Friday, September 17, 2010

cucur badak

since ada ubi keledek beli kat tesco tadi, saya pun buatlah cucur badak....lama dah tak makan cobadak....alah buat menang makannya....cucur badak....tak tau macam mana boleh lekat nama ni ke kueh yang tiada kena mengena dengan haiwan yang bernama badak nih...:) goreng cucur badak dalam minyak banyak (deep fry) dan api sederhana.
doh ubi keledek yang telah di masukkan inti. simpan sebentar dalam peti sejuk sebelum digoreng.
inti cucur badak...tumbuk/kisar beberapa ulas bawang merah, serai, udang kering dan jintan manis/kasar hingga lumat. panaskan sedikit minyak dan tumis bahan tumbuk dan beberapa sudu cili blender. apabila telah wangi, masukkan kelapa, garam, gula dan serbuk kunyit. kacau sehingga kering. sejukkan. jika suka anda juga boleh masukkan udang hidup kecil semasa menumis tadi.
ubi keledek yang telah direbus, di sejukkan dan dilenyek hingga halus. campurkan sedikit tepung gandum dan garam dan uli sehingga menjadi doh. simpan dalam peti sejuk setengah jam supaya mudah dibentuk kemudian... my recipe in english...

Coconut filling
3 cups grated coconut
1 cup small shrimp
3 - 5 tablespoons chili paste
1 teaspoon turmeric powder
1 cup water
3 tablespoon sugar
salt to taste
3 tablspoon oil

Pounded ingredients
3 tablespoon dried shrimp
5 tablespoon sliced lemongrass
1 teaspoon fennel seeds
5 shallot

Heat oil, add pounded ingredients, chilie paste and stir until fragrant. Add shrimp and water and stir for 5 minutes then add coconut. Stir for another 10 to 15 minutes. Add sugar and salt. Stir until the mixture dry, about 10 minutes. Remove from heat.

Sweet potato dough
3 cups mashed sweet potato (keledek)
1 cup plain flour
(add little salt when you boil the potato)

Add both ingredients and knead well. If the dough too soft add more flour. Divide the dough into a small ball (about the size of a golf ball). Using your palm and finger, flatten the dough until about 1/4 inch thickness. Fill the dough with 1 tablespoon of the coconut filling and then joint together the edge to enclose the filling. Roll them gently to smoothen and press lightly to flatten a bit.

To cook - deep fry the fritters in hot oil till golden brown. Serve hot for breakfast or evening tea.

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