"Indulge in the Exquisite Flavours of Pegaga Masak Lemak Chili Api"

 

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     Cekodok Pisang aka Fried Banana Ball is a popular Street Food Snack with a crispy outside, soft & fluffy inside.  It is also known as Kuih Kodok, Jemput-jemput Pisang, Cucur Pisang etc., locally. Cekodok Pisang is a type of traditional Malay snack that is commonly sold in street stalls along with Pisang Goreng, Cucur Udang, Vadais and fritters with Tapioca, Sweet Potatoes etc.,  If you have overripe Bananas then you can easily incorporate this snack within no time.  Just a few Bananas, All-purpose flour & Sugar is what you need for this recipe.  And there you go with a tasty Tea Time Snack complimenting the flavour of the overripe Bananas.
     When the Banana Tree in my backyard shoots up with a whole bunch of Bananas, I start thinking of new recipes to use it up.  Though I distribute most of the bunches to our friends, still some remain too ripe to be eaten.  So next time when you have overripe Bananas, try your hand with this Cekodok Pisang Recipe. The beauty lies in the simplicity of this traditional recipe. This is my daughter's recipe and so there goes the precise measurements(using a weighing scale).  She did this from scratch all by herself including the frying part which I usually don't allow her to.  Cooking with hot oil is still not allowed. The recipe turned out to be so perfect, and even the frying part was done perfectly that we got beautiful round-shaped Cekodok Pisang.
     The frying part as such is a bit tricky which has to be done carefully and with expertise, which gives the round, ball-shaped Cekodok Pisang from the gooey batter.  The batter is so soft that it is difficult to mould it into a round shape, so the frying part is where the Kuih gets the shape. So she used two Spoons = a Ladle and another one, a Spoon. Take about 2 Tbspns of Batter in the Ladle and this ladle has to be dunked(immersed totally) into the hot oil. Use the other spoon(preferably with a long handle) and gently remove the dough from the ladle and roll it out on all sides and carefully press it slightly to the surface of the wok, until it forms into a ball shape. Fry Cekodok Pisang on medium-low flame until it is fried into a dark-brown colour. 
     But while talking about this Cekodok Pisang I should say that it is more or less like Undan Pori/Sweet Bonda - a popular Tea Time Snack from God's Own Country Kerala. But what makes the difference is a slight variation in the ingredients used and the method of frying.  In Undan Pori they use Rice Flour & Coconut(grated or slices) along with other ingredients (some recipes of Cekodok Pisang uses Rice Flour in it) and the texture of the batter is easy enough to be rolled into a ball with hand.

For more SNACKS & SAVOURIES RECIPES, Click here...


Cuisine - Malaysian, Indonesian (Asian)
Course - Snack
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Leavening Time - 15 Minutes
Cooking Time - 20-30 Minutes
 

For more TEA TIME SNACKS, Click here...

HOW TO MAKE CEKODOK PISANG RECIPE - 

FRIED BANANA BALLS

 

INGREDIENTS:

For Cekodok Pisang/Fried Banana Balls:

Bananas - 350 Gms(5 Nos.- small sized)
All-Purpose Flour - 130 Gms
Sugar - 40 Gms
Baking Soda - 1/4 Tspn
Soda Bi Carbonate - 1/4 +1/8th Tspn
Salt - 1/8th Tspn

For Frying:

Oil

METHOD:

For the Batter:

• Mash the Bananas with a Potato masher or a fork until smooth(there should be no lumps).
• Mix all the other ingredients mentioned under for 'Cekodok Pisang" to the mashed Bananas.
• Mix it thoroughly until well combined.
• Rest the batter for 10-15 Minutes. 

Frying Cekodok Pisang:

• Heat Oil in a wok on a high flame, let the oil smoke off.
• Lower the heat to Medium.
• Take about 2 Tbspns of Batter in the ladle.
• Carefully dunk/immerse the ladle with the batter into the hot oil.
• Now with the other Spoon gently scoop out the batter from the ladle.  
• Carefully roll it out on all sides and press it slightly to the surface of the wok, until it forms into a Ball shape.
• Shaping the Banana Balls has to be done in quick movements in hot oil.
• Care should be taken while handling the batter in hot oil.
• Fry Cekodok Pisang on medium-low flame until it is fried into a dark-brown colour.
• Follow the suit for rest of the Batter.
• Remove the fried Cekodok Pisang from Oil and line it up on Paper towels.
• Serve Cekodok Pisang/Fried Banana Balls as a tea time snack with your preferred beverage.

