Saturday, May 8, 2010

Mum’s Kitchen: Spiral Curry Puff

actually years ago

we’ve been trying to learn this

but due to my mis-interpretation of recipes

we just didn’t get the spiral surface right

finally on this auspicious Labour Day…

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in total, i ate two pieces only

the amount of oil used

really scares me off

the skin is a mixture of

water-based and oil based dough

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but the truth is…

both are oily dough

500g of flour to 200g of oil

and not forgetting

we gonna deep fry it

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saw on TV before

a TW female artist who likes fried chicken

would actually bites the chicken, chews it

and spits it away

i thought this is ridiculous

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but for a few times,

i picked up some fallen crumbs

and did the same too

irresistible…

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on the 2nd day

when i reheated it in oven

oil was practically dripping out

so know you know

crunchier a food is

the more oil it contains

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dough      potato n chicken filling         flattening the dough        deep-frying      1st round        just like the spiral lines     picked the smallest one      caution.. it's hot         success !!

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after a whole afternoon of hard work

with oily face and hair

i doubt if we wanna bake curry puff all the time

really salute those mak ciks

who can make mini spiral curry puff

on a daily basis

and sell it as cheap as 3 for rm 1

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