Friday, January 9, 2009

Kuih Karipap (Curry Puff)

Some people call it Curry Puff (english version I guess). Some calls it Karipap (very melayu right!). I prefer to call it Karipap as there's no puff for this kuih at all. It's easy yet require some effort (the effort to knead the dough if you have no food processor). Let's look at the recipe together with the pictures :).

The curry filling


2-3 large size potatoes - dice them small
1/2 cup of blended / ground beef
1 onion
2-3 cloves garlic
1/2 cm ginger
3 tblspn beef curry powder
1/4 cup of chopped chinese celery (daun sup)
3 tblspn oil


Heat up oil. Blend the onion, garlic and ginger. Pour the blended item into the oil. Add in curry powder. Stir and let it simmer. When the oil appear at the top, put in diced potatoes. Add in about 1/2 cup of water. Stir once in a while. When it boils and dries, add in chinese celery. It's cooked when the potato is soft and dry.

Outer layer (the dough)


1/2 kg flour
3 tblspn full margerine (preferrably corn based)
1/2 cup oil
1/2 tspn salt


Mix salt with the flour. Heat the margerine and oil in a pot until medium hot. Pour the oil in the flour and start kneading. Add in water until the dough become soft and easy to roll. Make a small round cirle - the size of 1 cent / a penny out of the dough. Then, roll each round dough using a wood / plastic roller and make it round and flat. Take a tea spoon of curry filling and put in the middle. Fold the layer and attach both layer by making flowery shape (like a screw).