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DIY la its really simple and you save lots of money, who knows you can become the next Curry Puff tycoon
K.N.N.
Becoose U said so,
me nephew family going to produce TomYum curry puffs.
DIY la its really simple and you save lots of money, who knows you can become the next Curry Puff tycoon
Aha! So you are both related
KNN basically you can take it as whatever tanahcow said is what I said and whatever my uncle say or think is tanahcow viewsAha! So you are both related![]()
Old Chang Kee currypuff about $1.60 each
Polar currypuff about $2.20 each
Delifrance currypuff about $3.20 each
Expensive ? Wait for the CDC $50 voucher per household coming this month June 2020.
theybshould rename kalipuff as kalisaucepuffNever fancy curey puff... u r right, little meat likely 15 gm only rest all flour...
China troll, no must go back to your Sept 11 thread is most funny one of all SBF historyWhy eggs size is so small one... must know what types of chicken they use... cant figure out how to grow small size chickens to get small eggs.... ummhhh
Yes, I will do that!KNN basically you can take it as whatever tanahcow said is what I said and whatever my uncle say or think is tanahcow viewsKNN
DIY la its really simple and you save lots of money, who knows you can become the next Curry Puff tycoon
ok... you and your unker say one ah!KNN basically you can take it as whatever tanahcow said is what I said and whatever my uncle say or think is tanahcow viewsKNN
I was just going to ask you about why the dough is different than I made it to your 3rd line. I would really like to know why the changed the flour and dough though. I actually prefer the samosa.the origin of curry puff is Indian Samosa ...Samosa is shaped triangular with much thinner flour skin but the fillings are almost the same except it's mostly vegetarian
the curry puff is an SEA version of Samosa...the British colonists had tea time in the evening and they found samosa an amazing tit bit that went very well with the tea ...so did the Portugese colonists who ruled ceryain portions of India
soon ,they took along the habit of tea time with samosa to the rest of their colonial base in SEA ...but the local in SEA may had some difficulties in triangular thinner flour wrap, thus curry puff was born
the epok epok was the intial imitation ,a local version, not even potato fillings but more of tau geh, soon sardine and others found its way to the fillings
the Polar Cafe ,originally housed in a shop house ,next to the parliment offered anothet variation ..also with tea ,and became poular among our pioneer politicians
soon ,othet versions filled with egg ,also came to be
I would also like to know...heard from road side that NEA advise the hawker the selling price per portion.
something like due to no matter what hawker centre stall is subsidized by NEA even if you bit for it.
not sure true of not, any boss here has more information for me ?
honestly don't know pal ,I am no expert in curry puff nor samosa..mine just observations ..but somasa itself comes in different sizes the smaller they are more tastier i had noticed .I was just going to ask you about why the dough is different than I made it to your 3rd line. I would really like to know why the changed the flour and dough though. I actually prefer the samosa.
cheh. you and sam disappointed me today. 1st he never take the bait on swedish girls. now you never show me your curry puff skills in your private commercial kitchen...![]()
Alamak! can't believe I forgot about that thread.