Recipe: CUCUR BADAK (Malaysia)

Friday, March 31, 2006

Recipe: CUCUR BADAK (Malaysia)

CUCUR BADAK
Type: Savory Snack
From: Sr. Faridah Hanim
This particular of Malay snack is very tasty. If you like savory snack rather than sweet one, this one is worth to try. Sr. Faridah brought this snack during Assyifa gathering on September 2005, and many sisters asking about the recipe.

FILLING
1 packet shredded coconut
1/2 cup salad shrimp
2 tbsp dried shrimp
8 shallot
3 stalks lemon grass
3 tbsp sambal oelek
1/2 tsp coriander powder
1/4 tsp each cumin, fennel seed and turmeric powder
3 tbsp sugar
salt to taste
2 tbsp of oil











To prepare Filling
Blend sambal oelek, shallot, lemon grass and dried shrimp. Add water to facilitate blending. Mix in coriander powder, fennel powder, cumin powder, turmeric powder and salad shrimp.
Heat oil in pan and add above mixture and fry till yellow or fragrant. Add shredded coconut, sugar and salt. Stir constantly. When cooked remove and cool.

DOUGH
3 medium size sweet potatoes
2 cup flour
salt to taste











To prepare Dough
Skin the potatoes and boil until soft. After cool mash the potatoes and add flour and salt. Mix well to form dough.











To prepare Cucur Badak
Take a spoonful of dough and flatten on the palm of the hand. Scoop 1 tsp of filling and place in the middle of the flattened dough. Enclose the dough with filling inside and flatten it. Do the same for the rest.
Heat oil and slip cucur badak dough one by one. Fry till light brown. Remove and strain.

Note: Leftover filling can be used to make Pulut Panggang. Pulut is Nasi Ketan or Sticky Rice.

Selamat Mencoba