🫙 From the Spice Rack
Singapore Curry Puffs
1 c All-purpose flour 1 Egg 2/3 c Milk 2/3 c Cold water 5 tb Corn oil 1 Onion, chopped 8 oz Lean ground bbef 2 Carrots, grated 1 Parsnip, grated 2 ts Curry Powder 1 tb Tomato paste...
maineasy
Ingredients8 items
Ingredients
- 1cup all-purpose flour
- 1egg
- 2/3cup milk
- 2/3cup cold water
- 5tbsp corn oil
- 1onion, chopped
- 8ozlean ground bbef
- 2carrots, grated
Directions
- 1
1 c All-purpose flour 1 Egg 2/3 c Milk 2/3 c Cold water 5 tb Corn oil 1 Onion, chopped 8 oz Lean ground bbef 2 Carrots, grated 1 Parsnip, gr
- 2
Make a well in center and add egg
- 3
Gradually stir in milk and beat well until smooth
- 4
Stir in cold water and beat well
- 5
Pour batter into a pitcher
- 6
Heat a little oil in a small skillet and pour off excess
- 7
Pour a little batter into skillet, swirling skillet to spread batter evenly over bottom to make a thin coating
- 8
Sook until underside is golden, then turn pancake out of pan (do not cook other side)