Thursday, August 07, 2008

Karipap pusing

I made another batch of curry puff from the left over filling.

Ingredients for the fillings:

potato (dice)

curry powder

sambal olek (cili boh)


salt to taste

a tablespoon sugar

a tablespoon tarmarind juice

2 curry leaves

1 cup water

Cook all ingredients in big pot until potato is tender. Let it cool.


I follow Gertrude's method on making the flaky ring around the crust.


A ball:

1 cup flour

3 tablespoon crisco shortening

Knead to form a ball. Keep it aside.

In another bowl, make another dough:

B ball:

3 cups flour

1 cup water

pinch salt

Knead to form a dough and put it aside to rest.

I line up the curry puff on a baking sheet and bake on 400 degree for about 30 minutes.


  1. Zue, how do you like the bake ones? Keras sikit kan but its a healthier version then fry it :)

  2. for those yang rajin and sabar. macam i ni, seksalah nak buat karipap pusing. regular ones pun tak lepas lagi. hahha.

  3. Gert, the bake curry puff was not bad, but yes, the deep fry one is tastier!

    Farina, don't worry. One day you will be able to make this. Keep trying.