Potato Flute at Amazon
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This is one of the kuih (pastries, in Malay) that my friends or relatives normally ask me to prepare for the duration of potluck gatherings. I learnt how to make this from my neighbour for the duration of my stay in Penang, Malaysia for the past 10 years. Ingredients Oil for Frying Pastry Ingredients 2 1/2 cup flour Filling Ingredients 1 tablespoon cooking oil Method To prepare pastry: Rub the butter/ margarine into sifted flour till fine and crumbly. Mix egg in. Add water gradually.Knead into a smooth dough. Put apart in a saran wrap and place in fridge for 30 minutes. To prepare filling: Heat oil over high heat. Fry shallot potatoes, meat and curry powder together till oil get started to separate. Add water and season to taste. Turn to lower heat simmer till dry.Remove and cool in a strainer. To wrap curry puff Roll out dough on floured surface. Flatten it out. Cut out rounds shape approximately 6 centimeters in diameter. Fill the rounds with curry fillings. Fold over and flute the edges to seal. Heat oil and deep fry puffs till golden brown. Drain well. Place them on absorbent paper. Serve hot or cold. Cooks Tips Curry puff is served for the duration of breakfast or as afternoon snack for the duration of tea time in Asian countries, such as Malaysia, and Singapore. |
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