Posted by Kroocrew on Sunday, December 19, 2010 Under: Malaysian (Nyonya)
The following fillings are all suitable for fried short pastry, puff pastry or spiraled pastry or baked pastry curry puffs.
- 200g chicken fillet, diced
- 1 onion, diced
- 200g potatoes, diced
- 2 tbsp meat curry powder, mixed with enough water to form a paste
- 1 stalk curry leaves, use leaves only
- 2cm cinnamon stick
- 1 star anise
- 120ml water
- Salt and sugar to taste
- 1/2 tsp chicken stock granules
- To prepare the filling, heat oil and fry onions until soft.
- Add curry leaves, cinnamon stick, star anise and curry powder and fry for 1–2 minutes.
- Add potatoes and fry for 2–3 minutes.
- Add chicken and fry for 1–2 minutes extra. Pour in water and mix in seasoning.
- Cover and cook until potatoes turn soft and filling is dry.
- cool the filling thoroughly.
- 220 g potatoes (cubed)
- 100 g big onions (cubed)
- 2 tablespoons curry powder
- 1 tablespoon fried chili paste (chilli boh)
- 1 sprig curry leaf (optional)
- 1 tablespoon oyster sauce
- salt, to taste
- sugar, to taste
- light soy sauce, to taste
- 1 dash pepper
- heat pan with 3 tbsp oil.
- Fry all the ingredients till fragrant.
- Add water and fry till dry.
- Add water again and fry till dry and potato become soft.
- Cover the pan once in a while so that the potato will be cooked faster.
- Leave to cool.
- 3 large potatoes, grated
- 1 large onion, very finely sliced
- 3 heaped Tbsp meat/chicken masala powder (Kurma Powder) or medium curry powder
- ½ Tbsp turmeric
- 1 cup water
- Heat some oil in a large pan.
- Add the onions and fry for 2 mins on medium heat.
- Add the potatoes, turmeric, masala and give it good mix making sure everything is well coated with the turmeric and masala.
- Add the water and mix well.
- Leave it to cook away until there is no liquid left, make sure to give it a stir once in a while to stop it sticking to the bottom of the pan.
- Once all the liquid is gone, check to see if the potatoes are cooked. If they are not fully cooked yet, add a bit more water, mix and leave until all the liquid is gone. Keep doing this until the potatoes are fully cooked.
- Once potatoes are fully cooked, season and leave to cool.
- 150 g chicken meat
- 150 g onions
- 500 g potatoes
- 50 g shallots
- 2 tbsp oil
- 2 1/2 tbsp curry powder
- 1 1/2 tbsp freshly ground chilly (paste)
- 1/2 tsp salt
- 2 tsp sugar
- 3/4 cup coconut milk
- Cube the chicken. potatoes and onions
- Slice shallots.
- Boil the potatoes till soft.
- Heat oil ,sweat the shallots and add in ground chillie (paste). Fry until fragrant then add curry powder.
- Add in the cubed chicken, then onions. When chicken is no more pink add in coconut milk.
- Simmer until filling thickens, season with salt and sugar.
- Allow to cool before assembling the puffs
Sardine fillings are both traditional and popular in Singapore.
The Portuguese introduced the Curry Puff in the 16th century including the sardine filling as Empanada of which the Malay word for curry puff is "epok-epok" the original Malay pronunciation of empanada. The Peranakan cooks certainly enhanced the recipe.
In : Malaysian (Nyonya)
Tags: meat chicken potato chillie masala