28 June 2017

Spiral Curry Puffs (Karipap Pusing) 螺旋咖哩角



Spiral Curry Puffs also known as Karipap Pusing is mainly the Malaysian and Singaporean popular teatime snack. It is not just consume by Malay, but Chinese and Indian too. They are deep-dried crescent shape pastries filled with curry powder and curry leaves, which give its distinctive fragrance and flavour, if you want to make it a spicy Curry Puffs, you can add chilli powder in it.  The filling is mainly with potatoes, onion and chicken. 

The success of this pastries lies in how you make the spiral skin, beautiful, crispy yet able to stay the same way when the puff cool down. Don't be intimidated by the step of making puff pastries, it is actually easier than you think. 

I made 40 small Spiral Curry Puffs (1/2 palm size) using recipe from Huang Kitchen with adjustment on the filling. You can straight away freeze up the extra curry puffs in the freezer, deep fried it only when you need to consume, no thawing require. A handy snack for a busy mum.  

这里已近入冬天,今早还下了一场冬雨。寒冷的外头和刚煎炸好滚烫的螺旋咖哩角形成强烈的对比。厨房空气里还弥漫着浓厚咖哩香料的味蕾, 感恩可以待在里头,一手抓着咖哩角,一手捧着热茶,享受凌静和独处的喜悦。这个螺旋咖哩角真的好棒!




Spiral Curry Puffs ready for deep fry

Ingredients for filling:
500 g chicken breast, cut into small cubes
5 tablespoons meat curry powder, add some water to form curry paste
4  tablespoons cooking oil
2 big red onion, diced
1 bulb garlic, minced
3~4 eggs, hard boiled and cut into small wedges
3 big potatoes (~600 g ) cut into small cubes
1 tablespoon salt (to taste)
2 tablespoons sugar
2 cups warm water 
1 bunch curry leaves, minced 

Ingredients for pastry (water dough):
400 g plain flour, sifted
2 eggs, lightly beaten
100 ml warm water
1/4 teaspoon salt

Ingredients for pastry (oil dough):
200 g plain flour, sifted
150 g melted butter

extra:
enough oil for deep frying
some curry leaves

Steps:
Preparing filling:
1. Heat up the oil in the frying pan. Add minced garlic and red onion, stir fry for 2 mins. Then add curry paste, stir fry until it is aromatic.
2. Add chicken cubes and fry it for a few mins. Make sure the chicken is thoroughly coated with curry paste.
3. Add in the warm water, bring the liquid to boil. Add the potatoes cubes. Season with salt and sugar.
4. Cover the pan, let it simmer until the potatoes has softened, and the liquid dry up. (Make sure not to burnt the potatoes) Stir in the minced curry leaves. Set aside the filling for later use.

Preparing pastry water dough:
1. In a mixing bowl, add plain flour, salt, beaten eggs and gradually pour in warm water, knead well to form smooth dough. Cover and dough with cling wrap and set aside for 30 mins. 
2. After 30 mins, divide the water dough into 20 pieces. Cover the dough with cling wrap to prevent it from drying.

Preparing pastry oil dough:
1. In a mixing bowl, add flour and melted butter, stir the mixture together to form soft dough. Divide the oil dough into 20 pieces. Cover the oil dough with cling wrap to prevent it from drying.

Assemble:
1. Flatten a pieces of water dough, wrap in a piece of oil dough. Seal up the dough. Repeat the same for the rest of the water and oil dough.
2. Flatten the combined dough, roll it out in a long rectangular shape with rolling pin. Roll one end up Swiss roll style.
3. Turn the dough 90 degree (upright), flatten the dough again into long rectangular shape. 
4. Roll up Swiss roll style again, cut the dough into two equal portions with a knife. Place cut side down on the surface, flatten the cut dough into round circle with a rolling pin. 
5. Place a teaspoon of filling and egg in the middle of circle dough, fold it into crescent shape, pleat the edge of curry puff dough to seal up the filling. 
6. Repeat the same for the remaining combined dough from step 2 to 5.
7.  Heat up enough oil in a small pot, add in some curry leaves. Remove the curry leaves once it turned crispy. 
8. Gently slide a few curry puffs in the oil pot, deep fry the curry puffs in batches. Turn the curry puffs with a pair of chopstick when it is lightly brown, continue deep frying until the whole curry puff is lightly brown. Remove the curry puff with a strainer, drain the curry puffs on kitchen paper towels. Serve warm is the best! 



26 June 2017

Mexican Coffee Buns (Roti Boy) 墨西哥咖啡面包


This is my second time making Mexican Coffee Buns, the first time was in June 2015. The previous recipe was using water roux in the bread dough and the butter filling was with icing sugar. This time I'm trying out Savoury Days Kitchen YouTube recipe, she is not using water roux in her bread dough, inside the filling is only butter and the topping is with some cocoa powder. My personal preference is I like my previous Mexican Coffee Buns recipe more because of the icing sugar in its filling make the bun taste better. 

The Mexican Coffee Buns raised beautifully with brown, crispy round dome! The bun texture is good too. This recipe yield 12 buns.


24 June 2017

Chai Kueh (Steamed Vegetable Dumplings) 菜粿


Chai Kueh (Steamed Vegetable Dumplings) is a Dim Sum for South-East Asia Chinese. It is covered with crystal clear soft chewy skin and crunchy vegetables such as shredded carrot, jicama and white radish. The filling is without meat, it is depends on the used of dried shrimps to give its flavour. 

I love to make Chai Kueh for my family, this post is the fifth times I published about Chai Kueh, I tried a few recipes before, if you ask me what will ensure a successful Chai Kueh skin? My answer is hot boiling water. Yes, not just hot but the use of boiling water will ensure a soft chewy skin which will not turn hard after steaming.

This round I adapted recipe from Rasa Malaysia with adjustment on the water and oil quantities. I made 44 pieces which is able to feed two meals for family of three. Store the extra Chai Kueh in freezer, take out and steam only when you need to consume.

Tip: Make the filling a day in advance. I'm the kind of person who love everything well organized. ^^

菜粿,共44颗。看着家里那一大一小吃下20颗菜粿的感觉是幸福的。感谢有他们一直陪伴我厨艺的成长。

19 June 2017

Chocolate Marble Bread 大理石面包



It has been a while since I updated my last blog post. Life is busy with kid, school, exams and after school activities. I still bakes in the kitchen, just not taking photos with my camera. This morning I made an effort to snap photos on my bake. 

I'm using the recipe from my previous bake Chocolate Marble Bread Toast (7 Dec 2011) the original recipe is from the Japanese baker Matumoto Youiti 松本洋一. This round I have modified a bit on my previous recipe by using melted dark rum chocolate instead of the unsweetened cocoa power. By using Tangzhong (water roux starter) in the bread, it produces a soft bread texture.