Traditional Curry Puffs... Malaysian Style.

In my last post I made some curry puffs with puff pastry and I find that most of my Malaysian readers are more familiar with the traditional ones which are deep fried in oil. It can be easily made at home or can be bought from the pasar malam (night markets), Indian and Malay food stalls here. There are several types of pastry which uses different combination of the simple wheat flour with other flours to make these pastry shells. I have made one version here which has an addition of some rice flour and tapioca flour to make the pastry more crispy.

Ingredients for pastry skin: (makes about 20 pieces)

250 g plain flour

50 g rice flour

50 g tapioca flour

100 g butter or shortening

120 ml ice cold water (just add 2 pieces of ice )

The dough ready for rolling out.......

Cut into 4 inches rounds..........

Put in fillings and wrap up half moon shape........


Pinch the edges with forefinger and thumb using thumb to fold in the edges into pleats......


Deep frying the puffs....................

Drained on kitchen towel..............

Method:

Mix together all the 3 flours in a bowl. Rub in butter or shortening with the flour to a fine bread crumbs liked texture til well mixed. Slowly add in water and knead into a dough. Remember not to over knead the pastry. Over kneading will make the curry puffs tough and chewy. Roll out dough into 3 mm thick and cut into 4" round shape. ( I used a cookie container which has 4" diameter). Put fillings in centre and wrap up with pleated edges...which needs some skills and practice or else just press the edges together and flute it with a fork.

Heat oil in pot or deep fryer til hot about 190 degrees Celcius and deep fry the curry puffs for about 6 to 7mins or til golden brown.