Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup vegetable oil
- 1/4 cup water
- 1/4 tsp salt
- 1/4 tsp sugar
- 2 hard-boiled eggs, chopped
- 1/2 onion, chopped
- 1/2 tsp curry powder
- 1/4 tsp turmeric powder
- Salt and pepper to taste
- Oil for deep frying
Special equipment needed:
- Rolling pin
- Pastry cutter or knife
- Deep fryer or deep pot
Step-by-step instructions:
1. In a mixing bowl, combine flour, vegetable oil, water, salt, and sugar. Mix until a dough forms.
2. Knead the dough for 5 minutes until it becomes smooth and elastic.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. In a separate bowl, mix the chopped eggs, onion, curry powder, turmeric powder, salt, and pepper.
5. Divide the dough into small balls and roll them out into thin circles.
6. Place a spoonful of the egg mixture onto one half of the dough circle.
7. Fold the other half of the dough over the egg mixture and press the edges together to seal.
8. Use a pastry cutter or knife to trim the edges and create a half-moon shape.
9. Heat oil in a deep fryer or deep pot over medium heat.
10. Fry the egg karipap until golden brown on both sides.
11. Drain on paper towels to remove excess oil.
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Medium heat for frying
Serving size:
Makes 10 egg karipap
Nutritional information:
Calories per serving: 150
Total fat: 9g
Saturated fat: 1g
Cholesterol: 45mg
Sodium: 120mg
Total carbohydrates: 13g
Dietary fiber: 1g
Sugar: 1g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Any cooking oil can be used instead of vegetable oil.
- Ground beef or chicken can be used instead of eggs.
- Shallots or scallions can be used instead of onions.
- Garam masala or chili powder can be used instead of curry powder.
Variations:
- Add shredded cheese to the egg mixture for a cheesy twist.
- Use sweet potato or pumpkin instead of eggs for a vegetarian option.
- Add chopped cilantro or parsley for a fresh herb flavor.
Tips and tricks:
- Make sure the dough is rolled out thinly to prevent the egg karipap from being too doughy.
- Seal the edges of the dough well to prevent the filling from leaking out during frying.
- Use a slotted spoon to remove the egg karipap from the oil to prevent them from breaking apart.
Storage instructions:
Store the egg karipap in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the egg karipap in a toaster oven or oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
Serve the egg karipap on a platter with a side of sweet chili sauce or cucumber raita.
Garnishes:
Garnish with chopped scallions or cilantro for a pop of color.
Pairings:
Pair with a hot cup of tea or coffee for a snack.
Suggested side dishes:
Serve with a side of steamed rice or a fresh salad for a complete meal.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
- If the egg karipap is breaking apart during frying, make sure the oil is not too hot and the edges are sealed well.
Food safety advice:
Make sure the eggs are fully cooked before adding them to the filling to prevent foodborne illness.
Food history:
Egg karipap is a popular snack in Malaysia and Indonesia. It is believed to have originated from India and was brought over by Indian immigrants.
Flavor profiles:
Egg karipap has a crispy and flaky pastry shell with a savory and slightly spicy egg filling.
Serving suggestions:
Serve the egg karipap as a snack or appetizer at a party or gathering.
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Region: Malaysian