Karipap is a Malay term for curry puff. Sometimes, it was also called as 'epok-epok'.
Today, I am going to share on my mom's recipe for the so called Epok-Epok. This recipe was merely a curry puff or 'karipap' recipe somehow there was no curry involved. LOL.
Since I was only an observer during the process of making this curry puff, I just shared all the details that I saw during all the preparation made by my mom. I was so glad to be part of the process as a 'rolling lady' of the dough. Hehe.
Ingredients :
For the dough :-
- 1kg (a pack) of flour (tepung gandum)
- Cooking oil
- Water
- Salt
For the fillings :-
- Few potatoes (10-15)
- 2 cans of Sardines (we use the Botan brand)
- Some red onions
- Some garlic (for saute)
- Some red chillies
First - preparing the fillings
1. Wash and slice the potatoes (in small cubic shape) and put them in a basin of water.
2. Wash and slice the red onions, garlics and red chillies.
3. Open the sardine cans and gently remove the sauce available in the sardines can (since we are going to use half of the sauce for colouring purpose only)
4. Lightly mashed the sardines in another bowl.
Second - cooking the fillings
1. Heat some cooking oil in a wok (depends on the amount of the potatoes but not too much)
2. Saute the red onions, garlics and red chillies
3. Pour in the cubed potatoes (discard the water)
4. Cook them until the potatoes had fully tendered.
5. Pour in the mashed sardines with some part of the sauce.
6. Wait until all the ingredients are well blended and cooked.
7. Transfer them in a wide container so that it will not too hot to be filled inside the puff dough.
Third - preparing the dough (just like merely preparing pastry dough)
1. Pour the 1kg of flour into a basin or container
2. Heat a bowl of cooking oil (but not too hot)
3. Mixed the heated cooking oil (pour the heated oil) into the flour gradually
4. Mixed them evenly
5. Take a bowl of water and mixed the water with 3 to 4 tablespoon of salt (for the dough taste)
6. Mixed the water that had been added with salt into the flour and oil mixture.
7. Mixed them well and prepare 5 to 6 dough
Fourth - Rolling time!
1. Extract some part of the dough (about half the size of your palm)
2. Roll it (not too thick and not too thin) just good enough to be eaten as the curry puff skin!
3. Take something sharp with round shape to be used as the shaping tools i.e. a cup
4. Cut the rolled dough into rounded shape (not too small and not too wide)
TIPS : to keep the dough remain soft, please close them in a container with lids so that the dough are not contaminated with air
Fifth - Fill in the fillings
1. As you get the round shaped piece of dough, fill them with the fillings that we cooked at the second step. Make sure the fillings are cool down
2. Lock the filled dough by using your finger or using a fork
Sixth - Fry them
1. Let them sit for a while
2. Heat some cooking oil
3. Deep fried the raw filled puff dough for 2 - 4 minutes
Seventh - Enjoy them
Ready to eat!
p/s : As we got around 40 pieces of filled puff for 1kg of flour, it is advisable to chill or freeze the unfry filled puff in the fridge.
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| Another extra tips : To avoid some cracked during frying, please remove excess oil from the fillings mixture during the filling process. |
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This is a family recipe and I am sorry for being unable to share the pictures in preparing the ingredients in detail since I am just observe my mom preparing all the ingredients. I promise to share the pictures in detail once I prepare all the ingredients all by myself or maybe next time if my mom decides to make them again! Woohoo!
The best epok-epok I had ever eat in my life! 😍
...and just so you know, my vocabularies in cooking and baking were very limited or should I say, sucks!