Malaysia's Favorite Snack: Kuih Karipap
Popular Malaysian Snack
Kuih karipap (also known as a curry puff) is a very popular snack in Malaysia. If you've never had it before, I would say that the taste and the texture are almost identical to the samosa. In Malaysia, curry puffs can be found in food stalls. The savory fillings are made from potatoes, sardines, beef, and chicken, while the shell or the skin is made from a very simple pastry dough. For a vegetarian version, you can skip putting the meat in the filling and instead replace it with vegetables. Cabbage, potatoes, and yams make good replacements.
The other day, my husband bought some potatoes from the store. I was thinking it would be nice to make something with them. My husband never had kuih karipap before, so I wanted to see if he would like it. Kuih karipap is ideal for breakfast and tea time. Let's see what we need for the ingredients...
- 4 potatoes (cut into small cubes)
- 3 tablespoons curry powder
- 1 onion (chopped)
- 4 shallots
- 3 garlic
- 5 dried red chilies (soaked in warm water)
- 1 tablespoon dried shrimp or anchovies (optional)
- 2 cups water
- Salt and sugar for the taste
- 4 cups all-purpose flour
- 1 cup water (add half spoon of salt and dissolved)
- 3 tablespoons vegetable oil (warm)
- Oil for frying
To make potato filling:
- In a blender, throw in the onion, garlic, red chilies, dried shrimp, and add some water. Blend until it made a thick paste.
- Heat oil in a pan over medium heat.
- Saute the paste until it is fragrant.
- Add the curry powder and the potatoes. Stir until the potatoes coated well.
- Add water, sugar, and salt. To make sure the potatoes cook thoroughly and tender cover the pan with the lid (30-35 minutes).
- Set aside. Let it cool.
To make pastry dough:
- In a bowl, combine flour, and add the oil. Use your hands to incorporate the ingredients.
- Slowly, pour in the water bit by bit. Keeps kneading until it forms a dough. It should make at least 20 or more.
- Shape the shell/skin: I bought a curry puff cutter to make the shape finely. But, if you don't have the cutter, don't worry because you can make whatever shape you want by using your hands. You can make it round or square.
- Use a rolling pin to stretch the dough as thin as you can.
- Then, take a spoonful of the filling and put it in the middle.
- Wrap the filling by taking the bottom rolls and pinch the edges with a fork to seal it. (If you don't have the cutter)
- Continue rolling and shaping the puffs until all it's done.
- Fry the puffs in a pan (make sure the oil is ready over high heat) and the puffs should be ready when it begins to turn golden brown.
- Transfer the cooked curry puffs to a paper towel to drain the excess oil.
- Fry the second batch until it's all done
- Serve the curry puffs with your favorite drink!
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© 2018 Liza