Showing posts with label Singaporean cuisine. Show all posts
Showing posts with label Singaporean cuisine. Show all posts

Monday 6 June 2016

Baked Mince Meat Curry Puffs......


Baked Mince Meat Curry Puffs......

It is a very common snack of Southeast Asian origin. It is a small pie consisting of specialised curry with meat or egg and potatoes in a deep-fried or baked pastry shell, and it looks like the Portuguese stuffed bread called Empanada.

For the Stuffing
Ingredients 
150 grams Meat Minced  
2  medium sized Potatoes boiled and cut into cubes 
1 big Onion chopped 
1/2 tsp Garlic chopped 
2 Green Chillies chopped 
1 tbsp Curry powder
Salt to taste 
2 tbsp oil


Method
Heat oil in a pot on medium heat. Add oil. Heat it. Add the  garlic, onion and chillies.  Saute it until the onions are translucent, then add in minced meat. Stir-fry until the meat changes it's colour, add the curry powder and stir well. Add the potatoes and salt, the cover pot. Reduce the heat and cook for 10 minutes. Keep it aside and cool the stuffing completely.

For the 1st Dough 
Ingredients 
1 cup All Purpose Flour 
Salt to taste 
3/4 cup Butter 

Method 
Mix all the above ingredients together until well combined into a dough. Cover and keep it aside.

For the 2nd Dough 
Ingredients 
2 cups All Purpose Flour 
3 tbsp Butter room temperature 
Salt to taste 
1 tsp Sugar
Water as required

Method
Mix the flour, butter, salt and sugar together. Add water little at a time and knead it well into a dough.

To make the Curry puffs.. 
Ingredients 
Stuffing 
1st Dough 
2nd Dough

Method 
Divide the 1st dough and 2nd dough into 3 equal portions. The 2nd dough will be bigger in size than the 1st dough. Take a 2nd dough ball and flatten it. Then place a 1st dough ball in the centre of the 2nd dough ball. Close the edges of the 2nd dough ball. Roll the dough ball into a oval long shape using a rolling pin. Now take one end of the dough and start to roll to the other end. Cut the dough roll into 4 parts. Take a piece of cut dough and place with the cut side down onto worktop surface.  Roll out again making sure that the centre of circle stays in the centre.Now it is ready to be stuffed. Pick up the rolled dough and place it on your palm. Add the stuffing and fold the dough into half and seal the edges. Pinch the edges and  pleat it together. Repeat it until the dough balls are used up.  Take a baking tray. Arrange the curry puffs on the tray. Bake at 180 degrees celcius for 25 minutes or until brown on both top in a preheated oven.

P. S. It can be deep fried until brown in colour..




 

Saturday 23 April 2016

Fish Egg Omelette Singaporean style...

Fish Egg Omelette Singaporean style...

Recently during my visit to Singapore, I had this amazing Oyster Omelette in one of the Hawker centre. Though it was delicious, but oily. Back home I wanted to desperately make this dish, I could not get Oyster... so tried to be a bit innovative... I had Rohu fish eggs which I used in place of Oyster.
For Fish Egg Omelette
Ingredients 
1 bowl of Rohu Fish Eggs
3 Eggs
4 Garlic cloves finely chopped
1 Spring Onion chopped
2 tbsp  Cornflour
1 tbsp  Rice flour
1 tbsp Soy Sauce
1 tbsp Oyster sauce
1 tbsp Rice wine
Salt to taste
1/4 tsp Pepper powder
2 tbsp Oil
Few Coriander Leaves for Garnishing

Method
Wash the Fish eggs and drain well. Mix both cornflour and rice flour together with 8 tbsp of  the water to make a thin batter. Heat a large heavy frying pan until very hot and add 1 tbsp oil and spread it. Pour in the batter and cook  until the batter is half set. Add the eggs and spread it on the batter. When the eggs are almost set, cut the Omelette into pieces and set it aside on the pan. Pour the remaining oil and fry the garlic for a few seconds. Add the soy sauce, wine, salt and pepper. Add fish eggs  and cook for 2 minutes. Mix in the egg Omelette and spring onions. Garnish with coriander leaves  and serve hot with Chilli sauce.

Chilli Sauce
Ingredients
4 Red Chillies
4 Garlic clove
1 piece of Ginger
2 tbsp Vinegar
1/2 tsp Sugar
Salt to taste
3 tbsp Water

Method
Add all the above ingredients in a blender, blend it till fine paste.