The Tan Tans' Life Begins

While normal curry puffs call for all purpose flour to be used in the making of the crust, unless you're in a really big town, you can hardly find this in the local supermarkets in the inaka of Japan. The only flour we could find was wheat flour, and Japan has it in 2 types. 強力小麦粉 (Strong flour), normally used for breads and 薄力小麦粉 (weak flour), normally used for cookies, tempura and cake. After a few experiments, we decided to use a combination of both to give our curry puffs a crispy yet fluffy texture. In terms of the filling, the seasoning is key and we used our own curry powder from Singapore. However, if you are in Japan, you can also use the Indian curry powder found here. Note though, that the curry powder here is usually a lot sweeter and so if you're using it, remember to 1) cut down or leave the sugar out totally from the recipe and 2)add more chili powder. Ingredients Filling 4-5 tablespoons of oil Onions (chopped finely) Potatoes (cooked in water and chopped) Chic...

In a town that is approximately 10 hours away from your home country, that is more than 2 hours away from the nearest city, that has no other restaurants serving anything apart from Japanese cuisine What do you do when you are craving for your favourite food from home? Simple. MYO. Make your own. Recently we have been cooking up such a storm in our Japanese kitchen we feel like we're training for the opening of our own restaurant in Singapore (that is, if we still have the stamina to do so when we join the active ageing community). Some recent creations in addition to the others we've already blogged about: - CNY peanut cookies - Banana cake - Curry puffs Recipes will be posted separately. So far, the snacks have proved to be quite a hit with our Japanese friends. So much so that we came up with a purrrfect fundraising idea. We would make and sell these snacks at the Owase's monthly market in February to raise funds for charity. Haven't decided exactly what, but we woul...