(Left) Samsudin attending to a customer at his stall in Taman Palm Grove, Klang.(Right) Samsudin’s son Muhd Muhaimi, 25, putting together the ‘ais kacang tembikai’.— Photos: MUHAMAD SHAHRIL ROSLI/The Star
CURRY puffs are a teatime favourite among Malaysians. Deep-fried in hot oil until golden brown, the light and crisp pastry crumbles easily with each bite.
One particular stall in Klang that is known for its chicken curry puffs is Warung Pak Din in Taman Palm Grove.
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