When I was a kid, my mother used to make cekodok pisang, a type of deep-fried banana fritters shaped like an oval for snack time. Cekodok is also known as cucur or jemput-jemput; It is a traditional Malay snack in Malaysia, Indonesia, Singapore and Brunei.
And so, in this new blog post, I would like to show how to make cekodok pisang, based on the photo shown here.
COOKING INGREDIENTS
- 3 ripe or over-ripe ('masak ranum') Bananas of the 'Montel' variety (closest equivalent is Dole Bananas).
- 1 teaspoon Sugar
- 1/4 teaspoon Salt
- Wheat Flour
MAKING THE CEKODOK PISANG BATTER
First, peel the three bananas and place them into a deep bowl. Using a potato masher, mash the bananas to a gooey paste. You can use a fork to mash the bananas, should if you don't have a potato masher.
Next, take 1/4 teaspoon of salt and 1 teaspoon of sugar and place them into the mashed banana paste. Use a fork and mix them altogether.
Finally, pour a small amount of flour and mix them into the banana paste. Repeat the same steps until you get a correct batter consistency, where you can scoop with your hand without the batter being too runny or too tough.
FRYING AND SERVING THE CEKODOK
Using a deep frying pan, heat up the cooking oil. Drop a small drop of the cekodok batter to test the oil temperature. If the batter sizzles quickly, then it is ready to be used.
Now, before you fry the cekodok, make a hand gesture as shown below:
As shown in the photo above, this is the 'jemput' gesture. Because of this, cekodok is also known as 'jemput-jemput', named after the hand gesture used to scoop the batter for frying.
As shown in the picture above (I took and marked this picture as an example), the area marked in red checkers is where the batter would appear to be, while the area marked fully in red is how the batter should look like when you scoop it.
Anyway, scoop up a little of the cekodok batter, as marked in the picture above, from the bowl's edge, and drop the scooped batter, pushing it gently with your thumb, into the hot oil. Repeat the same steps until the frying pan is almost full of the cekodok and cook them until brown.
Finally, once the cekodok has cooked on one side, use a metal ladle to loosen the cekodok and use a pair of tongs to turn them. As the cekodok has been fully cooked, use the tongs to pick them up, and place them into a kitchen paper-covered plate or bowl. Repeat the same frying steps until the bowl of cekodok batter is empty, and serve.
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| This is how the cekodok would look like when served. |
And that's all there is to write.
RemainUnknown522 Out.
