Wednesday, April 21, 2010

Epok Epok Sayur/Vegetable Puffs

Epok epok sayur is a curry puff lookalike but instead of meat and potatoes this it is filled with vegetables like carrot, cabbage, onions, pepper, jicama etc. The filling of this epok epok is very similar to spring roll filling. I remember eating this when I was in school but I am not sure if anyone is selling this anymore. Unlike curry puffs, epok epok sayur is usually eaten with some chili sauce. This little morsel is just delightful for afternoon tea and it is perfect with a cup of teh tarik.

Ingredients for the dough:

380 gram flour
113 grm/1 stick cold butter – cut into small cubes
1 egg - beaten
½ tsp salt
100 + ml water

Ingredients for fillings:

1 piece chicken breast – thinly sliced (omit this if you want it to be vegetarian)
1 carrot – julienned
Half red pepper – julienned
1 small onion – thinly sliced
2 cups shredded cabbage
A handful of sugar snap peas – thinly sliced
2 cloves garlic - chopped

Seasoning:

1 tbsp of oyster sauce (omit this if you want it to be vegetarian)
3 tbsp of soy sauce
½ tsp pepper
½ tsp sugar
Salt to taste

1. To prepare the filling. Heat about 2 tbsp of oil in a wok, add in garlic and onions and stir fry until fragrant and lightly brown. Add in the meat; continue to stir until the meat changes color.
2. Add in the rest of the vegetables, all the seasonings and stir until well combined. Add in a bit water and cook until the vegetable is a bit soft. Do not overcook. Taste and check seasoning.
3. Remove and let it cool.
4. For the pastry, place the flour in a large bowl, add in salt. Mix well. Put in the cold butter and with your fingers rub the butter and flour together until it resembles coarse bread crumbs.
5. Add in the egg, mix again and then add in the water. A little at a time until the dough comes together. Continue to knead until smooth. Cover and let the dough rest for 15 min.
6. Roll out the dough thinly, cut into circle, put some filling in the center and fold the pastry into half circle shape and crimp the edges.
7. Heat up some oil, deep fry in hot oil until golden brown. Drain the oil and served.

26 comments:

Pete said...

Good idea to fill it with veg.....healthier! Thks for the recipe

Kitchen Corner said...

I like the puff fillings. Colorful vegetable must give lots of crunchiness. I'll like this. Thanks!

ReeseKitchen said...

Never try this before leh....looks interesting. I like it..:)

dawn said...

you are so creative! man would i lvoe about 10 of these!

Jeannie said...

I made the curry version just last weekend! Yours look much neater than mine though.

Cheah said...

Great healthy recipe! Never tried with veggie, must taste good.

Little Corner of Mine said...

Interesting! I have never seen and eaten this before in Malaysia. Actually I haven't eaten a lot of food in Malaysia too. When I go back, it's always too little time to try everything.

Angie's Recipes said...

A vegetarian puff! You did a splendid job in pleating.

AiDiSan said...

we call this empanada in Filipino and usually it's filled with ground meat or chicken and eaten for snacks. Great idea to fill it with veggies to make it healthier.

Ho Ho Ho said...

Wow.. nice and colourful epok2...haven't had them for a very long time..
can't buy them anywhere anymore..even in smaller town.. :(

noobcook said...

I've never tried vegetable puffs (aka without potato and curry) before but I would love to try it one day. The fillings are so colourful ^^

Honey Bee Sweets said...

Nicely done...but first time seeing bell pepper & sugar snap peas in a puff. ;) Interesting! But I guess life is what we make it...just like these puffs. Yum!

Shereen said...

Epok-epok is very famous in Melaka.There's a warung along Jalan Tengkera that sells this famous epok-epok.The filling is just taugeh with a special sambal and then eaten with a sourish sauce.It is delicious and I really missed this.You should try this if ever you are in Melaka.They are simply divine.

tigerfish said...

Did not know the vegetable version is called Epok Epok :O

MaryMoh said...

I have always loved curry puffs. But this is awesome...a vegetarian version. I would love to try.

Sonia (Nasi Lemak Lover) said...

you have nicely done the puff shape, I have yet to get my hands on making this kind of puff, must try this out soon.

Cathy said...

Oh my, your curry puffs look delicious. And you've shaped them so nicely. I especially like the veggies you have used as filling.

ICook4Fun said...

Pete, yea something different from the regular curry puffs

Kitchen Corner, yes. I like this version too :)

Reese, hope you try this out one day.

Dawn, thank you. If you live nearer to me I will share it with you :)

Jeannie, thank you.

Cheah, yes it is :)

LCOM, we only have one stomach so it is difficult to eat all the food we want when we go back to Malaysia :)

Angie, thank you.

Aidisan, yes I made empanadas often too for my Latin husband :)

ICook4Fun said...

Ho Ho Ho, yes I difficult to find these nowadays.

Noobcook, next time you make curry puffs try a bit of this version.

Bee, all the vegetables give the epok epok some crunch when you bite into it.

Shereen, yes some people eat this with sambal or chili sauce. Next time I go to Melaka I will try looking for this warung.

Tigerfish, :)

Mary, yes do try this out someday.
A bit different from curry puffs.

Sonia, thank you.

Cathy, thank you.

Tuty @Scentofspice said...

Gert,
In Indonesia we call this Pastel Sayur Goreng. Your epok-epok looks delicious :) I am going to try this recipe one day.

indahhouse said...

Hi Gert,
Suka sangat tngok epok2 sayur sis Gert. Cantik. saya pun dah lama tak buat epok2 sayur or currypuff.
Sis Gert, saya try your Wat Tan Hor, 2 kali percubaan. hihi. Dah jadi. Saaaangat sedap! Soy sauce tu,sama ker ngan kicap? saya guna kicap manis. Bole ke copy resipi ni.

Thanks a lot, kak. saya tak pandai chinese food ni. But, Sis Gert tengok2 kat My Blog tau. My Hubby really like it! Me too!

Blog saya: http://mysweetlife-nurindah.blogspot.com/

ICook4Fun said...

Tuty, you notice that our Malaysian and Indonesian food are very similar :)

Indahhouse, salam berkenalan. Dik apa kabar? Thanks for trying out the wat tan hor. Soy sauce is just kicap biasa dan bukan kicap manis. Next time kalau nak try masakan Chinese you can always come and check out the recipes kat sini. Of course you can put my recipe kat your blog tapi jangan lupa pun a link kat situ yea. Ok nanti I pergi check blog you.

petite nyonya said...

these epoks bring back fond childhood memories for me! there was an old makcik who used to sell these in my kampung and my sisters and i love to buy from her.

meeso said...

Yum... I am going to try this one, bookmarked :)

Ananta said...

Hi, so nice to see your lovely epok2. Gd job! epok2 sayur is my favourite and my in-laws and hubby also love it. My filling is a bit different -- I put taugey, chives and small cubes of fried tofu as well as julienned carrots and jicama. Then I break an egg into the filling and scramble it in. Delicious with chilli sauce! I hope u try this version too ya!

ICook4Fun said...

Petite Nyonya, it is difficult to find these epok epok now.

Meeso, hope you like this.

Ananta, the next time I make this I am going to put some taugeh in it.