Indian Karipap aka Indian Curry Puff

Pastry/Dough

600g Plain flour

1 egg (beaten)

250ml warm water

1 tsp salt

1 tsp yellow color

200g pastry margarine

Vegetable oil for topping

Filling recipe here

Directions/Instructions:

1. Combine warm water, salt & food color in a bowl & mix until salt is dissolved.
2. In a large bowl, combine flour, egg beat & water.  Mix just until the mixture forms a dough.  Do not overmix.  Cover the dough with a plastic/kitchen towel & leave it to rest for 20 mins at least.
3. While the dough is resting, place the pastry margarine on plastic & cover another piece of plastic on the top of the margarine.  Roll out evenly into a rectangle (16cmx12cm).  Set aside for later use.
4. Roll out the dough into a rectangle (16cmx24cm) about 1cm thick.  Then place the rolled-out pastry margarine on one side of the dough.
5. Fold the dough over the margarine, like a close book.  Press the edges to seal.  Cover dough with plastic & leave to rest for 20 mins.
6. Turn dough at a 90 deg angle, then roll dough into a rectangle (16cmx48cm).  Fold one-third of the dough over the middle section and the remaining bottom one-third over the middle section to form a square.  Brush away the excess flour and leave to rest for 20 mins.
7. Then the dough at a 90 deg angle again, roll out to a long rectangle (16cm x48cm), and give another fold to form a square, leave to rest for 20 mins.  Repeat this process, a total of 3 sets.
8. In the last fold, cut the dough into 3 equal parts (16x16cm).  Place the bottom third onto the middle and followed by the top third.  Cover dough with plastic & leave to rest for another 20 mins.
9. Use a knife & a ruler, divide the dough into small squares (4x4cm) & make marking on the dough (Divide it into 16 squares).  Then carefully cut the small squares.
10. Take one cut square, press each square gently & coat it with flour.  Starting from the middle, roll out to form a square.  Then turn the dough facing a diamond shape dough, spoon the filling in the middle.  Brush water on the edges.  fold into a triangle & seal.
11. Brush away any excess flour, place on a prepared parchment-lined tray.  Before putting the tray into the oven, brush oil onto each puff evenly.  Bake in a preheated oven at 180 deg C for about 25 mins or until golden brown.

Crunchy Spam Fries

Ingredients:

1 can Spam

3/4 cup AP flour

1 cup breadcrumbs

2 eggs ~ beaten

Cooking oil for frying

Directions/Instructions:

1. Cut the Spam into the shape of French fries.  Set them aside
2. In 3 mixing bowls, 1 bowl for flour, 2nd bowl for beaten egg, and the 3rd bowl for breadcrumbs.
3. Use a tong or hand, dredge the span in the flour and roll it until it is well coated.  Next put it in the beaten egg and lastly dredge it in the bread crumbs.  Set the pieces aside on a plate.
4. Add some oil to a frying pan over medium-high heat (160 deg C), place the spam fries in batches, and fry them until golden brown.  Keep flip the spam fries to cook evenly.
5. Set them aside on a plate lined with a paper towel and repeat the process for the remaining batches.  Serve with any sauces with your spam fries!

Homemade Chili Oil

Ingredients

1-1/2 cup oil

5-star anise

1 cinnamon stick

2 bay leaves

3 tbsp Szechuan peppercorns

2 black cardamom pods

4 nuggets dried sand ginger (optional)

2 tsp cloves

3 cloves garlic ~ crushed

2 shallots ~ halves

3/4 cup Sichuan chili flakes

1-2 tsp salt ~ to taste

Directions/Instructions:

1. Place oil and all the ingredients into a pot with at least two inches of clearance between the oil and the rim of the pot.  
2. Set it over medium heat to start, then progressively lower it to medium-low or low heat as the oil comes to a temperature of about 110 deg C and causing small bubbles to slowly rise from the aromatics.  Infuse the aromatics for a minimum of 30 mins to 1 hour for best results.
3. Generally, the oil should be between 110-120 deg C when pouring over the chili flakes.  Carefully pour the hot oil through a strainer onto the chili flakes.  Stir to evenly distribute the heat of the oil
4. Stir in the salt, and allow the chili oil to cool.  Store in an airtight container in the refrigerator.  Always use a clean utensil when handling to prevent spoilage.  It can last for up to 6 months.

