Until today, this savoury snack is not showing any sign of slowing down or being forgotten. It is still widely found in any Malay warungs (a small modest family-owned restaurant) or even in any makeshift stalls along roadsides selling pisang goreng (banana fritters). These two local snacks are really like brother and sister. Where there is pisang goreng, there is karipap, for sure.
It is commonly eaten during breakfast or afternoon tea. It goes really well with a cup of hot coffee/milk tea but I like it better with a glass of iced orange juice especially on a scorching afternoon.
This is my first attempt making karipap and I am absolutely pleased with the outcome. I personally like this recipe a lot, thanks to Sonia of Nasi Lemak Lover, who has quite made a name in food blogging, where Asian food is concerned. I invite you to see her recipe here. I especially love the pastry. To me, this is the exact texture I have been looking for. It's smooth, cripsy and most importantly flaky. Just like making pineapple tart pastry, two rules of thumb you have to follow in order to produce a flaky pastry, they are:
- USE cold butter and work quickly before the butter melts, so try avoid using your bare hands when mixing the flour and butter as we do not want the heat from the hands to melt the butter. So? Use fork;
- DO NOT knead the dough, quickly bind it together with your hands.
Curry Puff (Karipap)
makes about 15 big pcs
185g all-purpose flour
35g rice flour
35g corn flour or tapioca flour
35g butter (salted)
35g cooking oil or vegetable oil
90g icy cold water
450g potato, peeled and diced
1 medium onion, diced
200g chicken breast (cut into small pieces, marinate with 1/2tbsp curry powder)
1/2tbsp red chili powder
1tbsp curry powder (chicken flavour)
3tbsp vegetable oil
3 sprigs curry leaves
1 cup water (+/-)
1tsp chicken powder
1tsp fish sauce
To cook filling
1. Heat oil in wok, add in curry leaves and onion. Saute onion until translucent then add in potato.
2. Cook until potato has changed colour on the edges then add chicken breast, stir fry for 1-2mins then add in curry powder and chilli powder. Add water and bring to boil.
3. Add salt, sugar, chicken powder & fish sauce to taste, then turn the heat down and cook until potato is soften and the liquid has reduced and form a dry paste. Cool completely before use.
1. In a large mixing bowl, bring 3 types of flours together and mix well. Set aside.
2. Rub in butter with flours until crumble, then add in cooking oil, to mix well.
3. Pour icy cold water over flours, mix thoroughly with a wooden spatula in the mixing bowl. Then, lightly knead till soft dough, do not over work. Cover dough with plastic wrap and rest for at least 15 minutes.
To assemble- Divide and shape dough into 13g each ball. Then roll out each ball into a 8-10cm circle, wrap in potato filling. Pinch edges to seal, then deep-fry in medium hot oil until golden brown.