In malay, some of us call shallot as 'bawang merah kecil' and red onion is 'bawang merah besar'. Btw, I am so proud of you guys for making an effort in speaking malay👏🏻👏🏻
my mom pggil bawang besar & bawang kecil je . tak pulak sebut bawang merah besar/ kecil 🤣 basically dua2 bawang tu mmg merah . other than that ada nama lain kan bawang putih bawang holland .
I don't know why .. every time I open the cannel you both feel calm. after I studied the reason, apparently there are 2 important elements in your cannel: 1.) an attitude of loving affection and mutual cooperation between the two of you. 2.) peaceful music background .. makes me relax and lose stress. thank you ichang and jimmy .. for entertaining us Malaysian citizens.
That's y it's called curry puff, they 'jimat' (for the sake of our Japanese frens, meaning save on) the ingredients or the fillings & puff up the inside. I say, just kidding, ma!!!.
You can try this currypuff skin recipe 1kg flour, 100gm cooking oil, 50gm butter/margerine, 350gm water. The cooking oil & butter should be heated together first and then mixed with flour & water. The skin will be crunchy and crispy even though it cold. 😁 This is 20 years old business recipe from my aunt.
Aaa look delicious! I love curry puff so much i could eat it everyday. Hot curry puff are hard to resist! Little tips, pour 5-7 tablespoon of hot boiling cooking oil to the dough instead of using only butter. mix with spatula 1st and let the dough cool down before mixing the dough using your hand. It will make your dough a bit strechy and folding will be easier. And the dough should be a roll a little thin. Thick skin curry puff will make your jaw hurting to chew 😂 frying curry puff, u cannot use max heat. Since the skin is easily burn. Use medium heat, make sure to the oil heated first for maybe 10 minutes because putting curry puff early in not enough heat, the curry puff will soak so much oil into puff. Also, sometimes recipe often give us measurement to make loadss of curry puff, if you are not planning to eat many curry puff in one go, fried the puff half cook only, enough until the skin a bit stiff, the skin should be still white color. Put in the bag and throw into the freezer. Whenever u feel like eating curry puff, defrost and fried again or use air fryer. Walla instant puff 😂
Watching this video brings back so many memories of making curry puffs. I used to make my mother make curry puffs, the buttery crust n the curry chicken filling. I can almost smell it while watching the video. Keep cooking.
Hopefully BABA's can continue to supply more of their products to u guys (especially the Chilli powder right Jimmy 😜).. cuz u guys are really putting the effort to use all the items given 🙌🏻✨👍🏻
It reminds me of my grandmother. She used to sell these kuih in the market . We made all kind of kuih including curry puff. She can make it look really nice. Always miss her so much.
It's rarely to see Japanese speak English. But to see Japanese speak Malay, OMG i'm speechless hahah. Keep up the good work, and Malaysian dish will never failed!
Kesian korang... frozen ni tak berapa nak sedap walaupun orang kata tu yang paling sedap. Sebab kalau buat sendiri inti penuh dalam 1 karipap, inti kari padu buatan sendiri. Puas hati
you really use the baba supply to the edge..even my wife and mother never prepare me the curry puff with chicken filling. good for you..any plan to visit malaysia again?
My mom always make it from scratch like you did. When my mom make this. There would be some balance of the pastry. She would just flatten it and fry it just like that.😂😍
I miss the sardines puff in rectangular shape ( like a short ruler ) sold in my hometown by a Malay couple when I was young years ago. Can't find the same taste any more and not many place can find this rectangular shape sardines puff anymore.
Keep frozen the ones that hv been fully prepared ( dough ) with their fillings in the freezer. And fry when you feel like eating them. Keeps longer in the freezer that way.
I realized that whenever ichang & Jimmy finish cooking & started to eat their meal, it will be late at night. They start cooking in the bright day & end late at night 😂😂
Curry puff or karipap in Malay is my ultimate favorite kuih! Your curry puff looks so sinfully delicious! Can't wait for you guys to visit Malaysia again! Be well, ichang and jimmy ❤
Waaa congrats on making the curry puffs! They are such a lovely savory kueh to eat in the morning or during evening tea. I made them so many times during the lockdown but i prefer the skin to be thinner, so i won't get too full easily haha but i understand that it's hard to shape! Don't mind the look, as long as it tastes good, it's all that matter!
