Malaysian Curry Puffs

Wow, been away for almost a month now. I've been cooking off and on still, but just haven't bothered to post anything. I was planning on making some egg rolls two weekends ago, but then came upon a recipe for these curry puffs, and decided to try making these instead since I've never had them. For the dough, I tried two different recipes. One from Rasa Malaysia and then another from Lily's Wai Sek Hong. I intially tried Lily's first, but the dough just didn't look right. It was not soft nor what's the word? Flexible? It was too dry. I tried adding a little more water, but it still didn't look right. Fortunately, I went back to other recipe from Rasa Malaysia and the dough looked much better. Since these were my first time making them, it took me a while to get the dough rolling and wrapped correctly. The first one I made, I used too much dough and so it didn't cook thoroughly. It works best if you just use a small ball and then roll it out with a roller pin. The oil had to be just the right temperature as well. You want it hot, but not too hot. When I finally got done, these didn't blow my mind away like "Ymmmm, these are so good! I just have to make them again!" Unfortunately, no. They were just ok. I don't consider myself a picky eater either. Overall, I would rate these a 3/5. I would recommend making these if you like to try something different and if you like fried foods. I really liked how the crust turned out though. It was buttery and flaky. Boy, did I use a lot of oil for this recipe. A lot of oil in the filling, and of course, the deep frying. That's why I hate deep frying. Too much oil. I also ate these as leftovers the next day, and for some reason, I thought it tasted better the next day.