Malaysia – Karipap
by Fauzan Anandika
When we talk most popular snack in Malaysia, Karipap will arise in the top list. Puff like snack filled with a different kind of curry. There are several curry choices to fill Karipap, start from chicken, beef, fish, or sardine. According to a local historian, said that Karipap originally from Portuguese in 1511 during colonialism time. They introduce the locals with a dish but have a weird taste for the local citizen. They called it Empanada. The local citizen modifies the taste of Empanada to assimilate with Melayu taste, and now this snack is known as Karipap. The royal family member also makes Karipap for their official snack. They eat it accompanied by hot coffee or hot tea O to make it a lively atmosphere.
There is a different type of Karipap base on their filling.
- Meat Karipap. Fill with meat and potato make this type have solid texture and juicy from the cooked meat. For non-Muslim, you can use pork to fill Karipap to make a different taste from the other style.
- Chicken Karipap. This Karipap style is filled with chicken and potatoes. Using chicken meat makes it more tender than other fillings.
- Fish Karipap is also known as temosa. The differences are temosa use fried fish with shallot and young coconut as the seasoning.
- Sardine Karipap. Not only use processed sardine, but this Karipap also uses oval shape while other Karipap uses D shape.
- Karipap Pusing (dizzy). Well, it’s not like you will get dizzy after eating it, but this Karipap has a swirling pattern. Not only has a unique shape, but Karipap Pusing also has a crunchy taste that makes it popular among other Karipap.
Cannot wait to taste some Karipap? You don’t have to come to Malaysia since it is easy to make it on your own. Let’s try to make Karipap Pusing and surprise your loved one.
- 2 Carrot, peel off, cut into diced shape, and steamed
- 1 potato, peel off, cut into diced shape, and steamed
- 1 chicken breast, rough chopped
- 2 onion leaves, wash and minced
- 1 tablespoon margarine
- 4 clove shallot
- ½ garlic, minced
- 4 clove onions, minced
- 1 teaspoon curry powder
- 1 teaspoon pepper powder
Oil dough ingredient
- 650-gram flour
- 100 ml cooking oil
- ½ teaspoon salt
- 300 ml of water
Margarine dough ingredient
- 300-gram flour
- 4 tablespoon white butter
- 250-gram margarine
How to cook
- Stir fry onion, garlic, shallot until smell good.
- Add chopped chicken, carrot, potato, and onion leaf.
- Stir fry with some water.
- Add salt and sugar, adjust to your taste.
- Add pepper powder, and curry powder.
- Stir until the water evaporates, set aside
- Prepare a big bowl to make oil dough. Add flour, salt, oil, and water. Knead until smooth.
- Prepare another bowl to make margarine dough. Add flour, margarine, and white butter. Knead until smooth.
- Divide oil dough into 100 grams ball-shaped and for margarine dough into 50 grams ball-shaped.
- Pick one oil dough, grind until flat, fill with margarine dough and then cover it again with oil dough and shape it to ball shape.
- Grind slowly with a rolling pin.
- Roll the dough, turn into vertical position then, grind again using a rolling pin.
- Roll and cut the dough into 5 part
- Then each part with a rolling pin. Stuffed with chicken, fold the dough and twist the edge to stick the dough.
- Fry with medium heat, remove and drain when the puff turns yellow.
This recipe is to make 50 pieces of Karipap. Happy cooking.
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