Indonesian Style Curry Puffs

This is my first time making curry puffs! The filling of this indonesian style curry puff is not the usual  spicy chicken/sardine which is commonly sold here. It has tanghoon (rice vermicelli) inside, along with some chicken meat, carrots and french beans...unusual isn't it? ^0^ and yes is not spicy too which is kids friendly. But I like some heat so I dip them with some sambal belacan! Yumz!!






Recipe source : ILove.ICook.IBake
Ingredient (12 curry puffs)
Dough :
  • 125gm plain flour
  • 1/4 tsp salt
  • 1/4 tsp chicken stock powder
  • 20gm butter
  • 30gm beaten egg
  • 2 tbsp icy cold water
Filling:
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 2 tsp chopped parsley
  • 150gm chicken breast, finely diced
  • 100gm carrots, finely diced
  • 50gm french beans, thinly sliced
  • 25gm bean vermicelli, soaked till soft and cut into short strands
  • 2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp ground nutmeg
  • 1/4 tsp sugar
  • 1/4 tsp chicken stock powder
  • 100ml water
  • 2 hardboiled eggs, cut into 6 sections

Method
  1. Dough : mix plain flour, salt and chicken stock powder together.
  2. Add in butter and rub till mixture resembles crumbs.
  3. Add in egg and water. Lightly knead till a soft dough is formed.
  4. Cling wrap and rest the dough for 30mins before using.
  5. Filling : Add 1 tbsp oil in pan, sauté shallot, garlic and parsley till fragrant.
  6. Add in chicken and fry till opaque.
  7. Add in carrots and french beans, stir fry for 2 mins.
  8. Add in seasoning and water, simmer till liquid reduce.
  9. Add in tanghoon and mix evenly. Turn off heat. Cool completely before using.
  10. To wrap : Divide dough into 12 portions, approx 16gm each.
  11. Roll out each dough into a thin round disc, spoon in some filling and a slice of egg. Fold up into a semi circle shape and seal the edge firmly. Plaits around the edges.
  12. Heat oil on high heat. Slide in the puffs (in batches), off the heat for awhile. Wait till the skin forms bumps then turn on the fire again. Deep fry on medium heat till golden brown. 
  13. Drain well on kitchen paper. Serve warm with sambal belacan at the sides.




I am submitting this post to Asian Food Fest: Indonesia (Wendy from Wendyinkk.blogspot.sg), hosted by Alice from I Love. I Cook. I Bake(Link to HERE)