Basic Asian Curry Puff (Karipap). The best curry puffs are those made with flaky pastry. It is the pastry developed by the Chinese, who is also used to make other snacks such as egg tarts, and 'Siu Pao.'This type of pastry is much like the western puff pastry, except the dough is not separated by pure butter. Spiral Curry Puffs or Karipap Pusing, A Truly Asian Snack.
The affectionate name that most Malaysians give to the common curry puffs that are sold by the mak ciks of this world is karipap synonymous to easy curry puff. This easy curry puff or karipap is unlike the spiral curry puff that's more premium in every sense of the word, aesthetic look, taste and texture! Of course it also takes more effort, skill and time to make these spiral curry puffs. You can cook Basic Asian Curry Puff (Karipap) using 19 ingredients and 7 steps. Here is how you cook that.
Ingredients of Basic Asian Curry Puff (Karipap)
- You need of Puff Dough.
- It’s 1 of Egg – Grade B.
- It’s 1/2 cup of Wam water.
- Prepare 3 1/2 cup of Flour.
- It’s 1/2 cup of Salted butter / margerine.
- It’s of Filling.
- Prepare 6 cup of Potatoes – Boiled to cook & diced small to size of corn seed.
- You need 1 cup of Diced + minced chicken.
- Prepare 1/4 cup of Cooking oil.
- It’s 1 tsp of Garlic – Grated (You can use smoked garlic for better test).
- Prepare 3 cup of Diced indian Big Onion – OPTIONAL (Remove from the list if you are planning to keep them longer).
- Prepare 6 tbsp of Meat curry powder – Mix with 6 TBSP warm water (Add without water if you like them test more dry and curry colour looks heavy).
- Prepare 1/4 tsp of Cinnamon powder.
- You need 3 tsp of Salt.
- Prepare 3 tbsp of Sugar.
- It’s 1 tsp of Chicken stock powder.
- It’s of Optional extra filling.
- It’s 1/2 cup of Cheese – Grated.
- Prepare 5 of Eggs – Scramble with some butter & 1 TSP sugar.
Once you got the thickness u wanted (Thin is better), cut with a round cutter or you can use a puff moulder, take a spoon of the main filling and spread them on the half spot of the round dough, add some scramble egg with some grated cheese. fold the round dough once to. These vegetarian Karipap (Malay Style Curry Puffs) with curried potato filling are a popular Malaysian snack. This version comes with a smooth flaky crust. I think I can safely say that most Malaysians love curry puffs because I have yet to meet one who does not.
Basic Asian Curry Puff (Karipap) step by step
- Dough: In a big bowl, mix well the butter with salt and egg and flour then only add in the water and knead into a dough. Let it rest aside.
- Boil diced potatoes around 10-15 minutes and strain them out before cooking them with the rest of the filling ingredients.
- Filling: Heat up a big pan and pour in cooking oil. Add in grated garlic then diced onion and saute for a while then add in cinnamon powder & cont wih the sautee until caramelised bit. Add in curry powder and stir until they look all together and you can see some oil out. Add in minced chicken and stir for few minutes. add the rest one by one and cook in slow heat until diced potatoes has been cooked fine, thick and no any liquid are seen. Let the filling cool down.
- Preheat a deep fryer. Take about 30gm – 50gm of the dough, rolls into about 3mm thin or you can use pasta roller mechine. Once you got the thickness u wanted (Thin is better), cut with a round cutter or you can use a puff moulder, take a spoon of the main filling and spread them on the half spot of the round dough, add some scramble egg with some grated cheese. fold the round dough once to make a half moon shape like to cover the filling as a skin and keeping them inside intact, keep round end stick together. Twirl the half round end side like making a pie and deep fry them until they've become light golden brown.
- Depend on the makes of the curry itself, you can add a TBSP extra or less to marry with all of the filling.
- If you are using wooden roller to roll the dough by hand, best to roll them thin earlier before the dough completely cool down.
- If you are using pasta roller machine to roll the dough thin, best to keep them chill first in the refrigerator for at least an hour earlier. Roll them thin to size 7.
Hence, like all popular food they come in different versions. Curry puffs- How to make in three simple steps. Call it curry puffs, Karipap or 咖哩角, it all means the most lovable snacks that you can find in every turn and corners in Malaysia. Curry Puff-a snack filled with curried potatoes commonly found in Malaysian and Singapore-has been a hit in my circle of food blogosphere recently. Simcooks kicked off the craze for curry puff and did a "super-size-me" version; Budding Cook quickly followed with her rendition.