Curry Puff | Karipap | Epok-epok | 咖哩角 | 咖哩饺 [Nyonya Cooking]
Curry puffs are one of many favourite kuihs of Malaysians. This snack is sold in stalls by the roadside and at malay or indian eateries.
Curry puff may look like another puff pastry but it is the unofficial king of 'kuihs' for many of us in Malaysia and around the region. 'Kuihs' can be either sweet or savoury. Crispy deep fried curry puffs are best when eaten together with a glass of Malaysian sweet tea Teh Tarik. I love having freshly made curry puffs where the fillings are still warm. That, to me, is the optimum time to devour them!
Curry puff is a no fuss recipe. Easy to prepare but so delicious! I am not exaggerating when I said it is a kuih to die for. Even the cameraman was requesting for seconds! With every bite, you will notice the flakiness of the dough of the curry puffs and the delightfulness in savouring them. The fragrance of the filling makes the curry puffs even more delectable as you savour every mouthful.
I especially love the sides of the curry puff where it is distinctly twisted. It is the crispiest part of the 'kuih' and biting into it is bound to have you asking for more!
If you do not have curry leaves, just omit it from the recipe. You may also add diced chicken breasts, according to your preference. Reduce the among of diced potatoes if you do so.
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The idea behind Nyonya Cooking:
Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.
Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
CURRY PUFFS. || Simple and Tasty recipe
In this video we will see how to make Curry Puffs in a simple and easy manner. Hope you like it. Thanks
The Ultimate Recipe with a Twist! Delicious Baked Chicken Curry Puff with Nyonya Satay Ayam Filling
Full Recipe:
Recently I’ve shared my recipe for Nyonya Satay Ayam and decided to adapt the recipe to make filling for Baked Curry Puffs. You can check out my YouTube video for that recipe @ The pastry dough is made with my homemade pie pastry recipe which can also be used to make tarts, quiche and of course pies.
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Track: Exhale
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QUICK CURRY PUFFS RECIPE
Feeling like a snicky snack? Try my QUICK CURRY PUFFS! I just have two words: Oh. Lordy. ???? This #recipe is so easy, you can make them ahead and freeze them, they're great as a #party #food and it's so simple, even your kids could make them! PS If you like this recipe comment ???????? below!
MAKES 36
Ingredients
1 large brown onion, finely diced
3 cloves garlic, finely minced
500g pork mince (alternatively use chicken, beef, turkey mince or potatoes and peas for a vegetarian option)
4 tablespoons curry powder
4 sheets frozen puff pastry (I like @pampaspastry )
1 egg, beaten
2 tablespoons toasted white sesame seeds
salt
pepper
oil
Method
1) In a large frying pan on medium-high heat, add 4 tablespoons of oil. Once hot, saute the onions for 1-2 minutes or until they start to become translucent. Then add the garlic and saute for a further 2-3 minute until beginning to brown.
2) Then add the mince and break the mince up into tiny pieces. Stir fry for 2-3 minutes until cooked through.
3) Then add the curry powder and stir fry for another 2 minutes. Season with salt and pepper and mix thoroughly again. Then remove from heat and allow to cool to room temperature on a plate or tray.
4) In the meantime, defrost the puff pastry (leave it out for 10 mins at room temperature) Then divide the puff pastry squares into 9 equal smaller squares.
5) Preheat your oven to 180C. Place a tablespoon of filling in the centre of a small pastry square. Fold the pastry in half diagonally into a triangle. Seal the edges very well. Then crimp the edges if you wish. Place on a baking tray lined with baking paper. Repeat with remaining pastry.
6) Once all the curry puffs are folded, you could freeze them individually for later use at this point. If not freezing, brush each curry puff with some beaten egg. Then sprinkle sesame seeds over the top.
7) Bake at 180C for 25-30 minutes or until it reaches your desired colour. Then serve warm! The cooked curry puffs can be kept in an air-tight container, out of the fridge, for 2 days.
THE BEST Chicken Curry Puff Recipe | Must Try Famous Malaysian Snack
This video recipe will show you how to make the best chicken curry puff at home. Curry puff is one of the most famous and popular malaysian street snacks. This easy recipe will make both the chicken curry filling as well the a flaky spiral curry puff dough from scratch. Try it to see why it's considered one of the best and must try street snacks in malaysia.
0:00 Intro
0:16 Prepare curry
2:06 Prepare dough
5:00 Assemble and fry
5:46 Ready to enjoy
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The full recipe is below
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Makes 18.
