Many people experiment with food, and it can either be a hit or miss. If it's a significant miss, criticism is inevitable. A foreign student in a local university experienced just that. 

She ventured into uncharted territory by steaming curry puffs instead of frying them, a method most Malaysians wouldn't consider. Surprisingly, the student found the taste of these "curry-flavoured dumplings" not too bad, despite the excessively thick skin.

This culinary deviation sparked a wave of reactions from netizens. One person questioned the steaming choice, sarcastically saying, "Why are you steaming this? It's not meant for steaming; it's for cooking sweet soup... It's like making the sweet dumplings we have in China." 

Others couldn't help but find humour in the perceived blasphemy committed against the local delicacy. 

However, one curious individual wondered about the taste, considering it a "novelty" way to enjoy it. The student responded that it was quite delicious, especially when dipped in vinegar.

Some humorously drew parallels, saying they now understand how Italians feel about pineapples on pizza. 

So, what's your take? Would you be willing to try steaming your curry puffs?