Poh Ling Yeow Instagram – MALAYSIAN SPIRAL CURRY PUFFS
Makes about 12 large pastries
Guys, I’ve wanted to show you how to make these for the longest time but the reel took me SOOOO long to edit! Anyhoo, this is an incredibly delicious Malaysian snack I grew up which I swear is worth the trouble. If you want to skip the spiral dough which is actually very easy, buying ready made butter puff or making jaffles with the filling are also excellent options. Ask away in comments for more tips. Good luck!
1L rice bran oil for frying
PASTRY
OIL DOUGH
180 g plain flour
30 g butter softened
70 g lard OR vegetable shortening
WATER DOUGH
250 g plain flour
50 g butter softened
½ tsp salt
1 Tbs sugar
120 ml water
FILLING
1/4 cup olive oil
12 sprigs curry leaves stripped from the stem
2 large onions, peeled, 5mm dice
6 heaped Tbs Malaysian or Indian style meat curry powder
500 g chicken breast, diced finely OR course pork mince
200 g sweet potato, peeled 3mm dice
200 g potato, 3mm dice
2 tsp salt OR to taste
2 Tbs sugar
1 tsp chicken stock powder (optional)
4 hard boiled eggs, peeled & quartered (optional)8
METHOD
To make the filling combine the oil, curry leaves (follow this -I put these in wrong order in the reel 😬) & onion in a large non-stick frypan then bring to a medium heat. Stir fry until curry leaves are popping & onions are soft. Add the curry powder & stir fry until very fragrant. Add the chicken & cook through before adding both potatoes. Keep stirring until the potatoes are tender. If it’s taking a long time, add a few tablespoons of water, cover & allow to steam for a few minutes then uncover to let water evaporate. Pre steaming the potatoes is another option. Spread on a plate to cool completely before using.
METHOD FOR PASTRY PINNED IN COMMENTS BELOW 👇 | Posted on 04/Apr/2025 09:53:42
