A blog about Bengali and Indian food and beverages. Also, this blog is about baking cookies, cakes and bread etc.

Since it's the school holidays, I've a list of recipes that I want to experiment with, along with a long list of things I want to do. Sigh....

Ingredients: [Makes 24] Fillings: 350g potatoes, cubed 2 big onions, cubed 4 tbsp curry paste (A1 brand) curry leaves salt a...

Deep-fried flaky pastry filled with spicy and tangy sardines, potatoes and onions I have been craving for curry puffs the past few days, and although it's not that difficult to prepare the curry filling, I wasn't too keen on standing over a hot stove frying all the ingredients, especially since my air-conditioning had broken down (for the second time this year) and the weather has just been hot, hot, hot! On the other hand, preparing the sardine filling takes only half the time and effort, and I love sardine puffs as I find it packs more flavour and more punch compared to curry puffs. I've always been daunted by the thought of making these spiral pastries, but the truth is, the dough is actually easy to make. Yeah, that was the easy part. The tricky part for me was rolling out the individual pieces of dough and wrapping the filling inside. If the dough dries out too much, the spiral layers tend to separate easily and may result in gaps in the pastry. I realised that I should have covered the dough with a damp cloth, which I did when I attempted making these again today. I couldn't decide on which recipe to use. The ones I made yesterday used margarine, and today I used butter instead and added a bit of egg. Maybe next time I will just use butter instead of margarine and omit the egg, and see how they turn out. In any case, both versions were crispy and delicious (although I prefer today's one which had a slight buttery taste). I made a couple of mini buttered mashed potato puffs for dear H, and she loved them! The recipe that I used for yesterday's batch was from Rinnchan. And here is the recipe for today's version: Spiral Sardine Puffs Recipe Ingredients Water dough: 300g plain flour 1/2 tsp salt 1/2 egg, beaten 1/2 cup water 1 tbsp vegetable oil Oil dough: 150g plain flour 100g butter Filling:: 1 can sardines in tomato sauce (about 200g), lightly mashed with a fork 1 brown onion, diced 1 clove garlic, chopped 2 red chillies, chopped 1 large potato, diced into cubes and microwaved/steamed till cooked 3-4 tbsp tomato sauce 1/2 tbsp fish sauce 1/2 tbsp soy sauce 1/4 tsp chicken stock powder 1/2 tsp lime juice Salt, pepper and sugar to taste 1/4 cup water Method To make water dough: Place flour and salt in a mixing bowl. Add egg and oil and swirl it through with finger. Add water and swirl through until combined. Knead into a smooth dough.leave aside to rest for 10 minutes. Divide into 2 portions. To make oil dough: Rub butter into the flour to form an oily dough. Divide into 2 portions. To make pastry (click here for pictorial instructions): Wrap oil dough inside water dough. Flatten the dough and roll up. Repeat the process. Cut the rolled-up dough into two. Use a rolling pin to press it flat. Shape into a circle. Add filling and seal the sides. Pinch the edges to form a scallop design. Deep fry puffs in hot oil. To make filling: Heat wok with 1 tbsp oil. Fry garlic, onions, chillies, and add the rest of the ingredients, and fry until the potatoes have absorbed the sauce. Add more water if necessary. The filling should be moist, not dry. Leave to cool. Not the prettiest looking sardine puff, but still quite delicious A moist and delicious sardine filling encased in crispy layers of deep-fried pastry Raw dough that has been rolled up, sliced and ready to be rolled out This is my second attempt, using butter instead of margarine (as in the earlier photos) in the dough. Butter wins hands down! Yum!

A blog about Bengali and Indian food and beverages. Also, this blog is about baking cookies, cakes and bread etc.

Ingredients: [Makes 24] Fillings: 350g potatoes, cubed 2 big onions, cubed 4 tbsp curry paste (A1 brand) curry leaves salt a...

Since it's the school holidays, I've a list of recipes that I want to experiment with, along with a long list of things I want to do. Sigh....