First attempt at making curry puff, never mind the outside appearance. The curry fillings count towards a tasty dish. With time, you will learn how to crimp the edges (like those on a pie). Bravo for a good try.
Love the effort to speak Bahasa Melayu. U guys rock! Should do a fusion Malaysian and Japanese food...maybe serunding sushi?! Udon goreng....would be interesting and awesome to watch!!
Both of you look so harmonis.. I really love to see all your videos.. Keep on with your caringness to give all of us around how telorate will build up every relationship.. Good job..
They walk a lot and use public transport to their destination. Most Japanese and Koreans are used to it. Probably that’s where they burn all their calories.
I can see your dough quite hard. You can add some more water to make it softer then easy for u to roll it. The karipap edge need more practice to make it really neat & perfect. Heehehe. Fry it with low heat. I think if you wanna do it again, u can find karipap mold. 😆😆. Btw, i love your video.
Yes true. Medium heat when cooking, so karipap skin is smooth. Thats pro level in making karipap. High heat caused pimples on ur karipap. Hehehe. For kelim of the karipap, u can always use fork too, like pies. As long as the filling stayed in. Indeed not easy to make karipap, but worth it.
Wow amazing! You can actually freeze unfried ones individually for another day. So you can defrost and fry another day :) actually I've also deep fried frozen ones directly using low flame and it was ok too but not as crispy as defrosted ones. PS. Tamarind you scooped was too much. 1/2 of that shld be enough. Don't want to waste :) PSS The fire shld be lower, gentle bubbling in oil so it won't get burnt outside without crisping up.
Otak-otak next if possible! My favourite food.. 🤤 Otak means brain in malay.. But, I promise you that it does not have anything to do with brains ok? Lol
Wow, such a great effort! I am amazed. I wanted to try making curry puffs but still haven’t! You can freeze uncooked curry puffs and fry it when you need, it tastes better freshly cooked.
U can make it frozen food.. Mean cook it half cook and put at Refrigerator... And just fright when other day.. Also try to find other other resipe because they have easy way to make it the dough.. If u put many sugar it easily fast become black.. While cook.. Sorry my English not good
Hi iChang, loved the video!! If you want it to be easier you can use a 'karipap maker'. It's a small tool where you can just put the dough then the potato and you close it and automatically gets the karipap shape. If you want, you can just search up 'karipap mould'. It then becomes very easy and neat
1. My 1st impression at the beginning of your video was, iChang has lost weight! Diarrhea (cirit-birit) that explains it! Was it because of eating those worm infested petai? 2. Those curry puffs looked burnt, inside looks fine but the skin seems too thick too. 😁 3. The amount of free advertising you are doing for baba's by wearing those apron, they should give you more spices and lastly, 4. Jimmy your hairstyle looks really good, suits you well, I wanna get that same hairstyle, been cutting my own hair during MCO and it looks awful, fail DIY! 🤣 Love your videos, keep them coming, Musang King season now, time for you 2 to visit us again 😁
Outside there when their husband drive a big car 'everyone like Wahhhhhhh!!!", when their boyfriend give expensive birthday gifts 'everyone like Wahhhhhhh!!!' but here ichang's hubby helping her slicing onions, garlics and holding Mortar I LIKE Wahhhhhhhhhh!!!so sweet couple...im so envy...hehehe!
This reminds me when I used to make karipap for afternoon kopi break. My dad loved it and always ask what I’m making for kopi time. I made kuih kodok, kuih lapis, dadar and abuk-abuk too. Thanks for the sweet memory ❤.
