But today in Malaysia curry puffs remain one of the best snack and one of the most sought after. Recipes can vary from simple to very difficult. Some chefs say the puffs must be baked, others say deep fried in oil. Some chefs claim that two types of doughs must be prepared to give the best PUFFs.
Others would say the best dough is a home made secret recipe.
However many claim that it is the oil for deep frying that makes a difference. Many recipes call for baking in the oven. Many curry puffs today are halal, or pork free. The puffs can be frozen in the hundreds and then baked when needed.
However, I feel that some of the best curry puffs are made in Kuching Sarawak by some Hainanese cooks who used to work for their colonial officers.
Another kind of sweet puffs are made in Foochow bakeries. They are shaped like the normal half moons but the pastry is drier and the filling is the traditional Foochow caramel.
I would go for the two dough recipe which will make the pastry look like it has a lot of swirls. The best curry puffs are moist inside but with a lovely crust which melts in the mouth.
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