I had tried some very nice and tasty Kuih Siput last Chinese New Year when I was in Kuching. It is slightly crunchy , curry flavoured and is a savoury snack. I like it that prompted me to share the recipe this year.
Siput in Malay language basically means snails .. It was called as such possibly because it looks like the shell of a snail or other shelled creatures. For this recipe, you will need to invest a small kitchen gadget that I bought from neighbourhood provision shop and only cost me less than S$2.
I still saw this snack being sold in Singapore but definitely not as common nowadays. Some of the traditional snacks have been phased out due to the need to deep frying the snack.. As far as I understand, a lot of my readers are very afraid of deep frying because of the messiness in the kitchen and also because of health reasons.
Realizing that the readers may be hindered to try the recipe, I have decided to bake some in the oven. Well, the output is satisfactory and I have to be frank that it is definitely not as aromatic as if the snacks were being deep fried. Therefore, I will leave it to the readers to decide whether if you are keen to air fry, oven bake or deep fried.
Since this is a Malay snack, i have used the recipe from a Malay website. I found that the taste is rather close to what I have tasted though I should be more high handed in my seasonings or I should have tried some raw dough before I proceeded to do the entire batch.
Most traditional recipes will required the use of margarine and I can understand why margarine is used. Not only because margarine is less costly, biscuits or snack prepared using margarine are crispier. So if you are health conscious and use butter instead of margarine, be prepared to trade off with the crunchiness of the snack.
WHAT IS REQUIRED
Servings: Prepare about 1 medium bottle (CNY bottle size)
Recipe adapted from: Julia Homemade: Kuih Siput Rangup
300 grams of plain flour
110 grams of melted butter or margarine
75 grams of plain water
10 grams of dried shrimp
6 grams of cumin powder
6 grams of fennel powder
3 cloves of garlic
1 tablespoon of curry powder
2 stalks of curry leaves
Salt to taste
Additional curry leaves for deep frying
STEPS OF PREPARATION
Pound the garlic, dried shrimps and curry leaves until as fine as possible.
Transfer these mixture to a mixing bowl of a standing mixer, add flour, melted butter or margarine, salt, cumin powder, fennel seeds powder, curry powder, egg and plain water. Use the machine lowest speed to knead the dough until it form a pliable dough. If you do not have a mixing machine, you can always do it manually in a bowl and use hand to knead until it forms a pliable dough and does not stick to your hand. It is advisable that at this stage, you took some dough and taste if you are happy with the seasoning. Otherwise, adjust the relevant spices and salt.
Roll the dough using a rolling pin until it has about 3 mm thickness. Cut the dough into rectangular shape of about 1 cm by 2 cm. Note that this step is optional. You can always just pinch a small dough from the big dough and proceeding to the next step.
Take one dough, and and pressed firm down the pattern mould and slide outwards. The patterned dough will curl upwards and those forming a shell shape dough.
For baking, pre-heat the oven to 180 degree Celsius and bake the patterned dough for 15-20 minutes or until your desired crispiness.
For deep frying, deep fry some curry leaves, drained and set aside. Deep fry the others under medium heat until all the pattern dough are golden brownish in colour. Once cooled completely, put the deep fried curry leaves and Kuih Siput in an air tight container.
This is not a difficult recipe. I hope this recipe will give you another choice in your Chinese New Year cookies selection.
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- Parmesan Cheese Butter Cake (帕马森干酪牛油蛋糕）
- Dual Eggs Chinese Spinach aka Amaranth Soup (金银蛋苋菜汤）
- Classic Chinese Mixed Vegetable Dish aka Cha Chap Chye (中式炒什菜）
- Korean BBQ Sauce Stewed Chicken Mid Wings (韩国烧烤酱鸡翼）
- Corn Muffins (玉蜀黍/玉米马芬）
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