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Rendang Curry Puffs

Rendang Curry Puffs

Servings 10 pax
Prep Time 40 minutes
Cook Time 1 hour

Ingredients

Filling:

  • 1 nos Potato
  • 200 g Boneless Chicken (Cubes)
  • 5 tbsp Cooking Oil
  • 3 pcs Cloves
  • 3 pcs Star Anise
  • 2 pcs Cardamom Pods
  • 1 stalk Lemongrass
  • 1/4 cup Coconut Milk
  • 1 cup Water
  • 1 tsp Tamarind Paste
  • 2 pcs Kaffir Lime Leaf
  • 1 tbsp Toasted Coconut (Kerisik)
  • 1 tbsp Sugar
  • 1 tsp Salt

Spice Paste:

  • 1 nos Shallots
  • 1 pc Galangal
  • 1 stalk Lemongrass
  • 1 cloves Garlic
  • 1 inch Ginger
  • 12-14 pc Soaked Dried Chillies
  • 1 cup Water

Water dough:

  • 250 g Plain Flour
  • 1 tbsp Sugar
  • � tsp Salt
  • 50 g Butter
  • 120 ml Water

Oil dough:

  • 180 g Plain flour
  • 70 g Shortening
  • 30 g Butter

Instructions

Filling

  • Chop the spice paste ingredients and then blend it in KENWOOD Multi Mill and blend them until fine.
  • Then use KENWOOD Food Processor to break the potatoes into slightly small pieces.
  • Heat the oil in a stew pot, add the spice paste, cloves, star anise, lemongrass, kaffir lime leaves, cardamom and stir-fry until aromatic and until the colour starts to change.
  • Add the chicken and potatoes. Once they are cooked, add in water, toasted coconut and tamarind paste.
  • Cook until it is reduced then seasoned with sugar and salt. Lastly, pour in coconut milk.
  • Let it cool down.

Puff Dough

  • To make water dough, place flour, sugar and salt in a mixing bowl and rub in butter into a crumbly texture. Slowly add in water and mix until a soft dough is formed.
  • For the oil dough, rub butter and shortening into the flour until a dough is formed
  • Roll out water dough into a circle and place oil dough in the middle and wrap and seal it tightly. Then let it rest for 15mins.
  • Roll dough out into a large rectangle then starting from the shorter end, roll it up like a swiss roll.

Assemble

  • Cut the roll out dough into 3 portions then roll each piece into an oval shape.Then place chicken filling in the middle.
  • Fold dough in half and seal the edges, then pull and pinch the edges inwards and downwards. Repeat the steps for the remaining dough.
  • Deep-fry curry puffs in hot oil for 3-5 minutes or until golden brown.