Every Old Chang Kee curry puff is painstakingly prepared - zesty curried potatoes, succulent bite-sized chicken chunks and slices of boiled egg mixes with a perfect combination of herbs and spices to create the flawless flavour and texture that Singa
Every Old Chang Kee curry puff is painstakingly prepared - zesty curried potatoes, succulent bite-sized chicken chunks and slices of boiled egg mixes with a perfect combination of herbs and spices to create the flawless flavour and texture that Singaporeans have loved over the last 50 years.
Today, with modernised standards and processes and recipes improved over the years by vigorous studies of curry and spices, the Curry'O continues to propel Old Chang Kee to unprecedented heights.
This is one of the kuih (baked goods, in Malay) that my companions or relatives for the most part request that I get ready amid potluck social occasions. I learnt how to make this from my neighbor amid my stay in Penang, Malaysia for as far back as 10 years.
Oil for Frying
2 1/2 container flour
1 teaspoon salt
1 teaspoon preparing powder - Sift the above dry fixings
3 tablespoon margarine/spread/ghee
1 egg, beaten
cool water sufficiently only to make the mixture
1 tablespoon cooking oil
5 shallots, hacked
500 g of meat/chicken, minced
2 potatoes, diced 1 centimeter 3D square
2 tablespoon curry powder
2 tablespoon soya sauce
salt and pepper to taste
1 container water
Rub the spread/margarine into filtered flour till fine and brittle. Blend egg in. Include water gradually.Knead into a smooth batter. Set aside in a saran wrap and place in cooler for 30 minutes.
To get ready filling:
Warmth oil over high warmth. Broil shallot potatoes, meat and curry powder together till oil start to particular. Add water and season to taste. Swing to bring down warmth stew till dry.Remove and cool in a strainer.
To wrap curry puff
Take off batter on floured surface. Straighten it out. Cut out rounds shape around 6 centimeters in breadth. Fill the rounds with Curry puff Singapore fillings. Overlay over and woodwind the edges to seal. Warmth oil and profound sear puffs till brilliant dark colored. Deplete well. Place them on retentive paper. Serve hot or chilly.
Curry puff is served amid breakfast or as evening nibble amid lunch time in Asian nations, for example, Malaysia, and Singapore.
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