This is my second attempt on making spiral curry puff and this time round the spiral is so much prettier and obvious! It is rather challenging to make this spiral curry puff. I actually teared a couple of the dough while rolling out! *sweat* But the end result is so rewarding after seeing the golden brown spiral curry puff! Luckily the curry chicken potato filling is easy peasy to prepare with the use of Prima Taste Nonya curry paste! I only marinated the diced chicken meat with some meat curry powder for more intense flavour. The filling is really yummy and fragrant. I've prepared more filling so there's some extra after using it for wrapping. Hmmm....maybe I can make use of the balance to make some bread rolls! Nonya Curry Chicken & Potato Filling Ingredient 300gm boneless, skinless chicken breast, cut into small cubes 500gm potatoes, peeled and cut into small cubes 1 medium onion, diced 3 cloves garlic, minced 1 tbsp meat curry powder 1/2 tsp salt 1 packet Prima Taste Nonya Curry Paste 2 cups hot water 1 tbsp sugar handful of chopped curry leaves Method Marinate chicken breast cubes with curry powder and salt for at least 30 mins. Heat 1 tbsp oil in wok. Add onion and garlic and saute till fragrant and onion caramelised. Add in marinated chicken meat and fry for 1 min. Add in Nonya curry paste and mix well for 1 min. Add in hot water and bring to a boil. Add in potato cubes and mix well. Lower heat and simmer for 25 mins until the water has almost evaporated. Stir the mixture in between simmering time to prevent scorching at the bottom. Add in sugar to taste. Mixture should not be too dry or wet. Stir in chopped curry leaves. Remove the mixture from wok and cool down completely before using. Pastry Dough Ingredient (20 pcs) Water dough 300gm plain flour 1/2 tsp salt 1/2 cup warm water 1 small beaten egg 1 tbsp corn oil Oil Dough 150gm plain flour 75gm softened butter Method Combine water dough and oil dough respectively into a soft pliable dough. Divide each dough into 2 equal portions. Cover and rest the dough for 30mins. Wrap a portion of the oil dough into water dough. Seal the edge and shape into a round ball. Flatten the dough and roll out into a thin oval, then roll up tightly from one end to the other like a swiss roll. Turn the tube 90 deg. Repeat the step by flatten it and roll out thinly into a long oval. Roll up like a swiss roll again. Repeat steps with the other portion of water dough and oil dough. You should get 2 thick logs at the end. Cut each log into 10 equal portions*. Total you will get 20 round discs. Cover the disc with damp cloth to prevent from drying out. Flatten each disc into a thin circle without the layers splitting apart. Fill curry chicken potato in the middle and seal the edge firmly. Crimp the edge to form patterns. Heat some oil in a medium saucepan. Deep fry the puffs until golden brown. Remove and drain well on kitchen paper before serving. * Cut into 8 portions if you prefer larger size curry puff.

