Emma Yong: Mum’s Mini Curry Puffs

Recipe from: Consuming Passion – Memories from the Rafflesian Table

To be downright honest with you, I have never watched a single of Emma’s stage performance, so I can’t really identify with the accolades that were all over the papers just a week ago. However, the news of her recent passing did weigh down my heart a little. Mortality sobers up humanity (I hope) and shows no prejudice over your age or background.

Just to share a recent quote I picked up from a Wall St business forum: Life is short – you’re young, you’re old, you’re dead. React to that knowledge. You have nothing to lose!

React to that knowledge.

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I bought an awesome cookbook (Consuming Passion) last year in support of my Alma Mater’s Arts fund. Its one of the rare cookbooks sitting on my shelf that I truly enjoy: great food photography, easy-to-follow instructions and most importantly, it features ingredients that are easily obtainable from our local markets (those angmoh cookbooks get pretty useless when used in Asia). It is the culmination of 60+ old girls’ recipes, put together into a pretty/sleek recipe book. Fancy Stefanie Sun’s Yam Cake, Kit Chan’s Nutty Friands or Corrine May’s Chicken Stew? They are all featured in this book!

Emma Yong was one of the contributors to this cookbook project too. She submitted her mum’s mini curry puffs recipe which was really easy to follow and gave our beloved puff pastry a little Japanese twist by using gyoza skin. I opted for the normal shanghai dumpling skin (too lazy to track down gyoza skins at NTUC) and it turned out just fine. Think about it, using gyoza/dumpling skins as the outer wrapper is probably healthier too since it soaks up less oil during the frying process as compared to the layered dough pastry in our typical curry puff. Try it. Fool proof! Health(ier). I promise.

Makes: 30

Ingredients:

  • 1 potato, finely diced
  • 2 eggs, hardboiled
  • 1 medium white onion, finely diced
  • 180g(1 pc) minced chicken breast
  • 1/2 tbsp coconut powder (only 60 cents at the supermarket- Santan Rasaku)
  • 100 ml water
  • 1 1/2 tbsp Nonya curry powder
  • 1tsp salt
  • 1/2 tsp sugar
  • 1 packet Gyoza skin (or dumpling skin)

Totally promoting this brand of dumpling skin. At the risk of sounding like an aunty: Locally made and without preservatives! šŸ™‚

Method:

  1. Boil diced potato until tender (don’t overcook it till mushy). Allow to cool and set aside.
  2. Peel and finely dice the eggs.
  3. Saute onions in 2 tbsp of oil until soft
  4. Add minced chicken and saute for a further 3 minutes
  5. Dissolve coconut powder in water.
  6. Stir into chicken and add curry powder, salt and sugar. Saute for a further 10 min until the chicken is cooked through
  7. Add diced potato and eggs. Remove from heat and allow to cool before refrigerating for 10 min.
  8. When cool, spoon a small amount of mixture into the middle of gyoza skin. Use a little water to seal the edges together then gently pinch and crimp the edge.
  9. Sprinkle some flour on a tray to prevent the mini curry puffs from sticking. Repeat until potato mixture is used up.
  10. Deep fry the puffs until golden brown.
  11. SERVE WARM (impt!)

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