Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For filing:
- 50 g minced chicken or beef
- 1 large onion, diced
- 2 tbsp curry powder, added to 2 tbsp water to make a paste
- 2 potatoes, boiled and diced
- 2 tbsp oil
- 1/4 cup of coconut milk
- salt to taste
- For pastry:
- 2 cups of flour
- 4 tbsp margarine/butter
- 1/2 tsp baking powder
- 1 egg, lightly beaten
- enough cold water to make a soft dough
- 1/4 tsp salt
- oil for deep frying
Directions
Make filing ahead of time. Put oil in pan. Fry diced onions until soft. Add curry powder paste and fry until fragrant. Add minced meat, potatoes, coconut milk and salt. Cook over low heat until meat is cooked and the mixture is dry. Remove from heat and drain from oil. Allow to cool before using.
To make pastry: Sift flour, baking powder and salt into a bowl. Add margarine/butter and work lightly into flour with fingers until mixture is crumbly. Add beaten egg and water to form a soft dough. Knead for a few minutes.
Break off 1/2 the dough and toll out on a floured board to thickness of half an inch. Cut into round shapes with a small glass and remove them onto a floured plate. Roll each circle into required size and thickness - fill each of them with the filling, allowing enough space to fold the pastry over and seal the edges with a fork. In the meantime, heat enough oil in a wok and deep fry the pastry until golden brown. Drain on paper towels and serve.
Category:Malaysian Recipes
Category:Malaysian Snacks