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Spiral Curry Puff

Curry Puff
Curry Puff pictures (1 of 4)

Contributor: Ho Siew Loon

I would like to thank my mother-in-law, a refined Nyonya cook for sharing this recipe with me. It is a very traditional way of making spiral curry puffs. As a traditional cook, her cooking is always based on estimation and last weekend, I have managed to get the recipe and the measurement down. The crispiness of the skin blended together with the spicy chicken curry and potatoes is just perfect for a relaxing afternoon tea…(get curry puff recipe after the jump)

Curry puff is a very popular Asian snack especially in Malaysia and Singapore. It is quite similar to the western puff or pies except that for this curry puff, it is deep fried to give the crispiness. The skill in this popular snack lies in the making of the skin. But once you have mastered it, this popular snack will definitely be a hit at your parties.

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8 COMMENTS... read them below or add one

  1. Yen

    Hi Bee, do you have the Nyonya Kuih lapis ( some texture of Bengawan Solo in Singapore) recipe? It’s so hard to find. If you do please share with me . Thank you

  2. Rayuka Carran

    Thank you so much Bee! I worked for a family from Malaysia and Annie would always make curry puffs and pineapple cookies and I always tried to get her recipe for at least the curry puffs! This, the pineapple cookies and your ponzu sauce miracle have made my year! I went to Taipei 101 with coworkers and our bosses. We had the most amazing dumplings.. Some were even filled with soup but the dipping sauce with fresh ginger was the best.. Ive been trying to find that since I got back last summer. Thank you very much!

  3. bobbie

    Bee, I love all your recipes. I even have your book “Easy Chinese Recipes.” This curry puff looks so good but I can’t figure out the amounts. I live in N.Carolina. In the USA. Can you please break down the measurements. I see you do this in your cookbook. Thank You, Bobbie

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