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62 | FireFlyz
RECIPE
Sau sag e
Ro l l
Execut ive Sous
Chef from G Hotel
Gurney, Penang
Ketut Gege Dodi ,
shares his reci pe
for Curry Sausage
Roll wi th
F ireFlyz
.
Ingredients
140g German Chicken Sausage
20g Chicken Curry Powder
5g Cumin Powder
7g Turmeric Powder
5g Coriander Powder
5g Curry Leaves
60g Sliced Onions
10g Chopped Chilli Padi
7g Chopped Garlic
1no Star Anise
1no Clove
1cm Cinnamon Stick
20ml Chicken Stock
20cm x 16cm Puff Pastry
1no Egg Yolk
METHOD
1. Sau te on i on and ga r l i c w i t h
vegetable oi l unti l golden brown
and add the spices, chicken curry
powder, cumin powder, turmeric
powder, coriander powder, curry
leaves, star anise, clove and cin-
namon stick.
2. Stir in a slow fire then add chicken
stock and German chicken sau-
sage. Braise and sti r slowly for
about 5 to 8 minutes. Close the fire
when it is cooked and transfer the
curry sausage to a plate and set it
aside until cool.
3. Whi le waiting the curry sausage
to cool , prepare the puff pastry
and egg yolk, cut the puff pastry
into the size of 20 cm X 16 cm or
according to the sausage size.
4. Place the curry sausage on top of
the puff pastry and then fold over
to the other side to make a rol l ,
pressing the side with a fork to
seal.
5. Apply the egg yolk on the top with
a brush. Then use dinner knife to
mark on it.
6. Preheat the oven to 170 degree and
place the curry sausage rol l into
the oven and bake for 15 minutes.
Cu r ry