Tuesday, March 09, 2010

Curry Puffs, Epok-Epok, Karipap

One dish known by many names but no matter what you call it, it's delicious! I don't think I actually had cravings for this one until Alvin mentioned the magic words one fine day.

The quest for a good recipe then began. I've made samosas before but the texture of both the pastries vary a little. Samosas call for a thicker crust while curry puffs need a lighter but crunchy wrap. The fillings are almost the same, depending on your taste. They also have another variation of the curry puffs; sardine puffs!

I made them this afternoon. I only made 12 pieces but I 'll be making them again pretty soon if I don't get sick of the 12 today ;)


The even colour comes from frying them in a good amount of oil, evenly heated


The filling was made ehile the dough for the pastry was sitting for 20 minutes. It took me about an hour and a half to make everything from dough, fillings to frying them! Perfect for last minute tea time guests.