Hey hey, my amazing peeps👀
So, for this week’s recipe, I bring you a classic Malaysian treat: Cucur Jagung (Corn Fritters)!🌽 And guess what? This week's recipe will be inspired by our beloved online cooking queen, Che Nom! Her step-by-step videos helped millions of Malaysians (and even those abroad!) learn how to cook with ease.
This week, we’re inspired by her take on corn fritters, one of the easiest and yummiest kudap-kudap (snacks) you can whip up anytime, whether it’s for tea time, study breaks, or just when your cravings hit.
Let’s get cooking!
Cucur Jagung
Corn Fritters
(Fritters made with corn)
by Che Nom
Bahan-bahan:
Ingredients:
·
2 tongkol jagung
2 ears of corn
·
2 cawan tepung
gandum
2 cups of plain flour
·
2 sudu besar
tepung beras
2 tablespoons of rice flour
·
½ sudu teh serbuk
kunyit
½ teaspoon of turmeric powder
·
1 sudu teh yis
1 tablespoon of yeast
·
1 mangkuk kucai
1 bowl of Chinese chives
·
1-2 biji bawang
besar
1-2 red onions
·
1 biji cili merah
1 red chilli
·
1-2 batang lobak
merah
1-2 carrots
·
1 genggam taugeh
1 handful of bean sprouts
·
1 kiub pati ikan
bilis
1 cube of anchovy stock
·
1 biji telur
1 egg
·
Garam
Salt
Cara penyediaan:
Method:
1. Hiris isi jagung, daun kucai, ½ biji bawang besar, 1
biji cili merah (boleh guna cili kisar, jika mahu), dan parut sedikit lobak
merah.
Thinly slice the corn, Chinese chives, ½ red onion, 1
red chilli (you can use blended chilli, depending on your style), and shred the
carrots.
2. Dalam mangkuk yang besar, masukkan tepung gandum, 2 sudu
besar tepung beras (untuk rangupkan adunan), 1 sudu kecil gula, dan 1 sudu yis.
In a large bowl, add wheat flour, 2 tablespoons of
rice flour (to make the batter crispier), 1 teaspoon of sugar, and 1 tablespoon
of yeast.
3. Gaul bahan kering tadi dan tambahkan ½ sudu kecil
serbuk kunyit. Masukkan semua bahan yang telah dihiris tadi bersama segenggam
taugeh.
Mix the dry ingredients together, then add ½ teaspoon of
turmeric powder. Add all the sliced ingredients along with a handful of bean
sprouts.
4. Gaul hingga sebati.
Mix everything until well mixed.
5. Masukkan 1-2 cawan air sejuk, masukkan air tersebut
sedikit demi sedikit.
Gradually add 1-2 cups of cold water.
6. Hancurkan kiub ikan bilis menggunakan air sehingga
menjadi pes dan masukkan ke dalam adunan.
Dissolve the anchovy cube in water until it becomes a
paste, then add it to the batter.
7. Pukul telur, kemudian masukkan ke dalam adunan dan
gaul sehingga adunan rata.
Beat the egg, add it to the mixture and mix thoroughly.
8. Jika adunan cair, tambahkan sedikit tepung gandum.
If the batter is too runny, add a bit more wheat flour as needed.
9. Kemudian, tambah garam secukup rasa.
Then, add salt based on your preference.
10. Rehatkan adunan selama 30 minit.
Let the batter rest for about 30 minutes.
11. Panaskan minyak masak di dalam kuali (pastikan ia
betul-betul panas).
Heat cooking oil in a pan (make sure it's hot enough for deep-frying).
12. Masukkan satu sudu besar bancuhan tepung ke dalam
kuali.
Scoop one tablespoon of batter into the pan.
13. Apabila bahagian bawah adunan bertukar menjadi warna
keemasan, alihkan ke bahagian sebelah lain.
When the bottom side turns golden brown, flip it over to cook the other side.
14. Apabila sudah masak, angkat dan toskan minyak.
When it’s ready, take them out and drain the oil.
15. Ulang goreng mengikut langkah yang sama sehingga
bancuhan habis.
Repeat the frying steps until all the batter is used
up.
Did you know? Corn fritters are a beloved Malaysian snack often enjoyed during teatime.
The crispy outside and
sweet corn inside make them a favourite for both kids and adults!
Cucur jagung is best served hot with any type of sauce you like, chilli and Thai sauce. Believe me that the sauce makes every bite even more delicious!😆
What's your favourite type of cucur (fritter)?
Mine has to be this cucur jagung! 😁
Let me know your favourite in the comments below!💭
For full details and step-by-step instructions, just click the link below.
And if you're unsure about any of the ingredients or cooking methods, don’t worry, you can always refer to my translation here. I’ve made it easy for you guys to follow along!😆
https://youtu.be/NoOENwMzWJs?si=9JZEHV0gmgVNiEXv
All credit goes to Che Nom for the original recipe. This is a translated and adapted version for educational and personal sharing purposes only.
I like how you didn’t just translate the words but also explained the meaning behind local ingredients.
ReplyDeleteThank you! I really wanted to go beyond just translating, it’s the meaning and stories behind the ingredients that make our food so special. I’m glad that came through!
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