Thursday, January 12, 2012

CUCUR BADAK


This is interesting !!! if you translate this into English it means "Rhinoceros Fritter"....yeah...yeah..the big rhinoceros, but not to worry this little "kuih" has nothing to do with rhinoceros. How on earth it got its name only God knows. This is a simple local "kuih" made of sweet potatoes with grated coconuts as the filling.  Some put whole little shrimps on top of the kuih..some don't anyway the shrimps are optional. Perfect for breakfast and tea. You can find this kuih any where in the food stalls.....especially in the morning. A savoury kuih popular among the Chinese Peranakan and the Malays...Try this you sure love it. 





Recipe adapted From RasaMalaysia with slight adjustment


Cucur Badak
For the dough
4 cups sweet potatoes (boiled and mashed)
2 cups all-purpose flour
Small shrimps for garnishing (with shells and heads on)
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.

Lama tak makan cucur badak ni....dan dah lama pendam hendak buat tapi tulah dok cari udang kecil-kecil ni susah dapat...baru ni terserempak di market Ipoh saya beli dan terus cari keledek. Sebenarnya tak ada udang di atas cucur badak ini pun tak apa tapi dah belajar dalam kelas home science dulu letak udang saya punya mind pun dah set kena letak udang.

Popular dikalangan masyarkat Melayu dan Peranakan Cina..senang didapati di mana-mana gerai kuih dan senang juga membuatnya. So kalau keledek ada tergolek-golek di dapur..dan kalau fening nak buat apa untuk minum petang nanti...ha...buat cucur badak ini.


Next Post - Victoria Sponge Cupcake


7 comments:

cik cek said...

Suka makan cok badak ni...nak buat je tak bape nak rajin...nak mintak sikit lah ngan akak..boleh ek..:)

maz said...

Salam kak paty...slamat tahun baru..hope blum trlambat lgi yee...kita suka mkn cucur bdk n..tpi mlsnya nk buat sdrii...mls nk buat intii...bak la kak 5 ktoi..lapar la plak ptg2 ni...

maz said...

Salam thun baru kak...mana ilangnya komen kita yg memula tdi ye..

quinnie said...

kak paty..cucur badak kalau ada udang memang sedap betul rasanya...saya dah lama betul tak buat kuih ni...hari tu masa ada keledek kat rumah teringin nak makan tapi malas nak buat inti..hehehe

Paty's Kitchen - Cook with passion. said...

Salam Maz Selamat Tahun Baru, apasal tersasul ni......5 ketul aje akak anta 10

Paty's Kitchen - Cook with passion. said...

Salam Quinnie...malas membuat inti ramai yang sealiran dengan Quinnie..tapi sekali buat aje..boleh guna untuk pulut serunding sekali..buat 2-1.

Paty's Kitchen - Cook with passion. said...

Salam cikcek orang yang ketiga..cakap pasal malas..nak buat..ha...ha..pasal tu kot namanya cucur badak...jadi malas hendak buat inti

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