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    Singapore Curry Puffs


    Source of Recipe


    the web

    List of Ingredients




    1 c All-purpose flour
    1 Egg
    2/3 c Milk
    2/3 c Cold water
    5 tb Corn oil
    1 Onion, chopped
    8 oz Lean ground bbef
    2 Carrots, grated
    1 Parsnip, grated
    2 ts curry powder
    1 tb Tomato paste
    2 ts Cornstarch
    2/3 c Beef stock
    1 Egg, beaten
    Vegetable oil 4 deep frying
    Carrot strip (opt)

    Recipe



    Sift flour into a bowl. Make a well in center and add egg. Gradually stir
    in milk and beat well until smooth. Stir in cold water and beat well. Pour
    batter into a pitcher.

    Heat a little oil in a small skillet and pour off excess. Pour a little
    batter into skillet, swirling skillet to spread batter evenly over bottom
    to make a thin coating. Sook until underside is golden, then turn pancake
    out of pan (do not cook other side). Repeat with remaining batter, adding
    more oil pan each time, to make 8 pancakes.

    Heat 2 tablespoons oil in a saucepan. Add onion, ground beef, carrots,
    parsnip and curry powder. Cook gently 5 minutes, stirring constantly. Add
    tomato paste and mix well. Blend cornstarch with a little stock. Add
    remaining stock to ground beef mixture and bring to a boil. Add cornstarch
    mixture and cook 2 minutes, stirring constantly. Simmer mixture 10 minutes.

    Lay pancakes, cooked-sides up, on a flat surface. Spread filling in a 2"
    horizontal lines across center to within 1-1/2" of side edges. Fold these
    side edges over mixture and then fold remaining top and bottom edges over
    to cover filling. Brush with egg and fold pancakes in half. Chill 1 hour.

    Half fill a deep fat fryer or saucepan with oil; heat to 350'F. (175'C.) or
    until a 1/2" bread cube browns in 40 seconds. Fry folded pancakes, 4 at a
    time, 2-3 minutes or until golden brown and heated through. Drain on paper
    towels. Garnish with carrot strip, if desired, and serve hot.

    Serves 8.

 

 

 


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