新加坡咖喱角：在家也能做出正宗美味, 让你一口爱上！ Singapore Curry Puff [广东话 cc Eng Sub]

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[Ingredients]
All-Purpose Flour 250g
Unsalted Butter 75g
Salt 1 tsp
Sugar 1 tsp
About 60 ml of Water
Oil 1 tsp
Chicken Breast 150g
Salt (to taste)
Pepper (to taste)
Potatoes 2 pcs
Dried Shallot 3 pcs
Garlic 2 pcs
Ginger 10g
Turmeric 10g
Red Chilli 2 pcs
Dried Chilli 10 pcs
Curry Powder 1 tbsp
Chilli Powder ½ tbsp
Coriander Powder 1 tsp
Fennel Seeds Powder 1 tsp
Cumin Powder 1 tsp
Onion ½ pc
Oil 3 tbsp
Curry Leaves 1 branch
Coconut Sugar 1 tbsp
Salt ½ tbsp
Tamarind Water 1½ tbsp (½ tbsp of Tamarind, add 3 tbsp of water, squeeze out the Tamarind Water)
00:00 Introduction
[Steps]
00:23 How To Prepare The Curry Puff Skin
Sift All-Purpose Flour
Mix Unsalted Butter and Flour thoroughly
Add a pinch of Salt and 1 tsp of Sugar
Slowly add Water little by little until it can be kneaded into a ball
Sprinkle another tsp of Oil on it and let it sit for half an hour
01:40 How To Prepare The Ingredients For Curry Puff Filling
Cut Chicken Breast into cubes
Sprinkle some Calt and Pepper to marinate it
Cut two Potatoes into cubes and soak them in water for 10 minutes
After rinsing, boil it in water for a short while until a fork can poke through
Blend the following and set aside
* Dried Shallot 3 pcs
* Garlic 2 pcs
* Ginger 10g
* Turmeric 10g
* Red Chilli 2 pcs
* Dried Chilli 10 pcs
Add water to the below to make a paste
* Curry Powder 1 tbsp
* Chilli Powder ½ tbsp
* Coriander Powder 1 tsp
* Fennel Seeds Powder 1 tsp
* Cumin Powder 1 tsp
02:53 How To Fry Curry Puff Filling
Heat about 3 tbsp of Oil and sauté half of the Diced Onions until golden brown
Add the blended Chilli and Curry Powder Paste
Fry until you see Oil separated from the blended Chilli, sprinkle in 2 tbsp of Water and continue frying
When you see the blended Chilli and Oil separate again, add a bunch of Curry Leaves and the Chicken cubes
Fry until the Chicken is about seventy percent cooked, then add the Potatoes
Add Water until all the ingredients are submerged
Turn to medium-low heat, cover up the lid and cook slowly until all the water is abosrbed
For seasoning, add 1 tbsp of Coconut Sugar, ½ tbsp of Salt, and 1½ tbsp of Tamarind Water
*****
How to prepare Tamarind Water:
Tamarind ½ tbsp
Add 3 tbsp of Water
Squeeze out Tamarind Water
Filter off the residue
*****
Cook for a few more minutes and the curry filling will be ready
04:50 How To Make The Curry Puff Dough
The dough has rested for about half an hour
Divide into 30 grams each
Cover with plastic wrap and let sit again for half an hour
Cut an egg into slices
Take a portion of dough, flatten it, and spread it into an oval shape
Put filling in the middle and slot in a piece of egg in front
Fold it in half, pressing the edges firmly first
With your index finger on top and your thumb on the bottom, pinch it and twist it clockwise to plait the side
06:15 How To Fry The Curry Puffs
Fry gently in Oil at about 160 degrees
Fry for two to three minutes and then turn to the other side
Fry until both sides turn golden brown
Done
[材料]
中筋面粉250 克
无盐牛油 75 克
盐一茶匙,
糖一茶匙
大概 60 毫升水
油一茶匙
鸡胸肉 150 克
盐 (适量)
胡椒粉 (适量)
马铃薯两粒
干葱头三粒
蒜头两粒
老姜10 克
黄姜 10克
两条红辣椒
干辣椒 10 根
咖喱粉一汤匙
辣椒粉半汤匙
芫荽粉一茶匙
大茴香一茶匙
小茴香一茶匙
大葱半粒
油三汤匙
咖喱叶一串
椰糖一汤匙
盐半汤匙
罗望子水一汤匙半（罗望子半汤匙，加水三汤匙，挤出罗望子水）
[做法]
准备咖喱角皮
把中筋面粉隔筛
把无盐牛油和面粉完全搓匀
放少量盐和一茶匙糖下去
把水一点一点慢慢放进去，直至可以搓成团
再洒一茶匙油下去，让它静置半小时
准备咖喱角馅的材料
把鸡胸肉切成粒状
洒适量的盐和胡椒粉腌它
两粒马铃薯切成粒之后泡水10分钟
冲水之后拿去汆一下水
搅碎以下备用
* 干葱头三粒
* 蒜头两粒
* 老姜10 克
* 黄姜 10克
* 两条红辣椒
* 干辣椒 10 根
以下加水成糊
* 咖喱粉一汤匙
* 辣椒粉半汤匙
* 芫荽粉一茶匙
* 大茴香一茶匙
* 小茴香一茶匙
炒咖喱角馅
热大概三汤匙油，炒切碎的半粒大葱至金黄色
放刚才搅碎了的辣椒和咖喱粉下去
炒到看到第一次辣椒和油分开，把两汤匙水洒下去，继续炒
当看到辣椒和油再次分开，放一串咖喱叶和鸡粒下去
炒到鸡粒大概七成熟，放马铃薯下去
加水到稍为盖过食材
转用中细火，上盖慢慢煮到汁接近收干
调味放一汤匙椰糖半汤匙盐下去和一汤匙半的罗望子水
*****
罗望子水的准备方法：
罗望子半汤匙
加水三汤匙
挤出罗望子水
隔渣
*****
多煮数分钟，咖喱馅料便完成
搓咖喱角面皮
粉团已经休息了约半小时
分成每一粒 30 克
把它搓圆
用保鲜纸盖着，再次静置半小时
包之前切好一粒蛋
拿一粒粉团将它压平，把它摊开至椭圆形
中间放馅，在前面摄一片蛋
对折，先把边边按实
食指在上面，拇指在下面，钳住它，顺时针扭折出边
炸咖喱角
用大概160 度的油温慢慢炸
炸两三分钟便转另外一面
炸到两边都变金黄色
完成
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