Wednesday, July 1, 2009

Art oF Living: Christopher Ong's Curry Puff

Curry puff is a great snack in Malaysia.
You can have it for breakfast or afternoon tea or at anytime of the day.
I often serve curry puff at afternoon tea and I found out that it is great to serve as an appetizer!

Everyone has a busy schedule in NYC, one got to think of making something quick and yet special and most of all delicious!
Filling (this can be prepared a day or two ahead)
2 tablespoon oil
3 shallots/ peeled and diced ( can replace shallot with onion)
1 garlic, chopped
1/4 lb of minced beef or chicken
1 good size potato, boiled, peeled and diced
2 tablespoon meat curry powder, or to taste
salt, sugar and pepper, to taste

6 Puff shells (Pepperidge farm)

Heat the oil in a frying pan, saute the shallots and garlic until aromatic. Add minced meat and fry for a few seconds; add potato, curry powder. Stir to mix well, Cook, stirring occasionally and adding water (or milk) as necessary, until potato is tender. Season to taste.

Bake puff shells according to the instructions on the package. That take about 20-25 minutes. You can prepare this after guests settle down for one or 2 cocktails. When the puff shells are golden brown, use the fork to remove "top" and spoon the warm filling into the shell, put the "top" back and garnish with parsley and cherry tomato.

Bon Appetit!

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