Karipap


Curry puff or ‘karipap’ is a traditional Malay food usually served during teatime. Pastry is used for the skin and the filling is curry with meat and/or potatoes. Karipap may also comes inย  different ‘version’ such as sardine puff, meat puff and fish puff and you can always explore using your imagination to create new fillings of your own invention…

Last month, my mother decided to make some beef and sardine puffs for tea. Mum is an expert in folding the edges of a karipap (the trickiest part). She does them in supreme quickness without any difficulties at all, thus alluring Aeshah, Ali and I to join her. She told us that it isn’t as easy as it looks but let us join in anyway. We excitedly washed our hands, took our place and mum gave us a stuffed karipap each. What we had to do is to fold the edges so that the fillings won’t spill out.

My first badge of karipaps (note: my first karipap was the one in the middle with two little openings where you can see the fillings).

Mine turned out really funny. I folded them the wrong way, the sizes were inconsistent and the shape of each fold is very silly. Ali’s first one came out pretty nice; infact I think his were better than Aeshah’s and mine (if compared to our age difference).

Ali's badge of karipaps. Aren't they nice?

Aeshah’s karipap turned out into a ball of mixed fillings and pastry ๐Ÿ˜† . Gone were the shape of the karipap! There wasn’t any folds at all… just a ball.

Aeshah's first badge of karipaps (Note: her first karipap is the one in the bottom-middle ~ a ball of pastry and fillings).

But she made a huge improvement in her second attempt. Mine also came out better by practice. Later, we asked mum if we could make karipaps with fillings of our choice. Mum approves.ย  Aeshah and Ali quickly rushed to the fridge and took out a packet of shredded mozarella cheese. I took a jar of ‘chunky’ peanut butter and a jar of anchovies and made peanut butter puff and peanut butter and anchovies puff ๐Ÿ˜€ .

Now, Aeshah, Ali and I are getting better at ‘karipap-folding’ and we are discussing on new fillings for our next project. Ali wants us to prepare some karipaps for a ‘special person’ by Wednesday… can you guess who?

Yummy food


Yesterday evening dad took home some “karipap” and “Seri Muka”. They were very, very delicious – it should be cos they were from Pak Cik Suhaimi (Uncle Suhaimi). Thank you, Pak Cik Suhaimi – we really miss your cooking.

Pak Cik Suhaimi is a very good cook. Among my favourites are his Laksa Johor, Roti Jala and of course his Sambal Tempoyak. Unfortunately Pak Cik Suhaimi only sells his Sambal Tempoyak during Ramadhan. He used various kind of herb (finely sliced) mixed with ‘tempoyak’ (fermented durian), cili padi, ikan bilis (Malaysian anchovies) and other secret ingredients!

Well, in Terengganu we have ‘Tok Aji Serbang’ which is quite similar to ‘Seri Muka’! Of course my family would prefer the ‘Tok Aji Serbang’ but Pak Cik Suhaimi’s ‘Seri Muka’ was good. Mum says that in Terengganu they use lots of eggs in their kuih (sweet cakes) – for example akok nganang (I’m not so sure what it is), jala mas, and much, much more.

Maybe the people of Terengganu loves using eggs in their kuih so much that my grandmother would crack an egg to mix with blede bodo (agar agar or a Malaysian jelly), pengat and sira pisang! And they taste very very good. My grandfather even love to have slices of hard boiled egg in his karipap’s filling.