Curry Puff

Recipe by: SH

Prep Time: 30 min
Cook Time: 40 min
Serving Size: 4

Tools: Pan, baking sheet

Ingredients:

Fillings:
3/4 lbs ground turkey
1 medium potato, 1/2" cube
1 onion
2 cloves garlic, chopped

A:
1 tbs curry powder
1//2 tbs coriander
1/2 tbs cumin
1/2 tbs cloves
1 crushed candlenut
1/2 tbs salt
1 tsp pepper

Pastry:
1 box of Pepperidge Farm puff pastry sheets (http://www.puffpastry.com)
1 egg, beaten

Steps:

Fillings:

1. Heat 2 tbs oil in pan.
2. Stir fry potatoes in medium heat.
3. Remove potatoes when golden brown.
4. Fry garlic and onions until fragrant.
5. Add ground turkey.
6. Add ingredients A.
7. Stir until cooked, approximately 5 min.
8. Add potatoes and mix well.

Pastry:

1. Preheat oven per puff pastry packet instructions.
   
2. Cut pastry sheet into 4 squares per sheet.
3. Wrap 1/4 cup fillings in each square. Wrapping is done by folding square into triangle.
   
4. Press the edges of join with fork to seal each puff.
5. Prepare the baking sheet per packet instructions.
   
6. Place puffs on baking sheet.
7. Brush eggs on top surface of puffs.
8. Baked puffs until golden brown per packet instructions.

Note: There are two pastry sheets per packet. I used the whole sheet to wrap as much fillings as I could. I made two giant curry puffs as shown on pictures above.

Supreme Chicken Curry

Recipe by: SH

Prep Time: 30 mins
Cook Time: 2 hrs
Serving Size: 4

Tools: Pot

Ingredients:
A:
6 chicken drumsticks
1/2 lbs chicken breasts, cut into 2" pieces
3 big potatoes

B:
1 big onion (cut into 16 parts)
1 bulb of garlic (cleaned and crushed)
2" cinnamon stick
3 star anise

C:
1 tbs red thai curry powder
1 tbs turmeric powder
1 tbs cloves powder
1 tbs cumin powder
1 tbs coriander powder
1 tbs galangal powder
1 tbs garlic powder
2 candle nuts (pounded)
2 tbs sambal oelek

D:
1 tbs fish sauce
2 tbs salt
2 tbs sugar

E:
1 can coconut milk 400ml

Steps:

1. Heat up 1/2" oil in pot.
2. Add ingredients B into pot and fry until fragrant, approximately 2 mins.
3. Add ingredients C and mix well for 30 secs.
4. Add ingredients A.
5. Add water, just enough to cover all ingredients.
6. Add seasoning D.
7. Bring it to boil.
8. Lower heat to medium low.
9. Simmer for 1.5 hrs.
10. Add coconut milk (ingredient E) and cook for another 1/2 hr.
    
11. Serve with white rice.
    

Chicken/Turkey Curry Chinese Style

Recipe by: Amy Beh (Kuali) (mods by SH in red)

Prep Time: 40 min
Cook Time: 40 min
Serving Size: 4

Tools: Pots, Blender/Mortar & Pestle

Ingredients
1 chicken/turkey* (about 1 lbs), cut into bite-size pieces
3 large potatoes, parboiled and cut into halves
1 can of green beans
2 1/2 cups coconut milk
3-4 tbsp sambal oelek
3 tbsp coriander powder
1/2 tsp cumin powder
1/2 tsp aniseed powder
1/2 tsp turmeric powder
1 cube belacan, toasted and pounded (omitted)
2 stalks lemongrass, smashed
1 sprig curry leaves
1 piece cinnamon stick, about 2"
1 piece star anise
4 cloves
salt and sugar to taste

*Leftover turkey from Thanksgiving dinner works well. ^^

Steps:

1. Heat an earthen pot with four tablespoons oil.
   
2. Saute the pounded ingredients, lemongrass, and curry leaves.
   
3. Add in the rest of the ingredients and stir well.
   
4. Mix in two tablespoons coconut milk and blend well.
5. Add in the chicken/turkey pieces and mix well.
   
6. Pour in half a cup of coconut milk and stir well. Bring to a boil.
   
7. Add in the rest of the coconut milk and simmer till the chicken/turkey is cooked.
   
8. Add in the potatoes and green beans. Bring to a boil gently.
9. Add seasoning.
10. Close the lid for a while to allow the oil to rise to the top. Serve with rice.
    

