A dish we quite often make is dried beef curry. Just fry minced beef with curry paste and spices, (cardamom, cumin, cloves, turmeric all ground in a pestle and mortar), beef stock and fish sauce to taste. Add in peas and curry leaves if you have them. Leftovers, (which as I've said before, I quite enjoy more than the first time around), can be made into curry puffs, such as these and served with a green leaf salad. We had leftover boiled new potatoes, so we diced those and also added them to the curry. Just make parcels from puff pastry, and heat in an oven for about 30 minutes, or until golden brown. Serve warm or cool.
Growing up in Malaya it was a favourite snack called Epok-Epok and although there are Thai variations here, they tend to be either too sweet, or (surprisingly), not spicy enough. Curry puffs were introduced by the Portuguese to Malaya, (Malacca) in about 1511. The original Malay word Epok-Epok is a corruption of the Potuguese Empanada.
No comments:
Post a Comment