• 食谱/ Recipe:
  • Pastry:
  • 250g all-purpose flour/ 普通面粉
  • 50g rice flour/粘米粉
  • 50g tapioca flour/ 木薯粉
  • 50g butter/牛油
  • 50g vegetable oil/葵花油
  • 130ml icy cold water/冰水 + pinch of salt 盐一小撮
  • Filling:
  • 600g potato, peeled and diced 马铃薯去皮切丁
  • 1 large onion, diced 洋葱去皮切丁
  • 400g Chicken Breast fillet cut into small pieces 鸡胸肉切丁
  • 2 tbsp curry paste (I used A1 paste) 辣椒糊
  • 2 tbsp vegetable oil/ 葵花油
  • Some curry leaves 咖喱叶适量
  • 1 cup water (+/-) 清水1杯
  • 1tsp salt/盐
  • 2 tbsp oyster sauce/蚝油
  • 1 tsp sugar/糖
  • 1tsp chicken powder/鸡精粉 Optional

延续之前在一家马来餐厅买到马来糕点

当天我特别过去那里买了咖喱角(Curry Puff)

因为听说很道地味道很好

尤其是去过两次都售完的情况下

更让我更想品尝这个大众喜爱的咖喱角

终于皇天不负有心人我买到了哦

虽然价格比我想象中高

不过没办法在伦敦市区

租金高昂的情况下这个价格算是合理吧

吃了一口是有家乡的味道

不过口感不是我喜欢那种

小Man 完全不给面子一口都不肯吃

最后在诱骗的情况下尝了一口

就一直摇头告诉我不要了,说不喜欢

也罢我自己吃好了

就这样这个咖喱角一直在心中挥之不去

马上上网找食谱

看了好多部落客都大力推介Helena 家的这款咖喱角

好吧!就这样这道好吃又容易制作的咖喱角出炉了哦

IMG_3557

做法:

Methods:

Filling/ 内馅:

1. Marinated chicken breast with 1 tbs curry powder and 1 tbsp soy sauce, set aside. Heat oil in wok, add in curry leaves and onion. Stir-fry onion until translucent then add in potato.

预先腌制鸡胸肉(1tbsp 咖喱粉+ 1tbsp 生抽). 热锅,倒入油炒香咖喱叶及洋葱到微软加入马铃薯丁翻炒。

2. Cook until potato has changed colour on the edges then add chicken breast. Fried for 2 minutes and add in curry powder and chilli paste. Cook for 1 minute, add in water and bring to boil.

焖煮马铃薯有点软后加入鸡胸肉翻炒2分钟,加入咖喱粉及辣椒糊。再焖煮一分钟后加入水煮滚。

3. Add salt, sugar, chicken powder & oyster sauce to taste, then turn the heat down and cook with lid on until potato is soften and the liquid is reduced. Cool completely before use.

下调味盐,鸡精粉,蚝油,试味道后转小火焖煮至马铃薯软后及收汁即可放冷待用。

curry puff

Pastry/ 皮:

1. In a large mixing bowl, bring 3 types of flours together and mix well. Set aside.

取一大盆倒入三种粉类混合均匀。

2. In a small sauce pan, melt and heat butter with oil.

用小锅把牛油及植物油混合后煮至牛油融化即可。

3. Pour hot oil over flours in the mixing bowl. Then, mix thoroughly with a wooden spatula or chopsticks.

把煮好的步骤二倒入步骤一。 用筷子/胶刀搅拌。

4. Add in water and knead to form soft dough. Cover dough with plastic wrap and rest for at least 15  minutes.

加入冰水搓揉成团。 用保鲜膜包好冷藏15分钟即可使用。

curry puff1

Assemble/组合:

1. Divide and shape dough into 20 equal balls. Then roll out each ball into a 8-10cm circle, wrap in a heap tablespoon of fillings. Pinch edges to seal, then deep-fry in medium hot oil until golden brown.

取出面团分割成20份,每份包入一大汤匙的内馅在折边收口即可。 待油锅热后,用中火炸咖喱角至金黄色即可。

curry puff2

IMG_3536

Jenny’s 温馨提醒/Tips:

我没有加入鸡胸肉因为刚好没买到,所以就是用马铃薯及大葱做内馅而已。 若不会摺叠边可以使用咖喱角模型按压也不错,不过我没有所以必须自己慢慢折边了。卖相有待改进,不过口感及味道很合我们的胃口。 内馅不会辣,小Man 很喜欢吃。若喜欢辣的可以再增加辣度哦

I do not add chicken breast meat for my curry puff. If you having problem to seal the side or pledge it, curry puff mould is ideal for this. I do not have any here therefore my curry puff look is to be improved! Both my big and small Man love this curry puff as it is not spicy for them and the texture is very good. If you prefer it more spicy then please add more chili paste and curry powder to enhance the spicy level ^^

IMG_3552