Akhirnya berhasil juga buat Curry puff ini, orang Medan menyebutnya Kari pok. Ini adalah percobaan keempat membuat makanan asli Malaysia atau kari pap pusing, yang mulai popular di Medan. Resep ini saya dapat dari teman saya Nancy (Malaysian) yang hampir sama dengan resep lain, tetapi cara menggulung (mendapatkan lapisan di kulit) sangat berbeda dengan cara lainnya. Sebenarnya rasanya sama dengan pastel biasa, tetapi kulitnya yang berlapis-lapis kelihatan sangat menarik dan lebih bagusnya lagi kulit kari pap pusing ini jika dibuat dengan benar tidak cepat melempem. Di sini saya membuat isi vegetarian, tetapi jika ingin menambah daging silahkan memberi daging ayam atau kambing cincang. water dough / adonan air 350 gr all purpose flour 350 gr tepung segitiga biru 180 - 200 ml ice cold water 180 - 200 ml air dingin 1 tsp salt 1 sdt garam Oil / butter dough / adonan minyak/ butter 300 gr all purpose flour 300 gr tepung segitiga 180 gr butter / margarine 180 gr butter / mentega Untuk isi vegetarian / for vegetarian the stuffing 250 gr kentang, potong dadu dan rebus 250 gr potato, diced and boiled 150 gr biji arcis, atau wortel potong dadu dan rebus 150 gr pea or carrot, diced and boiled 1 bawang bombay, cincang 1 onion, chopped 1 sdt bubuk kari (saya gunakan merek Baba's) 1 tsp curry powder ( I use Baba's) 1 tangkai daun kari (jika tidak ada, bisa diganti dengan daun ketumbar) 1 sprig curry leaves (if available or replace with cilantro) garam dan merica secukupnya salt and pepper to taste minyak untuk menumis Oil for stir frying 1/2 cangkir air 1/2 cup water Cara memasak / How to cook Tumis bawang bombay sampai harum masukkan kentang dan wortel Saute the onion till fragrant add in the potato and carrot Masukkan bumbu kari dan daun kari aduk kemudian masukkan air biarkan mendidih, masak sampai air mengering. Dinginkan Put in the curry powder and the curry leaves, stir and add the water, bring to a boil, continue cooking until dry. Set aside to cool How to make the skin / cara membuat kulit Knead the water dough until form a ball and smooth. Make small 18 balls @ 30 gr Uleni adonan air, sampai membentuk bola dan halus. Bentuk menjadi 18 bola-bola kecil kira-kira @ 30 gr Rest the dough in the fridge for 1 hour Istirahatkan di kulkas selama 1 jam Knead the oil dough until smooth and form a ball, make 18 small balls @ 25 gr Uleni adonan minyak sampai bisa dikepal dan membentuk bola, bagi-bagi menjadi 18 Kira -kira @ 25 gr Rest the dough in the fridge for 1 hour Istirhatkan di kulkas selama 1 jam Roll the water dough into 8-9 cm diameter Giling adonan air menjadi 8-9 cm diameter Put the butter dough in the middle and wrap around it to make a smooth ball Letakkan adonan butter di tengah kemudian bungkus dan bentuk menjadi bola Roll the ball into 15 cm diameter Giling bola menjadi lingkaran diameter 15 cm With a knife cut in the middle and roll anti clock wise ( see the picture) will make a long roll Potong lingkaran ditengah kemudian gulung dengan arah berlawanan jarum jam (lihat gambar), akan menjadi gulungan panjang Flatten this long roll, and than roll again ( see pictures) Giling gulungan panjang sampai tipis kemudian gulung lagi (lihat gambar) Divide this roll in 3 and flattened each one to approximately 12 cm diameter Potong gulungan menjadi 3 bagian kemudian giling lagi menjadi sampai kira-kira diameter 12 cm Put 1 tsp full of the filling in the middle of the smooth part of the skin, to seal it you can use the mould or manually. Letakkan satu sendok isi ditengah bagian kulit yang halus, untuk menutup bisa digunakan cetakan atau manual sama seperti membuat pastel. Deep fry in medium heat half way done, then set aside. You can freeze them at this stage ready to be used when you need it, or if you want to serve immediately, fry again on medium- high heat until golden and ready. This way you will get a crispier skin stay crispy longer. Goreng dengan api sedang sampai setengah masak, angkat sisihkan. Sekarang bisa di freezer untuk digunakan kemudian, atau jika ingin langsung dikonsumsi, goreng lagi dengan minyak panas sampai kecoklatan dan masak. Dengan cara begini kulit akan lebih renyah dan lebih tahan krispi, tidak cepat melempem.

