Category: Snack

Bread and Batter, Desserts, Malay, Snack

Jemput-jemput Pisang (Banana Fritters)

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I posted once before jemput-jemput durian. That was my own take on the classic Malay jemput-jemput or fritters. It’s usually made with bananas.

And since the weather here has been absolutely punishing, the bananas that I had just bought hours ago quickly ripened so fast left out on the kitchen counter. So I decided to save them and make these banana fritters which The Son loves so much.

It’s so simple to make. I used three overripe Malaysian bananas, 1 cup plain flour, 1 tbsp raw sugar, a pinch of bicarbonate soda and a pinch of salt. Now, there is no need to add salt at all actually but I just like the idea of sweet and salty together.

Mash bananas first and then add the rest of the ingredients with 1/2 cup of tap water and mix them all up. Using an ice cream scoop, drop dollops of the dough and fry them till golden and cooked through.

Delicious eaten hot or warm with a cup of tea. 🍌🍌🍌

Sides, Snack

Chicken Potato Croquettes

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So many times I’ve made croquettes and failed. Until one day a helper of a friend showed us all how it’s done. And the type of potatoes seem to be the key to the success. That said, all the Youtube shows and Japanese style korokke seem to use only russet potatoes. But I can’t seem to work with russet potatoes.

This is like Indonesian style croquettes or kroket, as they say it. Only thing is I shaped them too large so they look like Japanese korokke.

The ingredients are just so simple. Boil, steam and mash potatoes till very fine and almost gummy. Yes! In this case, you want gummy potatoes! So I used local Indonesian brastagi potatoes. Season.

Make filling. Today, it’s minced chicken and peas. Season.

And when cooled, insert filling into a potato disc which you’ve already balled and pressed. Shape into balls or oblong or oval discs. Then on to the breading station.

Eaten with Thai chilli sauce or garlic mayonnaise, croquettes is my boy’s favorite snack of all time!

Desserts, Malay, Snack

Suji (Semolina) Pudding My Way

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I’ve shared a post about making semolina pudding or suji in Malay. Quite similar to a rice pudding except this uses semolina flour. Today, because the water was too hot, the semolina quickly turned quite lumpy. I used a whisk and when it’s all done, poured the mixture through a sieve. Voila! Very smooth and creamy pudding.

For the final touch, I had the trail mix a friend got for me. Healthy and raw. I made it more delicious (and unhealthy!) by frying handfuls in good quality butter (Lurpak, in this case). After that, chill in the fridge or eat warm.

Recipe
1. Bring 4 Ikea sized mugs of water in a Corningware to a simmer.
2. Add 1 Ikea sized mug of semolina and 1 Ikea sized mug of white sugar (not totally full for sugar, make it 4/5 mug) and 1 whole can of full fat evaporated milk.
3. Stir to thicken and slowly add 1 more Ikea sized mug of hot water to achieve a smooth and not too thick consistency. It should coat the back of a wooden spoon nicely. Add a bit of yellow food colouring and some rose water essence, or vanilla if the former is unavailable.
4. Fry in butter nuts and raisins of choice.
5. Sprinkle over and chill.
6. If mixture has lumps, sieve mixture for a smooth consistency.
Seafood, Snack, Western

Fish Pie

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I’ve been wanting to make Jamie Oliver’s fish pie for the longest time. And last week I watched on his youtube channel his wife making the fish pie for the family. So I bought frozen salmon and cod and prawns and mussels, thinking I’d make my own version of fish seafood pie. This is his recipe.

This is my version. I made a basic white sauce, the roux with milk and seasoned with nutmeg and bay leaves and salt etc. And in my dish, I added prawns but forgot all about the mussels. I added also mini mozzarella balls. I also forgot to season the mashed potatoes with salt so that turned out bland. I topped the potatoes with breadcrumbs and grated cheddar. But overall I must say it is not bad. It’s a change from chicken and beef for us!

Because I was too greedy and dished it immediately, the sauce was runny but creamy. After a while when it’s cooler everything set nicely. And for this kind of creamy dish, the Asian in us needed hot sauces to wash the dish down!

Bread and Batter, Desserts, Japanese/Korean, Sides, Snack

Hoddeok – Korean sweet pancakes

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I love anything doughy and especially fried. Ever since I heard about these delightful Korean pancakes, I’ve been craving for them. It wasn’t  until a friend actually made them and testified that it was easy to make did I try it myself. There’s this lovely eccentric Korean woman on the web – Maangchi. And her recipe for this hoddeok is flawless. I made them a few weeks ago – twice! Do give it a go. Her recipe is here: http://www.maangchi.com/recipe/hoddeok

It’s not as difficult as it looks. The dough is soft, even when it’s a bit cold. Delicious!

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