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A blog about Indian and International cuisine, with simple steps and catchy pictures.

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Curry puff is a popular snack in Singapore and Old Chang Kee probably owe its success to their signature curry puff. Curry puff is a pastry usually wrapped with potato cubes fried in curry spices. There are also variations where you put chicken meat and eggs inside the filling. If you doesn't like potatoes, you can also try sardines or chicken mushroom like those you find at Old Chang Kee. Curry puffs are usually deep-fried in oil hence it is important that you secure the edges tightly using the pleating method. Try this recipe at home and let us know what other kind of fillings we can do in a typical curry puff!

I got this recipe from My Resipi was thinking to make some and keep them in the freezer for tomorrow's breakfast but I could not wa...

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A blog about Indian and International cuisine, with simple steps and catchy pictures.

Giveaway Reminder : If you read my last post, you'll know about the upcoming giveaway I have planned to celebrate the completion of work on my second cookbook, Mum's Not Cooking and to say "thank you" to you, my readers for following, subscribing, reading and commenting. Without readers, blogs would be unheard voices in the wilderness. I am giving away 3 copies, one each to 3 lucky readers from anywhere in the world, not just Singapore. If you've been a silent reader so far, please introduce yourself during the giveaway - there's no better time to say hello as you stand to win a great prize. Winning it will be easy I promise, and you will loooove this adorable little book or I will cook it and eat it! It will hit local bookstores in June 2012, but I am telling you now, lovely readers because you are special (because you're MY readers!) and I don't want you to miss out, so stay tuned and keep checking back here for details. And now, it's Nona Nona time! After our wildly successful ( :P ) first joint Nona Nona post, Biren and I decided we had to do it not only again, but at least once a month from now on. Who am I kidding? We had so much fun, trying to second guess each other and crossing our fingers hard enough to crack a walnut, that we both wouldn't post the same thing, we knew we had to keep doing this! Nona Nona is a celebration of our friendship, our love for food and culture and the camaraderie and fellowship that arises from the confluence of both. The choice of the name Nona Nona (Ladies) for our little cooking circle is particularly apt for Biren and myself as it is a term commonly used by both the Nyonya and Kristang communities and hints at the single origin of both groups, Malacca. So here we are again, barely a month later, this time, each putting our kitchen spin on a familiar favourite in the south east Asian kitchen, canned sardines. Before you even think, "cat food!", let me tell you that any domestic feline would be a pampered and ever so lucky little kitty to find these in her dinner bowl....*meeeeeoow* As always I haven't a clue what Biren, my partner in crime is up to, with her little fishies, but I give you today, a perennial favourite on afternoon tea trays in this part of the world, the humble but incredibly tasty and devilishly moreish morsel, the epok epok sardine. Epok epok (ay-pohk ay-pohk) is what we call these little parcels of delight, which are traditionally filled with curried potatoes (epok epok kentang), meat (epok epok daging), sardines or stir fried shredded vegetables (epok epok sayur). My favourite is of course the sardine version, though I sometimes stuff them with a pan fried mixture of canned corned beef, onions, red chillies and pepper (epok epok serani?), when my boys crave a richly savoury tea time treat. In Malaysia they are known as karipap, so don't go there in search of epok epok or you would be laughed right out of town. While essentially the same thing, epok epok are usually smaller than karipap or curry puffs and are a two bite deal; two bites and they are gone. Oops! Just ate three more! Did I tell you how moreish they are? ;) What makes a good epok epok? Different people may tell you different things, but we all like a generous filling, nicely but not overly spiced, a brittle, perfectly salted crust peppered with bubbly blisters (a sign of light, nicely layered and flaky pastry) and a good crust to filling ratio, which means as thin a crust as possible to hold it all together. Epok epok are a culinary contribution to our local foodscape, courtesy of the Malay community, no question about it, so everyone else, hands off please, unless you just want to eat them ;) Their true origin though may be British (the Cornish pasty), Arabic and Indian (the samosa) or Spanish and Portuguese (the empanada) but let's not split hairs, not when there's cooking and more importantly, eating to be done! When Biren suggested we do something themed on sardines, these IMMEDIATELY came to mind, and I did not want to do anything else, even at the risk of duplicating Biren's dish. You see, about 80% of the canned sardines swimming around in Singapore and Malaysia, end up stuffed into epok epok! No, I'm kidding, but say "sardine" in Singapore and chances are the rejoinder will be an enthuthiastic and lusty "epok epok!!" We do love our food..... I never thought about the meaning of epok epok, as growing up surrounded by them made me impervious to such musings; these things are made for eating, not getting philosophical or pedantic over. But as a food blogger, I do owe it to my readers to find out these things, so off I went asking every Malay person I knew, and making a nuisance of myself in the process. It turns out that "epok" means, 1) to fold, alluding to the way the pastry is folded over the filling and 2) a small stringed pouch, often woven out of pandan leaves. Homework done. Do I get a gold star ? :D I love eating epok epok, but making them, to use a pretty euphemism, is a labour of love, so when I do make them, it's my mum the pastry pinching phenom who does the pinching and twirling of the pastry edges into a beautiful braid like edge. This intricate procedure, called fluting, makes me want to pull my hair out but I decided that to present these for you, here, it's time I became a big girl and did it myself, so what you see now is all my own honest but clumsy handiwork. One day, I'll get it right mum......one day! Prep 45 mins Cook 20 mins Makes 20 Filling 2 large onions peeled and thinly sliced (see photo) 3 large green chillies, thinly sliced 2 small cans sardines (Ayam brand preferred) 2 tbsp meat curry powder (my secret for good fish curry) ½ tsp cumin powder ½ tsp salt ¼ tsp sugar Juice of 1 calamansi lime (limau kasturi) Pastry 300 g (3 cups) plain or all purpose flour 2/3 tsp salt 100 g (2/3 cup) cold firm butter 120 ml (slightly over ½ cup) chilled water · Heat 4 tablespoons oil and fry the onions and green chillies until fragrant and beginning to brown. Add sardines with the tomato sauce and stir for 2 – 3 minutes. · Break up the sardine and mash them into the onion mixture. Sprinkle over the curry powder and cumin and stir over moderate heat for about 3 minutes or until fragrant. Add salt, sugar and lime juice and stir well. · Turn off heat and set aside until cold, while you make the pastry. · To make pastry, combine flour and salt in a large mixing bowl. Stir with whisk to distribute salt. Cut butter into the flour with a blunt tipped knife until in small, rough cubes. Keep tossing the pieces of butter with flour as you cut so nothing sticks. · Use your hands to rub the butter into the flour, squeezing the pieces of butter to get them smaller. Keep rubbing and tossing the butter pieces until the mixture looks like very coarse crumbs, with bits of butter still visible here and there. The mixture should be very rough. · Pour in the water all at once and stir quickly with a spatula until a rough dough forms. Push everything together but don’t knead the dough or you will toughen the pastry. · Divide dough into 5 large equal pieces, cover and chill for 15 minutes. Divide each piece of dough into 4 equal smaller pieces to make a total of 20 pieces. · Roll out each piece of dough into a small circle the size of an espresso saucer. Put 1 heaped teaspoon of cold filling on the lower half of each pastry circle. Fold pastry over to cover filling and press down on edges to seal. · Pinch and twirl the pastry edge to form a rope like design. Repeat with the remaining pastry and filling. When done, cover epok epok and chill for 20 minutes. · Heat enough oil for deep frying and when hot, gently lower in the epok epok in batches of 4 or 5 depending on the size of your pan or pot. I use a small deep pot to reduce the amount of oil used and fry 3 at a time. Don’t crowd the pan. Control the intensity of the heat so inside of pastry is cooked though in the same time that the outside turns crisp and golden. · When golden and blistered, remove from oil and drain on crushed kitchen paper. Serve warm with coffee or tea for breakfast, afternoon tea or as a snack at any time.