Since it's the school holidays, I've a list of recipes that I want to experiment with, along with a long list of things I want to do. Sigh....

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...

Curry Puff - Irresistible taste of Malaysia.

This is my second attempt on making spiral curry puff and this time round the spiral is so much prettier and obvious! It is rather challenging to make this spiral curry puff. I actually teared a couple of the dough while rolling out! *sweat* But the end result is so rewarding after seeing the golden brown spiral curry puff! Luckily the curry chicken potato filling is easy peasy to prepare with the use of Prima Taste Nonya curry paste! I only marinated the diced chicken meat with some meat curry powder for more intense flavour. The filling is really yummy and fragrant. I've prepared more filling so there's some extra after using it for wrapping. Hmmm....maybe I can make use of the balance to make some bread rolls! Nonya Curry Chicken & Potato Filling Ingredient 300gm boneless, skinless chicken breast, cut into small cubes 500gm potatoes, peeled and cut into small cubes 1 medium onion, diced 3 cloves garlic, minced 1 tbsp meat curry powder 1/2 tsp salt 1 packet Prima Taste Nonya Curry Paste 2 cups hot water 1 tbsp sugar handful of chopped curry leaves Method Marinate chicken breast cubes with curry powder and salt for at least 30 mins. Heat 1 tbsp oil in wok. Add onion and garlic and saute till fragrant and onion caramelised. Add in marinated chicken meat and fry for 1 min. Add in Nonya curry paste and mix well for 1 min. Add in hot water and bring to a boil. Add in potato cubes and mix well. Lower heat and simmer for 25 mins until the water has almost evaporated. Stir the mixture in between simmering time to prevent scorching at the bottom. Add in sugar to taste. Mixture should not be too dry or wet. Stir in chopped curry leaves. Remove the mixture from wok and cool down completely before using. Pastry Dough Ingredient (20 pcs) Water dough 300gm plain flour 1/2 tsp salt 1/2 cup warm water 1 small beaten egg 1 tbsp corn oil Oil Dough 150gm plain flour 75gm softened butter Method Combine water dough and oil dough respectively into a soft pliable dough. Divide each dough into 2 equal portions. Cover and rest the dough for 30mins. Wrap a portion of the oil dough into water dough. Seal the edge and shape into a round ball. Flatten the dough and roll out into a thin oval, then roll up tightly from one end to the other like a swiss roll. Turn the tube 90 deg. Repeat the step by flatten it and roll out thinly into a long oval. Roll up like a swiss roll again. Repeat steps with the other portion of water dough and oil dough. You should get 2 thick logs at the end. Cut each log into 10 equal portions*. Total you will get 20 round discs. Cover the disc with damp cloth to prevent from drying out. Flatten each disc into a thin circle without the layers splitting apart. Fill curry chicken potato in the middle and seal the edge firmly. Crimp the edge to form patterns. Heat some oil in a medium saucepan. Deep fry the puffs until golden brown. Remove and drain well on kitchen paper before serving. * Cut into 8 portions if you prefer larger size curry puff.