I really hope BABA’S take notice of their brand free ads by ichang & jimmy and give you at least 1 year worth of supply of BABA’s goodies😁😁😁 🤣🤣🤣Good effort for making your homemade currypuff@karipap👍
You can use that same curry puff filling and put it in the spring roll "skin" (I forgot the name lol) and make 'samosa'. That would be delicious too. Bawang kecil is for small red onion (shallot). Bawang besar is for the big, red one. I think the oil is a bit too hot. That would usually burns the curry puff and left the inside uncooked. So maybe next time, use lower heat. Oil must be hot but then lower the heat. And the dough is a bit dry, so it cracks. I'm not an expert but from what I see, I think that might be the issue. Maybe next time try to fry one or two first before proceed to see if the dough is good to go. Overall, you guys did a great job for a first timer. Cant wait to see what you guys have to cook next time! 💛
Beautiful cooking experience..and a tasty chicken curry puff too.. lots of fun from Land Below the Wind Mt. Kinabalu..North Borneo Sabah East Malaysia.
Again you make me hungry!!!!! My dear ichang, when you fry curry puff it is best to use medium low heat first to avoid the over browning. Ganbatte ne! Next time fry it at medium low to medium heat only, slowly take time to brow it out will ensure skin of the curry puff to stay crispy longer. To fold the seams, you can get curry puff plastic folder if you can buy it online or if you visit Malaysia again. I also fail at folding the end seams of the curry puff 😂😂😂😂 if you make extra, cook some on medium low heat till 1/3rd cook and can freeze it to cook and eat again next time, just get it out from your freezer over night,and tomorrow morning, you can fry the remaining batch for morning breakfast
iChang eventhough you feel your curry puff look ugly for the first time you try but I'm sure the taste gonna be delicious 🥰. U and Jimmy make it until the end eventhough not easy. Congrats. Love to see both of you👍
Have you tried Laksam Terengganu? I still remember my mom's friend, she was from Japan. We were having brunch at our house and she liked Laksam so much! She slurped all the gravy and said it was her most favourite food. ONE TIP FOR MAKING TEH AIS, you need to double up the quantity cook/boil the tea leaves. You can use Lipton tea or any breakfast tea.
Good job Ichang and Jimmy... Just a suggestion u can skip the curry leaves and add daun Sup or the small celery it's tastier that way... And dn fry the curry puff with a big fire... Fire should be small cause butter burns easily... So small fire lower temperature so the colour will be golden yellow... U can add quarter of Hard boiled eggs it's nice as well... Or Canned sardines... Mmmm....
u guys r fantastic, u guys r getting better et better, keep u the great work! i've nevér seen an äsian japanese coúple cook togéthér with love, humour et laughter. both of u r lucky to have found each other. keep the videos coming !! u r both an inspiration of what a loving happy couple shd be. take care my dears...
The dark curry puff actually looked delicious though. I always loved people use something all of the ingredient to the edge. Never tried teh tarik using vanilla ice cream, first time I saw it and it makes my mouth watery!
Curry puff is a Malaysian thing, they don't make curry puff in Hong Kong, not to mention getting CPs in Ikea HK. Ditto finding curry puff mold there, too. Alternatively, u can use frozen butter dough wraparound fillings (from minced chickens cooked with curry powder, curry leaves & diced onions). Bake in oven for 35-40 mins & voila u have a healthy CP minus the oil .
Jimmy - you do a lot more than most men - I love your 'ugly' "curry puff. I love that you try and you help iChang and I like how you use your technological knowledge to improve your recording. I love watching your posts. Love you too iChang - especially your durian handbag.
This brings back memory of when i was like 9 or 10, currypuff was among the 1st 'kuih' i learn to make from my grandma. And yeah my 1st batch kinda look like Jimmy's manatee too... LOL.!
To fry the puff, you need to use medium almost low heat so it will cook evently. You also can cut the rolled dough using a cup so it will have the same size. But overall for the 1st timer, you both did such a good work.
When everyone talking about jimmy face..id remember how ichang's early video didnt reveal jimmy face and everyone was wondering how is ichang husbands face..hahahha
In malay, some of us call shallot as 'bawang merah kecil' and red onion is 'bawang merah besar'. Btw, I am so proud of you guys for making an effort in speaking malay👏🏻👏🏻
I just address all of them as "bawang" lmao
Bawang rose?
Bawang merah @ bawang kecil. Bawang besar.
Makcik bawang? 😂
my mom pggil bawang besar & bawang kecil je . tak pulak sebut bawang merah besar/ kecil 🤣 basically dua2 bawang tu mmg merah . other than that ada nama lain kan bawang putih bawang holland .
