Among the many mouthwatering Malaysian delicacies, Malay-style curry puffs stand out as an exquisite blend of flavors and textures. With their crispy golden-brown pastry encasing a savory filling of spiced potatoes, chicken, or sardines, these delectable treats are a true testament to the culinary artistry of Malaysia. Whether you're a seasoned home cook or just starting your culinary journey, this guide will lead you through the steps of creating the perfect Malay-style curry puff, ensuring a delightful taste experience that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
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.
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.
Tips:
- Use high-quality ingredients, especially the curry powder. A good curry powder will make all the difference in the flavor of your curry puffs.
- Make sure the filling is well-seasoned. The filling should be flavorful enough to stand on its own, even without the curry puff pastry.
- Don't overfill the curry puffs. If the curry puffs are too full, they will be difficult to seal and may burst open during frying.
- Fry the curry puffs in hot oil. The oil should be hot enough to cause the curry puffs to sizzle immediately when they are added to the pan.
- Cook the curry puffs until they are golden brown and crispy. This will ensure that the filling is cooked through and the pastry is flaky.
Conclusion:
Malaysian curry puffs are a delicious and versatile snack or appetizer. They can be filled with a variety of ingredients, making them a great way to use up leftovers. With a little practice, you can make perfect curry puffs at home. So, what are you waiting for? Give this recipe a try today!
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