Curry Puffs and Teh Tarik to brave the monsoon?

Its been rainy days for many weeks now. Monsoon History is coming to mind. Im counting the blessings, really. It's been such a relief to escape the scorching tropical heat and save up on the air-conditioning. Nature's greener and generally people calmer and subdued. Even my dogs seem to be curling up more and snoozing away.

So it's been a while since i churned out the puffs. Tedious job but what is life without challenges? Haha, especially when momsy and an enthusiastic 11 year old helped to get the major task done-chopping potatoes!      

The filling. 3 large potatoes and 2 equally sized sweet potatoes. Cube and boil/fry still 3/4 cooked. First the trinity, onion-garlic-ginger. Saute 2 big chopped onions, 5 clove garlic and half inch ginger in 2 tbsp butter. Combine the potatoes and let em soak  up the essence of the trinity. Sprinkle a tsp each of chilly, cumin and turmetic powder and half tsp cinnamon powder. Then add a cup of water and let potatoes cook through. Add salt, a tbsp of chilly sauce, tomato sauce and oyster sauce. This is just flavouring, if you are using chicken or sardine or dried prawns, you can omit. Let all dry up nice and sprinkle some chopped coriander leaves and curry leaves. Let cool.  

The pastry. 600gms of flour, combine 3 tbsp butter or margerine and a tsp ghee. A pinch of salt and a tsp sugar. Crumble. Then add a cup or more of ice water and form smooth dough. Keep for 20min in fridge before you form the puffs. Fry over medium hit.

copyrights reserved.