AKA #TelstraFail – Season 2, Episode 1 (Season 1 ended with a call from Telstra’s CEO’s team per updated on this blog post >> My Case Against Telstra — a third world service run by first class bullies
A cautionary tale – when you sign up for a new Telstra service, don’t be fooled by the world-class reception you get at the Telstra store (at Westfield Miranda, in my case). Don’t be tempted to give them a high rating when the inevitable – “Hey Jackie, how did we do?” email hits your inbox even before you arrive home on a euphoric high with your brand spanking new modem, dreaming of blazing internet speeds for your live streaming videos.
Wait till you find out your damn modem doesn’t work and you need to return it only to be greeted by the same staff who will have magically transformed into indifferent, soulless spawns of Satan. You’ll thank me for it then.
My #TelstraFail saga continues in future installments; this is just a primer on why my last broadcast, as well as this one, ended up in 2 separate parts.
Until this broadcast, I’d only ever deep-fried my spiral curry puffs, but back in the day quite a few of my customers used to bulk buy them from me frozen and bake them at home since they most of them didn’t own deep-fryers. They assured me they turned out fine but with a denser crust.
I wanted to see how the Optimum HealthyFry air fryer would handle my curry puffs – whether they’d be like the oven-baked ones (yes, they were).
Basic Malaysian Curry Paste
INGREDIENTS:
- 2 brown onions, peeled and quartered
- 6 cloves garlic, peeled
- 3 Tbsp minced lemongrass
- 2 Tbsp minced ginger
- 5 Tbsps Malaysian curry powder
- 4 Tbsps oil
METHOD:
- Combine onions and garlic in food processor and blend to a paste.
- Transfer into a thick-based saucepan or wok, add lemongrass, ginger and curry powder and mix well.
- Fry for 4-5 minutes until some of the moisture in the onion is reduced. Add oil and fry until oil separates and curry paste is brown.
- Allow to cool before storing in fridge for up to 4 weeks or in freezer for 6 months.
Vegetarian Curry Puff Recipe
INGREDIENTS:
- 4 potatoes, diced and steamed
- 1 Tbsp vegetarian seasoning powder (I use a mushroom seasoning)
- 2 Tbsps sugar
- 1 tsp salt
- ¼ cup commercial fried shallots
- ½ quantity of Basic Curry Paste from recipe above
- 2 Tbsps oil
METHOD:
- Combine all ingredients and cook until everything is mixed through and the sugar is dissolved. Adjust seasoning as required.
- Spread contents on pans to cool down to room temperature before use.
Pastry –
Water Dough
INGREDIENTS:
- 480g strong flour
- 75g butter
- 280ml water
- 1 tsp salt
- 1 tsp lemon juice
METHOD:
- Combine all ingredients in dough mixer and knead to a soft, non-tacky dough.
Butter Dough
INGREDIENTS:
- 200g plain flour
- 150g butter, cut into small pieces
METHOD:
- Combine flour and butter and mix to a firm consistency (don’t work it too much or it’ll be too soft to use).
To make curry puffs-
- Pinch butter dough to make small balls about 2cm in diameter.
- Scoop water dough to make portions about double the size of butter dough balls.
- Wrap butter dough into water dough. Using a rolling pin, flatten dough into a long strip.
- Roll up, turn 90 degrees, then roll out again.
- Roll up into a tube and set aside. Repeat with rest of dough. Cover with cloth or cling wrap to prevent dough from getting crusty.
- Cut a tube of dough in half per video, roll out into an oval shape the size of your palm (well, my palm).
- With the non-patterned side facing up, place a tablespoon of filling in the middle, then pleat per video.
- Keep curry puffs apart or they’ll stick together.
- Brush with oil, then cook in Air Fryer at 180°C for 10 minutes.
*** I used an Optimum Induction Pressure-Cook Pro for the Curry Puffs recipe in this post. More details on this appliance can be found at Prestige Home Appliances.
