Monday, March 22, 2010

Karipap Pusing with Curried potatoes, sweet potatoes and ground beef.

My friend host a Project Karipap/Epok-epok (Curry Puffs) from March 13th, 2010 to April 13th, 2010 in Facebook. I've made the regular epok-epok before but this is my first attempt to make Karipap Pusing. Curry puff is a popular snack in Singapore and Malaysia. There are variety of fillings but usually the main filling is potato. Karipap Pusing is like epok-epok but karipap pusing is more crisp after frying because of the patten on the skin. 

I was in the mid of writing this post this evening, but hubs wanted to watch the movie Julie and Julia that we got in the mail today. So I had to save the blog and watch the movie with him. I expected the movie to be good, but it was even better than expected. Its a lovely movie. I really love the movie. After the movie was over, here I am back writing my blog..

1 onion, chopped
a few curry leaves - for fragrance
1 cup ground beef
300 g potatoes, peeled and cut into cubes
200g sweet potatoes, peeled and cut into cubes
1 cup water
2 tbs beef curry powder - mix with some water to form a paste 
salt to taste
2 stalks spring onion
cooking oil

In a large saucepan, heat oil and saute the onion and curry leaves till soft and fragrant. Add in the curry paste and stir well. Add the ground beef, diced potatoes, diced sweet potatoes, salt and water. Cover. Cook until the potatoes are soften and there is no water left. Remove from heat. Add green onions and mix well. Let it to cool.

Dough A:
300g all-purpose flour
pinch of salt
1/4 cup canola oil/vegetable oil
1/2 cup lukewarm water

In a large mixing bowl , add salt to flour. Make a well in the center and add the oil and mix well with your fingertips. Add the water bit by bit until the dough does not stick to you hand. Set aside.

Dough B:
150g all purpose flour
100g butter/marjerin

Mix all ingredients in B till a soft dough is formed.

These puffs are meant to be fried. My attempt to fry these puffs were impossible.. They  crack,  break, burst or whatever you call it, when fried... I was filled with despair when looking at the puffs in the hot oil.. Could it be, the heat temperature was a little too high or my measurements could be inaccurate... I do not know.. I had to throw them away because they can't be saved.. (there were 6 pieces) :( So I had another option.... That is when I tried baking. I took a few pieces and placed in the baking tray and brushed egg yolk on the top. Baked in a preheated oven at 350F for about 40mins or until it turned golden brown. Once they were baked, they turned out great.. These puffs reminds me of the curry puffs that I usually get at Polar Singapore. *yum-yum*


I found that after baking, my puffs did not really show the patten on the skin as much as when you fried them.


Chris said...

I love savory meat pies like this and you did an amazing job on the pleated edges! You are very talented.

lilmizlynn said...

Thanks Chris. :))

Lannae said...

Those are really nice looking! You must teach me one day how to make these!

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