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Tuesday, 29 July 2014


Have been contemplating for awhile to make Curry Puffs,

but having them deep fried

just put me off the idea

until I read li-shuan's recipe

250g all purpose flour
50g rice flour
50g tapioca flour
50g butter
50g oil
130ml icy cold water
pinch of salt

350g potato, peeled & diced
1 large onion, diced
160g chicken breast, cut in small pieces
1 Tbsp curry paste (I used A1)
1 Tbsp cooking oil
some curry leaves
1/2 tsp salt
1 tsp sugar
1 tsp chicken powder
1 cup water


1) heat up cooking oil in kuali, add onions and fry until fragrant
2) add potato & curry paste
3) add water to cook until potato is soften
4) add breast meat & the rest of the seasoning
5) cook until liquid is reduced
6) dish out to cool before using

1) sift 3 types of flour into a large bowl, set aside
2) in a small sauce pan. melt butter in cooking oil
3) pour hot oil over flours & mix until mixture resembles fine bread crumbs 
4) add in icy cold water, knead to form a soft dough
5) cover dough & leave in fridge for 30min
6) divide into 25g each & wrap filling
7) arrange on baking tray & apply egg wash
8) bake @ 180'C for 10min, turning and bake another 5 min 

1) can use toaster oven to bake
2) can freeze the unbaked puffs until required

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