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

Since it's the school holidays, I've a list of recipes that I want to experiment with, along with a long list of things I want to do. Sigh....

Since it's the school holidays, I've a list of recipes that I want to experiment with, along with a long list of things I want to do. Sigh....

Deep-fried flaky pastry filled with spicy and tangy sardines, potatoes and onions I have been craving for curry puffs the past ...

One of Asia's most famous snacks! This recipe incorporates two types of dough which makes these spiral curry puffs so incredibly crispy and flaky.

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

SPIRAL CURRY PUFFS (KARIPAP PUSING 螺旋咖喱角): Spiral Curry Puffs, also known as Karipap Pusing (螺旋咖喱角) are a tasty and favourite Asian snack especially in Malaysia and Singapore. They are quite similar to the western puff or pies except that for this curry puff, it is filled with spicy, sweet a…

SPIRAL CURRY PUFFS (KARIPAP PUSING 螺旋咖喱角): Spiral Curry Puffs, also known as Karipap Pusing (螺旋咖喱角) are a tasty and favourite Asian snack especially in Malaysia and Singapore. They are quite similar to the western puff or pies except that for this curry puff, it is filled with spicy, sweet a…

I like puff pastry. What's not to like? It's crispy, flakey and can be used in so many different ways that the ideas are endless. One of these ways is the cheat's way to an easy curry puff. Up until recently, I always used puff pastry for a curry puff because I thought that making them the traditional way was too hard and time consuming. Also, because you could just bake them in the oven and that was it. However, with my sister's kitchen tea looming, I thought I'd give these babies a go and surprisingly, they're not that hard. These spiral curry puffs are found all over Malaysia and Singapore and I love devouring them when we visit. The fillings are always similar yet different so everyone has their favourite 'best' place to go. Now that I have made my own, I have a lot more respect to the people that make them day in and day out. Another thing to note is that they are deep fried hence the crispiness of the pastry but probably not so good for those thinking about their health. Also, I'm not sure that they store well (frozen or not) when making a double batch, so for me there will always be a place for the puff pastry curry puffs in my freezer. Enjoy! This dough recipe is from the "Taste of Asia" Thermomix cookbook with some tweaks. Water Dough: 210 grams plain flour (plus extra to get the right texture. I found my dough was too wet & sticky so needed more to be able to work with it) pinch of salt 100 grams warm water 1 egg 60 grams butter 1. Place all ingredients into TM bowl. Mix 4secs/ speed 6. 2. Knead the dough 1min/ closed lid position/ knead button. 3. Wrap in cling wrap and set aside in the fridge. Oil Dough: 150 grams plain flour 100 grams butter 1. Place all ingredients into TM bowl. Mix 4secs/ speed 6. 2. Knead the dough 1min/ closed lid position/ knead button. 3. Wrap in cling wrap and set aside in the fridge. Meanwhile, make the filling. Filling: 500 grams beef / chicken mince half an onion, peeled 1 small potato, peeled & cubed 1cm 20grams vegetable oil 2-3 heaped tablespoons curry powder 50 grams water salt to taste vegetable oil for deep frying (e.g. rice bran, canola) 1. Chop onion, 3secs/ speed 6. Scrape down the sides. 2. Add cubed potato and oil. Saute 8mins/varoma/ stir speed/ reverse. 3. Add beef mince, curry powder, salt and water to TM bowl. Cook 8mins/ varoma/ stir speed/ reverse. Cool entirely in fridge before filling curry puffs. NOTE: when you taste the filling with the salt already added and it is just right, add just a bit more. This is so that the filling of the curry puff will be delicious and flavoursome when only a small amount is used in each curry puff. Curry Puff Assembly: 1. Get doughs out ready for rolling. Separate each ball into 4 lots. Lightly flour rolling surface. Place oil dough in water dough and wrap water dough around oil dough. 2. Working with one portion, roll water dough piece into a large circle. Place oil dough in the middle and wrap up. 3. Roll this into a long flat rectangle and then roll this into a 'swiss roll' style starting from the short end. 4. Turn the dough 90 degrees and roll into a thin long rectangular shape again. Roll up into a 'swiss roll' again. 5. Cut across the roll in slices so you see the cross sectional layers 6. Flatten each piece into a round disc and place filling in the centre. 7. Fold over pastry to cover filling and pleat the edges. If you need help with this, I learnt from this youtube video. 8. Put aside and complete all other puffs. 9. After curry puffs have been made, heat oil in deep fryer or wok to about 190 degrees. Fry a few (I can do about 6) at a time until golden brown. Makes about 30. Bon Appetit xx Notes: Store these in a dry air tight container. If you want to reheat, place them in the oven on about 180 for 10-15 minutes.

