Singapore Curry Puff (Baked) 新加坡咖喱饺 (烘焙)

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 Puffs

Singapore Curry Puff (Baked)

  • Servings: 4-6
  • Time: 1hr
  • Difficulty: easy
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  • 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)


  1. Soak potato cubes in cold water for 1 hour.  Drain potatoes before use.
  2. Heat 1 tbsp oil in a non-stick pan.  Add onion and stir fry till fragrant.
  3. Push onions to one side of pan, and add little oil.  Turn down the heat to medium low, and add curry paste.
  4. Stir fry curry paste till fragrant for about 3 minutes, and combine with onions.
  5. Add chicken meat and stir fry till cooked.
  6. Add potatoes and stir fry till well combined.  Add peas or mixed vegetables.
  7. Add water till the mixture is half covered.  Bring to a boil and keep stirring the mixture.
  8. Add seasoning and bring mixture to a simmer for 15 minutes or until potatoes are tender.
  9. Remove curry fillings and set aside to cool.
  10. Dust board with flour, roll our pastry sheets to 1/4 in thickness and use fluted-edged cutter to cut pastry into rounds.
  11. 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.
  12. 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.
  13. Reduce heat to 400F and bake for another 15 mins or till golden brown.
  14. Lift curry puffs onto a wire rack to cool.

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Pot Stickers (Pan Fried Dumplings) 锅贴


Potstickers (Pan Fried Dumplings)

  • Servings: 4-6
  • Time: 2hr 30mins
  • Difficulty: medium
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  • 1 lb ground pork or beef
  • 1 cup chopped green onion (white and green parts) or Chinese Chives
  • 1 cup chopped napa cabbage
  • 2 tbsp minced ginger
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/4 cup chicken stock or water
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp Shaoxing rice wine
  • 1 tbsp sesame seed oil
  • 1 tbsp vegetable oil
1 package of store bought dumplings(about 50 wrappers)
oil for pan frying


  1. To make the filling, combine the pork or beef, green onions or Chinese Chives, and ginger in a bowl.  Using a fork, lightly mix the ingredients till combined.
  2. In a bowl, mix the remaining ingredients.  Pour these seasoning over the meat mixture, and stir to combine. 
  3. Cover the meat mixture and set aside for at least 1 hour.  Or you can prepare the filling 1 day ahead, and the filling is to be refrigerated.  Bring it to room temperature before wrapping the dumpling.
  4. Line few plates or a tray with plastic wrap and lightly dust with flour to avoid sticking. 
  5. In a small bowl, mix together 2 tbsp of cornstarch and 4 tbsp of water.  Stir well to foam a watery paste.  Place the bowl of paste on the table next to you. This paste is acting as a “glue” for wrapping the dumplings.
  6. If you are right-handed, hold the wrapper in the left hand.  For each dumpling, scoop about 1 tbsp of filling positioning slightly off center towards to upper half of the wrapper. 
  7. Use your index finger to dip into the watery paste, and spread it around the outer circumference of the wrapper.
  8.  Make the first pinch  between index finger and thumb.
  9. Fold over the front edge to form the first pleat and press it against the first pinch and the back edge.
  10. Pass the second pleat to the right hand, and press the second pleat to the back edge and the first pleat.
  11. Finish by pressing the edges together to seal well. 
  12. Repeat with the remaining wrappers till the filling is used up.  Cover the finished dumplings with dry kitchen tower or paper towel. 
  13. To pan fry the dumplings, heat about 2 tbsp of oil  in a non-stick frying pan. 
  14. Neatly arrange the dumplings touching each other. 
  15. Fry the dumplings for 2 minutes or till they are golden brown on the bottom under medium high heat. 
  16. Holding the cover lid of the frying pan, quickly pour water (about 1/4 cup of water) and cover with the lid immediately.  Note that the water will immediately splutter, so be careful. 
  17. Cover the pan tightly, and let the dumplings fry for 4 – 6 minutes (you will hear sizzling sound). 
  18. When the sizzling noise stop, you can remove the lid and transfer the dumplings to a serving plate with bottoms facing up.
  19. Serve with your favorite dipping sauce. My favorite dipping sauce:  Mix 1 tbsp of black vinegar with 1 tbsp of soya sauce in a saucer.  Place some finely sliced ginger in the sauce. 
  20. Gently dip the dumplings in the sauce, and eat it with few slices of gingers.  Yum!