Bahan-bahan (KULIT) 3 cawan tepung gandum 3 Sudu besar minyak Masak 1 mangkuk Kecil air panas 50gm Mentega garam * KULIT Karipap ini g...

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“Idah, bangun nak”, mum gently shook me awake. It was 1985 and I was eleven. It was almost six in the morning. Most of the kids my age would still be in their beds an hour or two longer…

My today's post goes for the Popular Malaysian street food 'Curry Puffs', this Malaysian snack is a sort of younger sister of both Indian Samosa and famous Portuguese Empanada. You can find easily this freshly fried curry puffs at most of the roadside stalls in Malaysia. You can find also this Ultimate curry puffs both with simple outer crust and with spiral crust. Spiral crust goes for two dough, however i want to make mine with a simple crust though i want to make those flaky spiral crust. Fried curry puffs makes an excellent evening snacks though you can even bake them. Since i want to go with the traditional curry puffs, i didnt hesitate a second to fry them.A common snack in Southeast Asia, this curry puffs is one among several puff type pastries available easily in road side stalls. Savoury curry puffs can be prepared with vegetables, meats or else both meat-vegetables fillings, obviously this curry puffs have their important place in Malaysian snacks.Not to forget that even sweet filling with yam do exists. Since i picked 'Street foods around the Globe' as this week's theme for blogging marathon, i couldnt resist to give a try to this Malaysian famous street food. Trust me, this curry puffs goes for simple ingredients you can find quickly in your pantry and the best part of this curry puffs is the filling. Just fill the rolled dough with any of your favourite filling and fry it, your curry puffs are ready to munch, how easy na. However i prepared a vegetarian filling with a spicy,simple, flavourful potato filling, my kids enjoyed thoroughly and loved it to the core. 2cups All purpose flour 3tbsp Vegetable oil 50grams Butter (room temperature) 1cup Lukewarm Water Salt Oil for deep frying Heat the oil, butter together in a pan until the butter melts. Pour the hot oil mixture into the flour, mix using a spoon.Add the warm water, knead everything to get a soft dough. Cover the dough or wrap it and leave it to rest for half an hour in room temperature. For Filling: 3cups Mixed veggies (chopped carrot,potato,broccoli bellpepper) 1no Onion(big & chopped) 1tsp Red chilly powder 3/4tsp Garam masala powder Few curry leaves Chopped coriander leaves Salt Oil 1/2tsp Cumin seeds Heat enough oil,let crack the cumin seeds, add immediately the chopped onions, curry leaves, sauté until the onions turns transculent. Add the veggies,cook for few minutes,finally add red chilly powder, garam masala powder and salt, sauté everything for few minutes. Springle some water, cook everything in simmer until the masala turns thick and veggies gets well cooked,put off the stove,add the chopped coriander leaves and let them get cool completely. Dust and roll the already prepared dough as i inch rectangular disc, roll it from one edge as much as like a log. Slice it medium sized pieces, dust again and roll those medium sized pieces as small circles. Drop enough filling and shape it as half moon, twist the edges of this shaped dough and keep aside. Continue the same process with the remaining dough. Heat oil for deep frying and fry the curry puffs in medium flame until the crust turns golden brown. Drain the excess of oil and enjoy warm. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62

