Thursday, June 26, 2014

Curry Puffs (Karipap Pusing)

It has been ages since my last posting, to be exact, it has been more than 2 years!
I have been watching Masterchef Australia 2014. In one of the episode, Tash Shan (I read that she is originally from Malaysia) cooked a fantastic curry puffs and the judges was singing praises on how delicious  the pastry is. She used the water and oil dough combination.

I never made a Karipap Pusing before, so I did my research, and after few trials and errors...ta da!!'s the recipe for...

Karipap Pusing (Curry Puff)

Pastry :
To achieve the puffed up circling pastry (Pusing), we need to make two set of dough - the Oil and Water Dough.

For the oil dough:
150 g flour mix with 100 g of butter.

Mix this flour and butter mixture and knead it until it form a soft dough.
Divide into 2 balls.
Cling wrap it and put it into fridge to rest.

For the water dough:
Mix 300 g plain flour, 1 egg, 75ml water and 2 tbsp of vegetable oil.
Knead it until it form a dough. Divide into 2 balls and set it aside while we get the filling ready.

For the filling:
Diced chicken whole leg (please deboned it first) - I used 3 medium chicken whole leg.
Diced 5 medium potatoes. The ratio of chicken and potatoes should be around 1:1.
1 packet of Tean's Gourmet Malaysian Curry Chicken Paste. This is the best curry paste. I really like it a lot, the taste is very authentically Malaysian.
4 tbsp of Coconut milk.

To cook the filling, we heat up the work, empty the whole packet of Tean's Curry paste and add the potatoes and chicken. Stir fry it for about 20 min until the potatoes has soften and add in the coconut milk. Cook for another 5 min. Done!  Let it cool.

You can make your own curry paste, but to save you time and energy, I seriously recommend you to use this off the shelf, premade mix. It taste wonderfully, deliciously Malaysian's curry.

Now  back to work on the dough:

Flatten the water dough, put the oil dough into the center and wrap it with the water dough. What you have here is the oil dough completely wrapped in the water dough.

Form a rectangular shape, and flatten the dough with a rolling pin until you get a thin layer of dough, about 5mm thick.

From the top, roll it into a swiss roll.

Turn the swiss roll dough vertical, flatten it one more time to 5mm thick. again from the top, roll the dough back into swiss roll shape.

Use a knife, cut the swiss roll shape dough into 6cm cylinder shape potions..

Take 1 of the cylinder shape dough, from the top, flatten it down until it form a 3mm thick (thin!) round shape dough.

Now, scope generous amount of filling into the thin round flat dough,and fold it into half. Seal the dough by pinching and twist the edges.

Deep fry it on medium fire.


Tuesday, February 15, 2011

Garlic Knots

A day after Valentine day, I wanted to make something nice and simple for my GF, so I bring out the flour, sugar, yeast and all to bake some Garlic Knots...

Here's the recipe i got from here...

Well, it turns out quite good.

It was a bit too salty for me, note to myself..less salt.

I served it with Pan-seared Asparagus and Poached-egg.

For Pan-seared Asparagus, easy:
Remove the woody part of the asparagus.
heat up a pan, add some Butter.
Chop some garlic, brown it in the hot pan for a minute.
Add in the Asparagus and sear it for 3 minute.
And done!

For the Poached-Egg:
I think it takes a lot of practice to make a prefect Poached-Egg. Well, it sure does for me. Haha

Bring a pot of water to boil. Add in some vinegar ( 2tablespoons), stir the water so that you create a swirl in the water, immediately bring down the heat and crack the egg in the middle of the swirling hot water.

Poach for 3~4 minute.

A prefect Poached Egg

Sunday, May 23, 2010

Horse Gram Fritter with Red Onion and Cilantro

I have some soaked, then boiled and drained
Horse Gram left over from my attempt to whip up some delicious Hummus- about I.5 cup of it. Not wanting to throw them away, I used them to make some Fritter.

Here's my version of the Horse Gram Fritter with the ingredients that I can find in my kitchen:
1.5 cup horse Gram bean, soaked and boiled to soften it.
1 big red Onion, chopped coarsely.
1 potatoes, chopped finely.
2 stalks Cilantro. Chopped coarsely.
1 tsp of ground Cumin Seed
1tsp of Salt
Dash of Pepper
1 tbsp of Plain Yogurt

Blend the Horse Gram bean into a paste/ batter. Add some water if it is too dry.
Mix all the other ingredients into the batter, evenly.
I tried to deep fried 1 tablespoon of the batter to see how it turns out. The batter won't hold and just fall apart.

To fix the batter, I added half a cup of shifted Wheat Flour and 2 egg white.
Now I think the batter will hold.

Note the actual recipe has more ingredients such as Baby Spinach, chopped chillies and chaat masala powder. I just used what I have in my kitchen and cross my fingers and hope for the best.
I served it with some sweet chillies sauce and cold yogurt sauce.
The cold yogurt sauce will tame the Oily-ness a bit, IMHO.

Yogurt sauce:
Mix Yogurt with come chopped cilantro and some lemon zest. Put inside the fridge to cool it.

Thursday, April 22, 2010

I am painting again...

I was really busy with works nowadays, with work, work and work... and I didn't find much time to cook anymore...

Last 2 weeks I fell down and cut my achillies tendon; had a surgery and now I am on a long 2 months rest at home.

Not able to walk really sucks!

So, I paint again... always love painting...

This is work in progress. :)