Curry paste:
25g shallot, cut roughly
½ lemongrass, sliced 1cm
5g ginger, cut roughly
5g galangal, cut roughly
8 dried chilli, rehydrated
2 red chilli, cut roughly
1 birdseye chilli, cut roughly
5g belacan, crumbled
3 cloves garlic, cut roughly
1 candle nut, cut roughly
3 tbs water
Additional spices:
1 sprig curry leaves
1 star anise
½ cinnamon stick
Dry spices:
½ tsp turmeric powder
½ tbs coriander powder
½ tsp cumin powder
½ tsp salt
½ tsp sugar
Other curry ingredients:
2 tbs peanut oil
100ml coconut milk
300g chicken breast, diced 5-6cm
300g potato, diced 1cm
350ml hot water (or enough to cover)
Additional filling (optional):
3 hard boiled eggs, sliced into 6 wedges each
Water dough:
1¾ cup plain flour
1 tbs caster sugar
1 tsp salt
100g margarine
75ml water
Oil dough:
¾ cup plain flour
60g vegetable shortening
Vegetable oil
Preparing the filling first.
Blend curry paste ingredients in a blender to coarse consistency.
In a wok, add peanut oil, curry paste, and additional spices.
Start at room temperature (this will help reduce the chance of the paste burning) and turn heat on to low medium.
Once it starts to sizzle, commence stirring and continue frying for 15-20 mins.
The paste is ready once it has darkened and starts to move around together when stirred.
Add dry spices.
Stir through and fry for 45 secs.
Add coconut milk and mix well.
Add potato and chicken and mix to coat.
Add enough hot water to cover ingredients and mix well.
Increase the heat to medium and bring to a boil.
Reduce heat to low medium and cook with the cover off for 30-35 mins, stirring occasionally.
Discard cinnamon stick, start anise, and curry leaves.
Take the chicken pieces out and shred the meat.
Return the shredded chicken to wok and mix through.
Proceed to partially mash the potato as well.
Both the shredded chicken and mashed potato should absorb all the remaining liquid so there is no longer any running gravy.
Set aside and allow to cool to room temperature.
Prepare water dough by combining plain flour, sugar, and salt.
Add margarine and mix until it forms a crumbly mixture.
Add water in 2-3 portions until it comes together.
Stop adding water if the dough has come together as shown in the video.
Roll the dough onto a flour dusted bench.
Knead for around 20 mins until smooth.
Cover and set aside.
Prepare oil dough by combining plain flour and shortening.
Mix until is comes together.
Cover and set aside.
Return to the water dough.
Divide it into 6 equal pieces by cutting it in half and cutting each half into 3 pieces.
Roll into a ball, set aside and cover.
Repeat the same for the oil dough.
Take a ball of water dough and roll into a flat circle large enough to encase a ball of oil dough.
Place oil dough inside the water dough, roll into a ball, then form ball into a short log shape.
Repeat for each remaining pair of water and oil doughs.
Take a piece of the combined log shaped dough and gently flatten with a rolling pin along the length of the dough into a flat rectangle.
Starting from the short side of the rectangle, tightly roll the dough from on end to the other.
This forms another short log shape but with the inside of the dough coiled.
Set aside and cover and repeat for each remaining uncoiled log.
For each coiled log, repeat flattening and rolling one more time.
Set aside and cover.
For each dough, divide into 3 pieces but cutting across the coil.
Take one of these pieces and flatten with rolling pin in a flat circle.
You should be able to see the spiral shape in the dough by now.
This will be casing used to make a single curry puff.
Add filling and 1 slice of egg in the casing and fold over into a half circle.
Fill enough to allow for 1cm of dough along the edge.
Pinch the edge tightly to secure the filling.
To make pleats, pinch tightly and fold as shown in the video.
Deep fry the curry puffs in vegetable oil on medium heat for 10-15 mins until golden brown.
Fry in batches to avoid overcrowding and maintain constant oil temperature.
Drain and allow to cool before serving.
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Credits: bensound.com (music)
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#currypuff #chickencurrypuff #spiralcurrypuff
Potato Curry Puff Pastry | Pastri Karipap Kentang
Full Recipe :
• Ingredients:
Instant Puff Pastry
• For the Filling:
2 seed potatoes
A handful of chicken (cut into small pieces)
1 large onion (diced)
3 cloves garlic (diced)
2 tablespoons curry powder (mixed with a little water)
pinch of salt
little sugar
chili powder (optional if you want spicy. Can be mixed with curry powder)
parsley / chives (if you like)
• For top Spread:
1 egg
1 tbsp fresh milk
• Music
Always (Vlog Music) by Dj Quads
Music provided by Audio Library #buatoranglapo
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