Prawn Fritters (脆皮油炸虾)

Simple Chinese snacks, Deep fried prawn fritters. 


20 prawns, jumbo size
1 cup frying mix (Korean frying mix, available in Korean stores)
3/4 cup cold water
1/4 tsp salt
1/2 tsp sugar
1/4 tsp white pepper
1/2 tsp cooking wine
1/2 tsp cornflour


(1)  Peel and devein prawns. 
(2)  Add seasoning to prawns, and leave aside for 30 minutes.
(3)  Mix the frying mix powder with water, and mix into a smooth batter.
(4)  Dip the prawns in the batter to coat evenly.
(5)  Heat the frying oil over high heat, and deep fry until golden. 
(6)  Drain on absorbent paper, and serve hot with wasabi mayo dipping sauce. 
(7)  Dipping sauce:  Wasabi Mayo –  Stir 1 tsp of wasabi paste into 5 tbsp mayonnaise. 

Deep fried Wonton (炸馄饨)


1 package wonton wrappers
deep frying oil
Cornstarch water (for sealing wontons) – 2 tbsp water with 1 tsp cornstarch
Filling ingredients
1/2 lb chives (available in Asian grocery)
1/2 lb ground pork
Seasoning (refer to step 2)


(1)  Place ground pork on chopping board.  Chop the ground pork with knife, so as to tenderize the pork.
(2)  Transfer pork to a bowl, and season with 1 tsp minced ginger, 1 tsp minced garlic, 1 tbsp soy sauce, 1 tsp salt, 1 tsp white pepper, 1/2 tbsp cornstarch, 1 tsp sesame seed oil and little cooking wine.  Use hand to knead the marinate ingredients with the pork.  Set aside in fridge and leave to marinate for 1 hour. 
(3)  Wash and drain chives in a coriander.  Chop off the white ends.  Cut the chives to about 2 inches long.  Sprinkle with salt and leave aside for 10 minutes. 
(4)  Squeeze the chives to remove excess water, and add chives together with marinated pork.  Stir to combine.
(5)  Take one wonton wrapper, take 1 tsp of filling and place in the middle.  Fold up into triangle shape, and seal the edges with cornstarch mixture.  Repeat till all fillings are used up.  Be creative!  You can make any shape! 
(6)  Heat frying oil in a deep frying pan.  Set heat to medium high.  Add few wontons and fry them about 2 minutes or turn golden brown.  Remove and place on paper towels to remove excess oil.

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Singapore Chicken Satay (新加坡沙爹)

Main Ingredients:  Chicken Thighs, Spices

Singapore Chicken Satay

  • Servings: 4-6
  • Time: 1hr 30mins
  • Difficulty: easy
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INGREDIENTS (make a dozen satay sticks)

  • 5 boneless chicken thigh, with skin
  • A dozen satay sticks/wooden skewers
  • 1 cucumber, cut into chunks
  • few shallots, cut into chunks
 Spices for chicken marinate
  • 10 shallots, peeled
  • 3 cloves garlic, peeled
  • 1 tsp turmeric powder
  • 1 tsp lemon grass powder or 4 stalks of lemon grass, sliced
  • 1/2 tsp galangal powder or 2 slices of galangal, sliced
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  •  5 tbsp sugar, 1 tsp salt, 1/2 bowl of oil
 Satay Peanut Sauce ingredients
  • 10 shallots, peeled
  • 4 cloves garlic, peeled
  • 1/2 tsp lemon grass powder or 2 stalks lemon grass, sliced
  • 20 dried red chillies, deseeded and soaked in hot water till softened
  • 1/2 tsp galangal or 2 slices of galangal
  •  2 tsp salt, 8 tbsp sugar, 4 tbsp lime juice or 4 tbsp thick tamarind water
  •  1 cup roasted ground peanuts
  • 1 cup oil
  1. Cut chicken thighs into small bite size and put aside in a mixing bowl.
  2. Combine all spices for chicken marinate, and blend them in a blender to a smooth paste.  Add more oil if the paste is dry and chunky.
  3. Add remaining spices and seasoning to the marinate paste. Mix well.
  4. Rub the marinate mixture into the chicken.  Mix thoroughly, and leave for 3 hours or overnight.
  5. Soak wooden skewers for 30 minutes, so as the sticks will not get burnt during grilling.
  6. Thread the marinate chicken meat on to satay sticks.
  7. Grill over hot charcoal fire or in a hot oven (about 400F).   BASTE with oil and water mixture to keep meat moist.
  8. Prepare satay sauce:  Blend all ingredients to a chunky paste (if prefer fine paste, add more oil and blend till fine).
  9. Heat 1 tbsp oil in a non-stick pan.  Fry the blended satay paste till fragrant (medium low heat) and oil seeps through the paste.
  10. Lower the heat.  Add peanut mixture and seasoning.   Boil the sauce till the sugar is dissolved.  Remove and set aside to cool.
  11. Serve the satay with cucumbers and red onions.

