Yeap you heard that right!!
I am sure you have heard of Chicken Curry Puff, Mutton Curry Puff and several other puffs… Even Fish Curry Puff!!
But, announcing from the heart of UK to my home country, Malaysia, I am proud to announc to you my new innovative invention!!
PORK CURRY PUFF!!!
That’s right!! Curry cooked with slices of Smoked AppleWood Bacon with generous portions of Onions, Potatoes and Garlic, it has the aroma of a thousand spices and the taste to suit a King!
Have an expired puff handy, and plug out all its stuffings as the pastry isn’t affected by it’s due date. Works for any kind of Puff.
Later, stuff the above mentioned special dish into the empty puff and proceed to bake it in an oven in 250 degree Celcius for 25 minutes.
Serve well piping hot. Serving suggestions only. For enquiries please contact Chef Tock with details located on your top-right.
3 CommentsLeave a comment
sounds yummy but i wonder pastry still nice or not. might as well eat with meehoon if no time to prepare pastry. anyway, i m getting impatient for chef tock to come home and cook for me!!!
I DID use meehoon to eat with my curry. It was my second attempt, a tad bit too much with the sugar, but all in all better tasting 🙂
how about sasau curry puff, i hope chef can create more recipe like this