Curry Beef Puff for Lunch

Curry Beef Puffs

I bought some frozen curry beef puff from Swee-Ann Confectionaries in Richmond last Saturday. So, this morning, my wife took some of the puffs out from the freezer to fry them for the kids and I to take to school and work for our lunch. At Swee-Ann, they make three types of curry puffs or curry pockets as it is called here. I think it is the chicken curry puffs, curry beef puffs, and curry potato puffs. I would usually buy half dozen of the curry beef puffs, and another half dozen of the curry chicken puffs.

Fresh Curry Puffs

Besides that they also have a wide range of egg noodles, pies, flavoured paste, and sauces that they distribute to the restaurants, confectionary suppliers, and bakeries in the metro Vancouver area. On Saturdays, Swee-Ann usually have the cooked and ready to eat Sarawak Kolo Mee too. That is the reason I like to go there on Saturdays, to pick up a few bowls of the cooked Kolo Noodles. And the owner of the establishment is pretty friendly and helpful with recipe tips.

Golden Brown Puffs

The puffs can be cooked using two different methods. One is to bake and the other is deep frying. I have done both but the fastest, if pressed for time, is frying the puffs. Just prepare a wok or pot with cooking oil on medium heat. And once the cooking oil is hot, slowly put the puffs in the cooking oil one at a time. Turn the puffs every so often to avoid the puffs from burning on one side. I would usually use a pair of chopsticks and roll the floating puffs gently. Once they turned golden brown, lift them out from the cooking oil and allow them to sit in the serving plate for a few minutes before consuming as the stuffings can be really hot inside.