Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1/4 cup coconut oil
- 1/4 cup water
- 1/2 cup grated coconut
- 1/4 cup chopped onions
- 1/4 cup chopped carrots
- 1/4 cup chopped potatoes
- 1/4 cup chopped chicken
- 1 tbsp curry powder
- 1/2 tsp turmeric powder
- Salt and pepper to taste
- Oil for frying
Special equipment needed:
- Rolling pin
- Pastry cutter
Step-by-step instructions:
1. In a mixing bowl, combine flour, cornstarch, and salt. Mix well.
2. Add coconut oil and mix until crumbly.
3. Gradually add water while mixing until dough forms.
4. Knead the dough until smooth.
5. Cover the dough and let it rest for 30 minutes.
6. In a pan, sauté grated coconut until lightly browned. Set aside.
7. In the same pan, sauté onions, carrots, and potatoes until softened.
8. Add chicken and cook until no longer pink.
9. Add curry powder, turmeric powder, salt, and pepper. Mix well.
10. Add the sautéed grated coconut to the mixture. Mix well and set aside.
11. Roll out the dough thinly and cut into circles using a pastry cutter.
12. Place a spoonful of the filling on one side of the circle.
13. Fold the other side over the filling and press the edges to seal.
14. Heat oil in a pan for frying.
15. Fry the karipap until golden brown.
16. Drain excess oil on paper towels.
17. Serve hot.
- Time:
Preparation time: 45 minutes
- Cooking time: 20 minutes
Temperature:
- Frying temperature: 350°F
Serving size:
- Makes 12 pieces
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 18g
- Protein: 4g
Substitutions for ingredients:
- Coconut oil can be substituted with vegetable oil.
- Chicken can be substituted with beef, shrimp, or tofu.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Add chopped green beans or peas to the filling.
- Make a vegetarian version by omitting the chicken.
Tips and tricks:
- Make sure the dough is rolled out thinly to prevent the karipap from being too doughy.
- Seal the edges of the karipap well to prevent the filling from leaking out during frying.
- Use a slotted spoon to remove the karipap from the oil to prevent them from breaking.
Storage instructions:
- Store leftover karipap in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat karipap in a toaster oven or oven at 350°F for 5-10 minutes.
Presentation ideas:
- Serve on a platter with a side of sweet chili sauce.
Garnishes:
- Sprinkle chopped cilantro on top for added flavor.
Pairings:
- Serve with a side of cucumber salad or pickled vegetables.
Suggested side dishes:
- Cucumber salad
- Pickled vegetables
- Fried rice
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the karipap is too oily, drain excess oil on paper towels.
Food safety advice:
- Make sure the filling is cooked thoroughly before filling the karipap.
- Use a thermometer to ensure the oil is at the correct temperature for frying.
Food history:
- Karipap is a popular snack in Malaysia and Indonesia.
Flavor profiles:
- Savory, slightly sweet, and coconutty.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Malaysian