Monday, June 9, 2008
a veggie version of the curry puff, we malays call it dearly as epok-epok sayur...
Eat it as breakfast, or , again....at ANYTIME...hehe
2 tbsp butter (melted)
150ml warm water
1/2 tsp salt
Work the above into a pliable dough. Don't overknead. Set aside, covered with a damp cloth to avoid it to dehydrate and cause a cracky skin to form on the surface. I used the pastry from Abg Rozzan.Thks A R!
1 onion, diced
3 cloves of garlic, minced
abt 4 cups of beansprouts(taugeh), tailed.
1 carrot, finely cut into strips
1 big beancurd (firm tofu), cubed and deep fried
2 stalks of kucai(chinese leeks), chopped
2 red chillies. de-seeded and cut into thin strips
1 tbsp light soya sauce
1 tsp salt
1 tsp sugar
dash of pepper
Heat 3 tbsp of oil in the wok. Saute onions, garlic and chillies till fragrant. Add beansprouts,carrot, fried beancurd and kucai. Add soya sauce, salt, sugar and pepper. Don't overcook veggie to retain its crunch. Set aside, draining excess liquid over a strainer.Cool completely.
Roll out dough, cut into rounds of desired size. U can also use the edge of a cup. Scoop a spoonful of filling.
Flute the edges.
Deepfry over a medium fire till golden brown.
Serve hot with dipping sauce. U may want to dilute it a little.