My second attempt in making curry puffs. This time I attempted a “short-cut” version. I baked the curry puffs instead of frying. And I used frozen pastry sheets (and it turned out great!) To save time, I use curry puff mold that I bought in Singapore 😉 This “short-cut” method took only 1 hour for whole process!
I will post another recipe for the curry puff dough in fried version. It is impossible to use camera during dough making and the frying process is so oily! I have to wait for my husband to be around to take pictures 🙂
Singapore Curry Puffs
Singapore Curry Puff (Baked)
- 2 rolls of frozen pastry sheets
- egg wash (1 beaten egg with 1 drop of yellow coloring)
- Fillings ingredients
- 5 russet potatoes, peeled and cut into small chunks
- 2 yellow onions, peeled and cut into small chunks
- 1 cup frozen peas or frozen mixed vegetables
- 1 skinless and boneless chicken breast & 1 chicken thighs, cut into cubes (opt out for vegetarian version)
- Curry paste – Mix 4 tbsp curry powder, 1 tsp chilli powder, 1/2 tsp Turmeric powder with 1/2 cup water into paste.
- Seasoning – 3 tbsp soy sauce, 1 tsp salt and 1 tbsp sugar (adjust according to taste)
- Soak potato cubes in cold water for 1 hour. Drain potatoes before use.
- Heat 1 tbsp oil in a non-stick pan. Add onion and stir fry till fragrant.
- Push onions to one side of pan, and add little oil. Turn down the heat to medium low, and add curry paste.
- Stir fry curry paste till fragrant for about 3 minutes, and combine with onions.
- Add chicken meat and stir fry till cooked.
- Add potatoes and stir fry till well combined. Add peas or mixed vegetables.
- Add water till the mixture is half covered. Bring to a boil and keep stirring the mixture.
- Add seasoning and bring mixture to a simmer for 15 minutes or until potatoes are tender.
- Remove curry fillings and set aside to cool.
- Dust board with flour, roll our pastry sheets to 1/4 in thickness and use fluted-edged cutter to cut pastry into rounds.
- Place a tablespoon of cooled filling in the centre of each round. Moisture half the edge with water and bring the other half to seal using curry puff mold. If curry puff mold is unavailable, use fingers to pinch the edges.
- Place curry puffs on a greased baking trays. Brush with egg wash glaze, and bake in a very hot oven at 450F for 10 mins. Bake on centre of oven.
- Reduce heat to 400F and bake for another 15 mins or till golden brown.
- Lift curry puffs onto a wire rack to cool.
INGREDIENTS 材料 (Serves 6)
1 whole chicken, chopped into bite pieces (you can buy chopped chicken meat from market)
1 lemongrass, white part only (pound slightly with back of knife)
3 potatoes, peeled and cut into chunk pieces
1 can cooking coconut milk (or fresh coconut milk if you can find any!)
1 tbsp curry powder (I prefer Baba curry powder bought from Singapore)
Curry paste: Blend together
4 oz or 7 shallots, peeled
4 cloves garlic
2 oz ginger, sliced
1 lemongrass, sliced
10 fresh red chillies
5 dried chillies, soaked in warm water
Seasoning: 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp salt.
(1) Blend the curry paste ingredients to a fine paste. Add little oil for easy blending.
(2) Heat 1 tbsp oil in pan. Add blended curry paste and lemon grass. Stir fry till fragrant about 10 minutes.
(3) Add a few tablespoons of oil while frying. Add curry powder. Keep stirring to avoid curry paste getting burnt.
(4) Add chicken pieces and stir fry till chicken are half cooked.
(5) Add coconut milk and stir till gravy boils.
(6) Add potatoes, and simmer for another 15 – 20 minutes or till potatoes are soft.
(7) Season with soy sauce, salt and sugar. Taste and adjust to your preference.
(8) Remove and discard lemongrass. Serve with rice or toasted french loaf. Enjoy!
INGREDIENTS 材料 (Serves up to 6)
Curry paste ingredients
8 dried chillies (soaked in hot water, drained and remove seeds) – you can also use fresh red chilli
2 lemon grass (white portion only), sliced thinly
10 shallots (peeled)
1 thumb size fresh Turmeric (peeled)
1 palm size Galangal (peeled)
2 tbsp of oil + little water
Blend everything till fine. Add little oil if the mixture is too dry to blend.
400ml Coconut milk (for health conscious, substitute 200 ml of coconut milk with regular milk)
1 cup of evaporated milk
1/2 cabbage (sliced into bite size)
1 carrots (chunk size)
10 lady fingers
2 eggplants (chunk size)
firm bean curd (sliced and pan fried)
Beancurd puff (taupok) available in Asian grocery store
1/2 lb long beans (green beans)
2 potatoes (peeled and cut into chunks)
you can adjust the amount of vegetables to your liking.
Seasoning: 2 tbsp Fish sauce, 1 tbsp sugar, 1 tsp salt and 1 tbsp soy sauce (adjust according to own preference)
(1) Add 2 tbsp oil in wok. Heat the oil in medium heat.
(2) Add blended curry paste and keep frying till fragrant (not burnt!). Keep stirring so that the mixture will not stick to the wok.
(3) Add half of coconut milk and stir again.
(4) Increase the heat to medium high. Add all vegetables and mix well. Cover the wok. Stir the vegetables while cooking.
(5) When the vegetables about to soften (about 15mins), add seasoning and rest of coconut milk. You can add about 1 cup of water if prefer more curry gravy.
(6) Cover the wok again, and cook for another 10mins.
(7) Lower the heat and add evaporate milk. Stir the curry mixture for 1 minute and turn off the heat.
(8) Curry is best served if cook at least 4 hours ahead.