Foodie

Saturday, July 19, 2008

Flaky Vegetable Puffs




This pastry is so unique, it is flaky and the layers run horizontally . I can't even describe it, it is so amazingly attractive. I had to learn how to make it. I found this on Youtube http://www.youtube.com/watch?v=BWvqzpxiZMI. Please watch this video before you attempt to make this as the method in the recipe did not make sense until you have watched how it is rolled.

Ingredients:

Cooking oil
450g peeled and shredded white radish
130 g shredded cabbage
50 g soaked to soften and shredded dried black fungus
80 g minced pork
50 g shredded spring onions
50 g peeled and shredded young ginger
50 g soaked and chopped dried prawns
Seasoning(to taste)
salt
sesame oil
First dough
300 g bleached all purpose flour
40 g sugar
1 egg beaten
40 g lard/shortening
115 ml water
Second dough
300 g cake flour
150 g lard/shortening

Method:

Heat oil and saute radish, cabbage, black fungus, minced pork, spring onions, Ginger and dried prawns until fragrant. Set aside to cool.
Combine first dough ingredients to form a dough
Combine second dough ingredient to form a dough
Roll first dough out until it is large enough to enclose second dough
Place second dough in the middle of the first dough and bring sides up to enclose.
Roll combined dough out and fold in the sides then roll out again.
Repeat the process of folding and rolling out the dough a few more times.
Leave dough in the refrigerator for 1 hour.
Roll chilled dough out and fold dough in half and roll up tightly from the shorter end as with a swiss roll.
Cut into 12 equal slices then halve each slice horizontally to get 2 semi-circular pieces.
Stand each semi-circle on its freshly cut side. Using your palm, press each semi-circle down to flatten then roll each one out into a long strip.
Spoon some filling on top, nearer one end of dough strip and roll dough up like a swiss roll to enclose filling. You should be able to see the layers of dough on the outside of the puff.(i followed how it was done in the video, it was much easier)
Repeat to make more puffs.
Heat oil for deep-frying. Fry puffs for 3 - 4 minutes over LOW HEAT. When puffs are golden brown, increase heat briefly. This reduces the absorption of oil into the puffs and also ensures that they are crispy.
Remove and drain well.

Serves

18 comments:

Tuty said...

They look so pretty... and the filling recipe sounds delicious... I wonder if the white radish can be replaced with jicama or even bamboo shoots. Thank you for sharing, Lily. Oh, one more question, can you buy powdered belacan in Asian market? I don't see it at Ranch 99 Market.

lilyng said...

tuty

i found the block belacan but have not actually looked for the powdered ones.

I hope any readers who visit ranch 99 often, can help.

Little Corner of Mine said...

Tuty,
You can buy the powder belacan at mytasteofasia.com.

Anonymous said...

Hi Lily,

I chanced upon your blog and saw the numerous recipes :) Really interesting and will try them out. Your children are so blessed to have you as a mother who can cook for them. My mum passed away 2 months back and I miss her cooking. While looking through some of your recipes , it brought back fond memories of her cooking too . :) I will try out your receipes soon .

Grace from Singapore :)

Ms. _______ 2 be ! said...

This I got to try, looks tasty.

lilyng said...

grace

my deepest condolence

lilyng said...

grace

my deepest condolence

Anonymous said...

Ooo so yummy looking.

Aunty Lily, I am from Malaysia also but studying in Melbourne. I made your char siew 2nights ago and it is super yummy. I don't like the red Hong Kong type char siew they sell here.

This flaky dough is very good for making those jumbo curry puff with chicken and egg inside or kaya puff. But kaya puff lay flat on a tray, brush with egg and bake. My mom would make them.

myfoodsafari said...

Lily,
What is shortening? Can
I use butter or margarine instead?
Thanks.

lilyng said...

myfoodsafari


here is a good read here about shortening http://en.wikipedia.org/wiki/Shortening

of course, you can replace shortening with butter or margarine.

Alex said...

Hi Lily,

I love your blog and recipes!! It is always so delicous :D. But I have one question about your tofu fah recipe there you used gypsum powder but i cant find it in belgium do u maybe know if i maybe can exchange it with borax? Or maybe some other ingredients? Or do u maybe know where i possibly could find it? I realy love to eat it :D too bad i cant find all ingredients :S:S

Much YummY YummY greetings,

Alex

And thx for your help!

lilyng said...

alex

i don't know if borax works but nigari or lactone do. try getting them online

Anonymous said...

Hi aunty lily is jiun here, my friend told me that she use agar-agar powder to make the tofufah. Do you think is ok? I cant get the nigari or lactone here in Perth

lilyng said...

jiun

I know that you can get gypsum from the asian stores cos my friends in perth have made tofu fah with it

i have not heard of using agar agar, ask your friend how is the texture like?

Anonymous said...

Hi aunty, is jiun will look at the oriental shop again. She said it taste look jelly....hi

Anonymous said...

Hi aunty lily, is me again jiun, I have watched that vedeo on u tube do you know the recepi for the "Ham Sui Kok" ? In the you tube the recepi all in the Hong Kong's measurement can you work out and convert it to gram or can u tell me where I can get the convertion? Thanks aunty

Anonymous said...

Hi aunty lily, what is bleached flour? Can I use normal plain flour for the first dough and remove one tablespoon of plain flour and replace one tablespoon of cornstarch for the second dough (cake flour)?
regards,jiun

lilyng said...

jiun

sorry, cannot help you cos i don't understand mandarin.

the answer for the flour is yes and yes

Related Posts Plugin for WordPress, Blogger...