epok epok Hasil blogwalking di blognya che Mat, Dapur Tanpa Sempadan, baca-baca ketemu dengan resep karipap atau epok epok atau curry puff. Di Batam sendiri kue ini terkenalnya dengan nama epok epok. Dulu pertama dengar namanya ya kok aneh..he he he... Nah seingat saya, rasanya saya belum pernah makan epok epok ini sebelumnya, makan ya pertama kali di Batam. Itu pun karena diberi teman...dan itu pun ketika saya diopname karena DBD...merasa kasihan kali ya teman saya ini, sudah beberapa hari saya makan makanan yang tidak enak saja...nah rasanya waktu itu kok ya nikmat sekali..ha ha ha...untung sudah masa pemulihan, jadi bisa curi-curi makan makanan luar..he he he... Akhirnya ketika sudah keluar rumah sakit, tanya teman dengan detail dimana dia beli itu epok epok, ya kok enak sekali....dan ternyata dia beli di tempat yang cukup jauh dari rumah saya..nih kalau orang Batam atau pernah ke Batam pasti tahu ya..seberapa jauh Batu Aji ke Nagoya.. Dan...belinya juga pagi hari, kalau sudah siang jangan harap masih ada epok epoknya. Nah beberapa waktu lalu, adik ipar saya datang ke Batam, hmmm yang jadi oleh-oleh bukan lah cake pisang, cake buah naga, bingka dan yang lainnya, tetapi epok epok dan otak otak...he he he..oleh-oleh yang tidak lazim ya... Oh iya, epok epok yang biasa dijual ada 3 varian rasa, yaitu kari ayam, sarden dan talas. Nah kalau talas itu rasanya manis, tetapi tidak terlalu manis juga sih. Dan seringnya epok epok sarden tidak pernah ada lagi akhir-akhir ini. Mana yang enak? semua enak...dan yang khasnya di epok epok kari ayam dan sarden adalah ada potongan telur rebus di dalamnya, selain isinya kari ayam dan sarden dengan kentang dan wortel. Jadi terinspirasi dengan epok epok tersebut, maka kali ini dengan resep karipap Dapur Tanpa Sempadan jadilah epok epok yang pertama kali saya buat...yippi..ternyata tidak susah....senangnya....yeah.. epok epoknya renyah sekali...Nah sedikit perbedaan isi saja nih, che mat gunakan kentang dan tuna, saya gunakan sarden dan kentang serta wortel. Dan untuk kulit saya buat hanya setengah resep di bawah. Alhasil bahan isian sisa lagi... Next project adalah membuat yang namanya karipap lapis atau karipap pusing, he he he namanya juga aneh ya...kalau yang ini kulitnya berlapis-lapis...nah resep sudah dibookmark, mau coba resep che mat juga..tinggal menunggu eksekusi..itu juga kalau tidak malas ya... karipap Nah berikut resepnya ya..bagi yang tertarik untuk mencoba membuatnya juga... Epok Epok / Karipap / Curry Puff Bahan kulit: 400 gr tepung terigu (saya gunakan terigu protein sedang/segitiga biru) 2 sendok makan margarin 1/2 cup minyak goreng panas 1/2 cup air es * 1/2 sendok teh garam * (* dicampur dan aduk rata) Bahan isi : 2 buah kentang ukuran sedang, potong dadu kecil 1 buah wortel ukuran sedang, potong dadu kecil 1 kaleng sarden kecil (atau gunakan 2 kaleng kecil atau 1 kaleng besar supaya lebih berasa sardennya) 1 buah bawang bombay ukuran sedang, potong kecil 5 siung bawang putih, memarkan lalu cincang 3 sendok makan bumbu kari bubuk 1/2 sendok teh merica putih bubuk 1 1/2 cup air 1 batang daun bawang, iris halus 3 batang daun seledri, iris halus 1/2 sendok teh garam (sesuaikan dengan selera) gula jika suka (saya tidak pakai) 4 buah telur rebus (masing-masing bagi 4 memanjang) Cara membuat : Untuk kulit : di mangkuk, masukkan tepung terigu, tambahkan margarin, aduk rata dengan sendok sampai berbutir, lalu tuang minyak panas sambil diaduk dengan sendok. Tuang air es sedikit demi sedikit sambil diaduk hingga menjadi adonan yang lembut dan kalis. Bulatkan dan bungkus dengan plastik lalu masukkan ke dalam kulkas selama kurang lebih 1-2 jam. Untuk Isi : Tumis bawang bombay dan bawang putih sampai harum, masukkan bumbu kari, aduk rata dan masak sebentar saja. Tambahkan potongan kentang dan wortel, aduk rata, beri air dan masak hingga kentang dan wortel empuk. Masukkan sarden dan merica bubuk, garam serta gula, hancurkan sarden sambli diaduk rata lalu masak hingga kering. Tambahkan daun bawang dan seledri, aduk rata, cicipi rasanya, angkat dan dinginkan sebelum digunakan Keluarkan adonan kulit dari kulkas, bagi 2, masukkan setengah bagian ke dalam kulkas lagi sementara kita memproses setengah bagian pertama. Bagi adonan menjadi 8 bagian, bulatkan masing-masing bagian, ambil satu bulatan, gilas hingga melebar kurang lebih sampai diameter 10 cm atau ketebalan 2-3 mm, beri isi 1 sendok makan kemudian tambahkan 1 potong telur rebus, lipat dan rekatkan sisinya, pilin seperti halnya kita membuat pastel atau panada membentuk epok epok Lakukan hingga adonan habis, dan keluarkan setengah bagian yang tadi masih di simpan di kulkas, lakukan hal yang sama. Goreng dengan minyak yang dipanaskan sebelumnya dengan api kecil. Goreng hingga semua bagian epok epok terendam minyak, balik dan goreng hingga kekuningan Angkat dan tiriskan isian epok epok Okey..semoga resep epok epok / karipap/ curry puff ini bermanfaat ya..silakan mencoba dan semoga sesuai dengan selera ya...

