Great style of presentation! Very engaging chef!

Great to see Cher making his own recipe at last! The man is a natural in front of the camera. It looks very tasty and I love curry leaves, thank you Cher, more please 🙂

I love the little technical details that Chen drops into this video, keep that up and welcome to School of Wok!

that pastry is an art. thank you for the technique. gotta try!

I miss Singapore so very much, can't wait to go back

My local Chinese takeaway has added these to its menu. You have just convinced me to give them a try!

Thank you for this receipe

I made your curry puffs. I made the curry puffs last night, was too tired to fry them at 11pm so fried them this morning and it was great!! The pastry was just what I wanted, light and crispy. I shared them with friends and they liked it. This will be my “go to”recipe for curry puffs. Thank you.

Thank you. Lovely recipe.

very attractive indeed. thank you for sharing.

They look great and delicious

I'm in love!!!

Thank you for sharing

Heartly welcome, Chen! I've been watching this channel for quite a while. Living to learn about asian cooking. Greetings from the far north of Germany!

Tq so much for the demo. I love Spore currypuff..Looking delicious..

Omg I love him.

I am so sorry I took SO long to watch this one. What a great chef and presentation and recipe...and....everything. WOW Thank you!

Congratulation Chef. Awesome cooking & video overall!

Wow and triple wow! Saved this awesome recipe and will most certainly produce these tasty golden gems! Looking forward to more content from you….

Awesome! They’re on the list now!! Pinchy pinchy twisty twisty is now a thing.

Mmmm these are awesome....used to love eating these in Malaysia.

Guys, please answer your fans!! You cook great dishes that we all love to make and impress for our loved ones. Menu portions etc, you get your ingredients together, so then you can have your tablet in the kitchen as you cook. Gordon Ramsay is the worst for this, a cooking display but no portion sizes! We’re all Asian cooking enthusiasts that have subscribed to your channel, so please help us who can’t travel to London for a class in the SOW school. Jeremy, I’m always promoting your channel for a great cooking experience, but my personal aim is to cook the best Asian food for the family. I take pride in my food and I hate to have any room for guessing.

Beautiful and tasty looking recipe Chef ❤👍

Excellent presenter and teacher. I will make these!

looks awesome - saved the recipe!

Really nice, sir. The double dough is something totally new to me. Also the “Pinchy, Pinchy….” Made me laugh. Great video.

I’ve been waiting to see you on your first video for a while ! Welcome to the fam

I lived in Singapore from 1952 to 1955 and had forgotten about curry puffs!!! How sensational ...got to try this recipe... Never forgot Nasi Goreng...which our cook, Ah Gee made every Friday...with prawns..heaven on a palate!!

@SchoolofWok

Жыл бұрын

Definitely give it a go! Nasi Goreng is superb too - Chris

Tried the curry puffs , delicious & very moorish . Chen is a really great presenter & has a really relaxed style .

THANKS

Yum! 😀

Beautiful presentation 😍 delicious food 😍 Chef Cher is a master in front of the camera!

Chef Cher is awesome 🥰😍🤩

These look so tasty, will have to try this when I get some time to make pastry (Although I might cheat and used pre made and see how that goes. Also great chef, so good at presenting the dish with clear instructions. :)

Very nicely shown....tks.

@SchoolofWok

Жыл бұрын

Let us know if you try it! - Chris

My amah used to make these - thank you!

@carat76

Жыл бұрын

In all fairness, there was never a special curry spice blend - just ‘the mix from the yellow tin’ 😅

Thanks a lot for the sharing..i have tried the recipe & it came out really good!

@SchoolofWok

Жыл бұрын

Thank you for watching. Glad we could help. - YOLO

You guys are one of my favorite channels on KZread now. Can you show us how to make a Thai dish called Lad Nah or Lar Nard? We have a local Thai restaurant that serves this dish in a dark savory clear gravy with broad rice noodles and chicken or beef and it's amazing!

Got a take on that Korean favorite, Yaki mandu? Well done on the video. Good food can take time and patience, and these are that.