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Chinese Fried Spring Rolls (炸春卷)


1 jicama (bangkuang) or 1/2 napa cabbage, shredded for about 5 cups, shredded
1 carrot, grated
2 chinese dried mushrooms, soaked in warm water
1 cup chicken or pork loin, sliced thinly
1 tbsp minced garlic
1 tbsp minced ginger
seasoning:  2 tsp white pepper, 1 tsp soy sauce, 1 tsp salt, 1 tbsp sugar
1 packet of spring roll wrapper
1 tbsp cornstarch mix with 3 tbsp water


(1) Soak chinese mushroom in warm water til softened.  Squeeze out excess water, and cut mushrooms into small pieces.  Reserve mushroom water.
(2)  Marinate pork loin with 1/2 tsp soy sauce, little pepper and 1 tsp cornstarch.  Set aside for 30 minutes.
(3)  Heat 1 tsp oil in wok.  Add minced garlic and ginger, and stir fry till fragrant.
(4)  Add mushrooms and stir fry for another minute. 
(5)  Add marinated pork slices, and stir fry till cooked.
(6)  Add shredded cabbage, carrot and 2 tbsp of mushroom water.  
(7)  Stir fry till vegetables are cooked.  Add seasoning and cooked till vegetables softened.  Sprinkle mixture with little flour.  Stir well.
(8)  Remove vegetables from wok, and discard all remaining liquid. 
(9)  Spread vegetables filling on a plate for cooling.
(10)  Transfer wrapper on a plate, and cover with wet paper towels. 
(11)  Take one wrapper, and place about 1 tbsp of filling along the bottom third of the wrapper.
(12)  Take one side of wrap closest to your body, and fold over the ingredients.
(13)  Fold in the side towards each other and firmly roll up the wrapper.  Do note that the rolls have to be tightly wrapped. 
(14)  Repeat with the remaining wrappers and ingredients, and place the rolls on a plate.
(15)  Heat frying oil in wok till very hot.  Add 2 spring rolls and fry till golden brown.  Do not fry many spring rolls at one time. 
(16)  Serve hot with your favorite dipping sauce.

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Fried Nian Gao (炸年糕) Chinese Fried New Year Cake / Fried Gold Cakes

Nian Gao is a sweet, brown and sticky rice cake that doesn’t have much taste.  But sandwiched between a layer of yam (taro) and sweet potato, battered and deep fried, it’s DELICIOUS!  Other way to enjoy Nian Gao, is to steam until soft, and rolled in grated coconut (lightly salted).  

 INGREDIENTS 材料 (Serves 6)

1 Nian Gao (年糕)<Chinese Steamed New Year Cake>, cut into slices 4cm x 8cm dimension and less than 1 cm thick
1 yam (taro), cut into slices 4cm x 8cm dimension and less than 1 cm thick
1 sweet potato, cut into slices 4cm x 8cm dimension and less than 1 cm thick
Note:  joins the odd cuts to form a 4×8 
batter ingredients
6 tbsp flour
3 tbsp rice flour
2 tbsp corn flour
1 tsp baking powder
1 tsp salt
1/2 cup cold water



(1)  Mix the batter ingredients together in a bowl, and set aside.
(2)  Cut the sweet potato and yam into slices 4cm x 8cm dimension and less than 1 cm thick.
(3)  Cut the “nian gao” into slices cut into slices 4cm x 8cm dimension and less than 1 cm thick, about the same size as sweet potato and yam.
(4)  Take one piece of each sweet potato, yam and “nian gao”.  Arrange them like putting together a sandwich, placing “nian gao” in the middle.
(6)  Heat frying oil in pan. Dip each sandwich into batter, and carefully fry them in hot oil.  

After five minutes, when the sandwich is set, removes it and dips it in batter again for a second coating.  
(7)  Fry for another 10mins t

ill golden brown.

(8)  Serve hot and enjoy!

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