Too lazy to make these yourself?
Malaysian Curry Puff
Crispy and golden on the outside with a spicy savory potato filling, this scrumptious Malaysian snack is sort of a cross between a samosa and an empanada and is usually found sold freshly fried at roadside stalls. Some versions don't bother with the spiral crust, but I can assure you it adds a delectable flaky crunch that completely elevates this traditional teatime treat to another level.
The recipe below is easy though a little tedious with the multiple steps, but creates a pastry that stays crispy even when the puffs have cooled down. Form them as large or small as required- they also freeze well, so make ahead of time and fry straight from frozen when needed. Makes about 30 small puffs. Combine the following and knead the following with your fingers or a dough hook attachment on your mixer until soft, pliable and non-sticky:.
Divide and roll into two equal balls, then cover otherwise it will dry out and leave to rest for 30 mins. Divide and roll into two equal balls. Water dough on the left, grease dough on the right. Add and stir until well-combined:. Salt and sugar to taste. About 1 cup water. Optional: a sprinkling of curry leaves if you have it. Simmer, stirring occasionally until all moisture is absorbed and potatoes are tender.
Leave to cool thoroughly before using. Enclose one ball of grease dough neatly in a ball of water dough. On a lightly floured surface, roll out into a quietest 300 blackout suppressor thin oval with a rolling pin, then roll up tightly from one end to the other like a Swiss roll.
Turn the rolled up tube 90 degrees so one end faces you and repeat the previous step- flatten it thinly again lengthwise into a long ovalthen roll up tightly like a Swiss roll. With a sharp knife, s lice into 1cm discs or thicker if making larger puffs. The spiral layers should be clearly visible. Place the rolled out pastry onto a curry puff mould or use your palm if you don't have one.
Fold the mould over carefully to enclose, peeling off any excess pastry from the sides. The assembled curry puffs- one manually crimped, one made with a mould behind it. At this point the puffs can be frozen for future use if you like. Heat some oil over medium-high heat and deep fry the puffs, tossing continuously until golden brown.
Sep 27, lai lai. Apr 01, Max. I have a few recipes this more predictable than the rest. Wat do U say. As for the leaking out of the filing how can we prevent this please. Jul 24, Su Wee. Jul 21, Ann.
Grease dough. About 1 cup water Optional: a sprinkling of curry leaves if you have it. Frying the Curry Puffs Heat some oil over medium-high heat and deep fry the puffs, tossing continuously until golden brown. I miss Malaysian food so much now that im away from home. Leave a Comment Name.Ok, you still have to put on clothes. I only need my eyes and index finger to place an order. Think of curry puffs as Asian pies.
The sibling of the Indian Samosas. The cousins of the Portuguese Empanadas. The filling is made beforehand before being stuffed into a rolled dough. Taking the first bite and second and third is so satisfying. Crisp and flaky outside, warm soft and melt in the mouth on the inside.
Baking Powder: The crust itself is crispy and flaky already. Adding baking powder gives the crust a slight lightness and crisp. Egg: You can opt to add one egg to this recipe.
It adds flavor and a slight golden color to the crust after frying. Butter: The butter flavor is strong.
Spiral Curry Puffs (Epok-Epok/Karipap Pusing)
You can choose to replace half with frozen cubed lard if you wish. When pockets of fat encased in flour in the dough are rolled out, they get stretch and form distinct layers. Fat keeps layers of flour separated before frying. Warm surface or weather will not be your friend. Try to work fast and in between steps, refrigerate them if they becomes too soft to handle. After I pinched the edges shut, the dough was getting too soft already so I popped them in the freezer to chill till they firm up again before I fluted them.
You may even have to work in batches while the rest sits in the refrigerator or freezer. Filling You only need half for this recipe. Dough In a blender or a food processor, add the onion, garlic, ginger and oil. Blend until it becomes a smooth paste. In a bowl, add the curry powder. Add tablespoons of water and stir to make it a thick paste. Add the onion paste into a pan and fry over medium high heat until slightly translucent.
Add the curry powder paste and turn the heat to medium. Fry for 10 minutes until fragrant. If the paste becomes too dry, add water or oil 1 tablespoon at a time.Curry Puff—a snack filled with curried potatoes commonly found in Malaysian and Singapore—has been a hit in my circle of food blogosphere recently. Lured by these munchies, Keropok Man rushed out to his favorite joint in Singapore and stuffed himself silly with three big, crunchy, and golden ones while Tigerfish secretly made her cute minis ….
Inspired by all the foodies above, I made some, too. Although not perfectly executed almost half of my curry puffs exploded due to mishandling of Pepperidge Farm puff pastryI was quite pleased with the result. As a Malaysian food ambassador-wannabeI feel obliged to tell you that the authentic recipe does not call for frozen puff pastry which is probably very hard to find in the region and baking!
The traditional method has dough kneading power as a pre-requisite. If you have time and would love to make curry puff from scratch, by any means, please do so. Make the filling first. Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently.
Vegan Curry Puffs (Karipap)
Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool. To make pastry, mix flour with margarine, water, salt, and knead well. Cut the dough into circles 3 in in diameter. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden. Your email address will not be published.
Recipe Rating. Notify me of followup comments via e-mail. Singapore hawker food is inferior compared to the ones in Malaysia. You should go to Penang, Malaysia for the best hawker food in the whole world. I meant to give 5 star ratings instead of 4. Amazing recipe!Supplier Location:. Supplier Types: Trade Assurance. Gold Plus Supplier. Minimum Order: OK.Spiral Curry puffs - Malaysian Karipaf Pusing - Chef Lin - World Food Studio
Add to Compare. Contact Supplier. Lanis Frozen Curry Puff. Kaya Beriman Marketing. Curry Puff.
