• PREP: 1M
  • COOK: 10M
  • SERVINGS: n/a


Part 1: Making the puff dough
  • 280 g plain flour
  • 3 g salt
  • 2 g sugar
  • 85 g margarine
  • 100 g water
Part 2: Make the filling
  • 150 g chicken, small cubes
  • 150 g potatoes, pre-boiled, small cubes
  • 50 g onions, chopped fine
  • 2 tbsp WORLDFOODS Singaporean Nyonya Laksa Paste
  • 1/2 tsp sugar
  • pinch of salt and pepper to taste
  • vegetable oil to sauté


Part 1: Making the puff dough
  1. Mix plain flour, salt and sugar into a mixing bowl. Using a knife, cut the margarine into small pieces and blend in the flour. Continue using fingers to further mix the margarine until no lumps.
  2. Make an indent in the middle and pour water. Stir the water and until it forms a dough. Briefly knead, wrap in a cling film and chill it until it's ready to be used.
Part 2: Make the filling
  1. Sautee onions for 1 minute. Add chicken, let it cook and season with a bit salt and pepper.
  2. Add 2 tablespoons WORLDFOODS Singaporean Nyonya Laksa Paste.
  3. Add cubed potatoes then sugar and stir.
  4. Add 2 tablespoons of water and let the water boils.
  5. As soon as the water evaporates, remove from the heat.
Part 3: Putting it together and fry
  1. Take out the dough, roll into 4 mm thick, then cut it out with 5 mm ring. Roll it again to flatten it to 2 mm thick.
  2. Scoop the potato chicken laksa, close the puff into half circle shape. Pinch the edge to close tightly.
  3. Using a toothpick, seal the edges.
  4. When all the puffs are done, shallow-fry for 3-4 minutes each side until they turn golden brown.