Karipap

is a type of food that is popular in Indonesia,

Malaysia, Thailand and Singapore. It comes in a
variety of flavors, depending on the essence in it. The
main ingredients of curry paste are meat and
potatoes. Potatoes are often used as curry paste,
sometimes sweet potato fillings are also used. The
name currypap can be attributed to the filling, which
uses curry powder as a seasoning. Sometimes now,
curry paste can be used with black pepper. The fish
filling made into curry paste is known as temosa.

In Johor, curry is better known as epok-epok. In

English it is called curry puff, but the other is that the
shape of curry puff is not necessarily like curry puff.
Also, the difference in terms of making curry puff
pastry and curry puff is not the same. The folds on
the top of the curry that are like a pattern are called
kelim.

Curry cake is often a menu choice in government or

private meetings. It is usually accompanied by hot
coffee and tea, making the official meeting more
cheerful.
Sardine karipap is a curry made with canned sardine
fish that is often used as the core of this curry in
Malaysia. This curry pastry or crust is the same as
potato karipap or meat curry. In order to allow this
type of curry to be recognized or identified, most
sardine curry is made in a long or round shape which
is different from the usual semi-circular curry