Tuesday, 17 July 2012

Curry Puff (咖哩角)



250g all-purpose flour
50g rice flour
50g tapioca 
50g butter
50g vegetable oil
130ml icy cold water + pinch of salt

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 tbsp curry paste (I used A1 paste)
2 tbsp vegetable oil
Some curry leaves
1 cup water (+/-)
1tsp salt 
2 tbsp oyster sauce
1 tsp sugar
1tsp chicken powder 

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.

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.

4. Add in water and knead to form soft dough. Cover dough with plastic wrap and rest for at least 15 minutes. 

Reference: My Kitchen & Jane's Corner