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Malaysian Curry Puff - Karipap
Malaysian Curry Puff - Karipap

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We hope you got insight from reading it, now let’s go back to malaysian curry puff - karipap recipe. To make malaysian curry puff - karipap you need 23 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Malaysian Curry Puff - Karipap:
  1. Prepare [Dough]
  2. Use 400 g All Purpose Flour
  3. Take 2-4 Tbsp Margerine (Planta)
  4. Take 1/2 cup Cooking Oil (heated)
  5. Take as needed Salt (between 2 pinch to 1 tsp)
  6. Provide 1/2 cup Cold Water (or more)
  7. Prepare as needed Flour (for working)
  8. Use [Filling] - Check my dedicated recipe on Curry Puff Filling
  9. You need 250 g Chicken
  10. Take 100 g Potatoes
  11. Use 100 g Carrots
  12. Get 30 g Garlic (minced)
  13. You need 70 g Onions (finely diced)
  14. Prepare 30 g Fresh Coriander (finely chopped, separate Stems & Leaves)
  15. You need 2 Tbsp Curry Powder
  16. You need 2 Sprigs Curry Leaves
  17. Use 1 cube Chicken Stock
  18. Prepare 1 cup Water
  19. Prepare 4 Tbsp Cooking Oil
  20. You need as needed Salt
  21. Provide 1 tsp Sugar
  22. Take [Deep Frying]
  23. Get 2 + cups Cooking Oil
Steps to make Malaysian Curry Puff - Karipap:
  1. COOK FILLING: I made a separate post regarding this, as putting everything in one post gets overwhelming. Check out my Chicken Curry Puff Filling post.
  2. DOUGH DRY: in a large mixing bowl, mix together Flour, Salt and Margerine. Make the Margerine is mixed well by rubbing the Margerine and Flour with your hands.
  3. DOUGH WET: add in the Heated Cooking Oil and mix well. Next, SLOWLY add the Cold Water, making sure it's mixed well a little at a time, and knead it until it forms a workable, pliable dough. Then let it rest for 30 minutes, covered.
  4. DOUGH BALL: cut off a gold ball size of dough and arrange it. On a flat work surface, dust the the area with Flour to prevent sticking. Take 1 ball and spread to 1/4 inch thick. It can't be too thin or it won't hold the filling.
  5. FILL: take a spoonful of Filling and place it in the middle of the dough ball, avoiding the edges. Then, fold the dough and close the edges neatly.
  6. CRIMP: starting from either ends, 1) pinch the edges outwards to form a ridge. 2) Then fold the ridge at an angle, away from the starting point. 3) Next continue the pinch the next section until you reach the far end. PIC: clockwise from top left.
  7. DEEP FRYING: heat 2 cups or more of Cooking Oil until hot. Deep fry the Curry Puffs until golden. Serve hot. TIP: you don't have to cook the Curry Puffs immediately, you can save them in the fridge until you want it. Cooked Curry Puffs get soggy with time.

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