How to make curry puffs?

Question

How to make curry puffs?

Answer 1

hey buddy, u can check out this site for recipes as wel as cooking classes! best curry puffs in s'pore (:

http://sg.88db. com/sg/Services/Ad.listing/food_entertai...

Answer 2

Stand next to a most popular curry puff stall for 1 whole day, taste a few and chick-check with the cook. Get living experience how it was done. Next day, get a cook book on making curry puff, try it out, invite all your relatives, friends and neighbours, for testing. Decide, the best formula, create one and get that particular cook's opinion.

To be very sure, rent a stall next to the popular stall, compete with them, if you sell to more customers, you win!

But

You will be in the next day curry puff of the popular stall

Ha ha

Answer 3

selling curry puff stall this are the  nice stall

Tip top curry puff

722 Ang Mo Kio Avenue 8

#01-2843

Singapore 560722

OR

old chang kee, A1 crispy puff

Singapore Curry Puffs



Recipe By     :

Serving Size  : 8    Preparation Time :0:00

Categories    : Main dish



   Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

*****  NONE  *****





       1 c  All-purpose flour



       1    Egg



     2/3 c  Milk



     2/3 c  Cold water



       5 tb Corn oil



       1    Onion, chopped



       8 oz Lean ground bbef



       2    Carrots, grated



       1    Parsnip, grated



       2 ts Curry Powder



       1 tb Tomato paste



       2 ts Cornstarch



     2/3 c  Beef stock



       1    Egg, beaten



            Vegetable oil 4 deep frying



            Carrot strip (opt)



  



   Sift flour into a bowl. Make a well in center and add egg. Gradually stir



   in milk and beat well until smooth. Stir in cold water and beat well. Pour



   batter into a pitcher.



  



   Heat a little oil in a small skillet and pour off excess. Pour a little



   batter into skillet, swirling skillet to spread batter evenly over bottom



   to make a thin coating. Sook until underside is golden, then turn pancake



   out of pan (do not cook other side). Repeat with remaining batter, adding



   more oil pan each time, to make 8 pancakes.



  



   Heat 2 tablespoons oil in a saucepan. Add onion, ground beef, carrots,



   parsnip and curry powder. Cook gently 5 minutes, stirring constantly. Add



   tomato paste and mix well. Blend cornstarch with a little stock. Add



   remaining stock to ground beef mixture and bring to a boil. Add cornstarch



   mixture and cook 2 minutes, stirring constantly. Simmer mixture 10 minutes.



  



   Lay pancakes, cooked-sides up, on a flat surface. Spread filling in a 2″



   horizontal lines across center to within 1-1/2″ of side edges. Fold these



   side edges over mixture and then fold remaining top and bottom edges over



   to cover filling. Brush with egg and fold pancakes in half. Chill 1 hour.



  



   Half fill a deep fat fryer or saucepan with oil; heat to 350'F. (175'C.) or



   until a 1/2″ bread cube browns in 40 seconds. Fry folded pancakes, 4 at a



   time, 2-3 minutes or until golden brown and heated through. Drain on paper



   towels. Garnish with carrot strip, if desired, and serve hot.

SINGAPORE CURRY PUFFS



Recipe By     :

Serving Size  : 8    Preparation Time :0:00

Categories    : Ethnic



   Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

    1       c            All-purpose flour

    1                    Egg

      2/3   c            Milk

      2/3   c            Cold water

    5       tb           Corn oil

    1                    Onion, chopped

    8       oz           Lean ground bbef

    2                    Carrots, grated

    1                    Parsnip, grated

    2       ts           Curry Powder

    1       tb           Tomato paste

    2       ts           Cornstarch

      2/3   c            Beef stock

    1                    Egg, beaten

                         Vegetable oil 4 deep frying

                         Carrot strip (opt)



   Sift flour into a bowl. Make a well in center and add

   egg. Gradually stir in milk and beat well until

   smooth. Stir in cold water and beat well. Pour batter

   into a pitcher.

  

   Heat a little oil in a small skillet and pour off

   excess. Pour a little batter into skillet, swirling

   skillet to spread batter evenly over bottom to make a

   thin coating. Sook until underside is golden, then

   turn pancake out of pan (do not cook other side).

   Repeat with remaining batter, adding more oil pan each

   time, to make 8 pancakes.

  

   Heat 2 tablespoons oil in a saucepan. Add onion,

   ground beef, carrots, parsnip and curry powder. Cook

   gently 5 minutes, stirring constantly. Add tomato

   paste and mix well. Blend cornstarch with a little

   stock. Add remaining stock to ground beef mixture and

   bring to a boil. Add cornstarch mixture and cook 2

   minutes, stirring constantly. Simmer mixture 10

   minutes.

  

   Lay pancakes, cooked-sides up, on a flat surface.

   Spread filling in a 2″ horizontal lines across center

   to within 1-1/2″ of side edges. Fold these side edges

   over mixture and then fold remaining top and bottom

   edges over to cover filling. Brush with egg and fold

   pancakes in half. Chill 1 hour.

  

   Half fill a deep fat fryer or saucepan with oil; heat

   to 350'F. (175'C.) or until a 1/2″ bread cube browns

   in 40 seconds. Fry folded pancakes, 4 at a time, 2-3

   minutes or until golden brown and heated through.

   Drain on paper towels. Garnish with carrot strip, if

   desired, and serve hot.

Answer 4

are you trying to make curry puffs for someone?well,you don't have to trouble yourself to make them, just order them, check 88db for places selling nice & delicious curry puffs

Answer 5

You can try the following links as reference.

http://www.recipezaar.com/108903

http://www.rasamalaysia.com/2007/01/reci...

http://www.fivestarrecipes.com/v/Curry-P...