Newbie who tries to cook!
My cooking and journey series!
By: zakiah zainudin

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Friday, 15-Sep-2006 23:17 Email | Share | Bookmark
Epok-epok sardin (karipap sardin)

butter dicampur dengan tepung gandum secukupnya
tekan2kan dgn garpu sampai sebati
adunan dah siap
inti sardin
letak inti pada pastri
tutupkan pastri
kelimkan keliling pastri
goreng pun sodap!
For me, there are no difference between epok-epok and karipap. Epok-epok is what singaporean call it, while malaysian call it karipap. Just like prata/roti canai. I got this recipe from my cousin, Kak Wati, residing at Jurong East, Singapore. She call it epok2, while I call it karipap. for the pastry dough method, I just follow from my BETTY CROCKER COOKBOOK.

For the pastry :

125gm butter
wheat flour as enough
cold water mix with salt

*Put butter on a bowl, pour wheat flour 1 cup, toss the butter and flour with fork, until become a crumb, if not enough flour, add it again but not to much. Then sprinkle in salty cold water until the pastry moistened and almost leaves side of bowl. Roll the dough thinly and cut it with a round cutter just like in the picture.

For the sardine filling :

2 shallots
1 garlic
1 can 450g sardine
lime/lemon juice
1 potato - unpeeled and boil until cook, mashed

*Saute the shallots and garlic till fragrant, add in the sardine, let it become a bit dry.
*Pour in a bit of water, lime juice and salt.
*Mix the mashed potato in the sardine..

***A note to Kak Rossya, my mom is Singaporean, while my father is org peghak(perak)! I still have uncle there. So kita serumpunlah jugak kak...

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