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Singapore/Malaysia- Karipap (Curry Puffs)



2cups                                  Flour, AP

Pinch                                  Salt

5oz                                     Coconut milk

2 ½ oz                                 Butter, room temp


1 clove                                Garlic, minced

2T                                       Cilantro, chopped

½ t                                      Ginger, minced

1t                                        Black pepper, whole

1 t                                       Coriander, whole, toasted

1 t                                       Turmeric, ground

1 t                                       Cumin, whole, toasted

1 t                                       Curry powder

1 cup (1 small)                    Carrot, grated

1 cup (1 small)                    Potato, grated

8oz                                     Chicken, minced

1T                                       Sugar

1T                                       Soy

1T                                       Lemon juice

1ea                                      Chili, minced

¼ cup                                  Peas



  1. Sift flour and salt
  2. Cut in butter until you a  crumb mixture
  3. Add coconut milk to form a dough
  4. Knead for 8 minutes and allow to rest for thirty minutes


  1. Grind black pepper, coriander, cumin and turmeric together
  2. Sauté garlic and ginger until fragrant
  3. Add spice mixture
  4. Squeeze potatoes to remove excess moisture
  5. Add chicken, carrots and potatoes to the sauté pan and cook for ten minutes on low heat
  6. Add remaining ingredients and cook until dry
  7. Adjust seasoning
  8. Cool

Curry Puffs

  1. Roll out dough into 3  “snakes”
  2. Cut snakes into 5 uniform pieces
  3. Roll each piece into a round 1/16 of on inch thick
  4. Place a tsp of filling in each round and seal with water or egg white (fork)
  5. Deep fry at 350 degree or until golden
  6. Drain on paper towel, season

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