Tuesday, 26 October 2010

Salwa's Spiral Karipap

I ate the best Karipap Putar EVER recently! The layers were not too crumbly, not too tough, it was perfect. The filling... My, my... The taste was unbelievable! I loved loved loved it! Thank you for making this Karipap Putar... Salwa Ali. Thanks especially for sharing a step-by-step heirloom recipe with us!
Ingredients for Yellow Pastry:
  • 1 cup plain flour
  • 1 1/2 tbsp margarine
Ingredients for White Pastry:
  • 2 cups plain flour
  • 1 tsp salt
  • cool water enough to bind the flour (I would personally use almost 1/2 cup of cool water)
Method for Yellow Pastry:
  1. Rub the margarine into the flour.
  2. Knead till well until a smooth dough is formed.
  3. Roll into 6 small balls.
  4. Leave to rest.
Method for the White Pastry:
  1. Combine the flour & salt.
  2. Pour the cool water in a gentle flow into the salt & flour combined.
  3. Knead to form another soft dough.
  4. Make 6 small balls out of the dough.
  5. Allow to rest.
Method for the Spiral Pastry:
  1. Flatten the white dough with the palm of your hand.
  2. Place the yellow ball dough inside the white dough and close it up.
  3. Allow to rest briefly....for maybe 10 minutes.
  4. Roll the dough balls.
  5. Cut a straight opening from the center of the flattened dough toward the outer side of the dough.
  6. Start rolling the pastry from the cut opening into a croissant looking cone, until you reach the other end of the pastry circle.
  7. Flatten the croissant cone with a rolling pin.
  8. Roll it again into a short fat cylinder.
  9. Rest it again for about 5-8 minutes.
  10. Cut the cylinder into 1/2 inch thick, coin-looking circles.
  11. Flatten the circles with a rolling pin.
  12. Put aside till ready for use.
  13. Place a teaspoon of filling into the flattened pastry.
  14. Top with a sliced egg.
  15. Seal these karipap/pasties by pinch twisting the edges.
  16. Deep fry in hot oil using low fire, until golden brown.

Filling ingredients to blend:~
8 shallots
4 garlic
1/2 inch ginger
2 lemongrass

Filling ingredients:~
2 tbsp cooking oil
2 big yellow onions, diced
2 large potatoes, diced
1 cup diced chicken meat
1 tbsp chili paste

1 tbsp curry powder
1 tsp salt
1 pinch sugar
2 tbsp chinese celery

~Method for filling~
1. Heat oil in a pan.
2. Sautee all the blended ingredients till fragrant.
3. Add in the chili paste & curry powder.
4. Put in the onions & potatoes.

5. Cook till potatoes are done.
6. Flavour with salt & sugar.

This recipe is shared by Salwa Ali on her Facebook page. She has given me permission to share it on my blog. The step-by-step photos are taken by Salwa. However, as with the majority of home-made recipes, exact amounts of the ingredients are not indicated. The amounts stated here are my own estimation on the amounts most likely used. Therefore, it may not be the true indication of the actual amount used by Salwa Ali.

1 comment:

Anonymous said...

Hi Marina
Tq for the recipe. It's almost the same as my mum's only that we use shortening instead of margarine....is that the reason why you said the pastry is not too crumbly? The spiral method is also the same. I suppose that's the traditional way. And i like prawns for the filling . Will surely give a try. Thx again


authorMarina Mustafa. Author of ten cookbooks.

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