Old Chang Kee - Quality Food in Singapore
Curry puff Singapore

Every Old Chang Kee curry puff is painstakingly prepared - zesty curried potatoes, succulent bite-sized chicken chunks and slices of boiled egg mixes with a perfect combination of herbs and spices to create the flawless flavour and texture that Singaporeans have loved over the last 50 years.
Today, with modernised standards and processes and recipes improved over the years by vigorous studies of curry and spices, the Curry'O continues to propel Old Chang Kee to unprecedented heights.

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This is one of the kuih (baked goods, in Malay) that my companions or relatives for the most part request that I get ready amid potluck social occasions. I learnt how to make this from my neighbor amid my stay in Penang, Malaysia for as far back as 10 years.
Fixings
Oil for Frying
Baked good Ingredients
2 1/2 container flour
1 teaspoon salt
1 teaspoon preparing powder - Sift the above dry fixings
3 tablespoon margarine/spread/ghee
1 egg, beaten
cool water sufficiently only to make the mixture
Filling Ingredients
1 tablespoon cooking oil
5 shallots, hacked
500 g of meat/chicken, minced
2 potatoes, diced 1 centimeter 3D square
2 tablespoon curry powder
2 tablespoon soya sauce
salt and pepper to taste
1 container water
Strategy
To get ready cake:
Rub the spread/margarine into filtered flour till fine and brittle. Blend egg in. Include water gradually.Knead into a smooth batter. Set aside in a saran wrap and place in cooler for 30 minutes.
To get ready filling:
Warmth oil over high warmth. Broil shallot potatoes, meat and curry powder together till oil start to particular. Add water and season to taste. Swing to bring down warmth stew till dry.Remove and cool in a strainer.
To wrap curry puff
Take off batter on floured surface. Straighten it out. Cut out rounds shape around 6 centimeters in breadth. Fill the rounds with Curry puff Singapore fillings. Overlay over and woodwind the edges to seal. Warmth oil and profound sear puffs till brilliant dark colored. Deplete well. Place them on retentive paper. Serve hot or chilly.
Cooks Tips
Curry puff is served amid breakfast or as evening nibble amid lunch time in Asian nations, for example, Malaysia, and Singapore.
For a greater amount of the top notch free Asian formulas [http://quickasianrecipes.com], for example, Tandoori Chicken, Thai Green Curry, please visit Quick Asian Recipes.
Rapid Growth

With a clear vision, Mr. Han quickly set about modernizing and re-engineering the business. He moved the production of the curry puffs from a small corner in a coffee shop to a slightly larger premise in Ubi. New systems were implemented and critical steps were taken to ensure consistency in the quality of the products. He knew that to bring the business into the big league, he needed to continuously upgrade the production facility. In his true entrepreneur spirit, he later took another major decision. He invested in a 20,000 sq. feet modern production facility in Woodlands.

Aggressive programmes were launched to grow Old Chang Kee into a leading brand of curry puffs and hot savouries. Mr. Han's efforts did not go unnoticed. He was awarded the Entrepreneur of the Year award in 1992 and Newsweek and the now defunct Asia Magazine named him as a man to watch.

Having brought Old Chang Kee to where it was, Mr. Han realized then that he needed someone to help him to bring the business to another level. Mr. William Lim, a graduate of an Australian university, was brought into the company. Fresh ideas and innovative marketing strategies, in sync with changing consumer trends, were implemented.

Old Chang Kee has since evolved. It now specializes in the manufacture and sales of a wide range of very affordable high quality food products including the signature curry puff. Production is carried out in a modern factory and high-end technology and stringent quality control measures ensure that the exacting standard, that is synonymous with the Old Chang Kee brand, is consistently achieved. All production processes and facilities are certified to have met HACCP and Halal standards.
Visit For Click Here:- http://www.oldchangkee.com/the-better-puff.htm