~ Fatima

~ Fatima

~ Addie

The kare:
125 g pork (although you can also use 2 chicken filets.)
2 carrots
1 big onion
2 tablespoons flour
2 tablespoons curry powder
1 piece garlic
1 cm ginger
75 ml chicken stock (1/4 cup)
75 ml water
1 teaspoon oil
 
The dough:
200g flour ( about 2 cups)
75 ml water
1 egg
15 g barm (about 1 tablespoon)
1 teaspoon sugar
1 teaspoon salt
25 g Panko (or as much as you need to cover the kare pan)
Oil to deep fry
 
Dice the meat, slice carrots, onion, garlic and ginger into small pieces. Then put oil into a pot and put the onions, ginger and garlic into the hot oil. Stir for about 2 minutes, then add flour and curry and stir again for 2 minutes. Deglaze it with the chicken stock and stir until it thickens. Fry the meat in another pot until it is well done. Add the carrots and cook for about 3 minutes, then add the water and let it cook for about 5 minutes. Put the curry onion mix to the meat and let it cool. So much for the Kare.
 
Mix water, sugar and barm in a bowl and add it to the flour. Separate the egg and put away the white of the egg (you’ll need it later), add the yolk egg and salt to the flour and make a soft dough. Now, let the dough rest at a warm place for 45 minutes.
 
Cut the dough into 8 pieces (but be careful, the dough is VERY sticky, so I covered it with flour) and form circles of about 10 cm diameter out of them. Put one tablespoon of kare in every circle and enwrap the curry. Be sure to close the pan neatly, so it won’t open when you fry it. Cover them with a fresh towel and let rest for 10 minutes.
 
In the mean time put the panko into a plate. Heat a pan with much oil. Take one Kare pan after the other and cover them first with the white of the egg, then turn them in the panko, so that the whole kare pan is covered with it. Let the pan glide into the hot oil and deep fry it for 2-3 minutes, until it is golden brown. When finished, take the kare pan out of the pan and let it cool on some sheets of kitchen paper. Enjoy! ^^
// – Adila “Addie”

~ Fatima