很高兴爸妈来我家里住几天，让我100％拥有爸爸妈妈的感觉真好，也很很珍惜。。。这三个礼拜我们两姐妹就只能这样分配着拥有爸妈。
我喜欢吃千层酥皮的咖哩角，但时偶尔也偷懒做这个皮料的咖哩角。虽然简单但是口感却一点也不输于千层酥皮，而且也可以保持香脆很久。在这里就和大家分享这个好吃爽口的简易咖哩角。
Pastry:
250g all-purpose
flour
50g rice flour
50g tapioca
50g butter
50g vegetable
oil
130ml icy cold
water + pinch of salt
Filling:
600g potato,
peeled and diced
1 large onion,
diced
400g chicken breat (cut into small pieces), marinate with 1 tbsp curry powder and 1tbsp soy sauce and set aside
2 tbsps curry powder ( I used Babas)
2 tbsps curry powder ( I used Babas)
2 tbsp curry paste (I used A1 paste)
2 tbsp vegetable oil
2 tbsp vegetable oil
Some curry
leaves
1 cup water
(+/-)
1tsp salt
2 tbsp oyster sauce
1 tsp sugar
1tsp chicken powder
2 tbsp oyster sauce
1 tsp sugar
1tsp chicken powder
Methods:
Filling:
1. Marinated chicken breast with 1 tbs curry powder and 1 tbsp soy sauce, set aside. Heat oil in wok, add in curry leaves and onion. Stir-fry onion until
translucent then add in potato.
2. Cook until potato has changed colour on the edges then add chicken breast. Fried for 2 minutes and add in curry
powder and chilli paste. Cook for 1 minute, add in water and bring to boil.
3. Add salt, sugar, chicken powder & oyster sauce to taste, then turn the heat down
and cook with lid on until potato is soften and the liquid is reduced.
Cool completely before use.
Pastry:
1. In a large mixing bowl, bring 3 types of flours together and mix
well. Set aside.
2. In a small sauce pan, melt and heat butter with oil.
3. Pour hot oil over flours in the mixing bowl. Then, mix thoroughly
with a wooden spatula or chopsticks.
