Thursday, July 12, 2007




Puff fillings:
500gm potatoes (diced)
250gm luncheon meat (diced)
2 cloves garlic (chopped)
3 pcs shallot (chopped)
3 tablespoon curry powder (mixed with 4 tablespoon water
to form paste)
1/2 cup water
1 teaspoon salt

3 hard boiled eggs (cut into 1/4)

Short Crust Pastry:
250gm plain flour
1/2 teaspoon salt
125gm butter
90 ml water

Oil for deep frying



1) Heat up oil, fry onion and garlic till fragrant
2) Add diced potatoes and fry for 3 mins
3) Add diced luncheon meat and fry for another 2 mins
4) Spread potatoes and luncheon meat to the side of wok
5) Fry curry paste in the centre of wok for 1 mins
6) Stir potatoes and luncheon meat together with curry
paste and mixed evenly
7) Add 1/2 cup water and salt, simmer over low heat till
dry and potatoes is cooked, leave to cool


1) Sieve plain flour and salt together into a large bowl
2) Cut butter into small cubes and rub into flour to form
bread crumbs
3) Dig a well in the centre and add water gradually to form
a soft dough, stand for 10 mins
4) Sprinkle some flour on table top, knead soft dough on
table top
5) Roll pastry to 3 mm thickness, cut pastry into rounds
6) Put in fillings, and 1/4 of eggs, cover to form semi-circle,
press at the side and knead some pattern at the edges,
leaves to stand for 10 mins in the fridge
7) Heat up oil and deep fry puffs till golden, drain on kitchen
paper towel

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