Malay Style Curry Puff Recipe #108903
This is a very common snack in Malaysia and Singapore. You can find it anywhere here. Hope you like it.
by *brenda86*
40 min | 30 min prep
SERVES 12
For water dough
- 200 g plain flour
- 100 ml water, mixed with
- 1/4 teaspoon salt
- 1 tablespoon shortening or margarine
For oil dough
- 100 g plain flour
- 75 g margarine or shortening
For filling
- 220 g potatoes (cubed)
- 100 g big onions (cubed)
- 2 tablespoons curry powder
- 1 tablespoon fried chili paste (chilli boh)
- 1 sprig curry leaf (optional)
- 1 tablespoon oyster sauce
- salt, to taste
- sugar, to taste
- light soy sauce, to taste
- 1 dash pepper
- 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.
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5 stars