CRISPY CURRY PUFF

CRISPY CURRY PUFF
Ingredient A

• 250 g wheat flour 
• 40 g tapioca flour 
• 40 g rice flour 
• 1 tsp salt
• 1 tbsp sugar

Ingredient B

• 50 g hot cooking oil
• 30 g Crisco brand  shortening

Ingredient C For frying 

• Sufficient cooking oil

Assembling Pastry (do adjust fillings just to fit into the dough and seal)

•      @40 g each for the pastry 
•      @30 g each for  the fillings. 

• Flatten and rolled out dough using a rolling pin and mold into round circle shape.
• Place round shape dough on a curry puff plastic mold . 
• Lightly tap tap the dough on the rim of puff mold to secure them from sliding down.
• Add in fill fillings, close and fold the mold 
• Remove excess dough . 
• Remove from the mold. pinch to seal and lastly pleat.
• Repeat until complete.

3. Deep fry using medium heat until golden brown and served.

Note:

• This recipe makes estimated 12-13 pieces 
• Use medium heat for frying to avoid

CRISPY CURRY PUFF FILLINGS

Ingredient for fillings

• 200 gram chicken fillet (breast portion) cut into small cubes)(Optional)
• 3 tbsp Baba's brand chicken curry powder,
• 3 tbsp vegetable oil
• 1 stalk curry leaves

• 1 big onion minced 
• 3 cloves garlic, minced
• 2 stick cinnamon stick
• 2 star Anise
• 4 cardamons
• 5 cloves

500 gram potatoes, cut into small cubes (bring to a steam/boil to soften)

Seasoning

• 1 tsp salt
• 1 tbsp sugar
• 1 tsp chicken granules

1/2 cup water (estimated + & -)

Direction
Heat up 3 tbsp veg oil in a wok add in onion, garlic to saute till lightly brown.

• Add in cinnamon stick, Anise,clove and cardamom, curry leaves keep saute till fragrant.
• Add in chicken fillet, curry paste keep frying till fragrant.
• Add in boil potatoes.
• Add in seasoning taste (or according to own preference)
• Add water little by little to the side of the wok, as it is about to thicken and dry, keep adding water till finish then allow simmer and slightly thicken.

Dish up an set aside to cool.

Steps by step - preparing the dough 

Add in water little by little,  continue to knead until smooth .

A round smooth dough that doesnt stick to your palm, that' s what we are looking for

Roll each dough into a round ball ready to shape into round shape .

Step by Step folding  curry puff

Flatten and rolled out dough using a rolling pin and mold into round circle shape.

Place round shape dough on a curry puff plastic mold . Lightly tap tap the dough

 on the rim of puff mold

This is how the it looks like after being mold.

Pleating complete

CHINESE PU-ERH TEA LEAF EGG

I was often attracted and will follow the trail by the tea and spice fragrance when I walked and pass by the Chinese Medical outlets in the shopping mall. So today I  home make our own Tea leaf eggs and wala..no regrets. Love the fragrance and enjoy starring at the marble effect of this egg.

CHINESE PU-ERH TEA LEAF EGG

INGREDIENTS
10- 15 eggs
6 cups water

SEASONING 
5 tbsp soy sauce
5 tsp chinese pu-erh tea leaf
5 stick cinnamon
5 star anise
5 cloves
1 tsp Chinese five-spice powder

DIRECTION 
Using a slow cooker bring water to a boil and add in seasoning.
When it starts to boil slow add in eggs.
Using high heat to simmer. When the water starts to simmer lower down to low heat and continue to simmer for 2 hours or longer as per own preference.

Note:
 I would normally use the back of a spoon to gently tap the eggs so the egg shell cracks.
Tap them when you notice they are already harden and cook.
Add in sufficient water so they won't dry out.

STEAMED PANDAN ALKALINE RICE CAKE - TEE NYA KUIH

STEP BY STEP:

Combine rice, Hoen Kwee flour and water & pandan water together in a saucepan. 

Stir until well mixed, add alkaline water, salt and oil. 

In a very low heat saucepan, pour the batter and constantly keep stirring until lightly thicken. Notice above laddle and how the batter texture should be. 

Using a filter, pour batter into a 7 x 7 inches square baking tray with non stick parchment paper. This helps easily to remove the alkaline cake from cake pan.  Steam on medium heat for about 45 minutes or until cooked. 

Leave to cool completely cutting. You may chilled alkaline rice cake in fridge and served with Gula melaka sryup.

Leave to cool completely before cutting . You may chilled alkaline rice cake in fridge so there will be no crumbs.. but for this one I was excited and you may notice there are slight crumbs.

I cut when it is cool but not chill...

Served with Gula Melaka coconut sryup. Oh my gosh they are so heavenly delicious, soft, smooth and springy texture Hokkien Tee Nya Kuih.

STEAMED ALKALINE RICE CAKE - TEE NYA KUIH

Ingredients:
150 g Rice flour
30 g Hoen Kwee flour
350 ml plain water
100 ml pandan extract
1 1/2 tsp Lye /Alkaline Water/Air Abu (Do not use more then this suggested measurement)
1/2 tsp Salt
1 tbsp oil

How I got make Pandan Extract
100 ml pandan leaves extract.
(Using 5-6 pandan leaves. I use my heavy duty blend to get pandan extracts)

Direction 

Combine rice, Hoen Kwe flour and water & pandan extract together in a saucepan. 

Stir until well mixed, add alkaline water, salt and oil. 

In a very low heat saucepan, pour the batter and constantly keep stirring until lightly thicken. Notice above laddle and how the batter texture should be. 

Using a filter, pour batter into a 7 x 7 inches square baking tray with non stick parchment paper. This helps easily to remove the alkaline cake from cake pan.  Steam on medium heat for about 45 minutes or until cooked. 

Leave to cool completely before cutting. You may chilled alkaline rice cake in fridge and served with Gula melaka sryup.

For palm sugar syrup:

150 g palm sugar (Ring gula Melaka)

50 g castor sugar

50 ml coconut milk 

2 pandan leaves - knot

Direction

Combine in a saucepan and bring to a boil until lightly thicken remove pandan leaves and dish up.

This is Hoen Kwe Flour 

Lye/Alkaline water or Abu water 

WANTAN FLOWERS

The whitish cream is actually Mayonaise..it act as a binding agent and I put too much on my first red roses and to my second pink rose I reduce the mayo and turn out perfectly. 

TOYING AROUND WITH MY  MAKING FLOWERS USING WANTAN SKIN
NO RECIPE AVAILABLE COS making just for fun ..

PRAWN CRACKERS

Huat Kuih (1)

Huat Kuih

Ingredient
100 g plain flour
70 g sugar
100 g plain water
1 tsp baking powder
1/2 tsp yeast
1-2 drop pink colour
1 tsp  Vanilla Essence

Direction
Combine all ingredient  until become lump free smooth batter.
Set aside for 30 minutes or until double the batter.
Stir batter using a spatula to release air.
Grease light some oil into  into tart mould and pour batter touching the brim
Steam 20-25 minutes on high heat
Remove from steamer allow it to cool down on a wire rack before un moulding

Notes:
1. Do not open steamer lid while steaming huat kuih otherwise they may not bloom .
2. Filled batter reaching the brim mould.
3. Flour's absorption to water varies. do take note to self adjust