All Easy Recipes. Easy to find and easy to cook.
       •   Total recipes count: 5549  • Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: May 19, 2006  •  Visited (1086)  •  Print version Print this recipe (95)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Malaysian Curry Puffs
What You Need:
  • 6 fresh hot chilies, each about 4 inches long, stemmed and seeded
  • A 1-inch piece of fresh ginger root, scraped and coarsely chopped
  • 2 medium-sized garlic cloves, peeled
  • 2 tablespoons butter
  • 2 tablespoons finely chopped onions
  • ½ pound lean ground beef, preferably top round
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ½ teaspoon salt
  • 2 tablespoons strained fresh lime juice
  • 2 tablespoons finely grated fresh coconut
  • A doubled recipe of short-crust pastry dough, chilled for 1 hour

  • How To Cook:
    1. Preheat the oven to 375°F. Put the chilies, ginger and garlic through the finest blade of a meat grinder. Or combine the chilies, ginger root and garlic on a cutting board and, with a cleaver or large, sharp knife, chop them together as finely as possible.

    2. In a heavy 8- to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, drop in the onions and, stirring frequently, cook for about 3 minutes, until they are soft and transparent but not brown.

    3. Stir in the chilies, ginger and garlic, and simmer for 2 or 3 minutes. Then add the ground beef, mashing it with the back of a spoon to break up any lumps.

    4. When no traces of pink remain in the meat, stir in the turmeric, cumin, coriander, salt, lime juice and coconut. Remove the pan from the heat and taste for seasoning.

    5. Divide the pastry dough into two equal parts. On a lightly floured surface, roll out half the dough into a circle about 1/8 inch thick, and with a cookie cutter or the rim of a glass, cut it into 2½ -inch rounds.

    6. Gather the scraps together into a ball, roll out into another circle and cut out rounds as before. For each curry puff, place 1 teaspoon of the beef mixture in the center of a round of dough.

    7. Moisten the edges with a finger dipped in water, and fold the round in half over the filling, then turn the ends slightly toward each other to make a pastry crescent enclosing the filling completely.

    8. Gently press all the edges together with your fingertips. Roll, cut, fill and shape the remaining pastry in a similar fashion. As each curry puff is finished set it aside on a plate.

    9. Arrange the curry puffs about an inch apart on 2 large ungreased baking sheets and bake in the middle of the oven for 25 to 30 minutes, or until they are golden brown. Serve hot or at room temperature.

    To Make: about 3 dozen 2½ -inch-long crescents
    This recipe is also available in:
    Cuisine » Middle East » Malaysia
    Main Ingredient » Vegetables » Peppers
    Main Ingredient » Vegetables » Ginger
    Main Ingredient » Meat & Poultry » Beef
    Dish » Appetizers

     

    Advanced Search Advanced Search

    All-Fish-Seafood-Recipes.com
     
    Free counters!
    All Easy Recipes Copyright© 2005 - 2017 All Easy Recipes, Inc. All rights reserved. Contact Us | Terms of Use | Privacy