Dhal Curry Produced In Malaysia. Frozen Chicken Puff Pastry in Malaysia. Kart's Karipaf Mixed Vegetable Curry. Curry puff potato snacks. Malaysia Top Quality Frozen Currypuff. Curry Puff Sardine Frozen Food. Shell Sardine Puff.
About product and suppliers: Alibaba. A wide variety of frozen curry puff options are available to you, such as sweet, spicy. You can also choose from bulk, box, and bag. As well as from food.
And whether frozen curry puff is haccp, brc, or gmp. There are 33 frozen curry puff suppliers, mainly located in Asia. Buying Request Hub Haven't found the right supplier yet? Let matching verified suppliers find you. Do you want to show frozen curry puff or other products of your own company?
Related Category. Pastry Product Features. Sweet 9. Spicy 7. Bulk It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked  pastry shell. The curry is quite thick to prevent it from oozing out of the snack. A common snack in Malaysia and Singapore, the curry puff is one of several "puff" type pastries with different fillings, though now it is by far the most common. Other common varieties include eggs, sardines, and onions or sweet fillings such as yam.
It also shares many similarities with the empanadaa popular pastry in Spanish- and Portuguese-speaking countries. In Indonesia, a curry puff is known as a pastelalthough it does not necessarily contain any curry powder.
Pastels are derived from the Portuguese influence in Indonesia. It refers to a pie of crust made from thin pastry, filled with meat usually chicken mixed with vegetables chopped carrot and beansrice vermicelliand sometimes egg, then deep fried in vegetable oil.
It is consumed as a snack and is commonly sold in Indonesian traditional markets. The similar North Sulawesi version replaces the thin flour pie crust with bread, and is filled with spicy cakalang skipjack tuna.
This variation of the snack is called panada. The similar Riau Islands version of curry puff is called epok-epok. In Malaysia, curry puffs are commonly found sold freshly fried at many Malay, Chinese and Indian food stalls and even at trendy cafes. Another Malay version of this snack is known as epok-epok  and teh-teh which is smaller than the curry puff. The curry puffs from Indian bakeries differ from epok-epok in the use of 'layered' pastry that creates a flaky crust.
Other varieties of the epok epok are filled with a half boiled egg instead of chicken.
frozen curry puff
Another alternative is tinned sardines. There are also vegetarian curry puffs that are in fact not spicy and made from shredded radish, tofu, potatoes and grated carrots.
They are often eaten with sweet chili sauce. There is also relatively large and nice looking version of curry puff called shell curry puff sold in shopping malls of Isetan and AEON and others in Malaysia.
Manufacturers have developed a version of the curry puff that can be frozen and later reheated by the consumer. These are suitable for the export market and can be produced in volume for shipment to various regions, such as the Middle East, where there is demand. In addition, new fillings have been experimented with, including tuna and black pepper. In Indian food stalls in Malaysia, it is quite common to find vegetarian curry puffs with potatoes, carrots and onions as fillings.
The traditional filling is duck meat and potato spiced with garam masalaonions, powdered chili peppers, garlic, and ginger. Curry puffs are commonly seen in Singapore's Pasar Malams and other stalls in shopping centres. Additionally, the aforementioned epok-epok is a popular variation in some of Singapore's hawker centres, usually amongst Malay stalls.
Alternatively, the more common type of curry puff has a thick or flaky English-style crust, with a mixture of Chinese and Indian styles in the filling. They may also be categorised into hand-made or mass-produced machine-made puffs. Both variations are popular in Singapore, although some might argue that the former is typically more delicious. Other puff snacks modelled on the curry puff concept have also been introduced.
For example, 1A Crispy Puff also sells puffs with yamduriancornred beannata de cocograss jellybird's nest and even custard fillings. Besides the more "exotic" fillings mentioned, there are also more conventional flavours which are quite popular with the locals.
These puffs are readily available in Singapore, which include sardine, black-pepper chicken and tuna fillings. For example, Pie Connection sells these hand-made puffs. Polar Puffs and Cakes introduced a version of the curry puff that uses Western puff pastrywhich has a different taste and shape.
Assumed to have been adapted from Portuguese cuisine pastelit arrived in Thailand since the Ayutthaya period in the reign of King Narai — by Portuguese-Japanese-Bengali lady Maria Guyomar de Pinha like many kinds of Thai desserts such as thong yipthong yotfoi thong and luk chup. Notable areas where karipap is popular are Amphoe Muak Lekand Saraburi province in central Thailand  where durian filling is used.
From Wikipedia, the free encyclopedia. Malaysian and Singaporean snack pie.These curry puffs are party favorite for the guests as well as for me because i can make them ahead of time and freeze them. The pastry in this recipe is crispy even when puffs are cold. Boil margarine, water and salt. Pour into the flour. Add in egg. Knead well. Let dough rest for a while. Divide into 8 portions. Inner layer: 2. Knead well and divide into 8 portions.
Wrap inner layer with outer layer. Flatten it and then roll it up like a swiss roll. Repeat twice and then divide into 2 portions. With cut side on the table, roll dough into a circle and fill with a spoonful of curry filling.
Wet the outer rim of circle and fold into half, seal the edges. Puffs can be left to freeze and packed in ziploc bag when frozen until needed. To fry frozen curry puffs, start them in cold oil. Remove several ladles of hot oil as the puffs are slightly brown, turn heat on to the highest and fry puffs until brown. This way will ensure that the puffs will not be soggy. To fry the second batch, add in the slightly cool oil and put in the frozen puffs, frying the same way as no.
Put fried puffs in f oven to keep warm. For the filling: Cube the chicken.Puff pastry is a highly popular type of pastry wrap that is, unfortunately, very difficult to make from scratch.
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