SWEET POTATO EMPANADA / KARIPAP KELEDEK DAN TELUR

In my earlier entry I did talked about empanada or better known in Malaysia as "Karipap". Empanada is not only famous in Malaysia, in fact empanada is a "world" well known snack especially in Latin America, South East Asia and USA, you can refer the history of empanada at : http://en.wikipedia.org/wiki/Empanada. The shape of empanada came in almost the same every where in the world, but the fillings are different. The best that I had tasted was at IKEA,Damansara. Never miss it when ever I were there. My children had requested me to make a "copy cat" recipe of IKEA curry puff. My goodness I tried and from the scale of 1 - 10 they rated my curry puff 6. I have perfect score the fillings but not the curry puff skin. Where on earth can I get a perfect rating of IKEA curry puff unless some one leak their secret recipe. Anyway here goes my curry puff recipe.

Filling Ingredients:3 large sweet potatoes / 3 biji keledek
2 sprig spring onion chopped / 2 tangkai daun bawang dicincang
2 rounded tablespoon meat curry powder / 2 sdb rempah kari ikan
4 tablespoons of water / 4 sdb air
3 tablespoons of oil / 3 sdb minyak masak
2 medium Bombay onions(finely chopped)
200g shrimps chopped / 20 g udang hidup dicincang
salt to taste

curry leaves / daun kari

20 -30 hard boiled quill eggs / 20-30 biji telur puyuh rebus

Pounded Ingredients

7 shallots / 7 biji bawang merah

3 cloves garlic / 3 ulas bawang putih

Short Crust Pastry Ingredients:500 g flour / 500 g tepung gandum

94 g marjerine /94 g marjerin

1 egg / 1 biji telur

1/2 ice water / 1/2 cawan air

250 ml water / 250 ml air
1/2 tablespoon salt

PREPARATIONS

1. Peel sweet potato. Dice into small cubes. 
2. Mix curry powder with water to form a slacle paste. Add in pounded ingredient.
3. Heat oil in a wok and fry chopped onions until soft. Add curry paste and fry for 1 minute or until aromatic over low heat. Add minced shrimps. Fry until cooked and fragrant. Stir diced potatoes and add salt. Mix well. The filling should be quite dry finally add in the chopped spring onions.
4. Dish out and cool before use.

To prepare pastry:

1. Sift flour and salt into a mixing bowl. 
2. Melt margerine.
3. Rub in egg finely with fingertips until they resemble breadcrumbs. Sprinkle ice cold water on mixture. Mix well to bind and form a dough.
4. Add in melted margerine.
5. Rest dough for at least 1 hour.
6. Turn dough onto a lightly floured surface. Roll out pastry to 4mm thickness.
7. Cut pastry into rounds of about 8cm diameter using a pastry cutter.
8. Put about 2 level teaspoonfuls filling on each round Add half quill egg. Wet edges and fold into half. Press edges together and pinch to seal edges.
9. Deep fry til golden brown.

_________________________________________________________________

Hari ini sarapan di luar aje, makan di Mac D aje, masih tidak berapa sihat, nampaknya MC dari dapur 2-3 juga la. Sementara itu kita layan dulu resipi karipap semalam yang tergendala.

Karipap atau empanada bukan aje terkenal di Malaysia malah diseluruh dunia. Kuih ini cukup popular di Latin Amerika, Filipina, Indonesia, Spain malah di USA. Bentuknya memang sama berbentuk bulan sabit dan diklim tepinya ataupun ditekan dengan garfu. Samada dibakar atau digoreng. So kalau berjalan-jalan di luar negara ternampak aje empanada ini jangan terkezut.....

Saya buat ini sebab anak-anak cabar saya, suruh saya buat sama macam karipap di IKEA Damansara. Dia orang memang suka karipap IKEA ini, walau pun harganya RM1 tetapi memang berbaloilah sedap berinti  keledek dan telur rebus. Saya menyahut cabaran mereka dan buatlah. Dari markah 1-10, saya cuba dapat 6 eje...itu pun markah tinggi untuk intinya. kata anak-anak, kulit karipap saya gagal menepati standard IKEA. Mak ai...mana nak dapat 100% sama melainkan kalau ada yang bocorkan resipinya. Tapi itulah dia...apa pun janji boleh makan.

________________________________________________________________