why kali puff so expensive nowadays and no meat or little meat inside?

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this one surely i no dare buy
 
Never fancy curey puff... u r right, little meat likely 15 gm of meat only rest all flour...

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.
 
Why 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
China troll, no must go back to your Sept 11 thread is most funny one of all SBF history

see this post FYI no as I said I was working in Weehawken, NJ facing holland tunnel n the intrepid aircraft carrier i did not see 1st plane hit but in my office someone shout and we all saw 2nd plane hit tower then evacuation you r mistaken
 
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
 
DIY la its really simple and you save lots of money, who knows you can become the next Curry Puff tycoon


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... :laugh:
 
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 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.
 
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 ?
I would also like to know...
 
I saw an Indian stall selling the triangle type of curry puff ,quite big size and always kept crispy in a glass warmer.
 
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.
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 .
hence my guesstimate is a perfect samosa should be small to give you that crispness and crunchines outside ..and inside soft curry to give you the flavour i ...some have beans fillings and does add to the flavour

but curry puff are usually soft on the outside and never crispy ..and you do get large curry puff without getting it soaky...

the Polar Cafe version curry puff is not fried ,me think ,so you do get a bit of crunchiness --' but the downside is you spill bits and pieces all over the floor
 
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