Visit Singapore

What do you do when people are hungry and are asking for a savoury snack that goes with a cup of tea? Well, more than 50 years ago in Singapore, one answer was to make pastry pouches filled with curried potatoes, and deep-fry them until golden brown.

Many versions of the humble curry puff have evolved in Singapore. The Malay version (‘epok-epok) is small, and usually filled with curried potato, or canned sardines. The Chinese version is larger, and usually contains potato and chicken curry, with some versions including pieces of boiled egg.

Some say the curry puff was inspired by Indian samosas, others say it was inspired by English Cornish Pasties. Whatever inspired their creation, they are unequivocally Singaporean!

Recommended

• Katong Chicken Curry Puff
  Marine Parade Food Centre 01-132
  8am to 6pm Closed on Monday
• Old Chang Kee

Outlets all over Singapore

Headoffice

2 Woodlands Terrace
Singapore 738427
Republic of Singapore

Telephone: +65 6756 4833
Fax: +65 6756 7210

Email : contact@oldchangkee.com

Recipe

Ingredients

• For water dough
• 200 g plain flour
• 100 ml water, mixed with
• 1/4 teaspoon salt
• 1 tablespoon shortening or margarine

For oil dough

• 100 g plain flour
• 75 g margarine or shortening

For filling

• 220 g potatoes (cubed)
• 100 g big onions (cubed)
• 2 tablespoons curry powder
• 1 tablespoon fried chili paste (chilli boh)
• 1 sprig curry leaf (optional)
• 1 tablespoon oyster sauce
• salt, to taste
• sugar, to taste
• light soy sauce, to taste
• 1 dash pepper

Directions

1. To make WATER DOUGH, place flour in a mixing bowl.

2. Rub in shortening and add in the water.

3. Knead into a smooth dough and leave aside to rest for 10 minutes.

4. Divide into 12 equal portions.

5. To make OIL DOUGH, rub shortening or margarine into the flour to form an oily dough.

6. Divide into 12 equal portions.

7. To make FILLING, heat pan with 3 tbsp oil.

8. Fry all the ingredients till fragrant.

9. Add water and fry till dry.

10. Add water again and fry till dry and potato become soft.

11. Cover the pan once in a while so that the potato will be cooked faster.

12. Leave to cool.

13. Next wrap oil dough inside water dough.

14. Flatten the dough using a rolling pin to shape a thin circle.

15. Add filling and seal the sides.

16. Pinch the edges to form a scallop design or any design Deep fry puffs in medium hot oil.

17. *Note: You can make the filling a bit more saltier because when you eat it with the puff it will make the filling taste blander.