Curry Puffs ala Sim & Trifle

I cook by guesstimation... so everything is approximate only - but here are the notes my gurlies made as we were in the cooking process during our curry puff making session today.  Happy Cooking!!

MAKES 75 CURRY PUFFS

Ingredients

3/4 cup Canola oil

1 x whole bulb garlic

16 x medium sized potatoes

6 onions (slightly less than half the amount of potatoes for the onions)

5 x chicken Maryland fillets

1kg of fresh prawns

2 x 2kgs of plain flour

1 x 250g butter

-Boil potatoes for 10-15 minutes then peel them and cut into cubes

-Dice onions

-Peel and de-vein then dice prawns

-Peel and dice garlic

-Dice chicken

Water dough

1 pack of flour - put into large mixing bowl.  Pour in 5.5 cups of water.  1 heaped teaspoon of castor sugar.  Knead with hands. Knead until it doesn't stick to the table top, add extra flour if required. Cover dough with tea towel to prevent drying out.

Oil dough

Half a pack of flour - put into mixing bowl.  Add 3/4 cup canola oil and one block of melted butter. If required, add extra flour. Cover dough with tea towel to prevent drying out.

Filling for curry puffs:

-   Half a cup of oil to brown onions

- Mix 3 tablespoons of Baba's meat curry powder with 2 heaped tablespoons of "Action 1 Instant Curry Paste for Chicken/Meat" - add water until paste like and put into wok and fry for about 2 minutes and then add garlic and fry till fragrant.  If you want more spicy add more curry paste to taste.

-   Add more oil if its sticking to the wok

-   Add 4 teaspoons of salt and add in chicken

-   Add in prawns when chicken is half cooked

-   Add potatoes once all meat is cooked

-   Add table spoon of chilli paste (optional)

-  Add 2 teaspoons of salt and sugar

Place a dinner plate upside down into the tray for curry puff filling (this helps drain the oil).  Once curry puff filling is ready, place into the tray to cool down. 

Dough:

1)  Roll a decent sized ball of oil dough and then flatten water dough that is big enough to wrap the oil dough in.

2)  Roll with pin into rectangle size then fold in thirds - roll out again with pin.

3)  Roll into sausage using the short end and then cut into size. 

4)  Flatten each portion with rolling pin, the side showing the rings facing up.

5)  Fill the pasty with fried up ingredients and pinch/seal the sides together.

6)   Deep fry on slow to medium fire till golden brown.

Step 1

Step 2



Step 3



If you do not see the "rings" you have done it wrong.



 



Step 4











We had so much time & fun "bonding" in the kitchen and as the whole process took 6 hours and 75 curry puffs later, they deserved the title of  "Curry Puff Queens"!!! 



         

Perfecto!!!

I am really impressed with their sealing or pinching techniques and the curry puffs not only looked perfect in shape, size, looks but best of all, it tasted good!!!

                    !   !

Trifle on the other hand is a no brainer, just layer ingredients and make it look pretty, so here is the end result - doesn't it look yummilicious??

Teamwork - Trifle BecksArlie

Would you like another serve ... check out the custard ... its oozing irresistible temptation???

Layers from bottom to top.. port wine jelly, mixed fruit salad, sponge

soaked in Harvey Bristol cream sherry, mfsalad, double thick custard,

and repeat till the top rim of bowl, then whip double

cream and decorate with fruits etc

My gurlies have never spent so much time in a kitchen in the one day ever before!!  I am really proud of what they produced today mostly under verbal supervision.

I am glad we had this long overdue cooking session, - and slowly passing the cooking reins over to my gurlies!!!

If Charlie & Becky keeps this up, I am sure they will be keeping their men for a long time to come - like they say, "the way to a man's heart is through his stomach"!!!