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http://www.lifestylefood.com.au/recipes/12383/epok-epok

LifestyleFOOD.com.au

Epok Epok

This is a Singapore Malay curry puff and it is normally fried. To make it a healthy snack, I bake them.

Ingredients

  • Pastry for Epok Epok

  • 500 gms plain flour

  • 2 tablespoons baking powder

  • 250 gms butter (cut into cubes and must be very cold)

  • ¼ cup white vinegar

  • ½ cup water

  • 1 teaspoon salt

  • Fillings

  • Ingredients A

  • 3 tablespoons olive oil

  • 2 pieces green cardamon

  • 1 piece cinnamon stick

  • 4 pieces cloves

  • 1 teaspoon fresh ground ginger

  • 1 teaspoon fresh ground garlic

  • 1 small bombay onion - minced finely

  • Ingredients B

  • 300 gm minced beef/pork/chicken/veal

  • Ingredients C

  • 2 sprigs fresh curry leaves (optional)

  • 3 tablespoons curry powder

  • Ingredients D

  • 4 boiled potatoes - cut into small cubes

  • 1 boiled carrot - cut into small cubes

  • ¼ cup peas

  • ¼ cup corn kernels

  • 2 tablespoons fish sauce

  • Salt and pepper to taste

  • Ingredients E

  • Egg wash - 1 egg and 1 tablespoon of milk - mix well

Method

  • 1.

    Method for pastry

  • 2.

    Mix flour and baking powder well.

  • 3.

    Mix water, vinegar and salt in a cup.

  • 4.

    Stir well and chill in the freezer.

  • 5.

    Add butter into flour mixture.

  • 6.

    Use 2 knives to do the cutting motion so that the final results will be like coarse bread crumbs.

  • 7.

    Add in the chilled liquid and use a fork to mix well.

  • 8.

    Do not overmix.

  • 9.

    As long as the flour mixture combine together, then it is OK.

  • 10.

    Transfer the dough onto a large cling wrap.

  • 11.

    Wrap with cling wrap and pat it down into a large disc.

  • 12.

    Chill in the fridge for ½ hour or even overnight.

  • 13.

    Method for cooking the fillings

  • 14.

    Fry Ingredients A over medium heat till aromatic

  • 15.

    Add Ingredients B, mix well and fry for about 5 mins

  • 16.

    Add Ingredients C, mix well and fry for about 5 mins

  • 17.

    Add Ingredients D, mix well and fry for another 5 mins

  • 18.

    Transfer mixture into a bowl and set is aside for the mixture to cool down

  • 19.

    To assemble the Epok Epok

  • 20.

    Remove dough from fridge

  • 21.

    Roll out into a huge rectangle about ¼ inch thick.

  • 22.

    Roll the dough from the wider end, Swiss roll style.

  • 23.

    After rolling, it will look like a huge sausage roll.

  • 24.

    Cut the sausage roll dough into pieces about the width of 2 fingers

  • 25.

    Flatten the cut dough pieces and slightly roll it to an oval shape.

  • 26.

    Fill the dough with the filings, pinch and fold to close the dough.

  • 27.

    Brush with egg wash and bake in a pre-heated oven 200C until golden.

Notes

The dough must rest for at least 30 mins. Baked Epok Epok can be frozen for about 2 weeks.

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