Resep Karipap (Curry Puff)

Instructions

1. 1. Saute the garlic, shallots and onions until fragrant 2. Add the chicken and stir-fry until it changes color. 3. Add potatoes, beans and carrots. Stir well. 4. Add curry spices and curry leaves. Stir well. 5. Pour in water and let it boil. 6. Add sugar, salt and pepper. Correct the taste. 7. Add the flour when the water starts to reduce. Cook again until the water dries up. 8. Remove and set aside.
2. 1. In a bowl, mix all ingredients A, knead lightly until it becomes a dough that can be kneaded. Divide the dough into 4 equal parts then round. Leave it for 15 minutes. Set aside. 2. In a container (for ingredient B), add flour, cooking oil, margarine, sugar and salt. Knead lightly while pouring cold water little by little until it becomes a smooth dough. Divide the dough into 4 equal parts then round. Leave it for 15 minutes. Set aside. 3. Take 1 part of dough B then flatten it. Place 1 part of dough A in the middle. Roll it out until dough A is tightly wrapped/covered by dough B. Smooth the circle. 4. Do step 3 on all the dough. Leave it for at least 30 minutes. Set aside. 5. Take one part of the dough, then roll it thinly lengthwise, then roll it. 6. Roll again lengthwise (in the opposite direction to the first roll) until it is very thin. Then roll it up and compact it. 7. Do step 6 on the other 3 doughs. 8. Cut the dough 1 cm thick until you get round pieces and see a swirly texture. 9. Roll each piece thinly, fill it and shape it like a pastel. 10. Heat a lot of oil. Fry the karipap until golden brown. Lift and drain. 11. Ready to serve.
3. 1. Use a large container, such as the GM Bear Portable Folding Basin (See Lazada DISCOUNT) to make it easier for you to mix the ingredients to make karipap skin. This container has various sizes ranging from 20cm to 37cm. 2. Karipap can be stored in the freezer for later use. The method is to fry the karipap until half cooked then store it in a closed container. If you want to consume it, fry the karipap again in hot oil until brown. This way the skin will be crispier and crispier for longer (it won't go soggy quickly).