Curried potatoes in a flaky hand-crafted double-layer butter pastry. Too lazy to make these yourself? Buy some here :)

Petang semalam buat karipap inti ikan. Dah lama tak buat karipap. Skill klim karipap cam dah hilang huhuhu. Resepi ni akak perolehi dari seorng pengusaha karipap frozen. Kebetulan dia sama2 jaga anak sakit dlm wad yg sama dgn anak akak baru2 ni. Ntah macamana boleh cerita pasal makanan, dan tiba2 keluar bab karipap. Syukur beliau tidak kedekut resepi. Katanya resepi ni mmg rangup dan kerangupannya kekal wpun karipap dah sejuk. Mmg ternyata benar. Terimakasih Ita dari Lembah Subang. Bahan-bahan untuk pastri: 1/2 kg tepung gandum 1/2 cawan minyak masak 1/2 cawan majerin 1/2 cawan air sejuk dari petiais} lebih kurang 1 sudu kfc garam masukkan ke dalam air Cara membuat kulit karipap: Panaskan minyak dan majerin kemudian curahkan ke dalam tepung. Gaul sehingga rata. Kemudian masukkan air dan uli sehingga menjadi doh. Simpan doh di dalam petiais sekurang2nya 1 jam. Siap utk digunakan. Tips: Goreng karipap dgn api yg sederhana supaya kulitnya licin dan rangup Inti: Bahan-bahan: 6 ekor ikan selayang 2 cawan santan 1/2 inci halia - dimayang halus 6 ulas bawang merah - dimayang 1 sudu kecil halba gula dan garam secukup rasa Cara membuat: Ikan direbus dan ambil isinya. Kisar isi ikan dgn santan hingga hancur. Masukkan bahan kisar ke dlm kuali. Kacau hingga hampir kering. Masukkan gula, garam, halia, bawang merah dan halba. Kacau hingga sebati dan kering boleh lah diangkat. (jgn terlampau kering biar lembab2 skit)

Chinese Curry Puffs found at dim sum and Chinese bakeries. These beef curry puffs have a perfectly flaky crispness with a deliciously savory curry filling.

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Curried potatoes in a flaky hand-crafted double-layer butter pastry. Too lazy to make these yourself? Buy some here :)

This curry puffs recipe (karipap) yields savory pastries with a crisp, flaky butter crust and aromatic spiced potato filling. They taste just like veg puffs at your favorite Indian café, and they're easier to make than you might think!

