karipap

I have defaulted on my promise to post the recipe for karipap. Thank you to Sifu Z and Azhar for the crash course. Well here goes:

Curry Puff, make >50pcs (Karipap)

Ingredient for dough
2 kilo flour
2 tea spoon salt
2 table spoon sugar
1-1/2 cups ghee
6 cups water

Ingredient for fillings
½ kilo Meat –minced or diced
4 sweet potato (Keledek) - diced
Curry powder
Cinnamon
Anise seed (Bunga Lawang)
Clove
Cardamom
Garlic
Onion, diced

Method to prepare dough

1) Heat up the 1-1/2 cup ghee till it melts
2) Mix the flour+sugar+salt
3) Pour the melted ghee into the flour and wait till it cools down
4) Mix water a little bit at a time
5) Knead until dough does not stick (clean)
6) Leave it to rest for an hour or so

In the mean time we can start preparing the fillings – Beef curry

Method preparing filling
1) Stir fry onion and garlic
2) Add cinnamon, anise seed, cloves and cardamom, fry till fragrant
3) Add Curry powder,
4) Add meat
5) Add Sweet potato
6) Cook till gravy dries up
7) Once cooked, Leave it to cool down

'klim' process..Lan tunjuk skill...!

Filling method
1) Roll dough into palm size
2) Arrange the filling in the middle of the dough, preferably half side of the dough (easier to fold
3) Fold the dough to cover the filling. Arrange it into half moon shape
4) Flatten the corner with finger and ‘klim’ the edges (English for klim?)
Once ready, fry the karipap. If 50 is too many, start with smaller batches by halving the quantity proportionately.

Lesson learnt
1) Prepare filling earlier so that at least you can rest after tired from preparing the dough, hahaha
2) Use less clove, cardamom that stings your tongue. Easier to remove during filling process. You don’t want to eat karipap and bite on the nasty stuff right?
3) Same goes for cinnamon, shorter sticks might get lost in the fillings and end up in your bite.. destroy your appetite hahaha
4) Avoid too much water when cooking the filling. Takes longer time to dry
5) When peeling the sweet potato, don’t leave it exposed to air. Soak it in water to avoid oxidation.
6) Need to prepare two type of dough to get the twirling effect u get in ‘karipap pusing’
7) Make sure oil is very hot before start frying.