KARIPAP/EPOK-EPOK/ TEMBOSA DAGING

Karipap, Epok-Epok or even Tembosa, they are all the same, a Malaysia version of Curry Puff. These refer to a pastry base kuih filled with either potatoes, chicken, beef, vegetables and sardines. Different from the West, Malaysian Karipap is deep-fried and not baked. Popular among the Malays, Chinese and Indian. Best served for breakfast, tea and functions. 

There are many version of karipap with different shapes and filling, but the commonly sold are Sweet Potatoes Karipap. The important about this kuih is that the pastry got to be crispy and the filling mesti SeDapp.....

I made all these for my family "buka puasa" appetizer. I am still perfecting the pastry. I love karipap that can stay crispy even when its is cold.

Karipap Daging  aka Tembosa/ Beef Curry Puff

Karipap Tuna / Tuna Curry Puff

Karipap Pusing / Spiral Curry Puff

Karipap Inti Serunding aka Spera/Coconut Floss
Curry Puff

Karipap Inti Keledek /Sweet Potato Curry Puff 

PASTRY INGREDIENTS

4 cups flour/ 4 cawan tepung gandum

1/2 cup cooking oil/ 1/2 cawan minyak masak

2 tbsp butter/ 2 tbsp butter

2 tbsp vegetable shortening/ 2 sdb lemak sayuran

3/4 cup water/ 3/4 cawan air

pinch of salt /secubit garam

1. Heat up cooking oil, butter and vegetables shortening. Cool for a while./Panaskan minyak masak dan cairkan sekali dengan mentega dan lemak sayuran.
2. Prepare the pastry by mixing all the ingredient. On a floured surface, divide the dough into equal portions and roll out the portions into circles measuring 12 cm in diameter and a thickness of about 2mm. You don’t have to be this accurate – this is just a gauge. Place about a teaspoon or more (estimate as you go) of the filling, fold carefully, pinch the edges to seal and create a flute edge by folding in the edges./ Curahkan minyak yang separuh panas ini kedalam adunan tepung. Masukan garam dan air. Uli sehingga dough betul-betul sebati. Rehatkan dough sebentar lebih kurang 1/2 jam. Kemudian bahagikan dough kepada beberapa bahagian mengikut besar yang digemari. Gelekkan dough dan letak  atas acuan karipap. Isikan inti, tutp dan klim karipap tadi
3. When finished, deep fry these in hot oil until golden brown. Serve warm./ Ulangi proses sehingga habis semua dan goreng karipap dengan cara deep-fried. Tos minyak dan hidang panas-panas.

For Filling

• Beef Filling - Please refer to my post on Rissoles, use the same filling.
• Serunding Filling - Please refer to my post on Pulut Serunding.
• Sardine/Tuna Filling - Please refer to my post on Tuna Sandwich.
• Vegetables Filling - Please refer to my post on Vegetables Poppiah

INGREDIENT FOR SWEET POTATOES FILLING

1/2 kg sweet potatoes cut into cubes/ 1/2 kg keledek potong dadu

1/2 cup shrimps chopped/ 1/2 cawan udang dicincang

7 shallots/ 7 ulas bawang merah

3 garlic cloves/ 3 ulas bawang putih

1/2 packet curry powder/ 1/2 bungkus rempah kari

2 Onion chopped/ 2 biji bawang besar cincang

1.2 cup water/ 1/2 cawan air

curry leave/daun kari

spring oinion chopped/ daun bawang daun sup dicincang

1/2 cup cooking oil/ 1/2 cawan minyak masak

salt and sugar to taste/garam dan gula secukup rasa.

METHOD

1. Pound shallots and garlic and miz with curry powder./ Tumbuk bawang putih, bawang merah dan dibancuh bersama rempah kari.
2. Heat up the oil and saute the curry power mixture till fragrant. Add in curry leave. Stir for a while. If it is fried add in 1/2 cup water. / Panaskan minyak dan tumis rempah tadi sehingga naik baunya. masukkan daun kari dan kacau sehingga rata. kalau kering tambah 1/2 cawan air.
3. Add in the shrimps, sweet potatoes and chopped onion. Leave to cook until potatoes tender./ Masukkan udang, ubi keledek dan bawang besar. Masak hingga ubi empuk.
4. Add in salts and sugar to taste./ Masukkan garam dan gula secukup rasa.
5. Lastly add in the chopped spring onion. Leave to cool until needed./Akhir sekali masukkan daun bawang dan daun sup dan sejukkan sehingga diperlukan

To get equally size
karipap use the mould

Boleh dipanggil sebagai kuih 1 Malaysia. Semua bangsa di negara kenal akan karipap. Menjadi kegemaran rakyat Malaysia. Boleh dibuat berbagai variasi samada dari segi inti atau bentuk. Karipap paling penting untuk kekal sedap mesti mempunyai kulit yang rangup dan inti yang sedap. So bagi yang nak mencuba pastikan anda mempunyai resipi yang betul.

Next Post - Pulut Serunding