Cekodok ???

#25/6/2019 Updated: New Video below recipe

Cekodok is Malay banana fritters. Or some call it Jemput-jemput pisang. Jemput-jemput means fritters, but it can be type of jemput-jemput.
This is a nice tea time snack.
I like this, and not many that makes this to sell makes it nice. They put in too much flour. Flour is cheap...

It�s only nice when u eat homemade ones.
And my malay friends can never tell me the exact proportion of ingredients, they just say, lots of bananas, little bit of flour, sugar and a pinch of salt. Well, u know, when it�s a traditional recipe, most of them make it by just guesstimate, and they just know it when they mix it, they know the right consistency by experience. So, for me, I�ll just have to find the right proportion of ingredients.

The best bananas to use, Pisang Emas, it�s a Malaysian name which means golden banana, a small banana, sweet and fragrant. It� s a quarter the size of a Cavendish. If u�re from elsewhere, u can use other bananas, just make sure it�s really ripe and sweet.

And I found the proportion that I like, this time� just right�

300gm bananas (mashed with a fork)
90gm all purpose flour
1/4tsp baking soda
60gm sugar
Small pinch of salt
Oil for frying

1. Sift flour with baking soda. Mix with bananas, sugar and salt.
2. Drop teaspoonful of batter into hot oil.
3. Fry until brown, nicely caramelized colour.
4. Drain excess oil off fritters on kitchen towels.

******
U can try adding in freshly grated coconut into the batter. My malay colleague tells me it�s nice.
If u want to make the sugar optional to certain members of ur family, omit the sugar in the batter, and roll hot fritters in the sugar to coat it like a donut.

Chilling the batter before frying will make create a crispier crust.

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Caramelized Anchovies & Peanuts ???????

When I was a kid, I love this dish made by grandaunt. It goes very well with plain rice porridge.

� cup cleaned split dried anchovies (don�t wash them!)
� cup raw peanuts
2 Tbsp sugar
1 Tbsp light soy sauce
3 Tbsp cooking oil

1. In a dry wok, low heat, fry peanuts for 2 minutes or until skin is dry and can be removed easily. Remove skins by rubbing them with fingers and blow the skins away.
2. Medium low heat, heat oil and fry anchovies until golden. Dish up.
3. With remaining oil in wok, return peeled peanuts into oil and fry until light golden. Put fried anchovies back in and put in sugar and soy sauce. Stir until lightly caramelized.
4. Turn off fire and continue to toss until nicely caramelized. Try to toss until warm and not hot, so that the anchovies won�t stick to each other later.

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Salad Pie Tee

Actually, this is a very old post that I should've posted long long time ago.

RecentlyI haven't been cooking much... so, I'm looking back into some pics that I've taken some time ago, but haven't post.

I made these during Chinese New Year 2008. Not for the reunion dinner, but as leftovers.. kekeke. There were ground peanuts leftover from the Lou Sang, water chestnut from dunno what, and pie tee that hub's aunts bought.

So, I just mixed equal amounts of water chestnut, carrots, and cucumbers with mayo, fill up the pie tees and top with some ground peanuts.... It was a refreshing change from the regular cooked turnip filling.

Ingredients
Water chestnuts
Carrots
Cucumber (peeled, cored)

2 Tbsp Mayonnaise
1/4 cup ground peanuts

1. Dice water chestnuts, carrots and cucumber into 1cm cubes. Prepare 1/2 cup each.
2. Mix (1) with mayonnaise.
3. Fill up pie tees.
4. Top with ground peanuts.
5. Serve immediately.

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Candied Coconut - gula melaka ????

When I was in primary school, the canteen man sold candied coconut for 10sen a small pack.

Many years, I never came across this again.

Then, when I was in uni, I saw it in Petaling Street, wow , it�s turned into something pricey. Still bought it, cos I like it.

2 months after my daughter was born, I saw this again in SS2 pasar malam. And they don�t only have the regular white candied coconut, they even have a gula melaka version, which is palm sugar. This stall also sells candied ginger, lotus roots, and water chestnut.
And they are going for RM3.50 for small pack of 150gm. RM10 for 3 packs, but RM13.50 for 4 packs, weird way of marketing huh?? I bought 3 packs.

I saw in pwmf�s site on how to make candied coconut. But didn�t think that I�d make my own one day, cos it seemed too troublesome to remove the coconut flesh from the hard shell. Then I saw in Kuala Kangsar wet market�s coconut milk stall, there�s coconut flesh for sale. Yahooo!!! Bought 1 kg of it. I want to make it the night itself, substituting the white sugar that pwmf uses with gula melaka, adding in some pandan leaves for extra aroma. I was worried about the pot burning, but luckily it didn�t. Pwmf uses medium high heat until water evaporates, but I used low fire all the while� Scared ma!!!


Candied Coconut Recipe

1kg coconut flesh (without shell)
500 gm gula melaka (pounded or chopped)
Few blades of pandan leaves, shredded.

Trim coconut flesh to remove all brown skins, wash and slice into desired thickness,
Mix coconut flesh with pounded gula melaka, and let it bleed for a while.
Put everything into a heavy bottomed pot and cook until a thin layer of sugar powder coats the coconut.
Place coconut shreds onto a flat tray and let it cool down before putting it into an air tight container.

***
By using low heat all the time, it took me 1.5 hours, pot uncovered.

I find the amount of sugar a bit too much, as there were a lot of sugar dust on the bottom of the pot, so, the next time I�ll make this, I�ll just use 330gm. I used up the remaining sugar in the pot by making egg drop agar-agar.

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