Monday, December 25, 2006

Eurasians in Malaysia are generally referred to a community of people with mixed parentage, Caucasian and Asiatic. This includes later colonial occupants, after the Portuguese, of the Dutch and British. A diversity of cuisines has inevitably proliferated from this colorful historic and ethnic tapestry. Eurasian food, in general, is an amalgamation of European cuisines - Portuguese, Dutch and British especially British East Indies, with local ingredients and influences by Malay, Indian, Chinese and Nyonya styles of cooking.

Afternoon tea is a daily routine adopted by the Eurasians from the British tradition of teatime and snacks are prominently featured. One of those famous snacks is the Curry Puffs. It is a small pie consisting of specialised curry with beef or chicken and potatoes in a deep-fried pastry shell. Curry Puffs can be baked instead of deep fried but please do remember to brush curry puffs with an egg wash before baking for a nice golden brown color.


Ingredients for Pastry
2 cups FlourFlour

1 tsp Salt
1 tsp Baking Soda
3 tbsp GheeClarified Butter
Made by simmering unsalted butter in a large pot, until its water has boiled off and its protein has settled to the bottom. It is then spooned off, taking care not to disturb the milk solids on the bottom of the pan.

1 EggEgg
, lightly beaten
Water

Ingredients for Meat filling
1 lb lean Beef, minced or chopped (may be substituted with Chicken)
6 oz PotatoesPotatoes
, finely diced
3 OnionsOnions
, finely chopped
3 tbsp Curry PowderCurry Powder

1-2 tbsp Chili PowderChili Powder

1 tbsp Worcestershire Sauce
1 tbsp Soy Sauce
1 tbsp Vegetable Oil
1 cup Water
Salt and Pepper to taste


Directions
1. Sieve together flour, salt and baking soda
2. Using your fingers, rub ghee [clarified butter] into the sifted flour until it resembles fine crumbs
3. Mix egg in, add water gradually, press into a ball
4. Knead dough by pushing away, using the heel of your hand till smooth
5. On a floured surface, roll out dough, cut into rounds 3 inch in diameter
6. Flatten each round with a rolling pin, fill with a tablespoonful of beef & potato filling
7. In a small bowl, add 2-3 tsp water to the beaten egg
8. Fold over in half, pinch along the edges to seal, using a little egg wash if necessary to seal
9. Brush the tops of each curry puff with the egg wash
10. Preheat oven to 350F degrees oven. Bake curry puffs until light golden brown, about 20-30 mins
11. Serve hot or at room temperature




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posted by Daryl W.T. Lau at 3:44 PM |


2 Comments:


At January 6, 2007 at 7:12 AM, Blogger Moca

Wow! This is a keeper!
You have some great offerings.
I've passed your URL on to a serious curry junkie.
:>)
But this one is for ME!

 

At January 9, 2007 at 2:15 AM, Blogger Daryl W.T. Lau

Thanks so much... glad you like it. It truly is a great snack.