Every time someone mentions curry puffs to me, the first thing that comes to my mind is Old Chang Kee, but I believe there are many other curry puff stalls out there waiting to be heard of. Image credit: pncng. The extra crispy skin gives a crunch into the savoury and spicy curried potato chicken and the hard-boiled egg adds an element of surprise. Image credit: dracdemon. Some of you might be familiar with this stall as they used to operate outside Novena Church.
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Mui Lan, the third-generation lady boss of this curry puff business is determined to carry on the legacy that her grandmother started. The whole clan would come down to the eatery as early as am to prepare the different fillings needed for the puffs. Every curry puff at SSH is handmade from scratch, from the different puff fillings to the pastry dough. It takes about 30 seconds for her to stuff and wrap one curry puff. Contemporary flavours like custard and durian were created to bring a twist to the traditional snack while appealing to a wider audience.
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Traditionally eaten at breakfast or tea time, curry puffs are pastries filled with hearty ingredients like curried potatoes and minced meats. These savory pies originated in Malaysia and Singapore but have expanded out to other latitudes, taking on local flavors as they've gone. Similar to Hispanic and Spanish empanadas , Indian samosas, and sweet and savory hand pies, they travel well, are filled with varied ingredients, and keep well overnight. Usually stuffed with a thick mixture of curried potatoes, nowadays it is easy to find curry puffs stuffed with minced meats, sardines, cheese, eggs, or a combination of two or more.
A chanced encounter with a Hainanese sailor led Rolina's founder Tham Niap Tong to create his award-winning curry puffs. Tham Senior Keep A Close Watch On Curry Puffs The younger Tham says that his father assigned him smaller tasks in the curry puff-making process gradually, while doing spot checks on the sly. Despite his advanced age, Tham ran the Tanjong Pagar stall by himself — from opening the stall at 6am daily to making and frying curry puff — until last January. I hope that the curry puffs can continue to bring back food memories that people have from the old days. I do not want this taste to be lost.