Malaysian home cooking is all about balance, and you will find that in abundance in a curried potato karipap pie and homely noodles in a punchy sambal
M
y late grandmother was a wedding cook in Malaysia. From her, I learned that Malay cooking is about kindness and balance; no single taste should dominate – it should never be too spicy or too sweet. She believed in celebrating rezeki, the blessing of being able to share food with others, and cooking her dishes has helped me to grieve her passing and shaped a branch of my identity rooted in hosting and sharing.
Karipap are a popular street snack traditionally filled with curried potatoes and sometimes sardinesor meat. This pie version has the same comforting filling, but is simpler and quicker. To make it vegan, swap the butter for vegetable oil and check that the filo is suitable for vegans, too.
Prep 10 min
