Resipi versi Bahasa Malaysia Know that feeling when you start a diet that restricts you from eating certain foods and that’s the very time you want to eat it? Yup. The forbidden foods are the most delicious. Mine happens to be curry puffs. I’m just human… Curry puffs or as we call it, Karipap is a comfort food for Malaysians. Well, any Malaysian food is comfort food to us. 🙂 Karipap is also known as epok-epok and is quite similar to Empanadas. Karipap is a dough stuffed with dry curried minced meat or sardines and then fried. Some add a quarter of a hard boiled egg in it. On a regular day, I would make Karipap using ready made puff pastry as I don’t have a good hand with dough ( I always over handle it). My Easy Sardine Curry Puffs recipe using puff pastry. But since I’m on a Keto way of eating, I had to find an alternative. The filling is perfectly fine and I did not have to use any substitutes. The dough however, was my problem. Few days ago, I found a Keto empanada recipe and it took me back to my trip to Spain last summer and I had 2 empanadas and that reminded me of karipap. So after some research, I decided to use a Keto empanada dough recipe but fill it with dry mince meat curry to make Malaysian karipap. I was a little hesitant because using a cheese dough recipe for karipap as it seemed like an abomination to karipap, but after I had my first bite I can safely say, IT’S DAMN DELICIOUS! You can’t even tell that it was made from cheese! So my fellow Malaysian Keto eaters, I present to you Keto Karipap. This recipe is also suitable for Atkins dieters who are not in the induction phase.
Dry Minced Meat Curry
- 400 grams (13 oz) Minced Beef
- 26 grams (2 Tablespoons) Coconut Oil, for frying
- 2-inch Ginger, sliced
- 2 sprigs Curry Leaves
- 2 pieces Cinnamon Sticks
- 2 teaspoons Cumin Seeds
- 3 pieces Cardamom
- 3 pieces Star Anise
- 3 pieces Clove
- 2 teaspoons Coriander Powder (or Coriander Seeds)
- 2 teaspoons Mustard Seeds
- 45 grams (7 Tablespoons) Curry Powder, use less for less spicy
- 60 ml (¼ cup) Coconut Milk
- 60 ml (¼ cup) Water
- To Taste Salt
- 525 grams Shredded Mozzarella
- 150 grams (1½ cups + 1 Tablespoon) Almond Flour
- 3 Eggs, large
- 2 teaspoons Salt
- 1 Egg Yolk (for egg wash)
- Dry Minced Meat Curry (total 490 grams after cooking / 12 grams per serving)
- In a nonstick pan or wok, sauté ginger in coconut oil till fragrant.
- Add curry leaves cumin seeds, cinnamon sticks, star anise, cloves, and cardamoms. Fry till fragrant.
- Add mustard seeds and minced beef. Fry till the minced beef is half cooked.
- Add curry powder, coriander powder, onion powder and garlic powder. Mix well.
- Pour in coconut milk (if using) and water. Stir well.
- Allow curry to simmer on low heat till most of the coconut milk and water has evaporated. Season with salt.
- Take curry off heat and set aside. Be sure to remove ginger, cinnamon sticks, star anise, cloves and cardamoms before filling it into the dough.
- Cheese dough (total 792 grams 36 pieces / 22 grams per piece)
- Preheat oven to 200°C (400°F) and line a baking tray with parchment paper. Set aside.
- Melt shredded mozarella. I used a non stick pan as I do not have a microwave.
- In a small bowl, add almond flour, salt and eggs. Mix together and set aside.
- Once the shredded mozarella has melted, leave it to cool for a few minutes (3 minutes).
- Using a spatula or by hand and mix the almond flour mixture with the melted cheese. Mix/knead till fully combined.
- Divide dough into 24 equal pieces (22 grams per piece)
- Roll out dough and add filling (12 grams/1 heap teaspoon).
- Pull the dough over and seal it.
- Transfer to baking tray and use a fork to press and seal the edges.
- Beat egg yolk and 1 Tablespoon of water together (egg wash).
- Brush karipaps with egg wash and bake for 15-20 minutes.
- Conversion Chart
- 1 cup shredded mozzarella = 113 grams
- 1 cup almond flour = 96 grams
- Recipe yields 36 pieces of karipap. If you do not want to make that many, simply divide recipe or freeze the karipaps.
- Use coconut milk that is unsweetened, lowest in carbohydrates, and full fat. I used Chaokoh coconut milk. If you want an even lower carb and fat version, omit the coconut milk in the curry.
- If you are using MyFitnessPal app to count calories, first copy the recipe URL then go to MyFitnessPal app to Recipes, select Create a New Recipe, then Add from the Web. Paste the URL, match ingredients and that’s it! Always match ingredients to the ones you use.
- Ingredient nutritional facts differ depending on brand.
- Nutrition Facts (based on my ingredients) : Per serving (1 curry puff) 106 kcal, Total Fat – 8 grams, Net Carbs – 1 grams, Protein – 5 grams.
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