Every Mondays and Fridays of June and July we will be featuring some my favourite food bloggers for the first time here at Ang Sarap. These bloggers are exceptional and served as a big influence of what is Ang Sarap now, so please do visit and follow every one of them (if you haven’t yet) and I will assure you that you won’t be disappointed.
Roti n’ Rice features a lot of Malaysian recipes and that’s one of the many reasons why I started following Biren’s blog, it brings back a lot of memories, food memories. From glutinous rice dumplings to curries everything reminds me of a certain memory that I had when I lived in Malaysia. Like me, Biren may not be a professional cook but old fashion tradition was the main source of guidance and that’s the key ingredient which makes her recipes so special. It’s like comparing mom or even grandma’s stew to a restaurant order; nothing can beat the warmth, the flavour and the love that goes into that special bowl of stew. So if you are into traditional South East Asian recipes and still not following Biren then I suggest you do, you will learn a lot and enjoy the wonderful flavours that the cuisine have to offer but before doing so let all welcome Biren.
I wish a warm “Hello” to all readers of Ang Sarap. My name is Biren and I blog at Roti n Rice about my passion for cooking and memories made in the kitchen. I spend time there rediscovering family recipes and dreaming up new ones. I also share about my travels and currently I am doing a series of posts on my recent visit to Malaysia where I grew up.
Today, I am honored to be guest posting for Raymund. I cannot remember exactly when I first encountered Ang Sarap but since March of this year, I have had the privilege of working with Raymund on a blogging cultural exchange known as World on a Plate. Through this, I found out that he is quite the traveler himself and has lived in many cities around the world. I am bowled over by his diverse recipes and amazing photography.
Since I had just returned from visiting my parents in Malaysia, I thought I’ll share a very simple but popular Malaysian street snack with you called Kuih Kodok (Mashed Banana Fritters). Sometimes it also goes by the name jemput pisang. Typically, this snack is found at the street corners by moving vendors in the day time or at the pasar malam (night markets).
Kuih Kodok when literally translated means “toad cake” because of its uneven and bumpy surface. The batter consisting of ripe bananas, flour, and eggs is simply dropped into hot oil with a ladle, thus forming irregular shapes. Making kuih kodok is a good way to use up all your over-ripe bananas. There is Iittle need to add sugar as ripe bananas are already quite sweet. I hope you will give it a try the next time you find yourself with some excess bananas.
Combine all-purpose flour, baking powder, egg, and water in a large bowl. Mix till a smooth batter forms. Stir in mashed bananas. Cover and set aside for 15 minutes.
In a medium sized sauce pan, heat about 1 inch deep oil. Gently lower a ladleful batter into hot oil. Fry until golden brown, turning once. It only takes about 2 to 3 minutes. Two or three pieces may be fried at the same time but do not overcrowd pan.
Remove and place on a wire strainer.
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It has been a pleasure and honor being here today. Thank you Raymund for having me.