Saturday, October 3, 2009

Curry puff 咖哩角 ,the best thing to welcome the arrival of spring with a few cold beers!

flowers are blooming

birds are singing

succulents are dancing, not quite ?

Now we are talking :)

Growing up as a child in Cameron Highlands was a bliss. Life evolved collecting as many different rose and chrysanthemum varieties I could, looking for rare plants in the forest and of course getting really good curry puff when I get a little hungry. I decide I should make some curry puff using my aunt's recipe since I haven't found any half decent puff in Melbourne and I really missed having those little devils. No to shop bought pastry! No to anything so bland that they come with sweet chilli sauce or satay sauce!!!!!!
It took me roughly 2 hours to make 24 pieces and cost me $8.50, so give it a try. And the best thing is the puff remained crisp the next day. And H is bringing beer , whoohoo!!!

recipe makes 24 curry puffs
for the filling;
3 potato , peeled and cut into small cubes and par boiled
3 carrots, peeled and cut into small cubes and par boiled
500g chicken thighs , cut into small cubes
150g garden peas
1 onion , chopped
3 cloves of garlic , chopped
1 green chili , chopped
2 tbs of Malaysian meat curry powder and 1/2 tbs of chili powder, water added to make a wet paste
1/4 cup of coconut milk
salt and sugar to taste
4 hard boiled eggs , each cut into 6 wedges

for the outer pastry
1/2 tbs of soften butter or lard
3 cups of plain flour
3 tbs of corn flour
1 1/2 tbs of cooking oil
3/4 cup of water
pinch of salt

for the inner pastry
8 tbs of cooking oil
11/2  cup of plain flour
11/2 tbs corn flour

let's start cooking
I would start with the filling. First saute the onion, chili and garlic till lightly brown, add in the curry paste mix and continue to stir for 5 minutes ( add more oil if the mixture is too dry ).
Now add the chicken, followed by the vegetable, coconut milk. Continue to stir till everything is cooked and the sauce is quite thick, season to taste. Leave to cool.
Next work on the outer pastry. Mix the butter with the flour till well combined. Rest for 20 minutes and add in the rest of the ingredients till you get a soft dough, rest for 30 minutes.
For the inner pastry, mix flour and oil till you get a wet paste.
Divide the outer and inner pastries into 2 equal parts. Roll out outer pastry and wrap  around the inner pastry, flatten it and roll it into an oblong shape the thickness of about 0.8 cm. Next roll the pastry into a cigar shape and repeat the last step. Cut the pastry into 12 equal shapes, finish with the second part of the pastry.

To assemble:
On a floured table top, roll out the pastry cut side down ( roughly 15cm in diameter ). Add a large spoonful of filling and an egg wedge, pinch the edges well and pleat it as beautifully as you can.

To fry:
Heat peanut oil in a pan ( about an inch deep ). When the oil is hot, place the curry puffs in and fry till golden brown. Serve them with some cold beer and enjoy!!
P.S Leftover puffs keep well in the freezer if you are lucky to have any left

fried till golden brown and drained well

Golden delicious!!!

washed down with a few cold beers , HEAVEN!!!


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melbourne, victoria, Australia