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Samosas (Savory vegetable-filled pastries)
Samosas, a traditional snack food of the Nyonyas, are delightful puffy triangles filled with a combination of vegetables, spices and herbs. They simply melt in your mouth. This version uses Chinese spring roll wrappers in place of the traditional pastry dough, an oblivious Singaporean adaptation. However, commercially prepared lumpia wrappers would do just fine.
Ingredients:
4 large potatoes
3 onions
10 cloves garlic, peeled
1-inch chunk fresh ginger, peeled
2 tablespoons fresh or frozen curry leaves (powdered)
2 tablespoons vegetable oil
3 fresh serrano chiles, chopped
2 tablespoons curry powder (yellow Indian style)
½ cup peas, blanched
½ cup blanched carrots, in ¼-inch dice
1½ teaspoons sugar
1 tablespoon sugar
3 tablespoons flour
2 packages spring roll wrappers or 8½ inches square lumpia warppers
Vegetable oil for deep-frying
Sweet Chile Sauce, or commercially prepared Chinese plum sauce
Procedure:
- Boil potatoes until tender.
- When cool, peel and cut them into ¼-inch dice. Set aside.
- Peel onions.
- Cut 2 into 1-inch chunks.
- Put them into food processor with garlic and ginger.
- Finely chop and set aside remaining onion.
- Preheat a wok and add vegetable oil, onion-garlic-ginger mixture and powdered curry leaves.
- Saute over low heat for 3 to 5 minutes or until thick.
- Add chopped serrano chiles and chopped onion, saute a minute longer until syrupy.
- Add curry powder, potatoes, peas and carrots, over low heat.
- Season with salt and sugar. Increase heat and cook, stirring, to reduce liquids.
- The filling should have a dry consistency. Transfer it to a plate and allow it to cool.
- Mix flour with enough water to make thin paste.
- Cut one spring roll wrapper in half diagonally to make two triangles.
- Set one triangle down with the 90 degree angle towards you.
- Put about 2 teaspoons of filling in the middle.
- Fold the left-hand corner over to the middle of the opposite edge.
- Fold the right corner over to its opposite edge, enclosing the filling.
- Fold up the lower corner. Seal the edges with flour paste.
- Repeat with remaining wrappers and filling.
- Preheat a wok and add oil to a depth of 2 inches.
- Heat the oil to 365 deg F.
- Carefully lower a few triangles into the hot oil and deep-fry for 1 minute or until golden brown.
- Remove and drain on paper towels. When all are fried, serve with sweet chile sauce to make a wonderful meal.
 
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