Kuih Doko Pisang Raja

Do you know that in Malaysia, banana is the second most widely cultivated fruit, covering about 26,000 ha with a total production of 530,000 metric tonnes? About 50% of the banana growing land is cultivated with Pisang Berangan and the Cavendish type, and the remaining popular cultivars are Pisang Mas, Pisang Rastali, Pisang Raja, Pisang Awak, Pisang Abu, Pisang Nangka and Pisang Tanduk. Some of these types like Pisang Cavendish and Pisang Rastali are eaten raw. Others like Pisang Berangan, Pisang Abu and Pisang Raja can be eaten raw as well as used in making kuih and baking cakes. I like Pisang Berangan and usually use it to bake Banana Bread and Banana Cake as it gives a good fragrance when cooked or baked.

Recently, my neighbour has been gifting me with lots of Pisang Raja from her son's farm in Janda Baik. I have made Banana Fritters with some of them; I coated them with batter and deep fried them, resulting in crunchy banana fritters. I have also mashed some of them up to make Kuih Doko Pisang Raja. Whether they are crunchy fritters or cucur pisang, they are good for breakfast and tea time.


Ingredients:

• 360 g pisang raja
• 270 g self-raising flour
• 50 g sugar
• 160 g water
• oil for frying

Method:

• Mash the banana and place them in a bowl. It is not necessary to mash them too finely.

• Add self-raising flour, sugar and water into the bowl.

• Mix all the ingredients up into a smooth consistency.

• Heat up oil in a kuali.    

• Place egg rings in the kuali to heat them up.

• Scoop the batter into the egg rings.

• Once the batter has firmed up, remove it from the ring.

• When the bottom has browned up, flip the batter over to cook the other side.

• Once this side has turned golden brown, remove the kuih onto a kitchen towel to soak up excess oil.

• Note: If you do not have any egg rings, just scoop the batter into the kuali. Do not attempt to move it until the batter has firmed up.

Cheesy and Savoury Omelette

 

 

   

Cheesy and Savoury Omelette is a delicious choice for breakfast or just as snacks. It is made up of potatoes, red capsicum, green onions, eggs and cheese. However, we can vary the ingredients like adding mushrooms, red or yellow onions, chives, etc. and the omelette will taste equally good.

Ingredients:

• 350 g potatoes
• 100 g red capsicum
• 10 g green onions
• 2 eggs
• 80 g grated Mozzarella cheese
• 1 tsp black pepper
• 1 tsp salt
• Cooking oil

Method:

• Cut the potatoes into small cubes.

• Cut the red capsicum into small squares.

• Cut the green onions into 0.5cm long.

• Add cooking oil to a pan and fry the potato cubes till they are soft.

• Transfer the potato cubes to a mixing bowl.

• Add the red capsicum and the green onions to the mixing bowl.

• Beat the eggs and add them to the mixing bowl.

• Season the egg mixture with salt and pepper

• Heat up the same pan with more oil.

• Place 3 (depending on the size of your pan) egg rings onto the pan to heat them up.

• Scoop some of the egg mixture into the egg rings. [You can still fry the omelette without the egg rings. Just scoop the egg mixture onto a pan.]

• Spread cheese on the mixture.

• Pour some of the mixture to cover the cheese.

• When the bottom has turned brown flip over the egg rings and let the other half cooked.

• Remove the egg rings when the omelette have firmed up.

• Once they are fully cooked dish them up onto a kitchen towel to soak up any excess oil.

• Arrange them on a serving plate.

• Serve.

Bean Sprout Fritters

 

Bean Sprout Fritters is another new dish for me. Having made it, I would say that it was great as a snack. Bean sprouts are cheap and easily available in the wet market and supermarket. Even so, some people even resort to growing their own by sprouting mung beans. The beans need dark or shaded places to grow. Constant watering of these sprouted beans will ensure that the stems grow long and ready for consumption. 


Ingredients: (Makes 5 pieces for 1 pax. You can easily multiply the ingredients for the amount you want to make. )

• 100 g bean sprouts
• 30 g rice flour
• 15 g all-purpose flour
• 10 g dried prawns plus some whole ones for sprinkling on top
• 3 g baking powder
• 3 g salt
• 3 g pepper powder
• 1 small stalk green onions (only green part)
• 3 bird's eyes chilies (optional)
• 50 g water
• Cooking oil for frying

Method:

• Wash and dry the bean sprouts.

• Wash and soak 10g of dried prawns. Chop them up roughly.

• Wash and cut the green onions into 0.5 cm length.

• Wash and cut the bird's eyes chilies into small pieces.

• Add bean sprouts, rice flour, all-purpose flour, dried prawns, baking powder, salt, pepper powder, green onions and chilies to a mixing bowl. Mix them all up.

• Add water to the mixing bowl and stir to mix with the ingredients. Add more water, spoonful by spoonful if the batter is too dry.

• Heat up cooking oil in a wok.

• When the oil is hot, scoop a spoonful of batter into it. Flatten the batter and make it round. Sprinkle some whole dried prawns on top.

• Fry the batter till both sides are golden brown.

• Transfer the fritters to a kitchen towel to soak up excess oil.

• Arrange the fritters on a serving plate.

• Serve.