In this episode of Eatbook VS, we decided to challenge ourselves and recreate one of our favourite childhood snacks: Old Chang Kee’s Curry'O Puff! Deep-fried to perfection and filled with spicy goodness, watch on to find out if we were able to beat the original! Let us know how you go in the comments if you try our recipe!All our videos are non-paid reviews unless specifically stated.Full Recipe:Ingredients needed (room temperature)Curry filling: 150 g chicken breast, without skin, cut into small cubes150 g potatoes, peeled, cut into small cubes 135 g yellow onion, diced21 g of garlic cloves (or 3 cloves), diced 2 tbsp meat curry powder1 tbsp of chilli powder12 curry leaves1 tsp sugar½ tsp of salt2 cups water, more/less as needed2 large eggs, hard-boiled, peeled Pastry: 250 g plain flour125 g diced cold butter5-7 tbsp waterA pinch of salt Directions: TO MAKE THE PASTRY DOUGH (Food processor method):1. Put the flour and cold cubed butter into the bowl of a food processor. Process it until the mixture resembles fine breadcrumbs. Do NOT knead the mixture. 2. Add in a pinch of salt, then the water, one tablespoon at a time. 3. Mix it after each tablespoon of water until it comes together to form a dough.4. Empty the bowl onto a table and roll the dough into a ball. 5. Wrap the dough in cling film and chill it in the fridge for 30 minutes while preparing the filling.TO MAKE THE PASTRY DOUGH (By hand):1. Using your fingertips, rub the cubes of cold butter into the flour until the mixture resembles fine breadcrumbs. Do NOT knead the mixture.2. Add in a pinch of salt, then the water, one tablespoon at a time.3. After each tablespoon of water, lightly bring the breadcrumbs together until a dough forms.4. Roll the dough into a ball and wrap it in cling wrap.5. Chill the dough in the fridge for 30 minutes while preparing the filling.TO COOK THE FILLING:1. Dice chicken and potato into regular-sized cubes. Season chicken with 1/2 tbsp curry powder and 1/4 tsp salt. 2. Blend onions and garlic together in the food processor.3. Heat up 2 tbsp oil in a skillet over medium heat. 4. When oil is hot, fry blended onion and garlic until softened. 5. Add curry leaves and remaining 1 1/2 tbsp curry powder into the skillet, and continue to stir fry until fragrant.6. Throw cubed potatoes into the skillet and mix well to fry for 15-20 minutes. 7. Pour water in, and let mixture simmer until potatoes are almost soft, and mixture is almost dry. 8. If mixture gets dry before potatoes are soft, add 4-6 tbsp water to prevent drying out, as and when needed. 9. Add chicken, continue to stir until cooked. Season with remaining 1 tsp of salt, and 1 tsp sugar, or to taste.10. Once mixture is dry, dish out and allow to cool completely.11. Hard boil eggs, peel, and slice into 6 wedges eachTO MAKE THE PUFFS1. Roll the dough out onto a floured surface and cut the dough into circles approximately 4.5 inches big. 2. Place a wedge of egg in the centre of each circle of dough, and spoon 1 tbsp of stuffing onto the egg. 3. Seal the puff by bringing the top and bottom halves of the pastry up to meet in the centre. Seal by pressing and fluting the edges. 4. Space puffs slightly apart on the prepared tray. Gather remaining pastry dough into a ball and re-roll, cut, fill, seal and flute.5. Once done, place the tray with the puffs in the chiller, while you prepare and heat up the oil for frying.TO FRY THE PUFFS: 1. Fill a fairly-deep, medium-sized pot with enough oil to fully submerge the puffs, or to a depth of 1 ½ inches.2. Heat oil over low-medium heat to a temperature of 160°C.3. Fry 2 curry puffs at a time, turning occasionally to brown evenly, for 4-5 minutes or until golden brown. 4. Reduce the heat/turn the fire down as and when necessary. 5. Drain fried curry puffs on a metal strainer placed over paper towels. The puffs are best eaten warm on the same day. Adapted from: https://www.foodelicacy.com/chicken-curry-puffs/Follow Eatbook on social media!https://facebook.com/eatbooksghttps://instagram.com/eatbooksgFeaturing (in order of appearance):Koh Hui Qing - https://www.instagram.com/chingqingbear/Lery Villanueva - https://www.instagram.com/hileryous/ Charmaine Sew - https://www.instagram.com/charmainesew/Winson Song - https://www.instagram.com/songboonchin/ John Lim - https://www.instagram.com/johnjohnah/ Gloria Goh - https://www.instagram.com/gloriagoh_/ Declann Tan - https://www.instagram.com/__diditee__/ Adria Tham - https://www.instagram.com/thambellina/