Giveaway Reminder : If you read my last post, you'll know about the upcoming giveaway I have planned to celebrate the completion of work on my second cookbook, Mum's Not Cooking and to say "thank you" to you, my readers for following, subscribing, reading and commenting. Without readers, blogs would be unheard voices in the wilderness. I am giving away 3 copies, one each to 3 lucky readers from anywhere in the world, not just Singapore. If you've been a silent reader so far, please introduce yourself during the giveaway - there's no better time to say hello as you stand to win a great prize. Winning it will be easy I promise, and you will loooove this adorable little book or I will cook it and eat it! It will hit local bookstores in June 2012, but I am telling you now, lovely readers because you are special (because you're MY readers!) and I don't want you to miss out, so stay tuned and keep checking back here for details. And now, it's Nona Nona time! After our wildly successful ( :P ) first joint Nona Nona post, Biren and I decided we had to do it not only again, but at least once a month from now on. Who am I kidding? We had so much fun, trying to second guess each other and crossing our fingers hard enough to crack a walnut, that we both wouldn't post the same thing, we knew we had to keep doing this! Nona Nona is a celebration of our friendship, our love for food and culture and the camaraderie and fellowship that arises from the confluence of both. The choice of the name Nona Nona (Ladies) for our little cooking circle is particularly apt for Biren and myself as it is a term commonly used by both the Nyonya and Kristang communities and hints at the single origin of both groups, Malacca. So here we are again, barely a month later, this time, each putting our kitchen spin on a familiar favourite in the south east Asian kitchen, canned sardines. Before you even think, "cat food!", let me tell you that any domestic feline would be a pampered and ever so lucky little kitty to find these in her dinner bowl....*meeeeeoow* As always I haven't a clue what Biren, my partner in crime is up to, with her little fishies, but I give you today, a perennial favourite on afternoon tea trays in this part of the world, the humble but incredibly tasty and devilishly moreish morsel, the epok epok sardine. Epok epok (ay-pohk ay-pohk) is what we call these little parcels of delight, which are traditionally filled with curried potatoes (epok epok kentang), meat (epok epok daging), sardines or stir fried shredded vegetables (epok epok sayur). My favourite is of course the sardine version, though I sometimes stuff them with a pan fried mixture of canned corned beef, onions, red chillies and pepper (epok epok serani?), when my boys crave a richly savoury tea time treat. In Malaysia they are known as karipap, so don't go there in search of epok epok or you would be laughed right out of town. While essentially the same thing, epok epok are usually smaller than karipap or curry puffs and are a two bite deal; two bites and they are gone. Oops! Just ate three more! Did I tell you how moreish they are? ;) What makes a good epok epok? Different people may tell you different things, but we all like a generous filling, nicely but not overly spiced, a brittle, perfectly salted crust peppered with bubbly blisters (a sign of light, nicely layered and flaky pastry) and a good crust to filling ratio, which means as thin a crust as possible to hold it all together. Epok epok are a culinary contribution to our local foodscape, courtesy of the Malay community, no question about it, so everyone else, hands off please, unless you just want to eat them ;) Their true origin though may be British (the Cornish pasty), Arabic and Indian (the samosa) or Spanish and Portuguese (the empanada) but let's not split hairs, not when there's cooking and more importantly, eating to be done! When Biren suggested we do something themed on sardines, these IMMEDIATELY came to mind, and I did not want to do anything else, even at the risk of duplicating Biren's dish. You see, about 80% of the canned sardines swimming around in Singapore and Malaysia, end up stuffed into epok epok! No, I'm kidding, but say "sardine" in Singapore and chances are the rejoinder will be an enthuthiastic and lusty "epok epok!!" We do love our food..... I never thought about the meaning of epok epok, as growing up surrounded by them made me impervious to such musings; these things are made for eating, not getting philosophical or pedantic over. But as a food blogger, I do owe it to my readers to find out these things, so off I went asking every Malay person I knew, and making a nuisance of myself in the process. It turns out that "epok" means, 1) to fold, alluding to the way the pastry is folded over the filling and 2) a small stringed pouch, often woven out of pandan leaves. Homework done. Do I get a gold star ? :D I love eating epok epok, but making them, to use a pretty euphemism, is a labour of love, so when I do make them, it's my mum the pastry pinching phenom who does the pinching and twirling of the pastry edges into a beautiful braid like edge. This intricate procedure, called fluting, makes me want to pull my hair out but I decided that to present these for you, here, it's time I became a big girl and did it myself, so what you see now is all my own honest but clumsy handiwork. One day, I'll get it right mum......one day! Prep 45 mins Cook 20 mins Makes 20 Filling 2 large onions peeled and thinly sliced (see photo) 3 large green chillies, thinly sliced 2 small cans sardines (Ayam brand preferred) 2 tbsp meat curry powder (my secret for good fish curry) ½ tsp cumin powder ½ tsp salt ¼ tsp sugar Juice of 1 calamansi lime (limau kasturi) Pastry 300 g (3 cups) plain or all purpose flour 2/3 tsp salt 100 g (2/3 cup) cold firm butter 120 ml (slightly over ½ cup) chilled water · Heat 4 tablespoons oil and fry the onions and green chillies until fragrant and beginning to brown. Add sardines with the tomato sauce and stir for 2 – 3 minutes. · Break up the sardine and mash them into the onion mixture. Sprinkle over the curry powder and cumin and stir over moderate heat for about 3 minutes or until fragrant. Add salt, sugar and lime juice and stir well. · Turn off heat and set aside until cold, while you make the pastry. · To make pastry, combine flour and salt in a large mixing bowl. Stir with whisk to distribute salt. Cut butter into the flour with a blunt tipped knife until in small, rough cubes. Keep tossing the pieces of butter with flour as you cut so nothing sticks. · Use your hands to rub the butter into the flour, squeezing the pieces of butter to get them smaller. Keep rubbing and tossing the butter pieces until the mixture looks like very coarse crumbs, with bits of butter still visible here and there. The mixture should be very rough. · Pour in the water all at once and stir quickly with a spatula until a rough dough forms. Push everything together but don’t knead the dough or you will toughen the pastry. · Divide dough into 5 large equal pieces, cover and chill for 15 minutes. Divide each piece of dough into 4 equal smaller pieces to make a total of 20 pieces. · Roll out each piece of dough into a small circle the size of an espresso saucer. Put 1 heaped teaspoon of cold filling on the lower half of each pastry circle. Fold pastry over to cover filling and press down on edges to seal. · Pinch and twirl the pastry edge to form a rope like design. Repeat with the remaining pastry and filling. When done, cover epok epok and chill for 20 minutes. · Heat enough oil for deep frying and when hot, gently lower in the epok epok in batches of 4 or 5 depending on the size of your pan or pot. I use a small deep pot to reduce the amount of oil used and fry 3 at a time. Don’t crowd the pan. Control the intensity of the heat so inside of pastry is cooked though in the same time that the outside turns crisp and golden. · When golden and blistered, remove from oil and drain on crushed kitchen paper. Serve warm with coffee or tea for breakfast, afternoon tea or as a snack at any time.

