Ingredients for Dough A:
200 All purpose flour flour
1/4 cup cooking oil
1 tbsp Natural soft margerine
1/2 tsp fine salt
85ml plain water (+&-)
200 All purpose flour flour
1/4 cup cooking oil
1 tbsp Natural soft margerine
1/2 tsp fine salt
85ml plain water (+&-)
Ingredients for Dough B:
140 All purpose flour (I add more flour until playable)
80 margerine soft
Each dough est 35-40 grams
Direction - Preparing Pastry Water Dough
In a bowl add in all purpose flour, cooking oil, margerine , salt and water.
Mixed and then Knead until well combine then into a ball shape dough.
Set aside to rest for 15 minutes.
In a bowl add in all purpose flour, cooking oil, margerine , salt and water.
Mixed and then Knead until well combine then into a ball shape dough.
Set aside to rest for 15 minutes.
Direction - Preparing Pastry Oil Dough
In a bowl add in all purpose flour and margerine. Mixed until well combine.
Mixed and then Knead until well combine then into a ball shape dough.
Set aside to rest for 15 minutes.
Assemble Spiral Curry Puff Pastry
The spiral patterns are created using two different types of dough,
water and oil dough.
Step 1
Cut the water dough into 2 and also oil dough into 2. next
1st roll - Roll to flatten water dough into a round shape and place oil dough on top.
Wrap the water dough around the oil dough into a ball shape. Set aside to rest for 15 minutes.
Step 1
Cut the water dough into 2 and also oil dough into 2. next
1st roll - Roll to flatten water dough into a round shape and place oil dough on top.
Wrap the water dough around the oil dough into a ball shape. Set aside to rest for 15 minutes.
1st - Roll to flatten dough into a rectangular shape.
Dap some flour if it is sticky. Roll like a swiss roll shape.
2nd -Turn 90 degrees and roll to flatten dough into a rectangular shape
then roll like a swiss roll shape again.
Set aside to rest for 15 minutes before the next step to slicing.
Cut the dough into slices. Using a rolling pin roll into an oval shape and add in the fillings.
Fold into halves and pinch to seal then pleating to secure sealing .
Frying process.
Pre heat oil in wok using medium high heat.
Put a bamboo chopstick to test is there are tiny bubbles and it is ready to fry.
Add in curry puff to fry until golden brown.
Using medium high heat all the time. Continue frying until complete. Dish up.
Sambal Sweet Potatoes with Anchovies/ikan bilis
Ingredient for fillings
300 gram Sweet potatoes cut into cubes
2 tbsp Baba Curry Chicken powder.
3-4 tbsp cooking oil
1 big onion diced
50 gram Anchovies/ikan bilis
2 tbsp Baba Curry Chicken powder.
3-4 tbsp cooking oil
1 big onion diced
50 gram Anchovies/ikan bilis
Seasoning
1 tbsp salt
1 tbsp sugar
100-150 ml water
Direction
Heat up a wok add in 3-4 tablespoon of cooking oil.
Add in shallot and saute till slightly fragrant. add Anchovies fry till slight crisps, Curry powder. Salt and Sugar. Saute until aromatic and add in orange sweet potatoes.
Add in water to simmer until sweet potatoes soften. Dish up to cool down.