Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, malaysian curry puff - karipap. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Malaysian Curry Puff - Karipap is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Malaysian Curry Puff - Karipap is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have malaysian curry puff - karipap using 23 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Malaysian Curry Puff - Karipap:
- Get [Dough]
- Get 400 g All Purpose Flour
- Take 2-4 Tbsp Margerine (Planta)
- Prepare 1/2 cup Cooking Oil (heated)
- Take as needed Salt (between 2 pinch to 1 tsp)
- Make ready 1/2 cup Cold Water (or more)
- Prepare as needed Flour (for working)
- Make ready [Filling] - Check my dedicated recipe on Curry Puff Filling
- Prepare 250 g Chicken
- Get 100 g Potatoes
- Get 100 g Carrots
- Get 30 g Garlic (minced)
- Take 70 g Onions (finely diced)
- Get 30 g Fresh Coriander (finely chopped, separate Stems & Leaves)
- Make ready 2 Tbsp Curry Powder
- Take 2 Sprigs Curry Leaves
- Prepare 1 cube Chicken Stock
- Take 1 cup Water
- Get 4 Tbsp Cooking Oil
- Get as needed Salt
- Get 1 tsp Sugar
- Take [Deep Frying]
- Make ready 2 + cups Cooking Oil
Steps to make Malaysian Curry Puff - Karipap:
- COOK FILLING: I made a separate post regarding this, as putting everything in one post gets overwhelming. Check out my Chicken Curry Puff Filling post.
- DOUGH DRY: in a large mixing bowl, mix together Flour, Salt and Margerine. Make the Margerine is mixed well by rubbing the Margerine and Flour with your hands.
- DOUGH WET: add in the Heated Cooking Oil and mix well. Next, SLOWLY add the Cold Water, making sure it's mixed well a little at a time, and knead it until it forms a workable, pliable dough. Then let it rest for 30 minutes, covered.
- DOUGH BALL: cut off a gold ball size of dough and arrange it. On a flat work surface, dust the the area with Flour to prevent sticking. Take 1 ball and spread to 1/4 inch thick. It can't be too thin or it won't hold the filling.
- FILL: take a spoonful of Filling and place it in the middle of the dough ball, avoiding the edges. Then, fold the dough and close the edges neatly.
- CRIMP: starting from either ends, 1) pinch the edges outwards to form a ridge. 2) Then fold the ridge at an angle, away from the starting point. 3) Next continue the pinch the next section until you reach the far end. PIC: clockwise from top left.
- DEEP FRYING: heat 2 cups or more of Cooking Oil until hot. Deep fry the Curry Puffs until golden. Serve hot. TIP: you don't have to cook the Curry Puffs immediately, you can save them in the fridge until you want it. Cooked Curry Puffs get soggy with time.
So that is going to wrap it up for this special food malaysian curry puff - karipap recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