Yum! Im vegetarian so l would substitute the meat for mash potato and peas and give it a try Cant wait to try them Love veg curry samosas and this is something different ☺

Fascinating class. I absolutely love that Cher takes the time both to illustrate essential methods, prepping, knife work as well as demonstrating advanced techniques required for this preparation. Luminous explanations, pleasant class, and altogether very encouraging to try this at home ! My only minor criticism of the video is that the camera work and transitions sometimes could be a little smoother.

Super little snack. However, I will have to give up several hobbies and my full time job just to make the dough`s. Thanks for a great recipe though.

These are almost as yummy as this guy's voice, omg😍

School of wok with a pan :) looks tasty though

Great informative video as always SOW, New chef presented brilliantly and very articulate. Obviously knows his stuff and a great addition to the team! But, it seemed a long-arsed pastry recipe to me and watching was seriously painful. What pastry can I buy from my local Chinese supermarket/restaurant supplier can I use to get the same results? As an appetiser it appears you’d spend more time making this than a main dish. However, time aside, that curry based filling looked lush, so gonna do that and experiment on the ‘shell’.

Looks lush, Id be far too tempted to nosh on it from the pan thou....

Exquisite Chef,I'll be making these ,expat Sth Londoner [Uk] following from Edmonton Canada

@SchoolofWok

Жыл бұрын

Let us know how it goes! - Chris

@edwardhudson9851

Жыл бұрын

@@SchoolofWok will do Chef

Looks wonderful but a fair amount of work. Can they be frozen and then deep fried?

They look delicious. I have made Jamaican patties where the patties are baked. Is there any option for cooking other than deep frying these patties.

Can you use bought flaky pastry

YUMMO 🥟🥟🥟

If you don't get a sizzle... crank up the heat!!

Do those keep well in the freezer? If so fried or raw?

Noice epok-epok!

When you use curry, you must use black pepper to make turmeric assimilable to the body.

@SchoolofWok

Жыл бұрын

Thanks for the tip!

At my place, we do not fry it in a very hot oil. Just slow fry on a medium heat. And water dough doesn't require egg, just water, margarine, salt.

Can they be baked instead if deeo frying

Your diction is impeccable.....😎😎

Does this work in airfryer or oven?

💜👍💜👍

How to cook Char Kway Teow with cockles without burning the flat noodles por favor! Arigato, Danke Schon, Merci, Thank you.

May I know why is the curry puff chowtar (overcooked), was it supposed to be that way? :)

May I know how long will it stay flaky?

Can you bake this instead of deep fry?

@milktoast8071

2 жыл бұрын

We’ll you can but it doesn’t taste very good

@TheSexikiwi

2 жыл бұрын

I bet you could get lovely results from air frying (if available to you)

@ltd8455

2 жыл бұрын

@@TheSexikiwi yeah, I’ve an air fryer

@ltd8455

2 жыл бұрын

@@milktoast8071 thanks

'With all those work on the dough. What happen to the spiral crust?

@SchoolofWok

Жыл бұрын

You can see them subtly at the end around min13:40 - YOLO

I always go wrong with the pastry

I don't think Tip Top or Old Chang Kee could have done better.

dough making is time consuming, give us something simpler and easy

@neniayz

2 жыл бұрын

You can use the ready made pastry skin from bakery store.no need to make from scratch.

But I think you over fried it?

Calling this a Singaporean pastry is highly misleading since the origin is quite sketchy.

Singaporean? No! It is just curry puffs available in many countries!

I think you meant pastry NOT pasty 😂 Unless you got a hot girl on the video hiding somewhere

@st8113

2 жыл бұрын

They meant pasty. This is a UK-based channel.

don't put eggs.. later not crispy... fried with mid low heat..

Your online recipe forgets the filling, just focuses on the pastry ..WTF!

Too much work..do they sell these pastry ready made or frozen.😂😂?

Singaporean? Err it's Malaysian

What are you on about? Curry leaves have nothing to do with curry flavour.

Bah. Curry Puff comes from all over the world, Indonesia, Malaysia, India, China, Turkey, Iran,.....certainly NOT from Singapore. You should stop branding it as Singaporean Pastry. You are stealing heritage.

Emma's not aged well.

Iron your coat