JB Buy: Yummy Puffs Curry Puff & Nyonya Kueh @ JB City Square

Rick

Jan 21

Yummy Puffs is a little stall on Level 3 of JB City Square, near to the entrance (or exit) next to JB Sentral, selling mainly curry puffs and Nyonya kuehs. It is a branch outlet of Yummy Nasi Lemak House, a restaurant that serves nasi lemak and other Malaysian delights, in Taman Century.

Yummy Puffs has two flavours of curry puffs: curry-potato and sardine. Regardless of the fillings inside the puffs, the outer crust is layered and flaky and is crispy when eaten within couple of hours after purchase or after being reheated.

The curry-potato puff (top) contains potato, hard-boiled egg and shallots with a nice curry flavour, sweetness of the shallots and is non-spicy. The sardine puff (bottom), with a red spot on it, is nice-tasting too with mild-sweet flavour of shallots, not spicy and the sardine does not have strong taste.

Yummy Puffs: Curry-potato puff + sardine puff

Other than curry puffs, Yummy Puffs has Nyonya kuehs, yam cake, yellow ang ku kueh, dadar gulung (rolled pandan pancake stuffed with sweet coconut and palm sugar), various prawn crackers / keropok, etc, to go for too.

Yellow-coloured ang ku kueh (red "tortoise" cake) usually has a skin that is made with pumpkin, sweet potato and glutinous rice with sweet mung bean paste or peanut paste as its filling.

Yummy Puffs has only yellow ku kueh for sales — it must be their specialty. The yellow ku kueh has skin that is made with glutinous rice and sweet potato (higher proportion) and the filling is savoury mung bean paste instead of sweet. The kueh has a mild sweet-savoury flavour and a pleasant aroma that filled the nostrils when chewing. This is nice to go for too.

The Yam Cake is accompanied by a pack of sambal chilli that has fried ikan bilis (anchovies) and shallots. This chilli is not very spicy and enhances the flavour of the yam cake. The real spiciness is from the cut chillies.

The Pulut Pangang is sweetened sticky glutinous rice wrapped in banana leaves with savoury and mild-spicy hae bi hiam (spicy dried shrimp). This grilled rice kueh can be steamed or re-grilled, or air-fried, before eating.

The Nyonya kuehs, like Ubi Bingka (tapioca kueh), Seri Muka (pandan custard on sticky glutinous rice) and Kueh Lapis (layered kueh with blue pea flower extract) are nice, not too sweet and with pleasant flavours.