Thursday, July 23, 2009
Hi folks...
I'm back in action ater MIA for almost 7-8days in total...
Hahha.....Wondering what im doing al tis while??
Hahha...I only contact my besties and besides tat all my free time was realy well planned..
Full with activities day by day...
Let me, CHEF STEFFI intro to you the fastest and yet a hussle free way to the crispy and chunky,delicious curry puffs...
Day1 :- Home made Crispy and Flacky chicken curry puff
Step 1 : Choose a rather meathy and larger size of a de-bone drumstik..
Cut away all the fats, clean off al the unwanted bones/parts and
drip it dry before cutting in it to cubes!
Step 2:- Cut tis chunky and fatty drumstick in to small little cubes!
Add in some seasoning to ur liking... I prefer more flavoured and spicy...
Therefore I add small pinch of salt,tsp of chix powder,dash or pepper ..
Marinate for about 30min shud be fine!!
Step 3 :- Getting a Bombay Onion will make the texture taste even beter!
Peel off the outer skin ,cut into very tiny n small cubes and leave it aside for the next step..
Step 4 :- While doing all the chopping,peeling,seasoning,washing..Boil a pot of hot water..
Add in around 2 Holland potatoes (300gram) , 2 free range eggs..
And boiled it to perfection..
Aft around 30-35min,remove it from stove,
peel off the skin cut the potatoes into small cube..
Step 5 :- It's Show time!!
Heat up the kuali....
Add in around 2 tbsp of cooking oil..
When d oil is hot,
bring in d bombay onions and gv it a gud fry til it turn to golden brown...
Next,add in the chicken cubes and potatoes to fry it til it cooked...
Step 6:-When all the the ingedient is almost done..
Add in some seasoning to make it more tastier and yummier!!!
Add in...
2 tbsp or curry powder,
2 tsp of salt,
100ml of H2o..
1 bunddle of curry leaves..
pepper for own preference!
Le it boiled for about 15-20 min..Let all the ingredient to settle down and it's ready!!
Reduce to a simmer, then cover and cook for 5 mins or until potato is tender. Add in coriander, increase heat and stir until all liquid has evaporated
Step7 :- Scoop it out from the kuali...
Set it aside and let it cool down for the nex procedure!!
Now I can feel the aroma of th curry puff filing and next I will knead the dough for the pastry!
PASTRY:- 500g (1lb) plain flour
220g butter/planta
3/4 cup ice water
1/2 tsp salt
Put sifted flour and salt into a mixing bowl. Rub butter into flour until it resembles fine breadcrumbs.
*Mama n Tiff's hand*
Then gradually add ice water and press the dough together till it just come together.
Do not add too much water or the pastry will not be flaky
After kneading rest the dough in the refrigerator for about 30min!!
Next,remove it from d fridge,
Knead dough by pushing away, using the heel of your hand till smooth
Turn the pastry onto a floured tabletop and roll out to 1/4cm thickness.
Press the dough to form a thick flat disc and wrap in plastic wrap.
Divide the dough into small even balls. Roll the balls into round circles and fill with one tablespoon of the filling then fold it into a semi circle.
Bring up edges and pinch to form a pastie shape
Heat oil and fry in medium heat until cooked and golden brown!!!!!!
Drain on crushed absorbent kitchen paper.
And now the the curry puff is ready to be serve!!
TIP: Alternatively, you can buy pre-made pastry puff/dough instead of rolling the pin. Also, you can use a chicken rice bowl as a guide to cut into 3inch in diameter circles. Adding peas into the filling is a good idea to make the mouth feel of the snack more crunchier. You can use a fork to press down to seal the puff instead of crimping it. Brush egg yolk on the puffs if you want to bake it to give it the golden finish.
Posted @ [
2:25 AM]
yoururlhere
@bs.com
*Mama n Tiff's hand*
Designer : %BLUE.pink-
