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.
Order online for Signature Curry Puffs & Snacks from the largest food destination Old Chang Kee. Get our wide varieties of Curry Puffs and Snacks. Order Now!This is one of the kuih (cakes, in Malay) that my companions or relatives for the most part request that I get ready amid potluck get-togethers. I learnt how to make this from my neighbor amid my stay in Penang, Malaysia for as long as 10 years.
Oil for Frying
Baked good Ingredients
2 1/2 glass flour
1 teaspoon salt
1 teaspoon heating powder - Sift the above dry fixings
3 tablespoon margarine/spread/ghee
1 egg, beaten
icy water sufficiently only to make the mixture
1 tablespoon cooking oil
5 shallots, cleaved
500 g of hamburger/chicken, minced
2 potatoes, diced 1 centimeter solid shape
2 tablespoon curry powder
2 tablespoon soya sauce
salt and pepper to taste
1 glass water
To get ready baked good:
Rub the spread/margarine into filtered flour till fine and brittle. Blend egg in. Include water gradually.Knead into a smooth mixture. Set aside in a saran wrap and place in refrigerator 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 mixture on floured surface. Smooth it out. Cut out rounds shape roughly 6 centimeters in distance across. Fill the rounds with curry 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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