Friday, February 17, 2012

Karipap Pusing style sendiri..

hahaha...pada satu malam, sambil duk scroll down on the FB..tiba2 ternampak Cik Mat Gebu nyer status comments..adoiii laaa memang telan ayaq lioq laaa...memalam buta p ternampak lak Karipap Pusing dia..yang garing, atu dia patah dua..nampak isi nyer penuh....tersangat lah "teringin" nak makan..

Hari ni dah pon puas ati..terubat lah rasa "teringin" tuu..

Ni haaa my very own resepi..dulu2 tengok my late mother ingat2 lupa..have never written down the I better write it down now..

Untuk Kulit : (makes about 48 pieces so if u want less than half the recipe etc)

Adunan A
500 gm Tepung Gandum
250 gm shortening

Adunan B
500 gm Tepung Gandum
1/3 cup air
1/2 teaspoon salt

Adunan A mix together till a ball is form
Adunan B mix together till a ball is form

Divide Adunan A and B into 4 balls each. Leperkan dough A and put dough B inside and form a ball, repeat for all.
Take one ball and roll flat round. cut from centre to side of the round dough. Take one side and roll it one round.
Flatten the roll lengthwise and once again roll up tightly..n lastly flatten again the rolled dough..once done, roll up the dough tightly and cut into 12 pieces.
Then take one piece and roll out the dough and fill with filling and close. So dh ler jadi Karipap. I hope u all can visualise the steps..hehehe
Heat up the oil for 5 minutes and switch off the fire. Rest the oil for 2 minutes and put in the Karipap n start the fire at medium. Fry till golden brown.


600 gm mince beef
6 potato, peeled and diced
2 onions, diced
2 tbsp curry powder
1 tbsp chili powder (optional)
2 tbsp of water
Salt and pepper
curry leaves, cinnamon stick, cardamom, star anise

Heat up the oil, add the cinnamon stick, cardamom and star anise together till it gives out a nice smell, add diced onions and fry till it becomes translucent. Add the curry powder and chili powder. Add the mince beef, diced potatoes and water then mix well and simmer for at least 10 minutes. Add salt and pepper and cook till slightly dry. Cool before using.

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