{"id":19855,"date":"2018-06-11T09:32:28","date_gmt":"2018-06-11T01:32:28","guid":{"rendered":"http:\/\/tasteasianfood.com\/?p=19855"},"modified":"2019-06-19T16:47:25","modified_gmt":"2019-06-19T08:47:25","slug":"curry-puffs","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/curry-puffs\/","title":{"rendered":"How to make curry puffs in three simple steps"},"content":{"rendered":"\n

Call it curry puffs, Karipap or \u5496\u54e9\u89d2<\/strong>, it all means the most lovable snacks that you can find in every turn and corners in Malaysia. It is a snack enjoyed by different ethnic groups in this multicultural country, by everyone, even the kids! I have not met anyone who does not like this all-time favorite Malaysian style curry puffs.<\/p>\n\n\n\n

Would you like to give it a try?<\/p>\n\n\n\n

Here is the best recipe for you.  I am referring to the greatest curry puffs reckon by the locals. It is called the spiral curry puff (Karipap pusing ,<\/strong> \u87ba\u65cb\u5496\u55b1\u89d2<\/strong>). This type of curry puff is what we sell in our restaurant for many years, endorsed by the diners, and we are here to expose all the trade secrets so that you can replicate it at home.<\/p>\n\n\n\n

Many restaurants do not make spiral curry puff because it is tedious. However, we have perfect the method and make very easy, tidy and no mess.<\/strong> The ultimate result: the pockets of fat encase in between the layers of the pastry will melt, the air trapped within expands, creating multiple layers resemble the puff pastry.<\/p>\n\n\n\n

The reward is irresistible!<\/p>\n\n\n\n

With every bite, you will notice the flakiness of the dough and the delightfulness of the savory filling.<\/p>\n\n\n\n

\"curry<\/figure>\n\n\n\n

The best curry puffs are those made with flaky pastry<\/strong>. It is the pastry developed by the Chinese, who is also used to make other snacks such as egg tarts<\/a>, and ‘Siu Pao.’  This type of pastry is much like the western puff pastry, except the dough is not separated by pure butter. Instead, the layers are created by using a mixture of oil and flour.<\/strong> It may take a little extra time to make, but you will never regret once you have tasted it.<\/p>\n\n\n\n

Note: This post may contain affiliate links. Please read my\u00a0privacy policy<\/a>\u00a0for more info. I may receive commissions for purchases made through links in this post.<\/em><\/p>\n\n\n\n

The detail process of making curry puffs.<\/h2>\n\n\n\n

The instruction in the recipe below is the abbreviated version. I strongly suggest you read through this section, where you can find the in-detail explanation of every step.<\/p>\n\n\n\n

Let’s break down the making of curry puffs into three parts<\/strong>: preparing the dough, cooking the fillings and deep-frying the curry puffs.<\/p>\n\n\n\n

Part 1: Preparing the dough (Asian puff pastry)<\/h2>\n\n\n\n

To create layers for the pastry, we need to prepare two doughs- the water dough and the oil dough.<\/p>\n\n\n\n

The water dough<\/strong> is equivalent to the \u2018dough\u2019 of the western puff pastry, and the oil dough<\/strong> is equal to the butter that separates the dough between the layers.<\/p>\n\n\n\n

The significant difference between the Asian pastry and the western puff pastry lies on the oil phase of the pastry. Pure oil (butter or margarine) is used to fold in between layers of the western style puff pastry. As for the Asian version, the oil (butter, margarine or lard) is combined with some flour<\/strong>. This improvisation results in a significant difference in the texture and taste.<\/p>\n\n\n\n

This texture is a bit difficult to describe, as I can\u2019t find the suitable English phrase to the word \u9165<\/strong> in Chinese. I would try to explain it as \u201c the feeling of biting into the puff pastry with multilayers but without any oily feeling.\u201d. Yes, it is not oily at all<\/strong> due to the inclusion of flour in the oil dough.<\/p>\n\n\n\n

How to prepare Asian puff pastry (no mess, not dirtying your hands)<\/h3>\n\n\n\n

Many people are deterred from making puff pastry because they think it is messy.<\/p>\n\n\n\n

The butter tends to ooze out from the pastry, causing the pastry sticking to your hand and ruin the layers. When you fix it by patching the leakage with more flour, the sticky mass will be all over the table, your hand and on the rolling pin.<\/p>\n\n\n\n

I will show you how to avoid all this mass.<\/strong> You won’t find a drop of oil and flour on the table with this method.<\/p>\n\n\n\n

How?<\/p>\n\n\n\n

What you need is a food processor<\/a>, a sharp knife<\/a>, a metal spoons, a flexible rubber spatula<\/a>, cling film<\/a> (or large plastic sheets), and a smooth working surface preferably aluminum or marble top.<\/p>\n\n\n\n

Let take a look at the details:<\/p>\n\n\n\n

\"curry<\/figure>\n\n\n\n

Making the water dough<\/h3>\n\n\n\n