Skip to main content

Tea time 18 ~ Spiral Curry Puff from Petaling Street..茨厰街的curry pap

My sister is getting 'HOT' to do bakes as well recently. She bought a book from Popular book store about yummy food from Petaling Street. After reading it, she decided to do this Spiral Curry Puff.
~ Spiral Curry Puff ~

Ingredients for water dough:
300g plain flour
120g margarine
150ml ice water

Ingredietns for oil dough:
200g plain flour
120g shortening
1/2 tsp salt

Filling:
100g chicken fillet (cubed)
1 no (50g) big onion (cubed)
300g sweet potatoes
2 tbsp curry paste
1 bowl (250ml) water


                                                      ~ yummy curry filling ~

Seasoning:
1 tsp salt
1 1/2 tsp sugar

To make filling:
1) Peel the potatoes and cubed, deep fry in hot oil for a while, remove and ready to use.
2) Leave 2 tbsp oil in hot wok saute onion over low heat until fragrant, add chicken cubes, stir well. Add potatoes, curry paste, water and seasoning, simmer for a while until the gravy is absorted. Remove leave to cool and ready to use.

To make wrapper:
1) Mix dough ingredients, knead into dough, then cover with kitchen towel and rest for 10 minutes.
2) Combine oil dough ingredients, knead well into dough.
3) Wrap oil dough with water dough, press lightly to slightly flatten the dough. Next roll out into a rectangle, roll up dough as swiss roll(repeat again) 
Rest dough for 10 minutes.


~ this is the slices of dough that have been cut into 1cm thick ~

4) Slice dough into 1cm thick evenly, flatten lightly and roll out into round thinly slices, wrap with some curry filling, form into spiral shapes.



~ This curry puff is ready to fry ~

~it is sizziling in the wok~

5) Deep-fry the spiral curry puffs in warm oil until golden in colour and cooked. Dish out, drained. Serve.




**I like the flaky skin of this curry puff, it's crispy and the taste is just nice with the sweetness of the potatoe starch taste.

********

Comments

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Shark Fin Dumpling ~鱼翅饺

This Shark Fin Dumpling (yu chi gow), is one of my favorite dumpling. Although it is named Shark Fin Dumpling, but they contain no actual shark fin in it. Some say the look and shape of the dumpling does look like shark fin and other do include in imitation shark fin, though. I am lucky to have spotted this long hibernating in the book shelf chinese dim sum book ‘香港地道小吃’ translated as 'Hong Kong Authentic Tapas' Well, Do, you find this look like Shark's Fin?? 看看形状像不像鱼翅呢??  Filling for the ingredients are prawn, mince meat, carrot, yam bean and black fungus. Get ready the filling and the wanton wrappers. This is the parade of my Shark's Fin dumpling ... lol Homemade parchment paper liner. Arrange them neatly into the bamboo steamer. HOT! HOT! From the steamer!! Loaded with filling ..YUM! ENJOY~ Shark Fin Dumpling (yu chi gow) (Scallop dumpling /Cilantro dumpling - depends which filling you using) Recipe adapted from  ‘香港地

Steam Lapis Bumi Cake ~ 蒸咖啡千层蛋糕

This little rose cake you see here is the last tablespoon batter of my steamed coffee layer cake. After i finished steaming the layer cake there is still some batter left but no enough to cover the cake so i took a silicone rose mould and make it into this..:D This is a very rush steamed coffee layer cake. It is also named Steam Lapis Bumi Cake. I am crazy to make this 3 hours ago..:p but i wanted to share this because this cake is simply really delicious. My apologize for this is not a very handsome looking layer cake..:p Lapis Bumi/ Coffee layer cake recipe from : my sister connie Ingredients A: 450g butter B: 10 eggs C: 388g condensed milk (i reduced to 300g) 300g Kaya (i used Glory brand) D: 270g plain flour 200g Horlick E: 5 tsp instant coffee powder add 2 tbsp warm water to diluted (i added 6 tsp with 3 tsp warm water) To do: 1) Beat A till pale and fluffy. Add in B, one egg at a time and blend well. 2)