Friday, September 9, 2011

Indonesian Style Curry Puff

I had sudden great craving for this snack that time - can't find it in Singapore so I looked for the recipe high and low, found the most convincing one and decided to it a try

Not that Old Chang Kee curry puff is not my kind - oh I do love it to the bits, also their other stuff, but this time not this what I craved for hehe....
I was very very satisfied with the taste - so crunchy skin with tasty filling - can't remember when the last time I ate this snack - must be years ago!
What needs to be improved is the look (yeah, I always have this problem! hihi...), especially the plait, this batch is still far from neat :S



What you need:
(source: Sajian Sedap - makes 25)

For the skin:
250g plain flour
1/2 tsp salt
1/4 tsp chicken stock powder
30g margarine
1 egg - lightly beaten
3 tbsp icy cold water

For the filling:
4 shallots - chopped
4 cloves of garlic - chopped
2 tsp chinese parsley - chopped
300g chicken breast - small diced
200g carrots - small diced
100g french beans - slice thinly
50g tanghoon (bean vermicelli) - blanched til soft, cut
1/2 tbsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
1/2 tsp sugar
1/2 tsp chicken stock powder
200ml water
4 eggs - hard boiled, cut into 8 sections
cooking oil to do the sauteeing and deep frying 

How to make the skin...
Mix plain flour and salt also chicken stock powder
Add in margarine, stir til forms lumps
Add in egg and water, stir well til form dough
Set aside for 30minutes
On lightly floured surface, flatten the dough and cut round shape (diameter approximately 10cm)

How to make the filling...
Sautee with oil shallots, garlic and parsley til fragrant
Add in chicken - stir til chicken well cooked
Add in carrots and french beans - stir til a little soft
Add in salt, pepper, sugar, chicken stock powder - mix well
Add in water, cook til water lessen and only a little bit left
Add in cut tanghoon - stir briefly and off heat

How to assemble...
Take 1 skin, add in filling and 1pc of sliced egg at the centre, cover it up by folding the skin into semi circle shape, brush the edges with water (I didn't use brush, only used my finger :P) and do the plaits around the edges
Heat oil on high heat and deep fry the puffs
Once the puffs are in the oil, off the heat for awhile - wait til the skin forms bumps then on the fire again, deep fry on medium heat til golden brown

Wew...I dunno is it cos of my high level of craving or it's just too yummy or I was just being greedy...I ate 3pcs in a row when it's still smoky hot fresh from the wok! :)


5 comments:

  1. I like this kind of skin than the old Chang kee type . The filling is something new to me , very interesting. I shall try to make this.

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  2. Love the crispy pastry. Have bookmarked it. Thanks for sharing :)

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  3. hi Angel, hope u like it, this is a authentic Indonesian style curry puff, in fact Indonesia has many different types of curry puffs since we have many different provinces which have their own typical dishes :)
    this one is very popular in Jakarta itself :)

    hi shaz, thks - hope u like it too :)

    ReplyDelete
  4. aih..aih..ada pastel....love it. Good idea, i think i will make this Snack for the Culture Party in our town.

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  5. hi Ida, thks :) hope u like it :)

    ReplyDelete

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