NOTES:

• I have used 5 Nos.of Pisang Emas which weighed 350 Gms in this recipe.  
• Some Bananas are sweeter, adjust the sweetness accordingly.
• But Sugar plays a major role in Caramelizing the bananas & giving a dark brown colour to the snack.
• You can use any type of Bananas for this recipe.  Traditionally Cekodok Pisang is prepared with Pisang Raja or Pisang Emas(mas).
• 2 Tbspsns of Batter yields a Lime-sized Ball.
• This size is apt while cooking small batches where you don't need to use more oil to fry this Cekodok Pisang.
• And fry this on a medium heat which would yield you a crispy outer with soft & fluffy interior.
• Adding Baking Soda & Soda-bi-carbonate plays a major roll in getting fluffed up & Crispy Fried Banana Balls.
  

TRADITIONAL CHICKEN RENDANG - RENDANG AYAM

      Rendang is a Malaysian Classic, universally loved by the locals, which originated from the ethnic group of Minangkabau people of Indonesia.  Rendang is normally served during special occasions, festivals and ceremonies in Indonesia and Malaysia.  Traditionally Rendang is slow-cooked on a stovetop along with local spices and herbs like Fresh Turmeric Root, Galangal, Kaffir Lime Leaves, Lemon Grass, Turmeric Leaves & Bay Leaves add a wonderful aroma to the dish and the Curry is richly laced with Coconut Milk and Kerisik which adds texture and richness to Rendang.
     The complexity of Spices and the slow cooking process is what makes a Rendang unique.  The taste and aroma of this Chicken Rendang with rich flavour laced with the creaminess of Coconut Milk & Kerisik makes this Traditional Rendang Ayam a rich and exquisite dish.  The method of preparation, the spices used and the slow cooking is a traditionally followed preservation method which helps to store this dish for a long time. Slow cooking yields soft & succulent Chicken Pieces well-coated with Rendang paste and yields a soft & silky-textured Chicken Rendang.  The same recipe can be prepared with Beef and Lamb too.
     Chicken Rendang - With the complexity of ingredients and time-consuming process, the dish proves uniquely exquisite by catering a tasty and richly flavoured Curry. Least to mention the aroma of the Rendang which lingers around. My kitchen was emanating a wonderful aroma of the Curry that I felt rewarded of the time & effort I rendered in making Chicken Rendang.
     Chicken Rendang goes well with Roti Jala, Roti, Nasi Biriyani, Nasi Kuning or any other rice dish of your choice. Rendang is a versatile dish which can be served with traditional dishes like Saffron Rice, Ketupat or Lemang.

For a detailed Recipe on How to Cook BEEF RENDANG, Click here...

Cuisine - Malaysia, Indonesia (South East Asian)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 25 - 30 Minutes
Cooking Time - 45 Minutes - 1 Hour


For more Recipes from MALAYSIAN CUISINE, Click here...

 

HOW TO MAKE TRADITIONAL CHICKEN RENDANG -

 MALAYSIAN RENDANG AYAM

TRADITIONAL CHICKEN RENDANG - RENDANG AYAM

 

INGREDIENTS:

For Chicken Rendang:

Chicken - 500 Grams
Coconut Milk - 1 1/2 Cup
Kerisik - 2 Tablespoons
Gula Melaka/Palm Sugar - 1 Tablespoon
Lemon Grass - 2 Stalks
Kaffir Lime Leaves - 3-4 Nos.
Salt - To Taste
Oil - 3 Tablespoons

Spices:

Cinnamon - 2 Sticks
Cloves - 5 Nos.
Star Anise - 2 Flowers
Cardamom - 4-5 Pods
Bay Leaf - 2 Leaves

For Rendang Paste:

Onions - 2 Nos.
Garlic - 5-6 Cloves.
Ginger 1" Piece - 2 Nos.
Galangal 1" Piece - 2 Nos.
Fresh Turmeric Root 1" Piece - 1 No.
Red Chillies - 3 Nos.
Dry Red Chillies - 10 -12 Nos.
Buah Keras/Candlenuts - 3-4 Nuts.
Coriander Powder - 1 Tablespoon
Fennel Seeds - 1 Teaspoon
Cumin Seeds - 1 Teaspoon

To Garnish:

Turmeric Leaves - 1 Leaf
Kaffir Lime Leaves - 2 Nos.

