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                          SINGAPORE CURRY PUFFS

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            All-purpose flour
   1                    Egg
     2/3   c            Milk
     2/3   c            Cold water
   5       tb           Corn oil
   1                    Onion, chopped
   8       oz           Lean ground bbef
   2                    Carrots, grated
   1                    Parsnip, grated
   2       ts           Curry Powder
   1       tb           Tomato paste
   2       ts           Cornstarch
     2/3   c            Beef stock
   1                    Egg, beaten
                        Vegetable oil 4 deep frying
                        Carrot strip (opt)

  Sift flour into a bowl. Make a well in center and add
  egg. Gradually stir in milk and beat well until
  smooth. Stir in cold water and beat well. Pour batter
  into a pitcher.
  
  Heat a little oil in a small skillet and pour off
  excess. Pour a little batter into skillet, swirling
  skillet to spread batter evenly over bottom to make a
  thin coating. Sook until underside is golden, then
  turn pancake out of pan (do not cook other side).
  Repeat with remaining batter, adding more oil pan each
  time, to make 8 pancakes.
  
  Heat 2 tablespoons oil in a saucepan. Add onion,
  ground beef, carrots, parsnip and curry powder. Cook
  gently 5 minutes, stirring constantly. Add tomato
  paste and mix well. Blend cornstarch with a little
  stock. Add remaining stock to ground beef mixture and
  bring to a boil. Add cornstarch mixture and cook 2
  minutes, stirring constantly. Simmer mixture 10
  minutes.
  
  Lay pancakes, cooked-sides up, on a flat surface.
  Spread filling in a 2" horizontal lines across center
  to within 1-1/2" of side edges. Fold these side edges
  over mixture and then fold remaining top and bottom
  edges over to cover filling. Brush with egg and fold
  pancakes in half. Chill 1 hour.
  
  Half fill a deep fat fryer or saucepan with oil; heat
  to 350'F. (175'C.) or until a 1/2" bread cube browns
  in 40 seconds. Fry folded pancakes, 4 at a time, 2-3
  minutes or until golden brown and heated through.
  Drain on paper towels. Garnish with carrot strip, if
  desired, and serve hot.
 


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