I don't know why .. every time I open the cannel you both feel calm. after I studied the reason, apparently there are 2 important elements in your cannel:
1.) an attitude of loving affection and mutual cooperation between the two of you.
2.) peaceful music background .. makes me relax and lose stress.
thank you ichang and jimmy .. for entertaining us Malaysian citizens.
Wa! Thank you very much ☺️🙏🏻❣️
This is damn true @zamri i feel calm too🤣
Ya, now that you mentioned it. It is true.
I love how jimmy helps ichang in the kitchen😍. And Jimmy pronounce bahasa melayu very well. Good job IChang and Jimmy 💕❤️😍.
I like Jimmy's concentration and seriousness in his face when he's eating curry puff. That's when you know it's really good.
Very true..
He's digging deep into his memories of the Malaysian curry puff experience!
🤣🤣🤣
U both made curry puff very nice!
though these curry puffs look "different"...they're definitely a slap in the face of those who sell oxygen-filled ones in Malaysia!
Hahahahhaa indeed
Hahahahaha.. Betul!
That's y it's called curry puff, they 'jimat' (for the sake of our Japanese frens, meaning save on) the ingredients or the fillings & puff up the inside. I say, just kidding, ma!!!.
🤭🤭🤭
lol 😆
You can try this currypuff skin recipe
1kg flour, 100gm cooking oil, 50gm butter/margerine, 350gm water. The cooking oil & butter should be heated together first and then mixed with flour & water. The skin will be crunchy and crispy even though it cold. 😁 This is 20 years old business recipe from my aunt.
Aaa look delicious! I love curry puff so much i could eat it everyday. Hot curry puff are hard to resist! Little tips, pour 5-7 tablespoon of hot boiling cooking oil to the dough instead of using only butter. mix with spatula 1st and let the dough cool down before mixing the dough using your hand. It will make your dough a bit strechy and folding will be easier. And the dough should be a roll a little thin. Thick skin curry puff will make your jaw hurting to chew 😂 frying curry puff, u cannot use max heat. Since the skin is easily burn. Use medium heat, make sure to the oil heated first for maybe 10 minutes because putting curry puff early in not enough heat, the curry puff will soak so much oil into puff. Also, sometimes recipe often give us measurement to make loadss of curry puff, if you are not planning to eat many curry puff in one go, fried the puff half cook only, enough until the skin a bit stiff, the skin should be still white color. Put in the bag and throw into the freezer. Whenever u feel like eating curry puff, defrost and fried again or use air fryer. Walla instant puff 😂
Berguna betul comment ni🖒👏
Good tips.
I like ur comments
Baikkkk.. Tq for the tips
A perfect tip 👍
Watching this video brings back so many memories of making curry puffs. I used to make my mother make curry puffs, the buttery crust n the curry chicken filling. I can almost smell it while watching the video. Keep cooking.
Hopefully BABA's can continue to supply more of their products to u guys (especially the Chilli powder right Jimmy 😜).. cuz u guys are really putting the effort to use all the items given 🙌🏻✨👍🏻
It reminds me of my grandmother. She used to sell these kuih in the market . We made all kind of kuih including curry puff. She can make it look really nice. Always miss her so much.
Kindly recommend the best curry puffs PJ area. Thanks
Next time fry curry puff with slow fire. Cook until golden brown.
It's rarely to see Japanese speak English. But to see Japanese speak Malay, OMG i'm speechless hahah. Keep up the good work, and Malaysian dish will never failed!
Some words are similar between Japanese and Malay like word nanti ( wait in english ).
Both of you are more malaysian than me😂😂 i usually just buy the frozen one and then fry it when i feel like eating currypuff😆😆
91.74% Malaysian
@Darren Yes... You are absolutely right we can easily get it here.
Its where you can spend more time with your husband .
Way of you writing in english tu pon malaysian weh🤣🤣🤣...that "i feel like"
Rasa mcm nk mkn🤣🤣🤣
Kesian korang... frozen ni tak berapa nak sedap walaupun orang kata tu yang paling sedap. Sebab kalau buat sendiri inti penuh dalam 1 karipap, inti kari padu buatan sendiri. Puas hati
I love this couple because they are determined and doing together
keep trying to learn Malaysian cuisine recipes ..looks delicious,
your background music is soo relaxing !! It makes me feel happy 😁😊
There's a curry's puff sealer selling at bakery store. We use that when making curry puff .
