Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon fennel powder
- 1/4 teaspoon black pepper
- 1/2 cup cooked and flaked fish
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 1 tablespoon vegetable oil
- Oil for frying
Special equipment needed:
- Rolling pin
- Pastry cutter or knife
- Frying pan
Step-by-step instructions:
1. In a mixing bowl, combine flour, water, salt, turmeric powder, cumin powder, coriander powder, chili powder, fennel powder, and black pepper. Mix well to form a dough.
2. In a separate bowl, mix cooked and flaked fish, chopped onion, chopped cilantro, and vegetable oil.
3. Divide the dough into small balls and flatten them with a rolling pin. Cut the flattened dough into circles using a pastry cutter or knife.
4. Place a spoonful of the fish mixture onto each circle of dough.
5. Fold the dough over the filling and seal the edges by pressing them together with your fingers.
6. Heat oil in a frying pan over medium-high heat.
7. Fry the karipap until golden brown on both sides.
8. Drain on paper towels to remove excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes 10 karipap
Nutritional information:
Calories per serving: 110
Fat per serving: 4g
Protein per serving: 4g
Carbohydrates per serving: 15g
Fiber per serving: 1g
Sugar per serving: 1g
Sodium per serving: 75mg
Substitutions for ingredients:
- You can use any type of cooked and flaked fish for this recipe.
- You can substitute vegetable oil with any other type of oil.
Variations:
- You can add diced potatoes or carrots to the fish mixture for a heartier filling.
- You can add grated cheese to the filling for a cheesy twist.
- You can use ground beef or chicken instead of fish.
Tips and tricks:
- Make sure the dough is not too thin or too thick.
- Seal the edges of the karipap well to prevent the filling from leaking out during frying.
- Fry the karipap in small batches to ensure even cooking.
Storage instructions:
- Store leftover karipap in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the karipap in a toaster oven or oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the karipap on a platter with a side of sweet chili sauce or tomato ketchup.
Garnishes:
- Garnish the karipap with chopped cilantro or green onions.
Pairings:
- Serve the karipap with a side of cucumber and tomato salad.
Suggested side dishes:
- Serve the karipap with a side of steamed rice or noodles.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
Food safety advice:
- Make sure the fish is fully cooked before using it in the filling.
- 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. It is believed to have originated from the Indian samosa.
Flavor profiles:
- The karipap has a crispy exterior and a savory filling with a hint of spice.
Serving suggestions:
- Serve the karipap as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian