Malaysian curry puff, or karipap as it is known in Malay, is a crispy puff pastry filled with curry potatoes, chicken or beef, onions and sometimes also with egg and deep-fried in hot oil.
The golden brown curry puffs are sold in Malaysia at street side stalls, and also at restaurants, and they are known for their flavourful filling and flaky, crispy exterior.
Curry puffs are one of Malaysians’ favourite snack foods and they enjoy eating it at any time of the day.
Shelly Loh, originally from Malaysia’s Cameron Highlands, lost her job following a restructure at the company she was working at during the second Covid-19 lockdown.
“I thought maybe I could do something in the area of food as I love cooking, and decided to start my business Shelley’s Kitchen, which is now operating out of a food truck,” she said.
“Curry puffs have been one of my favourite snacks to have during my childhood and hold a lot of fond memories, so I thought that could be something I could sell.”
It took four months of trial and error for her to perfect her curry puff recipe.
“I tried it with friends and potential customers, asking for their honest feedback,” Shelley said.
“I wanted to keep the flavours as close as possible to what we get back in Malaysia, but I also wanted to be sure that the taste is acceptable to the masses.”
She didn’t have to wonder very long, because as soon as she started selling her curry puffs, the word spread and queues formed for her curry puffs - which she fries up fresh from her food truck.
Shelly is a regular vendor partner at the Chow Luck Club Foodie Markets, which will return on Saturday January 11 at ParkCity, where she is known as the “Curry Puff Queen”.
“I am honoured and happy that people love my curry puffs,” she said.
“But I have also slowly emerged to be known for my other Malaysian specialities like tau fu fa, fried nian gao and pisang goreng (deep fried banana).”
Shelley makes the perfect curry puff, with a crust that is fragrant and crumbly and fillings that have just the right fiery kick.
“I have always been fond of making authentic Malaysian street food that I enjoy eating and sharing with family and friends,” Shelley added.
To try Shelley’s curry puffs and other Malaysian delights, mark your calendars for the Chow Luck Club Foodie Markets, which will be back on Saturday 11 January, 10am to 3pm, Park City 261 Morrin Road, St Johns.
The market will then run every Saturday, same time, same place, except for the Auckland Anniversary weekend on January 25.