Yes. I don't know how to clip the curry puff. Usually I will use the sealer/mold. Very easy & faster 😁
You have no idea how lucky you are...Your husband is such a great help in the kitchen. Great couple
you really use the baba supply to the edge..even my wife and mother never prepare me the curry puff with chicken filling.
good for you..any plan to visit malaysia again?
its like sushi,modern wives or buzy people buy its at it convenient store. seldom people made at home unless they have extra time.
Make it for yourself And for your wife and mother.
@@whatever-ou2he very much agree!
My mom always make it from scratch like you did. When my mom make this. There would be some balance of the pastry. She would just flatten it and fry it just like that.😂😍
Wow delicious curry puff, nice try even though overcooked a bit should cook over low or dim heat so won't overcook.
Both of you are so cute, especially when talking in Malay. Fan from Malaysia. All the best ichang and jimmy :))
bawang merah
bawang putih
bawang holland
mak cik bawang
tentera bawang..
list of onion in malaysia
Makcik bawang (untie onion)😂
Army onion...tentera bawang...
Have 4 more..
Membawang
Bangla bau bawang
Bawang goreng
Kerepek bawang
Jangn sampai ichang pi cari betul tentera dan makcik tu jenuhh 😁😁
Malaysian soldier onion
I can't when they named the puffs 😂😂 btw beauty comes in any shape. Those curry puffs tasted delicious and that matters. Well done, guys! 👏🏻
Wahhh jimmy so good translate english to malay..😂😂 keep learning...learning new langguage is the bonus😂😂
Wah 😍 Sedap! Got a tip: if you find it difficult to crimp the dough, you can use a fork to close the seams instead 😊
Always excited to see you both in my notification!
I miss the sardines puff in rectangular shape ( like a short ruler ) sold in my hometown by a Malay couple when I was young years ago. Can't find the same taste any more and not many place can find this rectangular shape sardines puff anymore.
Keep frozen the ones that hv been fully prepared ( dough ) with their fillings in the freezer. And fry when you feel like eating them. Keeps longer in the freezer that way.
I realized that whenever ichang & Jimmy finish cooking & started to eat their meal, it will be late at night. They start cooking in the bright day & end late at night 😂😂
Ichang's curry puff looks tempting 🤤
So careful and gentle...love the way I Ichang handles her food....with respect. Always 🥰🥰💘🥰🥰
The large red onion we called it as "Bawang Bombay" origin from India...
Bawang bombay Indonesia mari then how?
Bombay onion different.. Its look yellow inside and big
For our family.. just call bawang merah =shallot .. bawang besar = red large onion.. bawang holland/bombay = holland (yellowish onion)
in singapore bawang holland known as bawang bombay
Nampak sah tak tau masak, bawang besar dan bawang bombay tu lain la.
Giant size of curry puffs 🤤. Both of you look happy and enjoying every moment, cooking and eating together. Love your positive energy 👍
Jimmy pls join FB group Suami Masak Apa Hari Ini? (SMAHI)
Org malaysia yang unlike x tau nk ckp ape lh... Mereka ini duta kecil kita diluar negara... Dama- sama kt sokong mereka ni..
Faham x maksud sy tu...
Sometimes the Curry puff can also be pair with some chilli, tomato & even black pepper sauce.
Lol
And also sardin..😊😊
That sounds very delicious... 🥰
Seriously? Lol. Ketchup and chill sauce sounds reasonable but bp. sauce..... ^^'
When you need to deep curry puff into sauces. Thats mean your curry puff is not tasty, the curry is not good enough.
Curry puff or karipap in Malay is my ultimate favorite kuih! Your curry puff looks so sinfully delicious! Can't wait for you guys to visit Malaysia again! Be well, ichang and jimmy ❤
The expression in 11:26 was so cute ...beautiful karipap btw
Congratulations to both of you. Proud of you. Taking the effort of cooking Malaysian menu. Tq.
Waaa congrats on making the curry puffs! They are such a lovely savory kueh to eat in the morning or during evening tea. I made them so many times during the lockdown but i prefer the skin to be thinner, so i won't get too full easily haha but i understand that it's hard to shape! Don't mind the look, as long as it tastes good, it's all that matter!
Travel together, cook together, eat together.. such a sweet couple...
Dont judge Ichang's currypuff by its cover.. 😂
With no pun intended :)
Zakaria Abdullah 😂🤣
First attempt at making curry puff, never mind the outside appearance. The curry fillings count towards a tasty dish. With time, you will learn how to crimp the edges (like those on a pie). Bravo for a good try.
Love the effort to speak Bahasa Melayu. U guys rock! Should do a fusion Malaysian and Japanese food...maybe serunding sushi?! Udon goreng....would be interesting and awesome to watch!!
Totally agreed!!!
I wonder why Jimmy making that kind of face everytime he eat😂😂 Such soulful eatinggg 😂😂😂
Syaaa licious that is typically Japanese expression and mannerism for something that taste yummy!
"It's ok to be ugly on the outside but tasty on the inside"
Doraemon
That's not from doraemon but ok.
Hi Doraemon!
Ya.. It is still karipap, although it looks like dinasour.. Hehehe.
My first karipap was like that.
Halo doraemon haha. Send regard to nobita
Maybe it’s Rina Harun Doaremon
In Malay we call this karipap..btw good and nice effort
Both of you look so harmonis.. I really love to see all your videos.. Keep on with your caringness to give all of us around how telorate will build up every relationship.. Good job..
I'm surprised how iChang still managed to stay so slim with all the cooking & eating.
They walk a lot and use public transport to their destination. Most Japanese and Koreans are used to it. Probably that’s where they burn all their calories.
Wah! My favorite kuih! In Malaysia, there is bigger than what Jimmy make. There is boiled egg stuff inside the curry puff.
As Malaysian, i am really proud to both of you because u dont make some 'oxygen' currypuff ..😝
I just love to see how supportive jimmy is 😍
I can see your dough quite hard. You can add some more water to make it softer then easy for u to roll it. The karipap edge need more practice to make it really neat & perfect. Heehehe. Fry it with low heat. I think if you wanna do it again, u can find karipap mold. 😆😆. Btw, i love your video.
Mould
I see! Thank you very much ❣️
Doh nya rapuh, banyak butter, kurang tepung. Lebih sedap pkai marjerin dgn minyak. Tu bg sy lah 😁🤭
Kene goreng api sederhana.
Whenever I'm making a puff dough, i was always taught the butter must be cold...to create the multiple layers of flaky dough
Yes true. Medium heat when cooking, so karipap skin is smooth. Thats pro level in making karipap. High heat caused pimples on ur karipap. Hehehe.
For kelim of the karipap, u can always use fork too, like pies. As long as the filling stayed in.
Indeed not easy to make karipap, but worth it.
Hello Ichang and Jimmy.
Please come back to Malaysia. You will be granted Malaysian citizen if i am the Prime Minister of Malaysia. Proud of you
Wow amazing! You can actually freeze unfried ones individually for another day. So you can defrost and fry another day :) actually I've also deep fried frozen ones directly using low flame and it was ok too but not as crispy as defrosted ones.
PS. Tamarind you scooped was too much. 1/2 of that shld be enough. Don't want to waste :)
PSS The fire shld be lower, gentle bubbling in oil so it won't get burnt outside without crisping up.
i really love iChang cooking.Awesome couple.
Otak-otak next if possible! My favourite food.. 🤤
Otak means brain in malay.. But, I promise you that it does not have anything to do with brains ok? Lol
Wow, such a great effort! I am amazed. I wanted to try making curry puffs but still haven’t! You can freeze uncooked curry puffs and fry it when you need, it tastes better freshly cooked.
i was laughing so hard at "cirit birit" part. 🤣🤣
Same 😂
Me too😂
Chicken curry puff amazing flavour.. amazingly delicious.. thanks for sharing this recipe☺️
U can make it frozen food.. Mean cook it half cook and put at Refrigerator... And just fright when other day.. Also try to find other other resipe because they have easy way to make it the dough.. If u put many sugar it easily fast become black.. While cook.. Sorry my English not good
Hi iChang, loved the video!! If you want it to be easier you can use a 'karipap maker'. It's a small tool where you can just put the dough then the potato and you close it and automatically gets the karipap shape. If you want, you can just search up 'karipap mould'. It then becomes very easy and neat
1. My 1st impression at the beginning of your video was, iChang has lost weight! Diarrhea (cirit-birit) that explains it! Was it because of eating those worm infested petai?
