SNACKS

Apart from our heavy main meals, we Malaysian's love to snack, be it in between meals or during tea time. You can also serve them at a buffet or cocktail as 'finger food'.

Curry Puffs
A delicious snack. For the vegetarians, you can use potatoes only.

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

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.

Spring Rolls
A popular Chinese snack. You can find the ready-made wrappers or 'skins' in the food stores. Vegetarians can omit the ground meat.

1 packet frozen spring roll wrappers
250g ground chicken/pork
6 dried Chinese mushrooms, soaked in hot water until soft
1 clove garlic, minced
1/2 tsp ginger, finely grated
1 medium size turnip, grated
125g bean sprouts
6 green onions, finely chopped
3 carrots, grated
1 tbsp sesame oil
1 tbsp soya sauce
1 tsp salt
4 tsp cornflour, mix with a little cold water
oil for deep frying

Remove stalks from mushrooms and chop finely. Heat 3 tbsp of oil and sesame oil in a wok and fry garlic and ginger until fragrant. Add meat and stir fry until it changes color. Add all the vegetables, soya sauce and salt. Stir fry until vegetables are cooked. Remove from heat and tilt wok, allowing liquid to separate from vegetables. Drain liquid. Return wok to heat and add 2 tsp cornflour to vegetable mixture. Cook until filling thickens. Remove from heat and allow to cool before using.

Peel away the spring roll wrappers and put 2 tbsp of filling at the end of the wrapper. Roll up, turning in the sides so that the filling is completely enclosed. Moisten the ends with remaining cornflour mixture and press to seal. Fry a few at a time in hot oil until golden brown. Drain on paper towels and serve immediately with bottled chili sauce or plum sauce.


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