Cara Buat KARIPAP PASTEL BERLAPIS DAN RENYAH | Curry Puff
Karipap Pastel Berlapis
Layered Crispy Curry Puffs (Karipap)
Bahan
Bahan Isian":
Adonan 1:
Adonan 2:
Cara Membuat
- Panaskan sedikit minyak goreng di dalam wajan lalu masukkan 1/2 buah bawang bombay yang telah dipotong kecil-kecil dan 2 siung bawang putih yang telah diparut.
- Tumis sebentar hingga bawangnya harum.
- Setelah bawangnya harum, masukkan 250 gr daging ayam yang telah dipotong kecil-kecil lalu tumis sebentar hingga ayamnya berubah warna.
- Masukkan 100 gr wortel, 100 gr kentang, dan 100 gr buncis yang telah dipotong kecil-kecil, lalu aduk sebentar hingga tercampur rata.
- Masukkan 50 ml air putih.
- Masukkan 3 sdt bubuk kari, 1/2 sdt cabai bubuk, 1/2 sdt lada bubuk, 1/2 sdt garam, 1/2 sdt gula pasir, dan 1 sdt kaldu bubuk.
- Aduk hingga tercampur rata lalu lanjut masak sampai airnya meresap dan mengering serta sayurannya lembut.
- Setelah airnya meresap, koreksi rasa dan tambahkan garam bila dirasa kurang asin.
- Setelah sayurannya lembut dan matang, matikan api kompornya lalu sisihkan.
- Untuk adonan 1, siapkan wadah lalu masukkan 250 gr tepung terigu dan 85 gr margarin.
- Masukkan 1 1/2 sdm gula pasir, 1 sdt garam, dan 100 ml air es.
- Uleni adonan hingga tercampur rata, lalu lanjut uleni seperti mencuci pakaian sekitar tiga menit sampai adonannya kalis.
- Bulatkan adonan, masukkan ke dalam plastik supaya tidak kering, lalu istirahatkan selama 30 menit agar adonannya lebih rileks.
- Untuk adonan 2, siapkan wadah lalu masukkan 100 gr tepung terigu dan 43 gr minyak goreng.
- Uleni hingga tercampur rata, bulatkan adonan, masukkan ke dalam plastik, lalu istirahatkan sekitar 20 menit.
- Setelah 30 menit, keluarkan adonan pertama dari plastik, bagi menjadi 4 bagian sama rata, lalu tutup dengan plastik supaya tetap lembab.
- Keluarkan adonan kedua dari plastik lalu bagi juga menjadi empat bagian sama rata.
- Ambil satu adonan pertama lalu pipihkan sedikit, bulatkan adonan kedua, letakkan di bagian tengah, lalu bungkus hingga rapat.
- Lakukan seperti ini hingga seluruh adonan selesai dibulatkan.
- Ambil satu bagian adonan, tutup adonan yang menunggu dengan plastik, lalu gilas adonan perlahan hingga tipis dan jangan sampai robek.
- Gulung adonan.
- Gilas lagi hingga adonannya tipis lalu gulung kembali dan padatkan gulungannya dengan menekan perlahan.
- Potong adonan menjadi 4 bagian sama rata.
- Gilas adonan perlahan sampai ketebalan sedang, jangan terlalu tipis supaya karipapnya tidak pecah saat digoreng.
- Beri isian secukupnya, jangan terlalu penuh.
- Rekatkan kedua sisinya, cubit perlahan hingga rapat, lalu pilin ujungnya dengan cara dicubit dan dilipat seperti membuat pastel.
- Lakukan hal yang sama hingga seluruh adonan selesai diberi isian.
- Panaskan minyak di dalam wajan, masukkan karipap secukupnya, lalu goreng menggunakan api sedang sampai warnanya kuning kecoklatan.
- Balikkan karipap supaya matangnya merata.
- Setelah warnanya kuning kecoklatan, angkat dan tiriskan karipap dari minyak.
- Jika tidak ingin digoreng semua, lapisi karipap dengan plastik supaya tidak saling menempel, simpan dalam wadah tertutup rapat, lalu simpan di dalam freezer sehingga bisa tahan 1 bulan.
Ingredients
Pastry ingredients:
Steps
- Heat a little cooking oil in a wok, then add 1/2 an onion cut into small pieces and 2 cloves of grated garlic.
- Fry briefly until fragrant.
- Once fragrant, add 250 gr of chicken cut into small pieces and fry briefly until the chicken changes colour.
- Add 100 gr of carrot, 100 gr of potato, and 100 gr of green beans, all cut small, then stir briefly until evenly combined.
- Add 50 ml of water.
