Sunday, June 10, 2012

Crispy Layered Curry Puffs

I grew up in a Singapore heartland and I could get simple and tasty food in the nearby coffee shops and eateries. I could remember Hainanese chicken rice was scrumptious and serving was generous. It can beat the Mandarin Chatterbox $25 chicken rice anytime! My favourite was the Fried Hokkien noodles. They were fried upon order and watching the uncle frying the noodles was truly an eye-treat. Food then was authentic and delicious.  

Today, food is fancier in presentation. Food appreciation is elevated to include different senses. Beside taste, it must be a feast to the eyes and scent to the nose. The recent craze of curry puffs has invited a few brands to compete for a market share. With competition, curry puffs have evolved from the good old days of Epok Epok. 

So what makes a good curry puff? My answers are:

  • Crispy and flaky dough
  • Buttery dough
  • Warm and moist filling
  • If it is Potato filling, hard boiled eggs is a must!
Well, my featured version of curry puff has of course satisfied my own criteria.  And I brought these to Boston Food swap. I would say it created a buzz among the Bostonians in the event. 

Photo from Boston Food Swap

A) Chicken and Potato Filling

  • 1 Chicken Breast, cut into cubes
  • 2 Large Potatoes, boiled and cut into cubes
  • 1 Red onion, diced
  • 1 handful of Cilantro, chopped
  • 1 tbsp Curry powder
  • 1 tsp Tumeric powder
  • 1 tbsp Chili paste (optional) 
  • Black pepper and salt to season
  • Cooking oil
  • Water
  • 2 Hard boiled eggs, cut into 6 segments


  1. In a heated wok, add 2 tbsp of oil. Add in chili paste. Fry till fragrant. 
  2. Add in onions, fry until it turns translucent. 
  3. Add in chicken and fry until it turns opaque. Add in potatoes. 
  4. Add into curry powder, tumeric powder, seasoning. Stir well.
  5. Add in 1/4 cup of water. Simmer until the chicken is cooked and water dries up, approx 10 minutes.
  6. Remove from heat and set aside. 
B) Dough 

1) Water Dough
  • 450g All Purpose flour
  • 1 tsp Salt
  • 200ml water
2)  Oil Dough 

  • 200g Unsalted Butter (Softened)
  • 365g  All Purpose flour
  • Some Ice cold water
  1. Prepare the water dough. In a mixing bowl, mix flour with salt, add in water slowly to form a dough. Adjust the water accordingly to have a pliable dough. 
  2. Wrap with plastic wrap and let it rest for 20 minutes. After which, divide the dough into balls of 85g each. 
  3. Prepare oil dough in a different mixing bowl. Mix the butter and flour together. Add some ice cold water to help to gather the dough together. Do not over knead as it may transfer heat and melt the butter. Wrap with plastic wrap and let it rest for 20 minutes in the fridge. After which, divide the dough into balls of 70g each. 
  4. Flatten a water dough ball and place a oil dough ball onto the center of water dough. Wrap the oil dough. Let it rest for 10 minutes.
  5. Roll the mixture dough into a rectangle about 18 cm x 10 cm. Roll the dough tightly into a spiral, start with a shorter end. Rest for 10 minutes. Cut it into 4 equal pieces. Repeat for the rest of the dough. 
  6. Take a piece of cut dough. Roll into a round 1/8 inch  dough wrapper. 
  7. Fill the wrapper with filling and a piece of hard boiled egg. 
  8. Seal the edges with some water. Pinch the ends. 
  9. Deep fry it in medium high heat. Remove when pastry turns golden brown. Drain from oil.