Baked Malaysian Curry Puff - Vegan

So our favorite Malaysian restaurant had this only vegetarian appetizer for us so whenever we went there we ordered it and enjoy it.  Now we live far from that restaurant and its not easy to go there now and then so I am making it at home. Generally puff are very flakey and crispy on the outside and inside not that spicy but flavorful stuffing from regular potato and sweet potato. You can frozen peas and carrots too , add chicken, tofu , soy curls and make it. I took a short cut for the pastry. I used baked empanadas pastry circles but still its came out flakey , To dip this beauty restaurant had sweet chili sauce so I had it with that too.  If its dry for you , you can add little bit of coconut milk while cooking and make it little creamy.

You can use puff pastry too for more flakier version. 

Ingredients :

1 tbsp. oil

2 regular potatoes 

1/2 sweet potato

3 tbsp. yellow onion diced

2 tbsp. curry powder

1/2 tsp. Turmeric powder

salt as per taste

Lime juice as per taste

10 empanada disc

Method :

Boil both the potatoes till its cooked but not mushy. Once done, take out the skin and chop it in pieces. 

Heat the pan, add oil in it.

Add onion and cook till is translucent.

Add potatoes and then add curry powder, turmeric powder, salt and mix it nicely.

Cover and cook on low flame till spices are cooked. 

If you are using frozen peas and carrot, add it with potatoes so it cook properly.

Once the stuffing is done, add lime juice in it and let it cool.

For stuffing, take one empanada disc and put 1 tbsp. stuffing in the middle and half fold it and seal the edges with water and you can just press it with fork, do some fancy design. Its up to you.

When all done, baked it in air fryer at 390 for 10 minutes and turn it in between that. Or just check your air fryer setting and adjust it. 

Once nicely golden brown, its done. 

Take it out on cooling rack and let it cool for 5-10 minutes and then have it with sweet chili sauce.

Enjoy

Quick Malaysian Styled Vegetable Curry

If there is any restaurant that I missed going to is, in Hoboken's Satay Malaysian one, We saw it from construction to finish phase and visited so many times when we used to lived there that owner used to know us and get hot sauce before we ordered anything since he knew that I love spicy food. He make sure that whatever we order it comes out vegetarian. 

Its been a almost  one and half decades we moved from there and visited , but that taste is still on my tongue and wanted to make same thing for me without stepping out of my home and finally did it. This is as simple as it is but flavor is there and oh so delicious. Eggplant and okra , tomato is a staple ingredients in this dish, instead of Tofu you can add other protein. and just make curry with few chicken in it and it will becomes another dish, I will make that soon and will share it but of course without chicken though.

This dish is very common to find in Malaysia at street hawker stalls that sells this. The colorful vegetables and not so spicy curry always make my wanting more. 

The sauce is from fresh red jalapenos, shallot, garlic and ginger, make a paste and mix it with coconut milk and vegetables. You just need plain rice to soak up the goodness of the curry. 

Ingredients : 

4 tbsp. oil

2 small eggplants, cut into 2 inch long matchsticks

6 okra, removed tips and sliced

1/2 cup chopped cabbage

2 tomatoes cut in to wedges

1 onion cut in to slices

1 cup red jalapenos (depend upon your spice level)

1 shallot roughly chopped

3 garlic cloves

2 slices of ginger

2 tsp.  cumin powder

2 tsp.  coriander powder

1 tsp turmeric powder

2 cups vegetable stock

1/2 cup tofu cut

3 curry leaves

salt as per taste

1 cup coconut milk

1 tbsp. freshly squeezed lime juice

Method : 

Heat a pan, add 2 tbsp. oil and cook eggplant and okra, you just need to cook eggplant and okra so its raw taste will go away. Once its done, take it out. 

To make the paste, add jalapenos, shallot, garlic , ginger and 1 tbsp. oil in blender. Make a fine paste.

Heat the same pan again. Add the remaining oil and sauté the chili paste, stirring often, cook till extra water evaporates and paste is cooked. 

Add cumin, coriander , turmeric and sauté for few more seconds until nice aroma comes. 

Add the vegetable stock, and bring it to boil. Once its gets boiled, add the cabbage, tomatoes, eggplant, curry leaves .

Cook the vegetables for 2-3 minutes then add coconut milk and check for seasoning , add salt and cook for another 2-3 minutes. 

When its done, add lime juice, taste and adjust the seasoning again if needed. 

Serve warm with plain Jasmin rice or any white rice. 

For me I have to have this curry with hot sambal on side , without that my meal is not complete.