- Add 3 tsp of curry powder, 1/2 tsp of chilli powder, 1/2 tsp of ground pepper, 1/2 tsp of salt, 1/2 tsp of granulated sugar, and 1 tsp of powdered broth.
- Stir until evenly combined then keep cooking until the liquid is absorbed and dries up and the vegetables are tender.
- Once the liquid has been absorbed, taste and add more salt if it is not savoury enough.
- Once the vegetables are tender and cooked, turn off the heat and set the filling aside.
- For dough 1, prepare a bowl and add 250 gr of wheat flour and 85 gr of margarine.
- Add 1 1/2 tbsp of granulated sugar, 1 tsp of salt, and 100 ml of iced water.
- Knead until evenly combined, then keep kneading with a washing motion for about three minutes until the dough is smooth.
- Roll the dough into a ball, put it into a bag so it does not dry out, then rest it for 30 minutes so it relaxes.
- For dough 2, prepare a bowl and add 100 gr of wheat flour and 43 gr of cooking oil.
- Knead until evenly combined, roll it into a ball, put it into a bag, then rest it for about 20 minutes.
- After 30 minutes, take the first dough out of the bag, divide it into 4 equal portions, then cover them with plastic so they stay moist.
- Take the second dough out of the bag and divide it into four equal portions as well.
- Take one portion of the first dough and flatten it slightly, roll a portion of the second dough into a ball, place it in the centre, then wrap it up tightly.
- Repeat this until all the portions have been wrapped.
- Take one portion, keep the waiting dough covered with plastic, then roll it out slowly and thin without tearing it.
- Roll the dough up.
- Roll it out thin again, then roll it up once more and press the roll gently to compact it.
- Cut the roll into 4 equal pieces.
- Roll each piece out slowly to a medium thickness, not too thin, so the karipap do not burst while frying.
- Add enough filling, but do not overfill.
- Seal the two sides together, pinch gently until closed, then twist the edge by pinching and folding it as you would for a pastel.
- Repeat until all the pieces have been filled.
- Heat oil in a wok, add a batch of karipap, then fry over medium heat until golden brown.
- Turn the karipap over so they cook evenly.
- Once golden brown, lift the karipap out and drain off the oil.
- If you do not want to fry them all, layer the karipap with plastic so they do not stick together, keep them in an airtight container, then store them in the freezer where they keep for 1 month.
Cook Mode
Cara Buat KARIPAP PASTEL BERLAPIS DAN RENYAH | Curry Puff
Cara Buat KARIPAP PASTEL BERLAPIS DAN RENYAH | Curry Puff
Bahan
Bahan Isian":
Adonan 1:
Adonan 2:
Cara Membuat
- Panaskan sedikit minyak goreng di dalam wajan lalu masukkan 1/2 buah bawang bombay yang telah dipotong kecil-kecil dan 2 siung bawang putih yang telah diparut.
- Tumis sebentar hingga bawangnya harum.
- Setelah bawangnya harum, masukkan 250 gr daging ayam yang telah dipotong kecil-kecil lalu tumis sebentar hingga ayamnya berubah warna.
- Masukkan 100 gr wortel, 100 gr kentang, dan 100 gr buncis yang telah dipotong kecil-kecil, lalu aduk sebentar hingga tercampur rata.
- Masukkan 50 ml air putih.
- Masukkan 3 sdt bubuk kari, 1/2 sdt cabai bubuk, 1/2 sdt lada bubuk, 1/2 sdt garam, 1/2 sdt gula pasir, dan 1 sdt kaldu bubuk.
- Aduk hingga tercampur rata lalu lanjut masak sampai airnya meresap dan mengering serta sayurannya lembut.
- Setelah airnya meresap, koreksi rasa dan tambahkan garam bila dirasa kurang asin.
- Setelah sayurannya lembut dan matang, matikan api kompornya lalu sisihkan.
- Untuk adonan 1, siapkan wadah lalu masukkan 250 gr tepung terigu dan 85 gr margarin.
- Masukkan 1 1/2 sdm gula pasir, 1 sdt garam, dan 100 ml air es.
- Uleni adonan hingga tercampur rata, lalu lanjut uleni seperti mencuci pakaian sekitar tiga menit sampai adonannya kalis.
- Bulatkan adonan, masukkan ke dalam plastik supaya tidak kering, lalu istirahatkan selama 30 menit agar adonannya lebih rileks.
- Untuk adonan 2, siapkan wadah lalu masukkan 100 gr tepung terigu dan 43 gr minyak goreng.
- Uleni hingga tercampur rata, bulatkan adonan, masukkan ke dalam plastik, lalu istirahatkan sekitar 20 menit.
