I was in Sembawang recently to pick up a loot when the hubs alerted me to this Epok Epok stall nearby. His directions were a little sketchy as he was only given an address by Chef Bob who recommended this place. I was kinda expecting to find a stall inside some old shophouses but finally found them in a mixed development residential mall called The Brooks I.
I was in luck to find Mak Cik still making epok epok and frying them when I arrived. According to Chef Bob, she’s a bit of an epok epok maestro and has been doing this for decades! She had two flavours - potato and sardine and was expertly rolling out the dough, filling it with curried potato and a slice of hard-boiled egg before crimping the edges using the traditional curry puff folding technique which is the way of denoting this as epok epok kentang! Epok epok sardin, on the other hand are crimped with a fork. This way of differentiating the two flavours is a practice that is common knowledge in our local context. How long it’s been practiced is uncertain.
In case you think Epok Epok and Curry Puffs are synonyms, Seetoh of Makansutra will be up in arms with you on this matter. According to his research, the epok epok is probably a variation of the Portgugese empanada brought by the Portgugese in Malaya in the 1500s, while the curry puffs are a result of British influence.
I like how the epok epok are packed individually in brown paper bags so you can pick up and eat them w...