Kuih Siput

Ingredients

100g margarine
1 egg
1/2 cup coconut milk or water

Pound:

1 tsp cumin (jintan putih)
1 tsp fennel (jintan manis)
1 sprig curry leaves (10 leaves)
1/2 tbsp chilli powder
1/2 tsp turmeric powder (kunyit)

Sift:

230g flour
1/2 tsp salt

Method

Rub margarine into flour with fingertips until it resembles breadcrumbs. Add egg, pounded ingredients and coconut milk or water.

Knead well into a soft dough. Use mould to shape into small shell shapes. Heat wok with oil and deep fry till crisp and golden. Drain on absorbent kitchen paper towels. Cool then store in airtight containers.


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