actually years ago
we’ve been trying to learn this
but due to my mis-interpretation of recipes
we just didn’t get the spiral surface right
finally on this auspicious Labour Day…
*
in total, i ate two pieces only
the amount of oil used
really scares me off
the skin is a mixture of
water-based and oil based dough
*
but the truth is…
both are oily dough
500g of flour to 200g of oil
and not forgetting
we gonna deep fry it
*
saw on TV before
a TW female artist who likes fried chicken
would actually bites the chicken, chews it
and spits it away
i thought this is ridiculous
*
but for a few times,
i picked up some fallen crumbs
and did the same too
irresistible…
*
on the 2nd day
when i reheated it in oven
oil was practically dripping out
so know you know
crunchier a food is
the more oil it contains
*
*
after a whole afternoon of hard work
with oily face and hair
i doubt if we wanna bake curry puff all the time
really salute those mak ciks
who can make mini spiral curry puff
on a daily basis
and sell it as cheap as 3 for rm 1
*
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