The most requested recipe from my dinner parties

Happy Monday, friends :)

Yesterday morning, before settling in to watch football, I ventured into Jersey because I woke up craving a South Indian breakfast…

I went to Sapthagiri, and if you’ve ever been, you know exactly what I’m talking about. They have a South Indian breakfast buffet from 8-11 am on Sundays with pretty much everything under the sun. Idli, dosa, pongal, vada, upma...you name it.

And since we’re talking about food, I figured today was a good day to finally write down a recipe you’ve all been asking me for.

At every Bazaar dinner, I serve four courses (family style), and we always start with an amuse bouche, which literally translates to “amuse the mouth.” It’s just a little bite before dinner starts while everyone settles in.

The dish in particular is : Malaysian curry puffs with Gochugaru chili oil

The base is a buttery puff pastry, topped with a whipped scallion cream cheese filling, Malaysian curry paste, and right at the end, a gochugaru chili oil.

For the longest time, I thought I’d save this recipe for a future cookbook. But that’s still a little while away, and you’ve all been asking me for this recipe for over a year now. I’d rather you have it than keep waiting for god knows what.

Heads up: This isn’t a traditional Malaysian curry puff. It’s just my version.

It pulls inspiration from Malaysian curry puffs I’ve eaten over the years, recipes I’ve bookmarked, and creators whose food I admire. Then I kept changing little things until it became the version i was happy to serve at a dinner party.

Makes about 20–24 bites