Our epok epok

I've always had this love for curry puffs. It all began with the 20cent "kalipok" sold at school tuckshops, i used to soak the skin through in chili sauce till it's soggy and mushy. I like all kinds of filling- sardine, potato, otah, crab. I think about Polar, A1, old changkee... i like them all. So since moving to China, alot of these simple treats i used to take for granted are no longer available.

The other thing i love is communal cooking. My grandma/aunts/mom used to invite us "kids" over to help them make pineapple tarts, bakzhang, dumplings, ondeh ondeh, bakwan etc etc.... i never knew how to prepare the ingredients, but i liked just sitting around, making a mess and eating it up afterwards.

So this weekend, i combined two of my loves and organised an epok epok making session at my place with the girls who live in the neighbourhood. 3 girls later brought their husbands and friends and at the end of the day i had about 8 adults and 1 kid in my house, wrapping and eating at the same time. it was great fun.

I made 2 types of fillings- Sardine and potato/chicken. This is the potato/chicken filling.

I must say that the girls were very hardworking. and very good at wrapping!!

Veron's epok epok- hers is longish... like banana.

Unfried currypuffs in all shapes and sizes. The sardine and the potato are wrapped differently so we can tell them apart. Ironically, the skinniest of us all makes the fattest curry puff! haha.

The "fruit" of our labour. this is the sardine puff. It's got onions and little green chili in them!