Karipap: All Time Favorite Malaysian Kueh

I've been searching everywhere how to do the best karipap's puff. After I tried few recipes others posted online, I can finally say that I found the recipe that suits my Malaysian taste buds.

Karipap is considered Malaysian style pastry and we can get it anywhere in the street and eat kueh anytime..as breakfast, teatime and even supper!!

Today I will share you dad's all time favorite Karipap with beef curry. Well we can do many types of fillings from chicken to sardines, but what makes karipap the best is their puff (Kulit Karipap).

Karipap Dough, Simple and Easy

Ingredient:

2 Cups of flour

2 tablespoon of heated oil

2 tablespoon of butter/ margarine

1 teaspoon of salt

1 cup of cold water

Mixed the flour, salt and with butter till it become crumble. Then add heated oil and mix it well. After that add slowly cold water while knead the dough. You can know the water is enough when the dough doesn't stick on your hand anymore. Let the dough rise for 30 minutes.

Beef Potato Curry Filling

Ingredient:

500g of minced beef (cooked by boiled or dry cooked on pan)

2 table spoon of Curry powder

Slices of red onion & garlic

Few curry leaves (daun kari)

1 table spoon of Cili boh

Sugar and salt

3 Potato chopped in dice

While letting the dough rest, cook the filling in a frying pan. Fry the onion and garlic with curry leaves in heated oil. Add curry powder and cili boh. Add cooked minced beef and potato and let it cook with a cup of water. Balanced the taste with salt and sugar.

When everything is settled, wrap the filling in a slice thin of dough. The Malaysian signature karipap lies at how you fold both end of the dough to look like a fan shape. Once done, fry the karipap with vegetable oil till it's golden brown. This definitely takes time to master the art of Karipap folding, but trust me, its worth the time!!