Resepi ni saya tulis semasa saya berada di USA dan saya telah kongsikan resepi ini di Facebook untuk rakan2 saya di sana. Mana tahu ada yang nak belajar buat karipap, boleh cuba resepi ini. Selamat mencuba! =)
Karipap
KARIPAP @ CURRY PUFF
It is among Malaysian famous snack (finger foods) either in the morning, afternoon or in the evening time. It looks like a half circle and crimp at the edges and filled with curried potatoes. It is crispy in the outside, savory and sooo yummy. You will not notice that you already eat 3 pieces or more than that in one time.
During my childhood, I used to help my mom making ‘karipap’ or curry puff and ‘popia’ or spring rolls to sell at the stall at my neighborhood to support my family. So, after I got back from school in the afternoon and eat lunch, I will start the process by rolling the dough, till frying it in hot oil. Usually, my mom had prepared the filling (curried potatoes) and the dough in the morning. In the weekend, I can make more than 100 pieces a day. I still remember, the price is only 10 cent per piece at that time, and today you can only get 2 or 3 pieces for a dollar.
Last spring break 2010, I made ‘karipap’ for the guys. They really like it. Here, it is my pleasure to share with you my mom ‘karipap’ recipe from Malaysia for Emmaus Ministries cookbook.
FILLING:
2 @ 3 tablespoons oil
1 medium red onion (finely chopped)
2 cloves garlic (finely chopped)
A bit of ginger (finely chopped-optional)
2 tablespoons curry powder @ paste
4 medium potatoes (diced) @ sweet potatoes (you may combine it, to make it taste naturally sweet)
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon crushed red pepper @ chili powder (if you like spicy)
½ cup chicken breast @ beef @ shrimp (diced) – additional
A bit of chicken skin (as flavor only when sauté) – additional
Water
PASTRY:
2 cup flour
3 tablespoons vegetable @ canola oil
½ cup of water (add a pinch of salt)
Vegetable @ canola oil for frying karipap
METHOD:
Make the filling first. Heat oil and fry onion, garlic, and ginger until golden brown. Add the curry powder/paste (add water a bit), chicken and fry gently. Add potatoes, salt, pepper, red crushed pepper. Add water about ½ level from the level of potatoes in the pot. Stir for a while, cover. Half through open the cover and let it dry to prevent mushy. Cook until potatoes tender. Leave aside to cool.
To make pastry dough, heat oil for a while. Pour hot oil in flour, mix. Add water slowly until good consistency and knead well. Make a small rounded (around 1’’ diameter) dough. Roll the dough into circle.
Put a filling into the pastry and fold over to make a half circle and crimp at edges. (You may use fork-press gently at edges). Deep fry in hot oil until golden brown. The recipe can make around 18-20 pieces.You may add anything you like and adjust it according to your preference.
Enjoys! =) with a tea or coffee as your snack.
If you try it, tell me how it is! Hope you like it.
dough...
It is among Malaysian famous snack (finger foods) either in the morning, afternoon or in the evening time. It looks like a half circle and crimp at the edges and filled with curried potatoes. It is crispy in the outside, savory and sooo yummy. You will not notice that you already eat 3 pieces or more than that in one time.
During my childhood, I used to help my mom making ‘karipap’ or curry puff and ‘popia’ or spring rolls to sell at the stall at my neighborhood to support my family. So, after I got back from school in the afternoon and eat lunch, I will start the process by rolling the dough, till frying it in hot oil. Usually, my mom had prepared the filling (curried potatoes) and the dough in the morning. In the weekend, I can make more than 100 pieces a day. I still remember, the price is only 10 cent per piece at that time, and today you can only get 2 or 3 pieces for a dollar.
Last spring break 2010, I made ‘karipap’ for the guys. They really like it. Here, it is my pleasure to share with you my mom ‘karipap’ recipe from Malaysia for Emmaus Ministries cookbook.
FILLING:
2 @ 3 tablespoons oil
1 medium red onion (finely chopped)
2 cloves garlic (finely chopped)
A bit of ginger (finely chopped-optional)
2 tablespoons curry powder @ paste
4 medium potatoes (diced) @ sweet potatoes (you may combine it, to make it taste naturally sweet)
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon crushed red pepper @ chili powder (if you like spicy)
½ cup chicken breast @ beef @ shrimp (diced) – additional
A bit of chicken skin (as flavor only when sauté) – additional
Water
PASTRY:
2 cup flour
3 tablespoons vegetable @ canola oil
½ cup of water (add a pinch of salt)
Vegetable @ canola oil for frying karipap
METHOD:
Make the filling first. Heat oil and fry onion, garlic, and ginger until golden brown. Add the curry powder/paste (add water a bit), chicken and fry gently. Add potatoes, salt, pepper, red crushed pepper. Add water about ½ level from the level of potatoes in the pot. Stir for a while, cover. Half through open the cover and let it dry to prevent mushy. Cook until potatoes tender. Leave aside to cool.
To make pastry dough, heat oil for a while. Pour hot oil in flour, mix. Add water slowly until good consistency and knead well. Make a small rounded (around 1’’ diameter) dough. Roll the dough into circle.
Put a filling into the pastry and fold over to make a half circle and crimp at edges. (You may use fork-press gently at edges). Deep fry in hot oil until golden brown. The recipe can make around 18-20 pieces.You may add anything you like and adjust it according to your preference.
Enjoys! =) with a tea or coffee as your snack.
If you try it, tell me how it is! Hope you like it.
dough...
roll it...
fill in the filling...
crimp it at the edges...
WOO LAH!!! =)
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