penyaram resipes

INGREDIENTS:
2 cups Rice Flour
1 cup Plain Flour
2 tbsp Coconut Cream Powder (optional)

SYRUP:
1½ cups Hot Water
½ packet Gula Apong (Palm Sugar)
3-5 tbsp Sugar (adjust to your taste)




METHOD:
1. Pour hot syrup into flour mixture and mix well until smooth. Cover and stand for at least 2 hours. For a more spongy result, keep overnight in a fridge.
2. Heat up about 1-2 cups of oil in a smal 8 inch diameter wok which has a deep dome shape in the middle. This will shape the kuih accordingly. Pour 1 scoop of batter in the middle at one spot. The kuih will spread by itself & float. Let the edge expand fully before flipping. Flip and prick the centre of the kuih to release some air & prevent it from exploding. Fry until golden.





Story of Cucur Udang

This weekend, my special Malaysian food to share with the world would be “Cucur Udang” or prawn fritters. Almost every Malaysian’s favorite, prawn fritters are eaten as evening tea snacks or as an appetizer to main meals. Cucur Udang is also commonly known amongst Malaysians as “jemput jemput udang“, “jemput” meaning “invitation” and “udang” being “shrimps”. It is called “jemput” because of the bite-size of the fritters.

Other Malaysian favorite fritters are Cucur Bawang (onion fritters), Cucur Ikan Bilis (anchovies fritters), Cucur Jagung Manis (sweet corn fritters) and Cucur Badak (hippo fritters… well, direct translation that is but it is called so because of its roundness!). So today, let me share with you a home made family favorite Malay dish: Cucur Udang…

What does Cucur Udang taste like? Crispy golden brown crust on the outside, once bitten, a softer texture reveals and you will taste fresh shrimps, crunchiness of the sweet corn kernels, and a slight spiciness to it. Deliciously savory! Cucur Udang can be eaten on its own but my family enjoy dipping it with either sweet chili sauce or peanut sauce.

Enjoy!

Recipe: Cucur Udang (Prawn Fritters)

Ingredients:

200 grams plain flour (or self raising flour)
1 cup water
1 teaspoon chili paste (optional, but makes the color nicer)
1/2 of a large green onion, chopped to small pieces
1 red chili, thinly sliced
3 small chives, cut to 1-inch strips
1/2 cup cooked corn kernels
80 grams small fresh shrimps, beheaded
1/2 teaspoon salt

Method:

1. Mix flour, chili paste, salt & water and combine until the texture is smooth. The texture should be thick but not too watery.
2. Throw in the chopped onions, chives, sliced chili, corns, prawns and combine.
3. Heat a large pot with cooking oil (a deep fryer would be perfect). When the oil is heated properly, it’s time to cook the cucur udang.
4. Scoop a spoonful of the cucur udang mixture and drop it into the oil for frying. Don’t cramp too many pieces at one time as they need room to fry around until they reach a golden brown color, about 3-5 minutes.
5. Transfer to a cooling rack and repeat with remaining mixture. This recipe makes about 20 cucur udang, enough for 4 persons.

Cucur Badak Recipe

One of my favorite Malay kuih-muih (local cakes and sweet treats) is Cucur Badak. Much like many other Malaysian creations, Cucur Badak calls for really basic ingredients–sweet potatoes, flour, and grated coconut–but it’s the preparation method of these everyday ingredients that makes the taste ingeniously flavorful…

If you’ve tried Pulut Udang before, you will get the idea of how Cucur Badak tastes like. Filled with grated coconut seasoned with turmeric, lemon grass, red chilies, and dried shrimps, the fillings are wrapped with sweet potatoes dough instead of glutinous rice. And instead of grilling them over fire, they are deep fried to golden brown…well, you get the idea.

I am constantly amazed by the art of making kuih-muih: the techniques, the shapes, the ingredients, and the plain creativity behind each recipe. I am learning the how-to’s slowly but surely; hopefully I will be able to make more of these delights in the near future.

Cucur Badak Recipe

Ingredients :

For the dough

1 lb sweet potatoes (boiled and mashed)
10 tablespoons all-purpose flour
Small shrimps for garnishing (with shells and heads on)
1 tablespoon of sugar
A pinch of salt

For the filling

4 cups of grated coconut
1/2 cup of dried shrimps
1 garlic*
3 shallots *
6 fresh red chillies (or dried red chilies)*
1 lemon grass (use only the white part)*
1 1/2 teaspoon tumeric powder
5 slices of peeled fresh ginger*
Salt to taste
Sugar to taste (palm sugar preferred)
2 tablespoons cooking oil

Method:

For the dough

1. Boil the sweet potatoes in hot boiling water for 15 minutes.
2. Peel the skin off the boiled sweet potatoes and mash them in a big bowl
3. Mix the mashed sweet potatoes with flour, sugar, and salt till a soft dough is formed. The dough shouldn’t be too sticky. If too sticky, add more flour to the mixture.

For the filling

1. Pound all the (*) ingredients.
2. Soak the dried shrimps in hot water for 15 minutes and then pound them. Set aside.
3. Heat 2 tablespoons of cooking oil and add in the pounded ingredients plus the pounded dried shrimps. Fry till fragrant.
4. Add in the grated coconut and mix well.
5. Add in salt and sugar to taste.
6. Set aside and let it cool.

For the wrapping

1. Dust your hands with some flour and take a bit of dough (about the size of a small ball), flatten it and put the filling in the middle.
2. Cover the filling and press one small shrimp on top of the dough.
3. Heat oil and fry till golden brown.

Note:

1. I couldn’t find any small shrimps with shells on, so I used peeled small shrimps instead.