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Saturday, May 26, 18, 13:34:24, 6 Months Ago Via mohammadsher1000 In Food and Drink

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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

Curry puff

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.

Curry puff Singapore

Curry puff

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.

Fixings

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

Filling Ingredients

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

Technique

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.

Cooks Tips

Curry puff is served amid breakfast or as evening nibble amid lunch time in Asian nations, for example, Malaysia, and Singapore.

For a greater amount of the delectable free Asian formulas [http://quickasianrecipes.com], for example, Tandoori Chicken, Thai Green Curry, please visit Quick Asian Recipes.com

visit for more information: http://www.oldchangkee.com/the-better-puff.htm


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