FLANKY SPIRAL BEEF CURRY PUFF

The satisfaction when you make this beef spiral curry puff is when you see the spiral on the puff....it really brings great excitement. I have tried a few recipes but this recipe from Evon Kow is so easy and not so complicated. It's fun and moreover you can prepare a head of time frozen and deep fry when needed. As for the filling you can use beef or chicken..I used beef in this recipe..instead of the minced meat I prefer to chop the beef so you can really have taste good. You have to prepare 2 dough, one is the water dough and one is the oil dough and usually the water dough is bigger then the oil dough.

This scrumptious Malaysian snack is sort of a cross between a samosa and an empanada and is usually found sold freshly fried at roadside stalls. It's crispy..crunchy and if you prefer hot and spicy you can added extra chili powder or curry powder in the filling. Perfect for breakfast..tea or even your potluck party.

The recipe below is easy though a little tedious with the multiple steps, but creates a pastry that stays crispy even when the puffs have cooled down. 

The Water Dough
400 g flour / 400 g tepung gandum
225 water mix with 1/4 tsp salts / 225 air dicampurkan dengan 1/4 sdt garam
2 tbsp shortening / 2 sdb shortening atau margerine

The oil Dough
200 g flour / 200 tepung gandum
150 shortening  / 150 g shortening - I used 1/2 shortening and 1/2 margerine

1. To make water dough: Place flour in a mixing bowl. Rub in shortening and add in the water. Knead into smooth dough. Leave aside to rest for 20 minutes./ gaulkan tepung dengan shortening kemudian masukan air uli hingga sebati..dan rehatkan doh sekurang-kurang 20 minit.

2. To make oil dough: Rub shortening or butter into the flour to form oily dough. / untuk doh minyak gaulkan shortening dan tepung sehinggasebati,

3. Divide both water and oil dough into a few portion depending on the size of your curry puff/ bentukkan doh empat segi panjang dan potong memgikut berapa ketul yang diinginkan. Lakukan yang sama untuk kedua-dua doh air dan doh minyak.

3. Wrap oil dough inside water dough. Flatten the dough will a rolling pin and roll it up like a swiss roll. Then roll out the dough length wise again and roll it up like a swiss roll. Then divide the roll into 2 portions./ Ambil doh air dan masukan doh minyak kedalam doh air. Bulat-bulatkan dan letak sebelah. Ambil doh yang dibulatkan tadi leperkan memanjang dan gulung. Kemudian gulungkan sekali lagi sila lihat gambar rajah.

4. With the cut side portion on the table and roll dough into a circle. Fill the pastry with a tablespoon of filling, fold into half and crimp the edges

5. Fry in hot oil until golden brown. Serve warm./ Ikut selera masing-masing jika inginkanbentuk karipap yang kecil bolehlah potong doh lagi jika tidak canaikan doh dan letakkan inti. Klip dan letak tepi. Panaskan minyak dan goreng.

Rasanya ini memang favourite kuih dikalangan semua masyarakat di Malaysia, baik Melayu, India mahupun Cina. Karipap ini sebenarya terdapat seluruh pelusuk dunia biasanya dikenali sebagai empananda...tapi di Malaysia di panggil karipap. Dan resipi ini adalah resipi karipap pusar dimana kulitnya dibuat supaya kelihatan pusar dan cantik. Dua jenis doh digunakan iaitu doh air dan doh minyak. Saya suka resipi dari Evan Kow ini kerana ia mudah dan ringkas dibuat secara individual kecil dan peningnak memikir berapa kali dipusarkan. Resipi ini hanya memerlukan duakali pusar dan hasilnya cukup cantik dan paling penting kulitnya ranggup biar pun lama. Untuk intinya ikut pilihan masing-masing..tetapi saya lebih gemar inti daging.

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