SPIRAL CURRY PUFFS (KARIPAP PUSING 螺旋咖喱角): Spiral Curry Puffs, also known as Karipap Pusing (螺旋咖喱角) are a tasty and favourite Asian snack especially in Malaysia and Singapore. They are quite similar to the western puff or pies except that for this curry puff, it is filled with spicy, sweet a…

SPIRAL CURRY PUFFS (KARIPAP PUSING 螺旋咖喱角): Spiral Curry Puffs, also known as Karipap Pusing (螺旋咖喱角) are a tasty and favourite Asian snack especially in Malaysia and Singapore. They are quite similar to the western puff or pies except that for this curry puff, it is filled with spicy, sweet a…

SPIRAL CURRY PUFFS (KARIPAP PUSING 螺旋咖喱角): Spiral Curry Puffs, also known as Karipap Pusing (螺旋咖喱角) are a tasty and favourite Asian snack especially in Malaysia and Singapore. They are quite similar to the western puff or pies except that for this curry puff, it is filled with spicy, sweet a…

A traditional deep fried snack found typically in Malaysia and Singapore. Often crescent shape and filled with a spicy and savoury mix. The intricate nature of the spiral crust allows for the pastry to stay crunchy even after it has cooled down.

Since this post, I have become rather proficient at making not just ordinary curry puffs, but the swirling and visually arresting spiral curry puffs too. Why are these called spiral curry puffs? One look at the pastry and the answer is clear. After tinkering with recipes for months, I have conquered the intricacies of the rather involved double dough pastry that is essential for the spiral effect. This is the same kind of pastry used to make tau sar piah (mung bean paste filled pastries). While I may now have the double dough pastry snugly under my belt, I am still as defeated by the art of pastry fluting, as I always have been. I finally threw in the towel and decided to get this, two of them, to be exact... My mum would certainly cringe if she saw them, but they're cheap, very cheery in red, efficient and most importantly, keep my blood pressure at a healthy level, when making curry puffs, which anyone who has attempted will know as a rather tedious undertaking. But, what mum doesn't know, won't hurt her. If any of you knows my mum, don't you dare tell her about this post!!! I wanted to see how long it would take me to make a sizeable amount of these intricate puffs as I had been called upon to make some for a well, rather sizeable crowd. They do take time, even with curry puff moulds at hand, but making them gets much easier with practice and stunning results are a guarantee, so long as you stick religiously to the method pictured. The Malay name for these, "karipap pusing" means turning or spinning curry puffs, though the word "pusing" can also mean dizzy, not altogether an inappropriate reference as I find staring long and hard at the spirals on the puff can actually make me feel disoriented! I have taken photos at every step, except for the frying bit because I'm a one-woman-show, and don't have the luxury of an assistant. These puffs brown wickedly fast in the hot oil, even at moderate heat, so please, your full attention on them while they are sizzling in the oil. Had I stopped to take pictures, they would not be as perfectly golden as they look in these pictures. I'm really happy with this recipe, which has been finely tuned through many attempts over several months, for my curry puff crazy family. I hope you will love these, as much as we do. Now, can SOMEBODY please show me how to flute a blasted curry puff edge, so it doesn't look like Freddy Kruger's or a preschooler's handiwork??!!? Spiral Curry Puffs Prep 2 1/2 hrs Cook 35 mins Makes about 20 puffs (using a 10 cm diameter mould) Filling 2 onions, peeled and chopped 4 cloves garlic, peeled and chopped 3 green chillies, coarsely chopped or sliced 500 g (1 lb) yellow potatoes (don't use Russets or other floury varieties) peeled and cubed 3 tbsp curry powder (I like Baba's or Adabi meat curry powder) 400 ml (2 cups) water 1 tsp salt 1 tsp sugar Heat 5 tablespoons vegetable oil then fry the onions and garlic until fragrant and translucent. Add green chillies and fry until limp. Add the potatoes and stir for about 3 minutes then add the curry powder. Stir another 3 minutes or so, then add water, salt and sugar and stir well. Bring to a boil then lower heat and simmer partially covered until potatoes and tender and curry is very thick. This should take about 20 minutes. Stir from time to time, to prevent sticking and burning, especially as curry begins to thicken. Turn off heat and let curry cool completely. Water Dough 2/3 tsp salt 125 ml (2/3 cup) water 300 g (3 cups) plain flour 1 egg 2 tbsp vegetable oil Put salt and water in a mixing bowl and stir until salt dissolves. Add the remaining ingredients and mix then knead to a smooth and pliable dough. Divide dough into 2 equal balls and cover. Set aside while you prepare the oil dough. Oil Dough 150 g (1 1/2 cups) plain flour 90 g (2/3 cup) cold, firm butter, cubed Put flour into a mixing bowl and cut the butter in with a pastry cutter or blender until mixture is crumbly. Work mixture with fingers into a soft and very slightly sticky dough. Shape into two equal balls and rest covered, in the fridge for 30 minutes. Assembly 1. Take each ball of oil dough and enclose completely in the balls of water dough. Pinch to seal securely. 2. Flatten ball and shape into a square. Roll out to a long rectangle as thin as possible, without tearing and gently pierce any air bubbles with the point of a small, sharp knife that arise. 3. Roll up the rectangle tightly like a Swiss roll, beginning at the short side nearest to you. 4. Give the roll a quarter turn so that the one coiled end is facing you. Flatten the roll with a rolling pin and roll out to a long rectangle, as thin as you can manage, without tearing the pastry. 5. Give the rectangle a quarter turn so the rectangle now has a landcape (horizontal orientation) and roll up again tightly like a Swiss roll. The seam should be down. Roll gently back and forth to secure the seam, ensuring you end with the seam down. 6. Using a very sharp knife, cut across the roll into 2 cm thick slices. You should end up with about 10 (at most 12) equal pieces. Cover pieces and set aside. 7. Repeat steps 2 - 6 with the other ball of double dough. 8. Turn each piece of dough cut side up so you can see the spiraling layers. Lightly dust work surface and dough with flour. Flatten each disc (still spiral side up) and roll out to a disc large enough to cover the inside of the curry puff mould. 9. Transfer dough to mould and fill centre with about 1 tablespoon of curry filling. Fold mould into two to seal the puff, pressing firmly on the edges to make a deep imprint on the pastry edge. 10. Gently release puff from mould. Repeat with the remaining dough and filling until all are filled. 11. Heat enough oil for deep frying until moderately hot. Fry 3 or 4 puffs at a time over moderate heat until golden. Remove from oil and drain on kitchen paper before serving. Note : To get an even colour and distinct layering and puffing of the pastry, heat the oil until quite hot then lower heat to medium just before lowering in puffs. Click Here for Printable Recipe

My definitive guide to making the traditional spiral curry puff pastry…

Classic Malaysian snack and street food. Crunchy spiral curry puffs (karipap) with sardines filling. Making the pastry is not difficult as you might think. Try it, you might enjoy it. More after seeing the crispy and delicious results!

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This Curry is deliciously flaky and fragrant. This recipe is highly recommended if you are looking for healthy Curry Puff recipe. I have received very good feedbacks from everyone who has tried this Baked Curry Puff recipe.

Since it's the school holidays, I've a list of recipes that I want to experiment with, along with a long list of things I want to do. Sigh....