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.

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 crush them with a potato masher into a chunky puree. Slice the remaining strawberries 1/4" thick and stir them into the mashed berries and the sugar. Taste the berries and add more sugar if necessary. Let the berries sit at room temperature for at least 30 minutes.
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 to work the butter into the dry ingredients until the mixture resembles coarse cornmeal.
4. Beat the egg and heavy cream with a fork in a small bowl. 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 comes together; it will still look shaggy.
5. Gather the dough and gently knead it 3-4 times. If the dough seems dry and does not form a cohesive mass, add 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 there are six.
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. In a large, chilled metal bowl, beat the heavy cream and sugar to soft peaks with an electric hand mixer. Cover and refrigerate until ready to serve.
10. To assemble, use a serrated knife to split the warm biscuits in half horizontally and transfer the bottoms to the dessert plates. Spoon about 3/4 of the macerated berries and their juice evenly over the biscuit bottoms. 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.

Oreo Cookies Choux Cream Puff

Cookie Dough

35g unsalted butter

25g sugar

35g cake flour

3g black cocoa powder

Choux Pastry

30g unsalted salt

1g salt

35ml water

35ml milk

40g cake flour

7g black cocoa powder

75g egg

Filling

300g whipped cream

30g sugar

30g crushed oreo w/o cream

Directions/Instructions:

1. Cream the butter and sugar in a bowl to prepare the cookie dough. Then, sieve in the cake flour and black cocoa powder. Mix the mixture until combined.
2. Place the dough between two sheets of parchment paper and roll it to about 2-3mm thick. Refrigerate the cookie dough for 1-2 hours or freeze it for 30-45 minutes.
3. For the choux pastry, sieve the cake flour and black cocoa powder. Bring the milk, water, and butter to a boil in a saucepan. Remove from heat, add the flour all at once, and mix energetically with a wooden spoon or spatula until homogenous.
4. Return the saucepan to low heat and cook, stirring, for 1-2 minutes. Transfer the batter to a large bowl and allow it to cool.
5. Then, add the eggs one at a time, carefully incorporating each into a smooth batter that holds its shape.
6. Fit a pastry bag with a 1cm round tip and pipe the dough into 3cm circles on the parchment.
7. Remove the cookie dough from the freezer and cut 3cm discs using a cookie cutter or a piping tip. Place the discs on top of the choux and press slightly.
8. Preheat the oven to 180 deg C.  Bake the choux for 25-30 mins
9. Prick each with a skewer to release steam and allow to cool on a wire rack.
10. In another large bowl, beat the cream and sugar with an electric mixer until stiff peaks form. Then, add the crushed Oreos and fold them in.
11. Use a piping bag with a small plain tip to pipe the cream into the choux from the bottom. Refrigerate until ready to serve.

Epok Epok Sayur aka Vegetable Pastry

Dough:
350g AP Flour
100g butter ~ melted
1 egg
100ml water
1/2 tsp salt

Method:
Place the flour in a large bowl, add in the melted butter & mix well until it resembles bread crumbs.  Add in the egg & mix again.   Then add salted water, a little at a time & mix the dough till it is smooth.  Set aside for 30 mins.  Divide into small balls, like a ping-pong balls weight each 30g.

Filling:
4 cloves garlic ~ pounded
6 shallots ~ pounded
30g dried prawn ~ soaked & pounded
300g bean sprouts
1 carrot ~ julienne
1 turnip ~ julienne
Spring onion ~ chopped
1/2 tsp white pepper powder
Salt to taste

Method:
Heat oil, saute the pounded ingredients till aroma then adds in carrot & turnip.  Mix well till soft.   Then add in the bean sprout, chopped spring onion, white pepper powder & salt.   Mix well together & off the heat.   Do not overcook the bean sprout, it will turn too soggy.   Set aside to cool completely.

Sauce:
4-5 red chili
2 cloves garlic
3 tbsp sugar
2 tbsp vinegar
1/2 tsp salt
1/2 cup water (if necessary)

Method:
Put all the above ingredients in a food processor & blend smoothly.  Pour the blended ingredient in a saucepan & let it boils.   Ready for a dip the epok-epok in the sauce.