Baked Curry Puff (in different shapes)

近来每天都下雨，从早下到晚，真是长命雨。就算外面连绵雨不停，肚子还是得喂饱。之前有打算弄咖哩角，可是不想把心爱的厨房被油烟糟蹋，就算自己埋 头苦干洗刷一番后王爷也未必满意；他呀对厨房的卫生超在意，一只小小的蚂蚁都不能出现在此范围内，不然他准对它大开杀戒，有杀无赔！！更何况是个油烟污渍 的厨房？所以的所以，用烘炉最省事方便，不用大肆洗刷累坏自己。


咖哩角的大主角馅料当然是咖哩马铃薯，而鸡肉算是配角啦。爆香葱，蒜蓉，少许姜丝，咖哩蓉，倒入马铃薯叮炒下，粟米,鸡肉叮，韭菜碎和虾子，香茅拌匀，放少许水把马铃薯叮煮软，打勾芡既可。

而咖哩角皮我选择两种：酥皮(puff pastry)和popiah皮，而形状有球状，三角状，四方状，长条状。在包好的咖哩角四面都涂上蛋液，裹上面包糠和芝士粉再烘至金黄色(200度，约30分钟)。趁热吃，赞！！



Baked Curry Puff

1. Chop the potato, chicken, shrimp, onion, garlic, ginger, chives into dices
2. Saute the onion, garlic, ginger, add in the curry paste and stir a while
3. Add in the chicken, shrimp, lemongrass and leave it to cook for a while
4. Pour in a little amount of water and on the lid to soften the potato
5. Open lid, add in the corm, chives and corn starch mixture to thicken the 4
6. Seasoning  with salt, pepper and fish sauce. Leave it to cold
7. Wrap the 6 with puff pastry or popiah wrapper. Shaped it
8. Egg wash the 7 and coat with breadcrumb and cheese powder
9. Bake in oven at 200 degree for about 30 minutes until it turns to golden brown

到下午，雨才渐渐停下。外面湿漉漉地，连我们两母子爱去的公园也不 能幸免，唯有在家门前活动活动下。Baby O一直问他的泡泡喷枪呢？就东翻西倒挖出来，Baby O双眼发亮，开心的玩了约20分钟，直到‘子弹’没了才罢休！！满天的泡泡被阳光反射而发出迷人的彩虹颜色，的确美不胜收！