Spiral Curry Puff (Karipap Pusing)

Bonsoir a tous..

I'm thinking to make some food for our teatime this afternoon. Suddenly, I remember I still have frozen curry puff in freezer that I made a months ago. These curry puff one of our favourite snacks. Nobody can resist a curry puff and they are always a hit. Although it might take a little time to prepare the dough.

With the crispy and flaky layers of pastry and the aromatic filling of potatoes, the taste was so delicious. These spiral curry puff are made with two dough which is similar to puff pastry. We can also freeze them and they can last for 2 month. Just like me, I can fry them straight from frozen when needed.

Here the recipe and the tutorials of making spiral curry puff available on many sites, just need to google it..

SPIRAL CURRY PUFF (KARIPAP PUSING)

Ingredients:-

Grease dough:
1 cup flour
5 tablespoon butter

Water dough:
2 cup flour
1/2 cup water
1/4 cup vegetable oil
salt to taste

Potato Filling:
5 potatoes, diced
2 tablespoon curry powder
2 shallots, chopped
2 garlic, minced
salt and pepper to taste

METHOD:-

- Mix a cup of water with curry powder into fine paste.
- Heat oil in wok. Sautee minced garlic and shallot till soft and add the curry paste until fragrant.
- Add the potatoes and fry for few minute. Add a cup of water, and season with salt and pepper.
- Simmer for 10-15 minutes or until almost dry.
- Remove to cool.

For water dough;
- Mixed salt to water until dissolve.
- Heat the oil and pour into flour. Using wooden spoon, mix the flour and oil and add water.
- Using hands, slowly knead to form a nice white dough.
- Leave aside.
- Devided into 2 ball.

For grease dough;
- Mix butter and flour and knead to form a dough.
- Set aside and let the dough rest for 15 minutes.
- Devided into 2 ball.

To make spiral skin;
- Flatten the water dough and wrap the grease dough inside. Seal it nicely.
- Let dough rest for 10 minutes.
- Using the rolling pin, roll out dough to form a rectangle shape. Working on the shorter end and slowly roll up tightly into a swiss roll.
- Roll the dough out into a rectangle again and repeat the entire process.
- Cut dough into small pieces about 1cm slices.
- Roll a piece of the cut dough into a circle rolling pin.
- Spoon the potatoes filling in the centre of each circle and gently bring the edges together. Pinch the edge of the puff with your finger.
- Heat oil in wok. Deep fry the puff on medium heat until golden brown.

Bon appetit!!

Banana Cake (Gateau à la banane)

Bonjour a tous,

Baking time again. This morning I made easy banana cake that takes only few minutes to make. I had leftover bananas and was thinking to make a banana cake with simple ingredients.

I've tried a number of different recipes but this one was quite simple and it has no egg and just use a rubber spatula to fold them into the batter. It turned really well and tasted good. Mon mari liked it because he prefer when the cake looks a little dry.

Let see the banana cake recipe below.

BANANA CAKE

Ingredients:-

21/2 cups all purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
3 bananas, mashed
1/2 cup vegetable oil
1/2 cup fresh milk

METHOD:-

- Combined sifted flour, baking powder and bicarbonate of soda in a bowl.
- Beat together oil, sugar and milk.
- Add flour and mashed banana into the oil mixture.
- Stirring gently until the mixture is smooth.
- Pour the mixture into a greased baking tin.
- Bake at 180° for 30-35 minutes or until a skewer comes out clean.

Have fun!!

Prawn Fritters (Cucur Udang)

Bonsoir a tous!

This afternoon I made prawn fritters for our simple lunch. These bites make a great light lunch and dip with a little bowl of sweet chilli sauce or ketchup. Prawn fritters or cucur udang is a snacks food commonly eaten as a tea time food in some country in Asia. They were so good and it was nice to try.

Luckily, I didn't need to go to grocery store to buy some vegetables because I had my spring onion which I planted last month and now it's ready to be pick for the prawn fritters ingredients. There is also bean sprouts which I had been growing sprouts in jar few days ago. I also have prawns in my freezer and so wonderful to having everything ready.

