Curry Puffs

I always like to have a batch of these curry puffs in the freezer for that unexpected guest or to satisfy the sudden craving for some savouries. The pastry in this recipe is quite easy to make, the dough bind together nicely, were easy to roll out and very crispy and flaky when fried. Instead of curry puffs, they can also be shaped into samosas. The filling is a delicous curry of beef and potato. They are very morish and you won't be able to stop at eating just one.

Makes 13 'large' curry puffs

Ingredients for pastry
100gm flour
½ tsp salt
2 Tbsp shortening
4 Tbsp cold water

Method
1. In a food processor add the flour, salt and shortening. Pulse to blend the shortening into the flour mixture. Add water slowly till a dough is formed.
2. Remove and rest dough in the fridge for ½ hour.
3. Roll out thinly.(I prefer to use my pasta machine as it can churn out a very thin pastry without too much effort).
4. Cut pastry into rounds, place on the curry puff mould, add the filling. Lightly brush one edge with water to help seal .

5. Deep fry the curry puffs until golden brown.





Ingredients for Curry Puff Filling
100 gm beef mince (meat of your choice)
330 gm potato (boil and cube)
¼ cup peas
½ tsp garam masala
1 tsp curry powder
¼ tsp fennel seeds
½ tsp chilli powder
¼ tsp tumeric powder

Method
1. Heat 1 Tbsp oil in a wok. Add mince and the rest of the 'filling' ingredients and fry till mince is cooked.
2. Set aside and leave to cool before using.



Tip : These curry puffs freeze well. Freeze them uncooked. When you want to eat them, toss them straight into the deep fryer without defrosting. There is no difference in texture or taste and are just as crispy.

Mui Choy Kau Yoke ~ Stewed Pork With Preserved Salted Mustard

The pork in this dish of mui choy kau yoke is cooked till it is so tender it literally melts in the mouth. The salted preserved mustard green adds to its flavour. Make sure you see the word 'salted' on the packet or else you would end up with the 'sweet' mustard green which will make this dish taste very different.

Ingredients
400 gm salted mui choy (preserved salted mustard green)
1 kg pork leg roast
black soy sauce

12 clove garlic, chopped
2 cup water/stock
2 Tbsp soy sauce
1 Tbsp sugar
2 Tbsp shao hsing cooking wine

Method
1. Soak and wash mui choy of all its sand and salt. Squeeze out all the water and cut to ½" length.

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Red Chicken Curry with Homemade Red Curry Paste

My lazy way of cooking curry is usually with a curry powder. But making the homemade red curry paste from scratch looked easy enough so decided to give it a try and it taste great. This paste have given the curry gravy such a nice reddish colour and smells divine. I like my curry with plenty of gravy and this was lovely with rice and there was plenty to dip with naan or roti chanai.

Ingredients
1.2 kg chicken pieces
6 potatoes (skin off)
2 big onions (blend to a paste)
2 Tbsp homemade red curry paste
150 ml coconut milk
200 ml water
1 tsp salt
dash of sugar
2 Tbsp cooking oil

Method
1. Heat oil in pan and saute potatoes for a few minutes. Remove and set aside.
2. Add onions and red curry paste to pan. Fry until fragrant .
3. Add chicken and cook for 5 minutes. Add potatoes, coconut milk and water.
4. Simmer on low heat until chicken and potato is cooked.
5. Add salt and sugar to taste.


Note :
1. If you are not too worried about cholestrol or calories, substitute the water for more coconut milk and omit the sugar.

Homemade Red Curry Paste

I use to buy ready made red curry paste but by following this recipe have found it quite easy to make it yourself. Then you know that it is fresh and has not been sitting on a shelf in the shop for years. I have made this paste using easily available ingredients from my pantry and garden.



Yield : 4 Tablespoons

Ingredients
3 stalk fresh lemongrass (use the bottom white part only, slice thinly)
1 Tbsp galangal
5 clove garlic
2 tsp chilli paste
½ tsp shrimp paste (belacan)
1 tsp cumin
1 tsp coriander
5 tsp red paprika

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Crispy Fried Yam Ring with Prawns and Chicken

Yam Ring aka Taro Pot or Fatt Put (in cantonese) always has this 'wow' factor when served. It is a very popular specialty dish for occasions like wedding dinners or during chinese new year.

I have always thought it was a time consuming dish but having made this twice since, I have found it is easily done if the yam ring is prepared beforehand. Then just before serving all one has to do is fry the taro ring and the toppings.

The center filling is just a simple stir fry of any combination of your favourite meat or vegetables. For that special occasion more pricey and upmarket ingredients can be used.

Ingredients for yam ring
300 gm yam (skinned, steamed and mashed)
5 Tbsp wheat starch
5 Tbsp boiling water
½ tsp salt
1 Tbsp shortening
½ Tbsp sugar
¼ tsp five spice powder

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Golden Raisins soaked in Gin

There is a belief that eating these gin soaked raisins can help relieve migraine, gout and some joint pain such as arthritis. Some may think it is all cock and bull or one of those fish wives tales. The first I heard about this was from kwa kwa at Ik. Needless to say I was sceptical but a quick search on the net did prove that there was such a thing.

We are eating these not because we have arthritis but more as a preventative measure for any future aches and pains and besides the raisins are really tasty with our after dinner nuts.


Ingredients
golden raisins
gin

Method
1. Place the raisins in a glass jar. Pour enough gin to completely cover the raisins. Cover with a lid.

2. Give it a stir or shake every 1-2 days.
3. Soak for 2 weeks, adding more gin if necessary.
4. Drain out any excess gin and place gin soaked raisins in a jar with a lid. I keep mine in the fridge.
5. Eat 7 to 9 raisins daily.

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