2. Those curry puffs looked burnt, inside looks fine but the skin seems too thick too. 😁
3. The amount of free advertising you are doing for baba's by wearing those apron, they should give you more spices and lastly,
4. Jimmy your hairstyle looks really good, suits you well, I wanna get that same hairstyle, been cutting my own hair during MCO and it looks awful, fail DIY! 🤣
Love your videos, keep them coming, Musang King season now, time for you 2 to visit us again 😁
Wow. So mouth watering. Now I wanted to learn making these puffs.
Outside there when their husband drive a big car 'everyone like Wahhhhhhh!!!", when their boyfriend give expensive birthday gifts 'everyone like Wahhhhhhh!!!' but here ichang's hubby helping her slicing onions, garlics and holding Mortar I LIKE Wahhhhhhhhhh!!!so sweet couple...im so envy...hehehe!
This reminds me when I used to make karipap for afternoon kopi break. My dad loved it and always ask what I’m making for kopi time. I made kuih kodok, kuih lapis, dadar and abuk-abuk too. Thanks for the sweet memory ❤.
I really hope BABA’S take notice of their brand free ads by ichang & jimmy and give you at least 1 year worth of supply of BABA’s goodies😁😁😁 🤣🤣🤣Good effort for making your homemade currypuff@karipap👍
come on you can do more baba's , free advertisement here
Agree. Can appoint IChang and Jimmy as brand ambassador in Hong Kong and Japan. 😜💪💪
@@kcliew2493 and Malaysia too. i know a lot of Malaysian follow their channels
You guys so cute. Learning malay and cooking together aww, so sweet
You can use that same curry puff filling and put it in the spring roll "skin" (I forgot the name lol) and make 'samosa'. That would be delicious too.
Bawang kecil is for small red onion (shallot).
Bawang besar is for the big, red one.
I think the oil is a bit too hot. That would usually burns the curry puff and left the inside uncooked. So maybe next time, use lower heat. Oil must be hot but then lower the heat.
And the dough is a bit dry, so it cracks. I'm not an expert but from what I see, I think that might be the issue.
Maybe next time try to fry one or two first before proceed to see if the dough is good to go.
Overall, you guys did a great job for a first timer. Cant wait to see what you guys have to cook next time! 💛
Good try guys..continue to cook💕👍
Beautiful cooking experience..and a tasty chicken curry puff too.. lots of fun from Land Below the Wind Mt. Kinabalu..North Borneo Sabah East Malaysia.
Again you make me hungry!!!!! My dear ichang, when you fry curry puff it is best to use medium low heat first to avoid the over browning. Ganbatte ne! Next time fry it at medium low to medium heat only, slowly take time to brow it out will ensure skin of the curry puff to stay crispy longer. To fold the seams, you can get curry puff plastic folder if you can buy it online or if you visit Malaysia again. I also fail at folding the end seams of the curry puff 😂😂😂😂 if you make extra, cook some on medium low heat till 1/3rd cook and can freeze it to cook and eat again next time, just get it out from your freezer over night,and tomorrow morning, you can fry the remaining batch for morning breakfast
iChang eventhough you feel your curry puff look ugly for the first time you try but I'm sure the taste gonna be delicious 🥰. U and Jimmy make it until the end eventhough not easy. Congrats. Love to see both of you👍
So...I watch this at the same time...with three devices😂
Have you tried Laksam Terengganu? I still remember my mom's friend, she was from Japan. We were having brunch at our house and she liked Laksam so much! She slurped all the gravy and said it was her most favourite food.
ONE TIP FOR MAKING TEH AIS, you need to double up the quantity cook/boil the tea leaves. You can use Lipton tea or any breakfast tea.
