Blog Revamping

Hello... I'm in the midst of revamping my blog to make my life a little easier. So do not be alarmed as work is still under construction.

Cheers,
Babe_KL
16 Oct 2012

Tuesday, 29 August 2006

Merdeka Open House 2006: Ipoh Ipoh

ipoh ipoh1

I've prepared a snack as an entree for Merdeka Open House 2006. I was going thru the many Flavours magazines that I have and came across this curry puff looking snack. According to the article this is a non-spicy curry puff filled with yambeans (turnips/sengkuang) and bamboo shoots that is hardly served these days. This is my first time to come across such a puff with this kinda fillings and with the name of Ipoh Ipoh. The usage of preserved soybeans made this puff tasted some what Nyonya like. This is very apt for the the Open House since it's like a marriage of the Malay curry puff and Nyonya ju hu char.

Here's the original recipe:

IPOH IPOH

200g bamboo shoots, boiled and shredded
200g yambeans (turnip/sengkuang), shredded
200g prawns
120g chicken fillet
2 pieces of hard beancurd

Pound together:
4 onions
3 garlic
1/2 tbsp preserved soybeans (tau cho)

Seasoning:
1 tsp sugar
1 tsp salt
1 tsp pepper
2 tsp soy sauce
1 1/4 cup prawn and chicken stock

Boil 1 1/4 cup water in pot. Boil chicken fillet, dish out and shred. Now scald the prawns, dish out and remove the shells. Chop up prawn meat and return shell to pot to make stock by simmering for 20 minutes.

Cut beancurd into 6 and fry till half cooked. Cut into thin strips.

Sauteed pounded ingredients in a little oil, add shredded yambeans, bamboo shoots, beancurd, seasonings and stock. Cook until almost dry before stirring in shredded chicken and prawns. Set aside as filling.

Pastry:

220g flour
1 egg
1tsp salt
1 tbsp softened butter
1/4 cup water

Put all in a bowl and mix into a dough. Roll out into floured surface once only. Cut into rounds, into each put some filings into it. Fold over and flute edge with fork. Deep fry till golden brown. Serve with vinegared chilly sauce. Note: Pastry must used immediately.

Chilly Sauce:

50g fresh chilly
40ml vinegar
40ml water
2 1/2 sugar
1 tsp salt

Blend all in food processor and serve with Ipoh Ipoh.


Here's my version with some tweakings, I can't find bamboo shoots so I replaced with button mushrooms and shredded carrots for some colour. For the chilly sauce, I boiled it until thick which actually tasted so much better than the raw form but need to plus minus on the vinegar and sugar according to your taste.

ipoh ipoh2

The fillings itself tasted fabulous, something like ju hu char but this one uses preserved soybeans. Can be eaten with lettuce and rice.

My main coming up soon...

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9 comments:

Audrey Cooks said...

Hi babe! Phew! made it! sorry for posting my entry so late. Love the marriage of your ipoh ipoh puffs, great recipe! All for the spirit of Merdeka! Happy merdeka day to u in advance!

fooDcrazEE said...

babe, apologized for not able to make it this time .... fiscal year planning and stuff. with the coming PH, we will all be crazy busy.

Enjoy

babe_kl said...

thanks audrey. i havent receive any details from you yet though but nevermind i will check out yr blog for the details.

no problem mike, next year you host kekeke

boo_licious said...

The puffs look great. Sorry but like Mike, I won't be joining this time round. Will look forward to seeing all your drool worthy posts.

babe_kl said...

no problem boo_licious. sila datang pada Hari Kemerdekaan untuk menjamu selera :p

lanatir said...

dunno how the name become ipoh ipoh. this traditional afternoon tea snack was once easy to find in melaka. it is known as epok sayur or kuih badak (which is similar in name to another kuih but totally different). the fillings in melaka is normally sengkuang and taugeh. u bite a hole in the pastry and then pour in the chilli to savour.

today, i only know of 1 or 2 stalls selling this in melaka

babe_kl said...

yeah lanatir its my first time hearing Ipoh Ipoh too, dats according to the recipe in the mag. i've heard of epok sayur though. why are there lesser and lesser stalls huh? a lot of work is it?

ieja faniza said...

Hi..may I get this mould ipoh ipoh like this? Very interesting. ..

Babe KL said...

ieja faniza, I did not use a mould. What I did was cut the pastry into a circle, add the filling in the middle then fold into half. You can them crimp using your fingers by folding the edges over or just use the tip of a fork.

I'm not sure where are you located as in Kuala Lumpur, you can find moulds that make curry puffs which works as well