Curry Puff And What Is The Difference Between Pastel And Karipap

What is the difference between Pastel and Karipap?

Basically, curry puff skin is made from puff pastry. therefore, the basic ingredients of pastels and curry puffs are different. Curry puff skin has a crunchier texture than the two types of leavened and unleavened pastels commonly found in Indonesia.

What is Curry Puff?

Karipap or curry puff is a kind of pastry filled with meat and curry spiced potatoes. This Malay fried food is easy to find in Singapore, Malaysia, or Brunei Darussalam. its appearance is similar to pastel and jalangkote in Indonesia.

What Cake Curry?

Kompas.com - Karipap Dizziness or Curry Puff comes from Malaysia. This snack is similar to pastels but the skin is layered because of the puff pastry and the texture is more crunchy. one of the important ingredients in making karipap skin is white butter so that the results are layered.

Do Pastels Include Pastry?

Pastels are also a filling snack because they have a dense filling. the outside is a rather thick and crunchy pastry skin. then in it contains a variety of vegetables, sundae and boiled eggs.

Material contents

350 gr Chicken fillet, coarsely chopped
150 gr Carrot, diced & boiled
100 gr chickpeas, thinly sliced & boiled
1/2 clove chopped Onion
2 cloves finely chopped garlic
1.5 tbsp Curry Powder
1/2 tsp chili powder
1 tsp Mushroom broth
1/2 tsp ground pepper
1/2 tsp Sugar
1/2 tsp Salt
50 ml of boiled water
Cooking oil

How to make

1. Heat a little oil, fry the garlic & onions until fragrant
2. Enter the chicken, stir until it changes color. Add carrots & beans, mix well
3. Add curry powder & chili powder, pepper, sugar, salt, mushroom broth & water, mix well. Taste correction. Cook until the spices absorb & dry. Lift

Leather

250 gr medium protein flour
1 tbsp Sugar
1/2 tsp Salt
50 gr Margarine
120 ml Water

Material A

150 gr medium protein flour
50 gr white butter
40 gr Margarine

Material B

1. Bhn. A : mix bh. dry & margarine, stir. Gradually add water while kneading until smooth. Round, wrap in plastic. Let stand 15 min
2. Bhn. B : mix all ingredients, stir until smooth (no need to knead). Wrap in plastic & let stand 15 min
3. Divide the dough A & B into 4 parts, round. Take 1 dough A, roll it flat, add dough B on it, wrap it tightly. Cover with plastic & let stand 30 minutes
4. Take 1 round dough, roll it thin lengthwise, roll it. Rotate the direction (which rolls with holes upwards), roll thinly lengthwise (longer than the first roll). Roll & compact, do until done. Cut each roll of dough into 6 pieces (total 24 rolls), cover
5. Round shape: take 1 roll, cut into 2 & roll each flat round. Give the filling, cover with another part, close the edges & twist.
Pastel form: take 1 roll & flatten. Fill it, fold it in a half circle. Tighten the edges & twist
6. Heat some oil over low heat. Add Curry Puff, fry until evenly cooked. Lift, drain