Malay, Meat, Sides, Singapore

Singaporean-style Samosas

I love samosas and I only know how to eat this version. Then when I was in my very late teens, I realised that when you order samosas in an Indian restaurant or hawker, it does not come in the manner I was used to. The real, actual samosas are not made from egg roll pastry, but from real dough/flour! Duh. And they were so hearty and delicious and I suspect healthier?

Anyway, I like the usual local version of samosas too. The Arabic version uses only minced meat. I wanted to learn to make samosas – the folding part- from The Helper, but decided that going to the mall was much more pressing. Ahem.

But I was in time to see her do the folding. The filling is easy. Minced meat fried in onions (in my case, pulverised to itsy bitsy bits that The Hubby’s naked eyes cannot detect), garlic, powdered cumin and fennel. Some people like to add green chillies (most encouraged, just that I didn’t have any today) and a small potato finely diced. You can add mint leaves or coriander leaves too. Don’t forget to season.

More minced meat to potatoes please. Let filling cool.

She makes it look so easy! She finished making one in like ten seconds. And she fried 8, the rest I told her to keep in the freezer but guess what? I didn’t even get to taste one. They all got walloped by The Hubby and The Girl. The ones in the freezer are mine!

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