Curry Puff aka Karipap

Air Fried Version

Oil fried version

Bought some nice yummy curry puff from a fellow Malaysian last week but it was rather salty. So, I thought I'll make some myself so that I can control the flavour better. At the same time, was trying to see the difference of the fried vs the air fried effect on the puff.

I personally thinks that the oil fried one tasted better but hub can't really tell the difference (maybe coz he ate the cooled one while I had the hot one).

Ingredients:

Pastry:

• 250g all-purpose flour
• 50g rice flour
• 50g tapioca or corn flour (I used tapioca)
• 50g butter
• 50g vegetable oil (out of supply, uses olive oil)
• 130ml icy cold water + pinch of salt (i didn't use the salt, forgotten)

Filling:

• 600g potato, peeled and diced (I used half potato and half sweet potato)
• 1 large onion, diced
• 2 tbsps curry powder (for seafood)
• 1 tsp tumeric
• 2 tbsp vegetable oil
• Some curry leaves
• 1 cup water (+/-)
• Salt to taste

Methods:

1. Heat up the oil and salute the onion till it is translucent. 
2. Add in the curry leaves and potato and slightly stir it around.
3. Next add in the curry powder, turmeric and salt and stir the potato.
4. Slowly add in the water, bit by bit till you reach the consistency you want, thick and the potato is soften. It should take about 7-9mins. Set it aside to cool.
5. For the dough, mix all the flour together in a big bowl. Stir them around to mix it evenly.
6. Heat up the butter and oil and once warm and butter melted, remove from heat.
7. Pour the oil mixture into the flour and stir them till they mixed up properly. It should be crumbly.
8. Next add in the cold water and knead the mixture till it forms a soft dough. Set aside and cover with a cloth and let it rest for about 15mins.
9. Divide the dough to 24pcs and flatten them out, fill it with the fillings and shape as desire.
10. For frying, heat up the oil and once you can see the oil movement, lower the temperature and fry till it is light brown.
11. If Air Frying, AF at 180c for 14mins. Remember to spray some oil on the puff prior to "frying" it.

Pressure Cooked Glutinous Rice

Since I gotten my Philips Multi Cooker, I just loved how easy it is to make steam glutinous rice, one pot, quick and fast, no mess way of doing it.

So, for the benefit of those who are interested to do it with their pressure cooker, here is the step by step guide and hopefully it is clear enough.

Btw, the original recipe the traditional way is here.

Ingredients:

• 1kg glutinous rice (I uses the thai one this time), I didn't pre soak, but if you want, you can soak it for bout 10mins

• 2pcs of medium size shallots, chopped

• 2 cloves of chopped garlic

• 4 pieces of lap cheong (waxed sausage), cut to small slices (roughly 0.5cm each) 

• 8 pieces of chinese dried mushroom, soaked and cut to small slices

• 4-5 tbsp of minced pork
• 3pcs of dried scallop, soaked 
• 1 big handful of dried oyster, soaked

• 1 tsp of five spice powder

• 3 tbsp of oyster sauce
• 2 tbsp of dark soy sauce
• 1 tbsp of

• 1 tsp of salt

• 1/4tsp  of pepper

• 2 tbsp of oil
• roughly 4cups of water

• a big handful of chopped spring onion for garnishing

Steps:

1. Turn on the PPC and press the saute on high button. The original preset time should be 2mins but I had set it to 7mins. Let it heat up for bout 15-20seconds.
2. Pour in the oil and salute the shallots first. Once it is a little soft roughly 1-2mins, add in the chinese sausage and garlic. Stir it around for about 2mins and next add in the minced pork, dried scallop, oyster and mushroom. Stir fry for another 2mins.
3. Next add in all the seasoning and stir till it is even before adding in the rice to fry it for 2-3mins. 
4. Last, add in the water and make sure it is enough to be slightly above the rice level. 
5. Then press the rice mode, and cover the lid, valve at seal and cook just like how you cook your rice. This should take 14mins and 15mins for pressure release (this is estimate). And ready to serve... yum.

Enjoy!