Classic Strawberry Shortcake

Ingredients:

272g (2 cups) all-purpose flour

1/3 cup granulated sugar

2-1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp kosher salt

4oz cold unsalted butter ~ cut into 1/2" pcs

1 large egg

1/4 cup heavy cream

1/4 cup buttermilk

4 cups ripe strawberries

2 tbsp granulated sugar

Whipped Cream

1-1/2 cup heavy cream

2 tbsp granulated sugar

Directions/Instructions:

1. Put 1/3 of the strawberries in a medium bowl and use a potato masher, crush into a chunky puree.  Slice the remaining strawberries 1/4" thick and stir them into the mashed berries along with the sugar.  Taste the berries, add more sugar if necessary.  Let the berries sit at room temperature for at least 30 mins.
2. Preheat the oven to 220 deg C or 425 F.  Line a large baking sheet with parchment.
3. Sift the flour, baking powder, baking soda, and sugar into a large bowl.  Stir in the salt.  Use a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse cornmeal.
4. In a small bowl, beat the egg and heavy cream with a fork.  Mix in the buttermilk, make a well in the center of the flour mixture, and pour in the cream mixture.  Mix with the fork until the dough is evenly moistened and just comes together; it will still look a little shaggy.
5. Gather the dough and gently knead it 3-4 times.  If the dough seems dry and does not form a cohesive mass, work in more cream - 1 tsp at a time.
6. Transfer the dough to a lightly floured surface and roll it into a 3/4" thick disk  With a sharp 2-1/2" biscuit cutter, press straight down to cut the dough into rounds and lift straight up to remove (Note: Do not twist the cutter or it will seal the sides of the biscuits and interfere with rising)
7. Transfer the rounds to the prepared baking sheet.  Gather the dough scraps and repeat the procedure until a total of 6.
8. Lightly brush the biscuit tops with cream (abt 1 tbsp) and sprinkle with 1 tbsp sugar.  Bake until the biscuit tops are lightly browned for about 10-12 mins - rotate the baking sheet only once.  Let the biscuits cool slightly while preparing the whipped cream.
9. Whip the heavy cream and sugar to soft peaks with an electric hand mixer in a large, chilled metal bowl.  Covered and refrigerate until ready to serve.
10. To assemble, use a serrate knife to split the warm biscuits in half horizontally and transfer the bottom onto the dessert plates.  Spoon about 3/4 of the macerated berries and their juice evenly over the biscuit bottom.  Top with a generous dollop of whipped cream and cover each with a biscuit top.  Repeat for the remaining biscuits and serve immediately.

Note:

Before serving, the biscuits can be baked 10-12 hours ahead and reheated in a 350 F oven.

Chapati

Ingredients:

2 cup wheat flour (Atta flour)

1 tsp salt

1 tbsp cooking oil

1 cup boiling water 

Some wheat flour for rolling & dusting

Directions/Instructions:

1. In a large bowl, add flour, salt, and oil.  Mix well.  Pour 3/4 cup of boiling water.  Stir gently with a wooden spoon.  Add 2 tablespoons of boiling water into the flour till dough is forms.  Cover with a towel and let it rest for 10 mins.
2. Knead the dough until it becomes soft and pliable and does not stick to your fingers for about 5 mins.  Cover the dough with plastic wrap and let the dough rest for 30-60 mins at room temperature.
3. Once ready to make chapati, heat the griddle over medium-high heat.  Divide the dough into 10-12 equal-sized dough balls.  Working on one dough ball at a time.  Roll a dough ball in the flour and flatten it.
4. Transfer the flatten ball to a clean flat surface, roll it with a rolling pin into a 6-7 inch disc.  If the dough sticks to the surface, dust the surface with more flour.
5. Place the chapati on the hot griddle and cook for 30 seconds or until tiny golden dots appear on the surface, flip over and cook the other side.
6. Flip over again and soon the chapati will start to puff up.  Use a folded kitchen towel and press gently on the puffy chapati to push the air to the flattened part of the chapati.  The whole bread should puff up into a round ball.  Serve immediately with any choice of your favour curry.