Thursday, August 29, 2013

Curry Puffs & Stuff

People who eat curry puffs are generally more concerned with the filling. Beginners at making curry puffs, on the other hand, are concerned with how the crust turns out - or so I'd like to believe. Otherwise, I'm just odd...

I'd never attempted these local breakfast favourite before because they are absolutely found every where one looks! The motivation came from the time the seller of one of the best we had disappeared. One day, he just wasn't there at his stall anymore. A couple of weeks later, the stall itself was gone. I wasn't devastated that I lost the source of a yummy afternoon snack, but it was annoying enough. I decided... what the heck, I can't do worse than the worst I'd eaten.

I started with the shortcrust pastry version (recipe) and yea, they were good, but not impressionable enough that I cared to go for further attempts.

Recently, I mustered enough courage to try these with layered pastry crust (recipe). It was a lot more work, but worth every bit of extra effort.

The crust was delightfully crispy and not exactly horrible to look at... with shortening at that. Imagine if I'd actually used lard!

These days, I get excited the moment I decide to challenge myself in the kitchen. Someone asked if I really do bake every weekend. Well, I don't... sometimes, I just deep-fry curry puffs *Ahem!* Perhaps it's the continuous inspiration from my roomee, perhaps the very satisfying sense of achievement when first (or sometimes, second) attempts turn out great. Or perhaps the narcissist in me needs continuous little culinary successes to remain narcissistic...

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