Curry Puff (Karipap)

This variety of karipap that I've made is known as Karipap Pusing or Spiral Curry Puff. This is due to the nature of the pastry which has a spiral look. This variety stays crunchy for much longer than the normal karipap. At home, karipaps are sold all through the day, particularly during breakfast and teatime.

Tau Sar Pneah (Tambun Biscuits)

Among the many varieties of local chinese biscuits, tau sar pneah is my favourite. This crumbly and fragrant biscuit when eaten freshly made is just the best, be warned to have a plate handy to catch the crumbs! At home in Penang, I was lucky enough to live close by one of the biscuit factories so always have first dibs on the fresh batch!

My attempt to make this biscuit started with a long string of disasters. Unclear instructions in the recipe, tedious skin removing process from the green beans and finally being so tired I mixed up the 2 doughs in the wrong order with a final result of extemely crumbly biscuits. However, the taste was spot on which encouraged me to try again so after another 3 hours of picking the skin off another batch of soaked green beans the results below...perfect!

The painstakingly skinned beans and fresh out of the oven!

Char Mee (Fried Egg Noodles)

Char mee in the style of Char Koay Teow, this time I was trying to make my own egg noodles with my brand new pasta maker. The noodles was easy to make and now I will no longer end up with a large amount of ready made noodles which I would have to keep eating for the next few days!