fbpx

Singapore Style Curry Puff

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

Curry puffs are one of many favourite snacks of Singaporeans and Malaysians. So much so that a specialty store has become so popular by just selling them; our version is as close as the famous one because it features the layering effect of the outer crust made from by overlapping two different types of doughs.

Recipe by Chef Gina

INGREDIENTS

OIL DOUGH

100 gram plain flour
80 gram trans fat free palm oil-based margarine

WATER DOUGH

250 gram plain flour
45 gram trans fat free palm oil-based margarine
1 tsp sugar
120 ml water

FILLING

3 tbsp oil
1 sprig of curry leaf
1 large onion, diced
100 gram chicken meat, diced
3 potatoes, diced and cooked

SEASONING

3 tbsp curry powder
1 tbsp light soy sauce
1 tsp salt
1 tsp sugar
3 tbsp water

METHOD

FILLING

Heat up 3 tbsp of oil in a pan. Sauté the curry leaves until aromatic. Stir in the diced onion until fragrant. Add the diced chicken meat and stir fry until cooked. Add the cooked potatoes followed by the seasoning ingredients and cook until dry. Leave aside to cool before use.

PASTRY SKIN

1. To prepare the oil dough, sift flour into a mixing bowl. Rub margarine into the flour to form a dough. Leave aside to rest.

2. To make the water dough, sift flour and add sugar into a mixing bowl. Rub in the margarine and add the water gradually. Knead into a smooth dough. Leave aside to rest.

3. To make the pastry, wrap the oil dough inside the water dough. Flatten out the dough and roll it up like a Swiss roll. Repeat the flattening and rolling process (2 times). Let it rest for 5 – 10 minutes after each process.

4. Divide dough into equal portions. Using a rolling pin, roll the dough out into the shape of a circle. Spoon some filling on it, fold, pinch the edges and pleat nicely to seal it.

5. Heat up oil for deep frying. Deep-fry curry puffs in medium heat until golden in colour. Drain and serve hot.

BEST MADE WITH

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

RELATED ARTICLES

RELATED ARTICLES

RECENT POSTS

The Best Oil for Cooking, and the Worst

Each variety of oil has its own flavours and properties and can add to a dish in its own special way. Sounds great, right? Perhaps not. If you lack a little confidence in the kitchen or are new to this cooking caper, the world of oil can seem like a confusing slippery slope. This simple list will help you find your feet, but first a little oil 101. Oil is a fat, like butter, but fat is good: it protects …

Seven Edible Gift Ideas for Father’s Day

Father’s Day is just around the corner! If you haven’t already settled on a gift for your dad, here are some delicious culinary ideas that will hit the mark. For the grilling dad: BBQ Sauce Your dad is the king of the grill, but if he’s a meat-focused guy who always uses store-bought sauce, he’ll go crazy for a jar of authentic, homemade BBQ sauce for his ribs, chicken and roasts. Something to bear in mind though: there are several …

Make Your Own Kimchi? Yes You Can!

Love Wholesome contributor Jo-ann Huang tries her hand at making the national side dish of Korea. With a complex blend of spice, tang and sweetness, and an unforgettable bright red hue, kimchi has become Korea’s biggest cultural export along with K-pop. And while many people around the world have probably only discovered kimchi in recent decades, its origins date back more than 2,000 years to the Three Kingdoms era. Every Korean family has its own kimchi recipe, refined through several …

Share on facebook
Share on twitter
Share on google
Share on pinterest