karipap!

Hey peeps! Imma blog about Curry Puffs today as promised! Just done 'distributing' my curry puffs to everyone and glad that they like it a lot! Honestly, it taste really really good (am not boasting about it tho) :p Thanks to mum for helping me! Without her help, i think the curry puffs gonna turn out horrible, terrible, vegetable instead. :x

Now, i wanna share with you guys how to make it.. its really simple and you can try it anytime!

Let me start with the filling, its best to make the filling the day before and refrigerated it for the a day so that it wont be that watery. Its easier to wrap it with the dough like that. :)

dice the potatoes into small cubes. this took me half an hour. gosh.

chop the onions into small pieces as well.
this is my first time to try chopping onions and guess what happens?

Me: OMG MUMMY! my eyes hurtssss T___________T

Mum : close your eyes for awhile and it will be alright.

Me: *rinse my eyes with some water* MUMMYYY! it hurts!! BIG TIMEEEEE! i cant open my eyes!! can i like go to bed and sleep?

Mum: -____________-


*in the end, mum helped me with the onions. =/

then its time to fry the filling!
throw everything into the wok :- potatoes, onions, small pieces of chicken, chicken curry powder, salt, sugar, garam masala, curry leaves, black pepper.
Add water and let it cook for awhile untill the potatoes are 'soft' enough.

mum bought this garam masala from her previos trip to Sri Lanka.
this makes the filling taste finger-lickin' good! seriously!

this is how my filling looks like!
u can try with different types of filling instead.. its all up to you!
For example, u can add eggs, sardin, meat, .. just anything!
just make sure u leave it to cool or refrigarated it until the next day for best results. :D

Then, its time to make the dough. There's 2 types of dough that u should make. That is the water dough and the oil dough. This is because we want to create the layers on the puffs! I refer to Amy Beh's cookbook!

Water dough:-
400g plain flour
225ml, mixed with 1/4 tsp salt
1 tbsp lime juice
2tbsp shortening/margerine ( i use butter instead cuz margarine is bad for health)

water dough. its more whittish if you notice.

Oil dough:-
200g plain flour
150g margarine or shortening (again, i use butter for this)

i looks more oily and yellowish compared to the water dough.

To make the pastry, wrap the oil dough inside the water dough. Flatten the dough and roll up. Flatten it again and roll up like a Swiss roll.

it will look something like this..

when u flatten it, it will have the spiral effect!

Add the filling on the piece of flatten dough. Pinch the edges and pleat it up neatly to form a scallop design.

see nice or not? :p

Deep fry puffs in medium hot oil until the colour turns light golden!
yum yum!



Happy cooking peeps! ;D

chilled cheese cake

My first attempt in baking making a cake all by myself! And it turn out pretty well i guess.. just that i kinda melts off easily which i dont know why? haha.. will try to find it out why.. :/

Anyway, here's the recipe! i googled and found the simplest recipe to follow! here it is..

Graham Cracker Crust:

1 1/2 cups (100 grams) graham cracker crumbs or digestive biscuits (crushed)

2 tablespoons (30 grams) granulated white sugar

6 tablespoons (85 grams) unsalted butter, melted

Cheesecake Filling:

One 8-ounce (227 grams) cream cheese, at room temperature

1/4 cup (50 grams) granulated white sugar

1 teaspoon pure vanilla extract

1 cup (240 ml) heavy whipping cream (contains 36-40% butterfat)

Graham Cracker Crust: In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. (A spring form pan can also be used. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.) Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

put everything together in the bowl.. *i add choclate chips for more flavours :)

pressed it something like this..
i dont have a removable bottom pan instead i place a plastic on the bottom of the crust so that it would be easier for the cake to be taken out.

Cheesecake Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract.

cream cheese with sugar.

whipping cream.

cream cheese mixture + whipped cream.

ready to be refrigerated.

In a clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled graham cracker crust and smooth the top. Cover and place in the refrigerator for about an hour and then spread the cherry pie filling over the filling. Return to the refrigerator to chill for several hours, or even overnight.

Serves 6 - 8 people. Preparation time 20 minutes.

Read more : Joy of Baking

the outcome on the next day.
i dont put cherry toppings cuz im afraid that my first attempt might fail and i dont wanna waste my expensive berries.. lol

looks oh-kay right? haha


you guys can try it out too sometime.. ;p
will try out something else next time!