fillings
potato (peeled, cubed and boil till half cooked)
daging tetelan (beef muscle chopped into small pieces and boiled till half cooked)
onion
garlic
ginger
Baba's curry powder (extra chili)
chili boh
tamarind juice
sugar
salt
Daun sup (Chinese parsley)
dough
flour
hot vegetable oil
salt
cold water
Directions
- cook fillings as you would curry but make it dry and put aside to cool
- add vegetable oil and salt to flour and mix well till crumbly
- add cold water and combine till soft pliable dough is formed
- keep dough covered for an hour or so before forming into small balls (size depends on how big you want the curry puff to be)
- flatten each ball with rolling pin and fill it with the potato curry
- fold in half and pinch sides together
- deep fry in medium fire until golden and crispy
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