salam dan bertemu kembali..... arini terajen sket melakukan aktiviti yang hanya sekali dalam setahun iaitu membuat karipap aka epok2.... sementara nak menunggu en.asben abes dgn konvonya selama dua ari tuh, bleh la wat kudap anak2 di kala petang2 begini.... skrg nih asal petang ajer ujan..asal ujan ajer petang... alhamdulillah rahmat jua namanya.. wat banyak2 utk frozen skali... maklom la kan hanya sekali setahun. rugi pulak kalau tak menghempas pulas mengelim wpon herot berot... hahaa.... lagi pon puas ati wat sendrik leh wat gemok2.. kalau beli jarang2 puas ati... kan kan...sebijik plak 3 posen... kalau 3bijik singgit. bukan 3 bijik sembilan posen ke? ker aku salah kira? ker rege plastik bungkus karipap rege nyer seposen? ye kot... ok la! resepi macam yang sebelum2 nih juga cuma tokok tambah apa yg ada.... bleh tgk SINI utk pelbagai versi. RESEPI KARIPAP@EPOK-EPOK INTI KELEDEK sumber : hanamemories.blogspot.com Bahan-bahan Bahan Pastry 600g tepung gandum 3/4 cawan minyak masak - panaskan 3 sudu besar butter/marjerin garam + air sejuk (kurang lebih satu cawan) Bahan Inti Keledek 4 biji keledek besar - potong dadu *2 biji bawang besar *3 ulas bawang putih *segenggam ikan bilis *1-2 sudu besar udang kering *1 tangkai lada merah/cili kering - jika ingin pedas lebihkan 2 sudu makan serbuk kari hirisan daun sup garam dan gula air secukupnyer Jika suka bleh campurkan daging@ayam kisar @ kiub ayam/daging Cara-cara UNTUK INTI : Blend bahan yang bertanda *. Panaskan minyak. Tumis bahan kisar sehingga naik bau. Masukkan kari yang dibancuh dengan sedikit air. Kacau. Masukkan keledek dan air secukupnyer. Masak hingga empuk dan air kering. Masukkan garam, kiub ayam/daging dan gula secukup rasa. Taburkan daun sup dan gaul sebati.Tutup api. UNTUK PASTRY: Panaskan minyak. Tuang minyak perlahan2 ke dalam tepung dan gaul menggunakan sudu/garfu sebati. Jangan menggunakan tangan dikhuatiri melecur sbb minyak panas. Masukkan juga butter/marjerin.Gaul sehingga menjadi crumble. Masukkan air sedikit demi sedikit dan uli doh hingga tidak melekat ditangan. Tutup doh dengan kain/plastik wrap supaya doh tidak kering. UNTUK CANAI & KELIM : Ambil sedikit doh dan canai nipis. Jangan terlalu tebal nanti kulit karipap liat dan jangan pula terlalu nipis nanti kulit koyak.Masukkan inti dan kelim seperti biasa. Buat sehingga habis. Panaskan minyak,.Goreng hingga keemasan. Hidangkan. Jika ingin membuat karipap frozen, susun karipap yang sudah dikelim di atas dulang. Masukkan ke dalam peti beku lebih kurang 20-30minit sehingga separa beku/keras. kemudian keluarkan dan masukkan terus ke dalam plastik ziplock/bekas. Tak perlu pelapik, karipap tak akan melekat antara satu sama lain sbb karipap dah keras/beku. Goreng terus pada bila2 masa tanpa defrost.

Today's entry is on one of the most popular, if not the most popular snacks in Singapore & Malaysia. It's epok-epok to Singaporeans & Johor...

Karipap memang salah satu makanan kegemaran ramai orang dari dulu lagi. Tapi kadang2 pernah terbeli karipap yang berminyak dan liat kulitnya. Apakata sesekali kita cuba buat sendiri, puas hati boleh letak inti yang banyak dan mengikut citarasa kita. Jom kita buat karipap yang tidak berminyak, kekal rangup walaupun lama dan insyaAllah sedap rasanya. Karipap Rangup Oleh : Surianti Ramli (Intinya terpulang mengikut citarasa) Bahan A : 4 cawan tepung gandum 1/4 cawan tepung beras 1/4 cawan tepung ubi 2 sb mentega 1 sk garam 1 sk gula Bahan lain : 1/4 cawan minyak masak 1 cawan + 2sb air - gunakan air sejuk dari peti ais (tambahkan air jika perlu) *semua bahan di atas disukat menggunakan cawan dan sudu metrik Cara penyediaan : 1. Bahan A disatukan dan ramas hingga menjadi seperti serbuk roti. Buat lubang besar di tengahnya. 2. Panaskan 1/4 cawan minyak masak dan tuang di tengah bahagian bahan A tadi. Gaul rata dengan menggunakan sudu. 3. Masukkan air sejuk sedikit demi sedikit sambil menguli hingga tepung tidak melekat pada tangan. 4. Bulatkan doh sebesar bola ping pong. Canai dan letakkan inti (terpulang inti mengikut kesukaan anda), kelim seperti biasa. Adunan ini akan mendapat anggaran 34 - 35 biji karipap. 5. Goreng hingga masak. Petua supaya kulit karipap tidak menggerutu : -panaskan minyak untuk menggoreng. -matikan api, masukkan karipap. Biar sekejap, hidupkan kembali api dan goreng seperti biasa dalam api sederhana. Balikkan dengan kerap. Selamat mencuba.

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Epok epok is Malay style semosa. Some people called them karipap. Epok epok is similar to Chinese-Malay style flaky curry puff , the only d...

