Wednesday, June 25, 2014

Potato curry puff recipe { Curried potato empanada }


Back home we have a snack called curry puff, a type of pastry deep fried filled with anything curry flavoured - potatoes, potatoes with chicken meat or potatoes with sardines.  You could usually get them at the hawker or road side stalls. This fried pastry could be classifed as empanada because I believe it existed from the Portuguese colonial times.

Easy curry puff
via Hungary go where

makes about 14 pieces

Ingredients

For the filling:
2 medium potatoes (about 250 g) (used new pototoes)
3 Tbsp oil
1 sprig curry leaves (didn't have, just replaced w fresh parsley after potatoes are cooked)
2 cm (20 g) ginger, finely chopped (didn't use)
2 cloves garlic, finely chopped (didn't use)
1 medium onion (100 g), finely chopped (replaced with spring onions)
2 Tbsp (meat) curry powder + 2 Tbsp water (instead 1/2 tsp turmeric, 1/2 tsp curry powder, 1/2 tsp paprika powder + equal tsps of water)
150 g minced beef (mine was meatless)
 3/4 tsp salt
½ tsp sugar (didn't add)

For the pastry:
250 g plain flour
½ tsp salt
60 g butter or margarine
125 ml water
Oil, for deep-frying

Method:
1. Peel the potatoes and cut into small cubes, about 0.5 cm each Heat the oil in a shallow pan or wok over medium heat. Add the curry leaves, ginger, garlic and onion, frying till the garlic and ginger start to brown.
2. Mix the curry powder and water to form a paste. Stir in the curry paste and cook for 4 to 5 minutes, until fragrant and well cooked. Add the beef and stir-fry till crumbly before adding potatoes. Add ½ cup water and cook over medium heat, stirring occasionally until the potatoes are tender, about 20 minutes. Add salt and sugar to taste. Take the pan off the heat and transfer filling onto a plate and cool completely.
3. Meanwhile, make the pastry. Stir the flour and salt together in a mixing bowl and add butter or margarine. Mix with your fingertips until well distributed. Sprinkle in water and stir until the mixture comes together to form a firm dough. Knead lightly for 1 to 2 minutes, then set aside for 10 minutes to “rest” the dough.
4. Pinch off balls of dough (about 2 cm in diameter) and roll into balls. Working on a lightly floured surface, roll the dough out into thin circles, each about 7 to 8 cm in diameter. Place a tablespoon of (cooled) filling in the centre of each dough circle and fold over to enclose (in a semi-circle). Pinch dough around the edges and seal by fluting or pressing with the tines of a fork. Fry in hot oil until golden brown and drain well in wire basket. Serve hot.

Thursday, June 19, 2014

Korean-Style Steamed savoury Eggs custard


Steamed eggs custard regularly appear on my mom's diner table; however, I have never have the urge to make one since moving out. Then I stumbled upon this recipe ; which looks so simple and manageable plus promises a smooth silky finish, so I say why not make it?

Verdict : wow, so smooooth plus an extremely easy recipe! The most attention you need is making sure the water do not get too hot. That only takes up 15 mins. of your time.

Go here for the recipe at The Kitchn

Sunday, June 01, 2014

Easy Apple strudel using Phyllo (Filo) pastry



Easy apple strudel

Ingredients
6 sheets phyllo (filo) pastry, kept moist by covering with wet kitchen towel
50gm butter, melted
3 medium-size apples, sliced
A handful of raisins, soaked in milk or liquer to soften
1 sachet vanilla sugar
3 Tbsp sugar
2 tsp ground cinnamon
zest of 1 lemon



Wednesday, June 25, 2014

Potato curry puff recipe { Curried potato empanada }


Back home we have a snack called curry puff, a type of pastry deep fried filled with anything curry flavoured - potatoes, potatoes with chicken meat or potatoes with sardines.  You could usually get them at the hawker or road side stalls. This fried pastry could be classifed as empanada because I believe it existed from the Portuguese colonial times.

Easy curry puff
via Hungary go where

makes about 14 pieces

Ingredients

For the filling:
2 medium potatoes (about 250 g) (used new pototoes)
3 Tbsp oil
1 sprig curry leaves (didn't have, just replaced w fresh parsley after potatoes are cooked)
2 cm (20 g) ginger, finely chopped (didn't use)
2 cloves garlic, finely chopped (didn't use)
1 medium onion (100 g), finely chopped (replaced with spring onions)
2 Tbsp (meat) curry powder + 2 Tbsp water (instead 1/2 tsp turmeric, 1/2 tsp curry powder, 1/2 tsp paprika powder + equal tsps of water)
150 g minced beef (mine was meatless)
 3/4 tsp salt
½ tsp sugar (didn't add)

For the pastry:
250 g plain flour
½ tsp salt
60 g butter or margarine
125 ml water
Oil, for deep-frying

Method:
1. Peel the potatoes and cut into small cubes, about 0.5 cm each Heat the oil in a shallow pan or wok over medium heat. Add the curry leaves, ginger, garlic and onion, frying till the garlic and ginger start to brown.
2. Mix the curry powder and water to form a paste. Stir in the curry paste and cook for 4 to 5 minutes, until fragrant and well cooked. Add the beef and stir-fry till crumbly before adding potatoes. Add ½ cup water and cook over medium heat, stirring occasionally until the potatoes are tender, about 20 minutes. Add salt and sugar to taste. Take the pan off the heat and transfer filling onto a plate and cool completely.
3. Meanwhile, make the pastry. Stir the flour and salt together in a mixing bowl and add butter or margarine. Mix with your fingertips until well distributed. Sprinkle in water and stir until the mixture comes together to form a firm dough. Knead lightly for 1 to 2 minutes, then set aside for 10 minutes to “rest” the dough.
4. Pinch off balls of dough (about 2 cm in diameter) and roll into balls. Working on a lightly floured surface, roll the dough out into thin circles, each about 7 to 8 cm in diameter. Place a tablespoon of (cooled) filling in the centre of each dough circle and fold over to enclose (in a semi-circle). Pinch dough around the edges and seal by fluting or pressing with the tines of a fork. Fry in hot oil until golden brown and drain well in wire basket. Serve hot.

Thursday, June 19, 2014

Korean-Style Steamed savoury Eggs custard


Steamed eggs custard regularly appear on my mom's diner table; however, I have never have the urge to make one since moving out. Then I stumbled upon this recipe ; which looks so simple and manageable plus promises a smooth silky finish, so I say why not make it?

Verdict : wow, so smooooth plus an extremely easy recipe! The most attention you need is making sure the water do not get too hot. That only takes up 15 mins. of your time.

Go here for the recipe at The Kitchn

Sunday, June 01, 2014

Easy Apple strudel using Phyllo (Filo) pastry



Easy apple strudel

Ingredients
6 sheets phyllo (filo) pastry, kept moist by covering with wet kitchen towel
50gm butter, melted
3 medium-size apples, sliced
A handful of raisins, soaked in milk or liquer to soften
1 sachet vanilla sugar
3 Tbsp sugar
2 tsp ground cinnamon
zest of 1 lemon