Epok epok is Malay style semosa. Some people called them karipap. Epok epok is similar to Chinese-Malay style
flaky curry puff, the only difference is the pastry. Epok epok is usually deep fried.
For the filling, some like sardine which I am not too keen. Some people used chopped hard boiled egg with potato. Chinese yam is also a common filling. Vegetarian version includes potato and vegetables like carrot and peas. I like curried flavoured potato with meat.
The pastry is much simpler than flaky curry puff. This pastry is soft yet very forgiving. If there is mistake or hole made can be easily patched up.
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