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.
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.
Posted in Appetizer, Appetizer, Appetizers, Chinese, Japanese, Korean, Seafood, Seafood, Seafood, Singapore / Malaysia, Small dishes, Starters & Snacks, Thailand, Vietnam
- Tagged 脆皮油炸虾, Prawn Fritters
Main Ingredients: Chicken Thighs, Spices
INGREDIENTS (make a dozen satay sticks)
Spices for chicken marinate
- 5 boneless chicken thigh, with skin
- A dozen satay sticks/wooden skewers
- 1 cucumber, cut into chunks
- few shallots, cut into chunks
Satay Peanut Sauce ingredients
- 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
- 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
- Cut chicken thighs into small bite size and put aside in a mixing bowl.
- 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.
- Add remaining spices and seasoning to the marinate paste. Mix well.
- Rub the marinate mixture into the chicken. Mix thoroughly, and leave for 3 hours or overnight.
- Soak wooden skewers for 30 minutes, so as the sticks will not get burnt during grilling.
- Thread the marinate chicken meat on to satay sticks.
- Grill over hot charcoal fire or in a hot oven (about 400F). BASTE with oil and water mixture to keep meat moist.
- Prepare satay sauce: Blend all ingredients to a chunky paste (if prefer fine paste, add more oil and blend till fine).
- 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.
- Lower the heat. Add peanut mixture and seasoning. Boil the sauce till the sugar is dissolved. Remove and set aside to cool.
- Serve the satay with cucumbers and red onions.
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
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!