Curry Mee (Curry Noodles)

Recipe by: http://www.malaysianfood.net/recipes/recipecurrymee.htm

Prep Time: 1.5 hrs
Cook Time: 1.5 hrs
Serving Size: 4

Tools: Pots

Ingredients:
1 lb yellow egg noodles [chow mein noodles]
1 lb thin rice noodles or rice vermicelli, [meifun noodles, also called beehoon]
1½-2 lb shell-on fresh shrimp or prawns [parboiled & allowed to cool]
1½ lb fresh cockles [blanched & shelled] [Substitute: canned cockles] [optional]
3 to 4 pieces dried cuttlefish [reconstituted & sliced] [Substitute: fresh squid] [optional]
½ lb blood cake [cooked pig's blood], cut into 1-inch cubes [optional]
1-1½ lb boneless chicken breast or thighs [cooked & shredded]
1 lb firm tofu or soy bean curd [fried & cut into 1/2 inch slices]
½ lb deep fried tofu [tow pok, tao pok, tau foo pok or tofu pok], halved or quartered
½ cup peanut or vegetable oil
3-4 lemongrass stalks, lightly bashed
2 cans coconut milk
6-8 cups water [less water for thicker soup]
6 cups chicken stock
3 tbsp palm sugar [Substitute: dark brown sugar]
salt
15 shallots or small red onions
5-6 tbsp, or to taste chili paste
2 tbsp coriander powder
2 tbsp lemongrass, chopped
10 peppercorns

[Items in italics to be ground or blended]

Ingredients for pan-roasted Chili Sauce :
1 cup peanut or vegetable oil
1 inch piece belacan, also spelt belachan or blacan [dried shrimp paste]
8 large cloves garlic
½ cup Dried Shrimp [Udang Kering]1 cup chili paste

[Items in italics to be ground or blended]

FYI : This noodle soup dish is 'Penang' Curry Mee. Elsewhere [KL/Spore], it is often mistakenly called 'Curry Laksa' - which is altogether a different noodle dish in Penang called 'Laksa Lemak' or sometimes 'Laksa Siam'.

Steps:

To Prepare pan-roasted Chili Sauce :

1. Using a mortar & pestle or blender, grind garlic, dried shrimp and chili paste
2. Heat wok on high, add peanut or vegetable oil, add ground paste, belacan, stir-fry, then bring to a rapid boil
3. Reduce heat to low, pan-roast until color darkens, and oil starts to ooze from paste - be careful not to burn!
4. Immediately pour the pan-roasted chili paste into a small bowl, set aside

To Prepare curry mee:

1. Using a mortar & pestle or blender, grind shallots, chili paste, coriander powder, lemongrass and peppercorns into a paste
2. Shell the parboiled shrimp and reserve the shells and shrimp heads. Set the peeled shrimp aside for garnish
3. Using a blender or food processor, blend the shells and heads with 2 cups of water
4. Strain well through a fine mesh sieve, add the prawn stock to the chicken stock and mix well to combine
5. In a stockpot, heat oil, add lemongrass stalks and ground paste, stir-fry until quite toasted and oil starts to ooze from paste - be careful not to burn!
6. Stir in half of the coconut milk, and half of the prawn/chicken stock, mix well
7. Add palm sugar and salt to taste
8. Bring slowly to a boil, then add the rest of the coconut milk, mix well
9. Add blood cake cubes and fried tofu slices, bring slowly to a boil again, then add the rest of the prawn/chicken stock
10. Stir well, bring slowly to a boil once again, reduce heat to gently simmer for 20-30 mins [to avoid curdling], stir often
11. Taste soup, add salt or palm sugar if necessary, reduce heat to very low to keep soup hot for serving
12. To serve - add to each individual serving bowl, bean sprouts, thin rice noodles [meifun] and yellow egg noodles [chow mein]
13. Garnish with cooked shrimp, cockles, cuttlefish, shredded chicken and deep fried tofu
14. Pour piping hot soup over, ladling some fried tofu slices and blood cake cubes
15. Serve with a spoonful of extra pan-roasted chili sauce, to add to your taste!

Cook's Note : If you like your Curry Mee soup more 'lemak' i.e. richer in coconut creaminess - add more coconut milk, and if you prefer it less 'lemak', add additional chicken stock or water.