Epok epok sayur is a curry puff lookalike but instead of meat and potatoes this it is filled with vegetables like carrot, cabbage, onions, pepper, jicama etc. The filling of this epok epok is very similar to spring roll filling. I remember eating this when I was in school but I am not sure if anyone is selling this anymore. Unlike curry puffs, epok epok sayur is usually eaten with some chili sauce. This little morsel is just delightful for afternoon tea and it is perfect with a cup of teh tarik. Ingredients for the dough: 380 gram flour 113 grm/1 stick cold butter – cut into small cubes 1 egg - beaten ½ tsp salt 100 + ml water Ingredients for fillings: 1 piece chicken breast – thinly sliced (omit this if you want it to be vegetarian) 1 carrot – julienned Half red pepper – julienned 1 small onion – thinly sliced 2 cups shredded cabbage A handful of sugar snap peas – thinly sliced 2 cloves garlic - chopped Seasoning: 1 tbsp of oyster sauce (omit this if you want it to be vegetarian) 3 tbsp of soy sauce ½ tsp pepper ½ tsp sugar Salt to taste 1. To prepare the filling. Heat about 2 tbsp of oil in a wok, add in garlic and onions and stir fry until fragrant and lightly brown. Add in the meat; continue to stir until the meat changes color. 2. Add in the rest of the vegetables, all the seasonings and stir until well combined. Add in a bit water and cook until the vegetable is a bit soft. Do not overcook. Taste and check seasoning. 3. Remove and let it cool. 4. For the pastry, place the flour in a large bowl, add in salt. Mix well. Put in the cold butter and with your fingers rub the butter and flour together until it resembles coarse bread crumbs. 5. Add in the egg, mix again and then add in the water. A little at a time until the dough comes together. Continue to knead until smooth. Cover and let the dough rest for 15 min. 6. Roll out the dough thinly, cut into circle, put some filling in the center and fold the pastry into half circle shape and crimp the edges. 7. Heat up some oil, deep fry in hot oil until golden brown. Drain the oil and served.

I made these deep-fried curry puffs over the weekend when we had friends over for lunch (I figured just serving chicken rice might not be enough). As usual, I posted photos of these on facebook and a friend commented that it was his favourite. Actually, he thought that these were "gujia", which I later found out through Dr Google that it was a type of sweet Indian (Rajasthani, to be specific) deep-fried pastry filled with nuts, dried fruit or coconut. Mmm...this sounds like something right up my alley (and something for me to experiment with next!). In fact, if you think about it (or do a bit of research), there are many versions of these pastries around the world, like empanadas for example. The name "empanada" comes from the Spanish verb empanar, meaning to wrap or coat in bread. Empanadas, which are prevalent in Latin America, are pastry turnovers filled with a variety of savoury (or sometimes sweet) ingredients. The variant of these stuffed pastries in Indonesia are called "pastel". Calzone's another one, though probably a larger version of it. Whether you call them empanadas, hand pies, pocket pies, pasties, puffs or the like, they are the perfect snack food that can be both savoury or sweet. Why, you could even have them all for breakfast, lunch, afternoon tea, dinner and dessert! A round-the-clock empanada party - now that's an idea. With that said, my all-time favourite has to be these Malaysian-style curry puffs, deep-fried to perfection to attain those light, crisp and flaky layers of pastry, enclosing a spicy and aromatic filling of curried chicken and potatoes. Nobody can resist a good curry puff and whether baked or fried, they are always a hit. These would be great for serving up at parties or picnics. Otherwise, simply have them for morning or afternoon tea, or really, just any time of the day. Malaysian Deep-fried Curry Puffs (makes about 15) Curry puff filling: 2 cups cubed (5 mm) potatoes 2 tbsp vegetable oil 2 inch cinnamon stick 3 cloves 1/2 star anise 1 large onion, finely chopped with a blender 2 cloves garlic, chopped 2 tbsp Malaysian curry powder, mixed with 3 tbsp water to form a paste 2-3 tsp chilli powder/chilli flakes (add this to the curry powder) 250g chicken, roughly chopped/minced 1 sprig curry leaves 1/2 tbsp fish sauce 1 tsp soy sauce 1/2 tbsp sugar (or to taste) 1 tbsp ketchup 1/2 cup water Salt, to taste Pastry: 2 2/3 cup (400g) plain flour 1/2 tsp salt 3/4 cup (180g) butter, cut into tiny cubes 1/2 cup cold water (approx) Method You will need to prepare the curry puff filling a day ahead. Curry puff filling: Place cubed potatoes in a microwave safe bowl with 3 tbsp hot water, and cover loosely with a lid. Microwave on high for 2-3 minutes until cooked, stirring once in between. When cooked, drain off the excess liquid and set aside. Heat the vegetable oil in a wok. Add cinnamon stick, cloves, star anise, onions and garlic. Fry for 2-3 minutes until onions are translucent, then add curry powder and chilli paste mixrture. Fry for 2-3 minutes until the oil separates. Add chicken and fry until cooked. Add curry leaves, the cooked potatoes, fish sauce, soy sauce, sugar and ketchup. Toss to mix evenly. Add 1/2 cup water and mix again. Bring to a boil and let it simmer until potatoes are soft and has absorbed all the flavours. Add salt to taste. Fry until the curry is thick and almost dry. Dish out and let it cool before refrigerating. Making the pastry and puffs: Place flour and salt in a large bowl and mix well. Add cubed butter and rub into the flour until it resembles breadcrumbs. Alternatively, use a pastry cutter or food processor to do this. Drizzle water into the mixture and stir around with the round tipped knife until the dough starts to come together. Bring the dough together with your hands, adding a little more water if it's too dry and crumbly. Do not overknead the dough as it may cause the pastry to be "tough/chewy" when fried. Place the ball of dough on a floured surface and roll out into a disc. Use a round cutter and cut out small discs (makes about 15 pieces). Roll out each disc into a flat oval shape (about 1/8 inch thick). Place 2 tbsp of curry filling in the centre, fold in half and pinch the edges to enclose. Use thumb and forefinger to pinch the edges to form fluted edges. Heat sufficient oil in a wok/pan for deep-frying. Fry the curry puffs in batches on medium-high heat for 5-7 minutes until golden brown. Move the curry puffs around in the oil so that they brown evenly all over. Remove and drain and kitchen paper. Caution: Filling is hot! Enjoy! Note: Alternatively, you can bake these in the oven instead of deep-frying. Preheat oven to 200C (400F). Place curry puffs on a lined baking tray and brush the tops with egg wash (beaten egg + 1 tbsp water). Bake for 20 minutes or until lightly golden and crisp.