Alors, lets look to the cucur udang or prawn fritters recipe below.

PRAWN FRITTERS (CUCUR UDANG)

Ingredients:-
11/2 cups all purpose flour
1 cups water
1 egg
1 teaspoon baking powder
1 teaspoon of paprika or chilli powder
1 small bowl of bean sprouts
1 stalks spring onion, chopped
1 small bowl of medium prawns, without shell and cut into a small piece
Salt and pepper to taste

METHOD:-

- Combined dry ingredients in a bowl and add water, stir until its well combined.
- Add the other ingredients and mix well.
- Heat the nonstick pan or wok with sufficient cooking oil over medium-high heat.
- Ladle a spoonful mixture into the hot oil. Can do 4-5 pieces at a time.
- Cook on both side of each other fritter until golden brown.
- Repeat with the rest of mixture and drain on kitchen paper and served with ketchup or sweet chilli sauce.

Bon appetit!!

Rainbow Cake Trifle

Bonjour,

Trifle has alyaws been my favourite and at the same it's delicious and easy to make. We can use any kind of cake in hand and most preferably a ruined cake. I like to use leftover cake to make trifle. Mine was rainbow cake this time but any cakes would be nice too. Last time I made was individual trifle and next time I might make one large trifle in a big bowl.

Here are the ingredient of easy Rainbow Cake Trifle..

RAINBOW CAKE TRIFLE

Cakes, cut into a small piece
1 can mix fruits cocktail, drain the syrup
3 tablespoon custard powder
1 can evaporated milk
1 cups water
1/2 cups sugar
Whipped cream

METHOD:-

- First, mix the custard powder with milk and make it smooth paste without any lumps.
- Bring the mixed custard into the saucepan and raised the heat to medium low.
- Add the sugar, cook and stirring constantly until the custard is thickened.
- Remove from the heat and let it cool for a few minutes.
- Spread the cake pieces across the bottom of the bowl.
- Sprinkle the fruits cocktail over the cake.
- Then pour the custard over fruits.
- Keep chilled until it can be served.
- Before serve, top the dessert with whipped cream.

Voila...Enjoy the trifle!

Batik Cake

Bonjour à tous...

Last night I made one of my favourite cakes and it is simple enough to make and of cause it taste good too. This cake needs no baking and it is served cold. This is actually one of the most popular cakes in my place and it's called 'Batik Cake'.

The cake itself was beautiful and the cream cheese that I added as topping just makes it even more amazing.

And so, many of my French friend's have been asking me for the recipe, so I thought I would put it up here the recipe in French language.. Thanks a lot to mon mari because he helped me out with the translation and he always been my good reference.

Voici la recette en français...

BATIK CAKE

Ingrédients:-

250g de beurre
1 petite boite de chocolat en poudre (poulain 250g)
1 boite de lait concentré sucré (395g)
1 cuillère a soupe de poudre de coco
1/2 tasse d'eau
2 paquets de biscuits au beurre (350g) - coupés en morceaux


RECETTE:-

- Mélanger tous les ingrédients sauf les biscuits dans une casserole.
- Chauffer le mélanger jusqu'à épaississement tout en continuant a mélanger pour empêcher le mélange de brûler.
- Couper le feu, incorporer les biscuits, bien mélanger jusqu'à ce que les biscuits soient bien recouverts.
- Mettre un papier cuisson dans le fond d'un plat a gâteau.
- Verser le tout dans le plat a gâteau et presser jusqu'à ce que tout devienne ferme.
- Mettre au réfrigérateur pour au moins 6 heures ou toute la nuit.

CREAM CHEESE

200g de formage a tartiner nature
1/2 tasse de sucre glace
Gruyère râpé

- Mélanger le formage et le sucre jusqu'à obtention d'un pâte crémeuse.
- Puis recouvrir de crème cheese et saupoudrer de gruyère râpé.


BON APPÉTIT.....