2 Pisang Tanduk (Sliced)
6 tablespoons of rice flour*
1/3 teaspoon of ‘Kapur makan’ (Gypsum Powder) – for crispy result*
1 tablespoon of sugar*
1 cup of warm water*
Pinch of turmeric powder (for colouring)*
Salt to taste*
Mix asterisk ingredients to make a smooth batter. The banana is battered and then deep fried until golden brown.
2 cups of plain flour
1/2 cup of Ghee (Minyak Sapi)
salt to taste
1 cup of water
In a bowl, mix flour, ghee and salt. Add water and knead until dough is smooth and not sticky. Oil your hands with cooking oil and make the dough into small sized balls. Rest the dough for 2-3 hours. Leave overnight for ultimate satisfaction. Once dough is ready, flatten and flip dough before frying. See below video for reference.
1 cup of sago
1 cup of sugar
2 cup of warm water
1 cup of desiccated coconut
Food coloring (red)
Pinch of salt
1. Wash and soak sago (at least for 15 minutes).
2. Toss the sago.
3. Dissolve sugar in warm water and add few drop of food coloring.
4. In a pot, pour the water (dissolved sugar) into the sago and stir it well until boil and the sago become clear.
5. Put the cooked sago in a container and cool it down / put in fridge.
6. Once cooled, cut them into preference pieces and roll onto desiccated coconut(mix desiccated coconut with a pinch of salt).
2 White Tofu or Yellow Tofu (bean curd)
¼ of Cucumber (finely sliced)
Half hand of bean sprouts (soaked for a few minutes in hot water and drained)
6 fresh red chillies*
2 cloves of garlic*
1 tablespoon of sugar*
1 teaspoon of salt*
2 cups of water*
Heat the oil in a wok and fry the Tofu until each sides turn into brown colour. Then put it a side to rest. Cut the square tofu into half (triangle shape is recommended) and slice in the middle to make a room for stuffing mix (mix the cucumber and bean sprouts and firmly stuffed into the tofu).
In a mortar and pestle or a blender, blend chilies together with garlic. Heat up a small pot and add the blended with 2 cups of water. Bring it to boil. Then add sugar and salt. Continue stirring until the sauce is thickened.
Cucur Ikan Bilis
400 grams plain flour
1 cup 0f water
5 cloves of shallot
2 scallions, finely chopped
1/2 hand of dried anchovies
1/2 teaspoon of salt
Mix shallot, garlic and anchovies in a food processor. Then mix them with flour, eggs, salt and water. Stir until the texture is smooth. Using a tablespoon, scoop the mixture and deep fried for about 3-5 minutes.
This is best to eat while its still hot and best served with chili sauce