Karipap Pusing @ Pusar....@...SPIRAL CURRY PUFF!

Assalamualaikum

Hari ni Akak nak kongsi resepi Karipap yang sedap ...Akak ni memang peminat tegar kuih ni! Tak kiralah karipap inti sardin ke kentang ke keledek ke....letak udang ke daging ke...semua Akak suka!

Resepi dari blog Sonia @Nasi Lemak Lover dah a few times Akak buat guna resepi ni memang sedap!! Resepi asal untuk kulit karipap ni dari Jane's Corner tapi in Chinese so Akak link kan je..korang jenguk lah dapur dia cari sendiri under label snack dia ya!. Thank you to both for the great recipe you shared here!

Fillings atau inti ni boleh adjust ikut citarasa masing-masing.....

Doh ni sangat mudah untuk di hasilkan.....lalalalala.... ikut jer resepi tu betul-betul!!!

Here is the recipe.......

Spiral Curry Puff
*makes 15 curry puffs

• ·         Potato and chicken filling( Akak used beef)
• ·         250g potato, diced
• ·         150g chicken, diced (Akak used beef)
• ·         1tbsp chili paste (Akak added chili api & ginger)
• ·         2tbsp meat curry powder
• ·         1 big onion, chopped
• ·         3 sprigs curry leaves
• ·         1tsp salt or to taste
• ·         1tsp sugar or to taste
• ·         1tsp light soy sauce (Akak used oyster sauce)

Method
1. Heat oil in wok, sauté chopped onions until aroma
2. Mix in chili paste, curry leaves and curry powder till fragrant.
3. Add in diced chicken and potatoes, mix well.
4. Add in some water and simmer for 10-15min, season with salt, sugar and light soy sauce, cook until potato tender and mixture is dry.
5. Dish out to cool.

Pastry

Water dough

• 200g all purpose flour
• 90-100g water
• 3tbsp cooking oil
• 1/2tsp salt
• 25g caster sugar

1. Mix all dry ingredients in a mixing bowl.
2. Slowly pour in water and lightly knead till a soft dough.
3. Cover and set aside to rest for 20mins.

Oil dough

• 90g all purpose flour
• 45g Crisco shortening ( i reduced from original recipe 70g as i found it was too sticky to be handled)

1. Put flour in a mixing bowl.
2. Rub in shortening and slowly combine to a soft dough.
3. Cover and set aside to rest for 15mins.

To make spiral skin
1. Flatten the water dough and wrap the oil dough inside. Pinch the edges to seal it nicely.
2. Dust some flour on a work surface, gently roll the dough out into a rectangle.
3. Fold the rectangle from one long end by 1/3, and fold the other one long end over the top.
4. Rotate the dough 90 degree, gently roll the dough into rectangle again and repeat the folding process twice more.
5. Once the dough has been rolled and folded 3 times, slowly roll up tightly into a Swiss roll (apply some water on the dough while rolling) and rest for 20mins.
6. Use a sharp knife, divide the dough into 15 pieces of small dough (about 30g each).

To fill and shape puff
1. Take a small dough (spiral side face up) and use a small rolling pin to roll to a circle disc.
2. Put 1tbsp of filling in the centre, press the edge together and seal it.
3. Pinch the edge of the puff with your thumb and make plait on the edge.
4. Heat oil in a wok or deep fryer, oil must be very hot before putting in the puff and enough to cover to the puff.
5. Deep fry the puff on medium heat until golden brown.

Lepas ni proses menggoreng.........dengan api yang sederhana okay!!!

Tadaaaaaaa.....after all the hard work!!!!!

Sungguh enak di makan bila-bila masa saja!!!!(ikut irama Gardenia.....)

Okaylah Akak nak kena gerak sekarang nak ambik Reena balik sekolah.....masih sempat lagi kalau nak buat hidangan petang....cepat gi cari bahan-bahan...Ayoh gerak sekarang.....!!!