There’s been some chatter on Twitter about curry puffs recently — talk, even, of taking a stab at home-made versions of these deep-fried pastries filled with curried potatoes and hard-boiled egg.
Making these puffs — which are divine, especially if eaten piping hot and freshly fried — has never once crossed my mind. This is due in large part to the fact that they’re ubiquitous in Singapore, where I grew up. At 50 cents Singapore (roughly U.S.$0.40) — about what they cost when I was growing up in the 1980s — these puffs were so inexpensive and easy to buy that not many people thought of creating their own. (I salute @WokStar‘s attempt for our Let’s Lunch date next month.)
Among all the hawker stalls that sell curry puffs in Singapore, however, a few stand out. During a visit to Singapore earlier this year, I had the great fortune of stumbling upon one of them while cruising a hawker center, searching for lunch …