- Setelah 30 menit, keluarkan adonan pertama dari plastik, bagi menjadi 4 bagian sama rata, lalu tutup dengan plastik supaya tetap lembab.
- Keluarkan adonan kedua dari plastik lalu bagi juga menjadi empat bagian sama rata.
- Ambil satu adonan pertama lalu pipihkan sedikit, bulatkan adonan kedua, letakkan di bagian tengah, lalu bungkus hingga rapat.
- Lakukan seperti ini hingga seluruh adonan selesai dibulatkan.
- Ambil satu bagian adonan, tutup adonan yang menunggu dengan plastik, lalu gilas adonan perlahan hingga tipis dan jangan sampai robek.
- Gulung adonan.
- Gilas lagi hingga adonannya tipis lalu gulung kembali dan padatkan gulungannya dengan menekan perlahan.
- Potong adonan menjadi 4 bagian sama rata.
- Gilas adonan perlahan sampai ketebalan sedang, jangan terlalu tipis supaya karipapnya tidak pecah saat digoreng.
- Beri isian secukupnya, jangan terlalu penuh.
- Rekatkan kedua sisinya, cubit perlahan hingga rapat, lalu pilin ujungnya dengan cara dicubit dan dilipat seperti membuat pastel.
- Lakukan hal yang sama hingga seluruh adonan selesai diberi isian.
- Panaskan minyak di dalam wajan, masukkan karipap secukupnya, lalu goreng menggunakan api sedang sampai warnanya kuning kecoklatan.
- Balikkan karipap supaya matangnya merata.
- Setelah warnanya kuning kecoklatan, angkat dan tiriskan karipap dari minyak.
- Jika tidak ingin digoreng semua, lapisi karipap dengan plastik supaya tidak saling menempel, simpan dalam wadah tertutup rapat, lalu simpan di dalam freezer sehingga bisa tahan 1 bulan.
Ingredients
Pastry ingredients:
Steps
- Heat a little cooking oil in a wok, then add 1/2 an onion cut into small pieces and 2 cloves of grated garlic.
- Fry briefly until fragrant.
- Once fragrant, add 250 gr of chicken cut into small pieces and fry briefly until the chicken changes colour.
- Add 100 gr of carrot, 100 gr of potato, and 100 gr of green beans, all cut small, then stir briefly until evenly combined.
- Add 50 ml of water.
- Add 3 tsp of curry powder, 1/2 tsp of chilli powder, 1/2 tsp of ground pepper, 1/2 tsp of salt, 1/2 tsp of granulated sugar, and 1 tsp of powdered broth.
- Stir until evenly combined then keep cooking until the liquid is absorbed and dries up and the vegetables are tender.
- Once the liquid has been absorbed, taste and add more salt if it is not savoury enough.
- Once the vegetables are tender and cooked, turn off the heat and set the filling aside.
- For dough 1, prepare a bowl and add 250 gr of wheat flour and 85 gr of margarine.
- Add 1 1/2 tbsp of granulated sugar, 1 tsp of salt, and 100 ml of iced water.
- Knead until evenly combined, then keep kneading with a washing motion for about three minutes until the dough is smooth.
- Roll the dough into a ball, put it into a bag so it does not dry out, then rest it for 30 minutes so it relaxes.
- For dough 2, prepare a bowl and add 100 gr of wheat flour and 43 gr of cooking oil.
- Knead until evenly combined, roll it into a ball, put it into a bag, then rest it for about 20 minutes.
- After 30 minutes, take the first dough out of the bag, divide it into 4 equal portions, then cover them with plastic so they stay moist.
- Take the second dough out of the bag and divide it into four equal portions as well.
- Take one portion of the first dough and flatten it slightly, roll a portion of the second dough into a ball, place it in the centre, then wrap it up tightly.
- Repeat this until all the portions have been wrapped.
- Take one portion, keep the waiting dough covered with plastic, then roll it out slowly and thin without tearing it.
- Roll the dough up.
- Roll it out thin again, then roll it up once more and press the roll gently to compact it.
- Cut the roll into 4 equal pieces.
- Roll each piece out slowly to a medium thickness, not too thin, so the karipap do not burst while frying.
- Add enough filling, but do not overfill.
- Seal the two sides together, pinch gently until closed, then twist the edge by pinching and folding it as you would for a pastel.
- Repeat until all the pieces have been filled.
- Heat oil in a wok, add a batch of karipap, then fry over medium heat until golden brown.
- Turn the karipap over so they cook evenly.
- Once golden brown, lift the karipap out and drain off the oil.
- If you do not want to fry them all, layer the karipap with plastic so they do not stick together, keep them in an airtight container, then store them in the freezer where they keep for 1 month.
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