Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, basic asian curry puff (karipap). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Basic Asian Curry Puff (Karipap) is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Basic Asian Curry Puff (Karipap) is something that I’ve loved my whole life. They’re fine and they look wonderful.
A curry puff is a snack of Malayan origin. It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. The curry is quite thick to prevent it from oozing out of the snack.
To get started with this recipe, we must first prepare a few ingredients. You can cook basic asian curry puff (karipap) using 19 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Basic Asian Curry Puff (Karipap):
- Get Puff Dough
- Make ready 1 Egg - Grade B
- Prepare 1/2 cup Wam water
- Make ready 3 1/2 cup Flour
- Take 1/2 cup Salted butter / margerine
- Take Filling
- Take 6 cup Potatoes - Boiled to cook & diced small to size of corn seed
- Make ready 1 cup Diced + minced chicken
- Prepare 1/4 cup Cooking oil
- Take 1 tsp Garlic - Grated (You can use smoked garlic for better test)
- Take 3 cup Diced indian Big Onion - OPTIONAL (Remove from the list if you are planning to keep them longer)
- Get 6 tbsp Meat curry powder - Mix with 6 TBSP warm water (Add without water if you like them test more dry and curry colour looks heavy)
- Make ready 1/4 tsp Cinnamon powder
- Get 3 tsp Salt
- Get 3 tbsp Sugar
- Get 1 tsp Chicken stock powder
- Prepare Optional extra filling
- Get 1/2 cup Cheese - Grated
- Get 5 Eggs - Scramble with some butter & 1 TSP sugar
Curry Puff is a common snack in Malaysia and Singapore, apart from curry chicken fillings it comes with many different fillings as well like eggs, sardines and onions or By logging in/signing up, you acknowledge that you have read and agree with Asian Inspirations' Terms of Use and Privacy Policy. Call it curry puffs, Karipap or 咖哩角, it all means the most delicious snack in Malaysia. The significant difference between the Asian pastry and the western puff pastry lies on the oil phase of the pastry. Pure oil (butter or margarine) is used to fold in between layers of the western style puff pastry.
Instructions to make Basic Asian Curry Puff (Karipap):
- 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
Curry puff is a popular tea-time snack in Southeast Asia. Although there are several types of puff with different filling, potato chicken curry is by far the most common. This recipe calls for Russet potato, which is larger with brown skin. Russet potatoes are starchy, light and fluffy, making them great for. Curry Puff is almost like empanadas, but Southeast Asian style I suppose I can put it that way.
So that is going to wrap this up with this exceptional food basic asian curry puff (karipap) recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
