Saturday, July 24, 2010

karipap - currypuff

Atas: Karipap menggunakan pastri biasa. Ia mudah, ringkas dan cepat.

Mari kita cuba buat karipap mengikut resepi 50an. Bagaimana rasanya ye? Mungkin lebih enak dari karipap sekarang. Dalam buku masakan ini pastrinya adalah pastri karipap pusing. Cara membuatnya tidak begitu jelas, jadi anda harus mengolah resepi ini mengikut kemahiran anda. Jika nak cepat dan mudah guna saja ready-made puff pastry yang banyak di jual di pasaraya.

600g potatoes, cut into small cubes
600g large onion, cubes
300g dried shrimp or fresh prawn
150g beef, sliced
1 cm cinnamon
1 star anise
1 tsp turmeric powder
salt and pepper

Ground ingredients
2 tbs coriander
1 tsp fennel seeds
1 tsp cumin seeds
1 cm fresh ginger
1 tsp whole white pepper
3 garlic cloves
5 shallots
10 dried chillies

Heat oil and saute star anise, cinnamon, curry leaves (optional). Add blended ingredients and stir until fragrant. Add
beef, shrimp and continue stirring. Add potatoes and chopped onion, cover and cook until potato tender (add water if necessary). Add salt and turmeric. Stir and remove from heat.

atas: karipap pusing, image from

600g plain flour
1/2 Ib TREX oil? (maybe ghee or butter)
1/2 bottle peanut oil
(recipe not clear, adjust ingredients according to your preference)

1) Sift flour. Take 1/8 of the flour and mix with peanut oil and TREX oil (small portion) - dough 1.
2) Stir flour (balance from the 1st step) with peanut oil, TREX oil and enough water (mix with salt) until just mix, no kneading required - dough 2.
3) Wrap dough 1 into dough 2 to form a ball. Roll out the ball to 1 cm thickness and roll up to a shape of a log (like a swiss roll).
4) Cut log to 0.5 to 1cm thickness and roll to a small round pastry. Fill with the potato filling and fold the pastry. Trim the edge.
5) Arrange on the baking sheet, brush with egg yolk and bake for 20 to 30 minutes or (option) deep fry the puff until golden brown

Note: If you prefer more crispier and crunchy pastry, repeat process in step 3 twice or three times.

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