Curried potatoes in a flaky hand-crafted double-layer butter pastry. Too lazy to make these yourself? Buy some here :)

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Karipap pusing, kue asli dari melayu malaysia atau biasa juga di sebut pastel singapore ... kata pusing sendiri yang artinya pusaran. Sesuai bentuk dari kue ini yang muter2 bikin pusing ,tapi cantik karena kulitnya yang unik terdiri dari beberapa lapis atau layer. Proses pembuatannya ternyata tidaklah seribet yang dibayangkan. Sedangkan isinya sendiri aslinya menggunakan bumbu kari, sesuai karipap malaysia yang pernah saya coba. Namun saya sendiri hanya memakai bumbu yang simple (sesuai lidah indonesia). Sedangkan untuk isinya saya bikin seperti isi pastel biasa. Alhamdulillah ... suami dan anak2 semua pada suka, sensasi kres2 dan crispy nya bikin ketagihan. Apalagi dinikmatinya sesaat setelah di goreng hmmm.... Ini untuk pertama kalinya saya mencoba bikin, alhamdulillah .... langsung sukses, dan layernya pun bener2 kelihatan jelas. Walaupun ada beberapa buah yang ambrol isinya ketika di goreng☺. Sebaiknya ketika menggoreng jangan di bolak balik agar si layer ga lepas (digoreng satu sisi hingga coklat baru dibalik sisi berikutnya). Saya coba 1/2 resep jadinya lumayan banyak 25 buah. Untuk resepnya sendiri saya meng'copas resep dari mbk Fifi sedangkan step by stepnya saya liat dari blognya mbk Nina juga youtube ,thks so much for both of u ♥♥. Oya ... karipap ini bisa juga di simpan dalam freezer, dan yang paling penting (again ....) ini bisa menjadi salah satu alternatif buat bekel anak sekolah hehehe . Dough A : * 100 gr shortening (mentega putih) * 50 gr margarin * 300 gr tepung terigu Dough B : * 700 gr terigu * 50 gr margarin * 175 ml air * 1/2 sdt garam ------------------- Cara membuat : * Campur bahan A : Uleni hingga kalis, jika adonan masih terasa mawur bisa ditambah shortening. Bulatkan simpan diwadah tertutup agar adonan tidak kering. Sisihkan. * Campur bahan B : Uleni hingga kalis ,bulatkan simpan diwadah tertutup. Diamkan ± 15 menit. * Timbang bahan A bagi dalam beberapa bagian yang sama ,bulatkan . Begitu juga dengan bahan B. Ambil 1 bagian adonan B, gilas lalu letakkan 1 bagian adonan A ditengah. Lipat hingga menutupi seluruh bagian . * Gilas adonan hingga tipis, jangan sampai robek atau keluar isinya. Gulung kembali, setelah itu di gilas kembali memanjang. Gulung kembali lalu potong2 menjadi beberapa bagian. * Jika ingin karipap kecil, potong agak tipis. Ambil 1 potongan gilas sampai tipis, jangan lupa saat menggilas tabur sedikit terigu agar saat menggilas adonan tidak lengket. Beri isian sesuai selera ,tutup lalu pilin. * Goreng dalam minyak banyak dengan panas sedang.Jika warnanya sudah kecoklatan angkat, tiriskan, dinginkan siap dihidangkan dengan cabe rawit atau saus. Alhamdulillah... makasih tuk orderannya

Spiral curry puff atau yang lebih dikenal sebagai karipap pusing atau epok-epok pusing adalah sejenis makanan yang populer di Malaysia dan ...

Petang semalam buat karipap inti ikan. Dah lama tak buat karipap. Skill klim karipap cam dah hilang huhuhu. Resepi ni akak perolehi dari seorng pengusaha karipap frozen. Kebetulan dia sama2 jaga anak sakit dlm wad yg sama dgn anak akak baru2 ni. Ntah macamana boleh cerita pasal makanan, dan tiba2 keluar bab karipap. Syukur beliau tidak kedekut resepi. Katanya resepi ni mmg rangup dan kerangupannya kekal wpun karipap dah sejuk. Mmg ternyata benar. Terimakasih Ita dari Lembah Subang. Bahan-bahan untuk pastri: 1/2 kg tepung gandum 1/2 cawan minyak masak 1/2 cawan majerin 1/2 cawan air sejuk dari petiais} lebih kurang 1 sudu kfc garam masukkan ke dalam air Cara membuat kulit karipap: Panaskan minyak dan majerin kemudian curahkan ke dalam tepung. Gaul sehingga rata. Kemudian masukkan air dan uli sehingga menjadi doh. Simpan doh di dalam petiais sekurang2nya 1 jam. Siap utk digunakan. Tips: Goreng karipap dgn api yg sederhana supaya kulitnya licin dan rangup Inti: Bahan-bahan: 6 ekor ikan selayang 2 cawan santan 1/2 inci halia - dimayang halus 6 ulas bawang merah - dimayang 1 sudu kecil halba gula dan garam secukup rasa Cara membuat: Ikan direbus dan ambil isinya. Kisar isi ikan dgn santan hingga hancur. Masukkan bahan kisar ke dlm kuali. Kacau hingga hampir kering. Masukkan gula, garam, halia, bawang merah dan halba. Kacau hingga sebati dan kering boleh lah diangkat. (jgn terlampau kering biar lembab2 skit)