Skip to main content
logo
Food Advertising by

Curry Chicken Puff ~ 咖哩鸡角


This is a 'cheat' version of curry puffs.  Why do I say 'cheat'?  Because the puff pastries were store bought.  It's very much easier to make these curry puffs snack with instant pastry for if I were to make the pastries from scratch it's going to be very tedious.  Also, shaping and baking them in a muffin pan is less time consuming.  Enjoy!





Curry Chicken Puff  ~   咖哩鸡角

Ingredients

  • 1 packet Kawan puff pastry (store bought)
  • 300 gm chicken breast, diced into cubes
  • 1 potato, peeled and diced into cubes
  • 2 red onions, chopped
  • 2 tsp curry powder (or more if you prefer it more spicy)
  • 1 lemon grass, smashed
  • curry leaves
  • salt to taste
  • 1 egg + 1 tsp water for egg wash
  • 1/4 tsp chicken granules
Method for the filling
  1. Marinate the chicken cubes with the curry powder and some salt.
  2. In a pan, saute the onions with some oil, then add in the smashed lemon grass, curry leaves, then the marinated chicken cubes.
  3. Add in the potato and some water, chicken granules, cook till everything is cooked thoroughly.
  4. Test for taste.  Let cool and set aside.  (This can also be prepared overnight).
Method for assembling the puffs
  1. Press 1 piece of Kawan puff pastry snugly into the muffin pan, prick the base in several places, chill in fridge for about an hour or more.
  2. Spoon filling into the pastry, cover the top with another piece of pastry, (cut into a round shape)  press it to form a round pie, seal with a fork.  Brush the surface with egg glaze.  Make some cuts on the surface to let steam escape.
  3. Bake for 20 to 25 mins., or until golden brown.
  4. Yield :  6 puffs.




Comments

  1. These would be a hit in our house, Cheah. I would make some extra fillings for some rice too :-))

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Osmanthus Chiffon Cake ~ 桂花戚风蛋糕

In Chinese medicine, Osmanthus is well known to detoxify the body, improve dry skin and reduce phlegm.  I like the sweet and fresh fragrance of the Osmanthus and this is a simple recipe.  It's a dessert, it's a snack, it's a breakfast or anything you want it to be.  Enjoy!



Osmanthus Chiffon Cake ~ 桂花戚风蛋糕
Ingredients
(A)
6 large egg yolks
120 gm plain flour
3 Tbsp honey
100 ml vegetable oil
240 ml hot water
4 Tbsp Osmanthus flowers

(B)
6 large egg whites
120 gm caster sugar
1.1/2 Tbsp or 14 gm cornflour

Method
Boil 240 ml water together with 4 Tbsp dried Osmanthus flowers.  Strain out 160 ml tea and keep the flowers aside.  Let the tea cool.Sift the plain flour twice.Whisk the egg yolks with honey, then add in oil, Osmanthus tea.  Mix well together and then add in the strained Osmanthus flowers to blend in.  Sift in the flour, mix well.Combine sugar and cornflour.In a clean bowl, beat egg whites till foamy, add in half the cornflour and sugar mixture, then gradually add in the b…