Me just called bawang besar and bawang kecil... just my conversation with mom while help her preparing the ingredient
Good job Ichang and Jimmy... Just a suggestion u can skip the curry leaves and add daun Sup or the small celery it's tastier that way... And dn fry the curry puff with a big fire... Fire should be small cause butter burns easily... So small fire lower temperature so the colour will be golden yellow... U can add quarter of Hard boiled eggs it's nice as well... Or Canned sardines... Mmmm....
Jimmy always frown when he is trying the food😂😂 it makes my confuse about the taste🤭🤭🤭🤭
u guys r fantastic, u guys r getting better et better, keep u the great work! i've nevér seen an äsian japanese coúple cook togéthér with love, humour et laughter. both of u r lucky to have found each other. keep the videos coming !! u r both an inspiration of what a loving happy couple shd be. take care my dears...
Must try Ikea curry puff when you’re back in Malaysia !!
😍👌👌👌
Ingat tempat dia takde IKEA ke
@@zaimikmal6631 tapi ikea dekat sana fikir ade jual karipap ke
Ikea Curry Puff only special for Malaysia Ikea, other counties dont have it. LIMITED EDITION!!
Adoii korang ni. 😅
I am so happy when i see Ichang upload new video! Quickly click it.
I'm here to comment nothing, then going to watch the video. 😁
The dark curry puff actually looked delicious though. I always loved people use something all of the ingredient to the edge.
Never tried teh tarik using vanilla ice cream, first time I saw it and it makes my mouth watery!
At Kelantan they called Teh Beng...teh tarik with vanilla ice cream float
@@Mano-fd3uv ah, duduk di selatan, jarang jalan2 melancong. Boleh nak try buat sendiri nanti hahaha.
There's a mould to make the curry puff looks more nicer... But I'm not sure whether Hong Kong could find it or not 😅😅
Curry puff is a Malaysian thing, they don't make curry puff in Hong Kong, not to mention getting CPs in Ikea HK. Ditto finding curry puff mold there, too.
Alternatively, u can use frozen butter dough wraparound fillings (from minced chickens cooked with curry powder, curry leaves & diced onions). Bake in oven for 35-40 mins & voila u have a healthy CP minus the oil .
or dumpling/gyoza mould. that probably easier to find, pretty sure i bought mine at daiso
Her husband's expression while eating always the best
I chang: i dont trust Google translate
I stan youuu girl!!
Yes iChang, follow your gut! 😆
Very easy..
Bawang kecil - shallot
Bawang besar - onion
Bawang putih - garlic
We don't complicate things, either small, big or white 😄
Ichang's face in the thumbnail though... So cute.
Jimmy - you do a lot more than most men - I love your 'ugly' "curry puff. I love that you try and you help iChang and I like how you use your technological knowledge to improve your recording. I love watching your posts. Love you too iChang - especially your durian handbag.
This time I'm laughing guys but good try.. My favorite too.. I love over fry.. So bit crispy the flour... 😋😋remind me my past life.. 😁
This brings back memory of when i was like 9 or 10, currypuff was among the 1st 'kuih' i learn to make from my grandma. And yeah my 1st batch kinda look like Jimmy's manatee too... LOL.!
To fry the puff, you need to use medium almost low heat so it will cook evently. You also can cut the rolled dough using a cup so it will have the same size. But overall for the 1st timer, you both did such a good work.
iChang please teach us any simple Japanese recipe. Would love to try it!
I had to stop watching Terrace house to see your video .. your "show" is better .. Netflix hire them ♥️
You can make it frozen,fried just a while then put in freezer anytime just fried.every morning you can eat be4 goes to work😊
The food in the thumbnail looked like AYAM GORENG!
Hahaha why both of you so sweet? I love Jimmy tease ichang about guessing malay word 😂
10:37 im sure im not the one who think ichang put a toothpaste into the blender😂
Another applausible effort...
This is my fave Malaysian kuih... Anytime anywhere.
Good job guys 👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
When everyone talking about jimmy face..id remember how ichang's early video didnt reveal jimmy face and everyone was wondering how is ichang husbands face..hahahha
Im surprised that you didnt use the mold for it. Doing it by hand is so hard…. Respect!