medium fire. Add in onions and water. Simmer for 5 minutes or until almost dry.
CURRY PUFFS (KARICPAP)- HOW TO MAKE IN 3 SIMPLE STEPS
From tasteasianfood.com
4.8/5 (10)Category DessertCuisine MalaysianTotal Time 2 hrs 6 mins
- Preparing the dough (Asian puff pastry) To create layers for the pastry, we need to prepare two doughs- the water dough and the oil dough. The water dough is equivalent to the ‘dough’ of the western puff pastry, and the oil dough is equal to the butter that separates the dough between the layers.
- Cooking the fillings. Preparing the filling is straightforward compared to making the dough. Below is the detailed explanation of how do we prepare the filling in our restaurant.
- Deep-frying the curry puffs. Deep-fry the curry puffs in vegetable oil at 180°C/350°F. You can either use an electric deep-frye r or a round wire fried basket.
CAFETERIA STYLE KARIPAP (CURRY PUFFS) | ROTI N RICE
From rotinrice.com
- Boil scrubbed potatoes and sweet potato in medium saucepan. After 15 minutes, remove potatoes. Allow sweet potato to cook for another 5 minutes. Remove and allow potatoes to cool. Peel potatoes and cut into small cubes.
- Combine all-purpose flour, salt, and margarine in a large bowl. Mix with a spatula. Slowly add water a little at a time. Knead to form a soft, non-sticky dough. You may or may not require the full 2/3 cup (160ml) water.
- Place a piece of dough on your palm. If it has shrunk a little, spread it out gently with your fingers. Place a tablespoon of filling in the center.
KARIPAP (MALAY STYLE CURRY PUFFS) - SMOOTH CRUST - ROTI N RICE
From rotinrice.com
- Boil scrubbed potatoes and sweet potato in medium saucepan. After 15 minutes, remove potatoes. Allow sweet potato to cook for another 5 minutes. Remove and allow potatoes to cool. Peel potatoes and cut into small cubes.
- Combine all-purpose flour, salt, and margarine in a large bowl. Mix with a spatula. Slowly add water a little at a time. Knead to form a soft, non-sticky dough. You may or may not require the full ½ cup (120ml) water.
- Place a piece of dough on your palm. If it has shrunk a little, spread it out gently with your fingers. Place a tablespoon of filling in the center.
MALAYSIAN CURRY PUFF RECIPE (SUPER EASY!) - JOYOUS APRON
From joyousapron.com
- In a pot, add vegetable oil and chopped shallots, cook for 30 seconds, then add potato, chicken and 1 tbsp of curry paste. Cook for 30 seconds.
- Add water and coconut milk to pot. Once mixture comes to a boil and chicken is cooked, taste mixture and add more curry paste if needed. Also add salt and sugar to taste.
- Cook until potatoes are tender and cook down the liquid until it looks more like a paste. Turn off heat and let it cool for 30 minutes.
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- In a medium bowl, combine flour and salt. Heat oil in a pan at high heat, then pour it into the flour. Mix well. Add in cold water and mix until a dough forms. Knead it on a lightly floured work surface for just a few minutes until you get a smooth and soft dough. Refrigerate in a covered bowl for 1 hour.
- In the same pan over medium heat, cook the onions until slightly soft then add in the garlic. Add in curry powder, curry leaves and taucu. Cook for 1 minute until fragrant, then add in the potatoes. Cook for 1 more minute.
- Working on a lightly floured surface, roll out the dough and divide it into 9-10 pieces. Roll the dough into a small round, about 3 inches in diameter.
BAKED CHICKEN CURRY PUFF - EL MUNDO EATS
From elmundoeats.com
- Using paddle attachment to a standing mixer, whisk butter until fluffy. Then add in egg and mix to combine. Add half of the flour together with salt and turmeric powder. Mix to incorporate. Then add the rest of flour and give it one last mix. You will end up with small crumbs of dough.
- Roughly chop onion and garlic. Place them in a chopper together with anchovies and shrimps. Blend into a fine paste. Set aside.
- Take a ball and roll it into a disk. Put some filling in the center and fold the dough together. Pinch the edges and climp. Place the curry puff on a baking tray with a baking sheet. Continue with the rest of the balls. Finally brush them with the egg wash.
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