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TW Yeong continued his mother’s legacy by selling curry puffs. — Pictures by Choo Choy MayTW Yeong continued his mother’s legacy by selling curry puffs. — Pictures by Choo Choy MayKUALA LUMPUR, Oct 8 — The curry puff can be considered our golden hero as it satisfies our cravings in-between meals.

Usually it is stuffed with a filling of potato curry, chicken, onions and egg. It’s deep fried and served piping hot from the hot oil.

At this well-hidden stall just off Jalan Hang Lekiu, you will find 60-plus TW Yeong and his wife making curry puffs and other deep-fried goodies from as early as 4am!

There’s two types of curry puffs available: plain or with egg.There’s two types of curry puffs available: plain or with egg.Previously in the construction business, Yeong decided to switch to selling curry puffs when he couldn’t collect the money due to him for his work.

It’s a family legacy as his mother used to run her own curry puff stall opposite Cathay Theatre along Jalan Bukit Bintang about 50 years ago.

A piece of hard boiled egg was added into the curry puff upon customers’ request.A piece of hard boiled egg was added into the curry puff upon customers’ request.Yeong tells us the hard-working Hainanese woman would make curry puff, kaya puff and doughnuts for sale to support the family while her husband worked as a bus driver. He started helping his mother at the stall from age 10.

In the old days, it was just Yeong and his sister who made the curry puffs on the spot at this small stall. Later when his sister retired, Yeong’s wife came out to help him since their children were all grown up. They continuously make the fried goodies in small batches up to 11am to keep them fresh.

Customers are usually from around the offices who pop by to buy treats for their office staff.Customers are usually from around the offices who pop by to buy treats for their office staff.The curry puffs have an old fashioned taste with curry potatoes that are almost mashed up. They use Holland potatoes that are steamed and painstakingly peeled to make the filling.

Yeong’s mother’s curry puffs did not have any hard boiled eggs inside. He only added it a few years back at the request of customers.

Try the kaya puff as it’s filled with homemade kaya that is not too sweet. Yeong makes the kaya himself since he doesn’t like the store-bought ones that contain preservatives.

Other fried goodies like doughnut, kaya puff and red bean puff are available.Other fried goodies like doughnut, kaya puff and red bean puff are available.He will make it once a month using the tedious double boiling method, just like how his mother used to make. He tells us, it takes them roughly two hours to make the kaya.

Throughout the years, the menu has included tuna puffs and fish fillet puffs which were thought up by their children who used to help out at the stall.

Sadly, he admits that their curry puff business was badly affected by the GST implementation, as a few mamak stalls stopped ordering from him.

Now with the opening of the MRT, there are also fewer buses plying the route near Jalan Hang Lekiu so they are also selling less to “walk-by” customers. Yeong also takes catering orders and when business is slow, he’ll take his deep-fried goodies to sell at the nearby offices.

The plain curry puff is RM1.20 while it’s RM1.60 with egg. The doughnut, kaya puff and red bean puff are RM1.10 each. For the tuna puff and fish fillet puff, it’s RM1.30 per piece.

Yeong’s Curry Puffs
Stall at the end of the lane opposite Segi College
Off Jalan Hang Lekiu
Kuala Lumpur
Tel: 016-225 3427
Open: 6am to 3pm (Monday to Friday)
Closed on Saturday and Sunday

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