METHOD:

• Soak Dry Red Chillies in hot water for about 15-20 minutes.
• Clean, wash and cut Chicken into medium-sized pieces.
• Grind the ingredients mentioned under for 'The Rendang Paste' into a fine paste along with soaked dry red chillies and keep it aside.
• Clean and Cut the Lemon Grass Stalk(use the white part), slightly crush the stalks and keep them aside.
• Heat Oil in a wide pan, once the oil is hot, lower the flame and splutter the ingredients mentioned under 'Spices' until they turn aromatic.
• Immediately add the Lemon Grass Stalks and Kaffir Lime Leaves to the above and give a quick stir.
• Pour in the ground 'Rendang Paste' and saute it on a low flame until oil separates from the mix and it turns aromatic.
• Add the Chicken Pieces to the Rendang mix along with 1 Cup of Water and a dash of Salt.
• Mix well, cover and cook the Chicken pieces on a low flame for about 20-30 minutes stirring occasionally.
• Once the Chicken pieces are half cooked, pour in the Coconut Milk and cook on a low flame until the meat turns soft and tender. How to make Coconut Milk, Click here...
• Add the *Kerisik & Palm Sugar to the Chicken Rendang and cook for another few minutes.
• Cook until all the Coconut Milk is well absorbed into the meat and the curry reaches the desired consistency.
• Finally, add finely chopped Turmeric Leaves and Kaffir Lime Leaves to the Chicken Rendang and mix well.
• Serve Chicken Rendang hot or at room temperature.
• Goes well with Roti, Roti Jala etc., 
• Chicken Rendang is a good accompaniment for Nasi Biriyani, Nasi Kuning and other flavoured rice dishes.
• Chicken Rendang is traditionally served with Ketupat, Lemang or Saffron Rice. 
• Or simply pair it up with Jasmine Rice/White Rice/Basmati Rice.

TRADITIONAL CHICKEN RENDANG - RENDANG AYAM

 

NOTES:

• Can cook the same recipe with Beef or Lamb, Can use Potatoes for a vegetarian version.
• I have used thick Coconut milk to cook this Chicken Rendang.
• Adjust the cooking time to suit the tenderness of the meat you are using.
• Adjust the amount of spices to suit your taste preference.
• Can de-seed the Dry Red Chillies for a less spicy Chicken Rendang.
• Can substitute Palm Sugar with Brown Sugar or normal Sugar.
• If you cannot get hold of Kerisik* in your region can avoid adding it into the dish or try preparing it on your own.
• Slow-cooked Chicken Rendang yields soft & succulent chicken pieces with a wonderful silky texture & flavours well-infused into the meat from the spices and herbs.
• This is a rich dish with a lot of fat and creaminess from Coconut Milk & Kerisik.

HOW TO MAKE KERISIK*

• Dry Roast grated coconut on a low flame until the coconut flakes turn into golden brown in colour.
• Use well-matured coconut with a thick flesh for the purpose.
• Alternatively can use desiccated Coconut flakes or Copra(dry Coconut kernels) for the purpose.
• Use finely grated or shredded coconut flakes for the purpose, which will yield evenly roasted Coconut.
• Do not add oil while roasting the coconut for kerisik.
• Dry roast the grated coconuts on a low flame until it is evenly browned.
• Once roasted, allow it to cool down before pounding.
• Pound the roasted coconuts with a Mortar and a Pestle into a fine powder.
• Can also use a dry mixer-grinder or a small blender jar for the purpose.
• The natural oils from the roasted coconut will ooze out while pounding.
• Can store the Kerisik in refrigerator up to two weeks or in a freezer for about a month.
• Kerisik can be used while preparing Rendang, Curries, Salads etc.,