Salam & Hi
Yesterday, Mama finally made the Cucur Udang I had requested since I got home. Together with its kuah kacang...yumms! I helped, of course...mentally jotting down the recipes as well :P
To make the cucur udang, you'd need wheat flour, a little rice flour for that crispiness, turmeric powder for the colour, fresh beansprout, prawns and chives - the fresher, the better. As for Mama, her chives came straight from the pots in her garden - freshly plucked!
Prawn fritters or jemput2 udang is my oldtime favourite. But this cucur udang is the savoury I'd crave for once in a while. I am not sure the real difference between the two. Perhaps, the first one is smaller in size, served with sweet chilli sauce whereas the later one is bigger with lots of chives and beansprouts in the batter and served with fried tofu, fresh cucumbers and sweet peanut sauce (kuah kacang).
The art of frying the cucur is to laddle one scoop of the batter, topped with prawns (we used the small ones this time) and gently letting it go into the hot oil.
Because of its size, cucur udang needs to be sliced and it is usually served with fried white tofu and freshly cut cucumbers (sorry, we ran out of it pulak ;( ) and dipped into the delicious kuah kacang....ooh la la !
This one is MINE for berbuka.....
....and washed down with this lovely Lin Chee Kang we got from the nearby Ramadhan bazaar.
Yesterday, Mama finally made the Cucur Udang I had requested since I got home. Together with its kuah kacang...yumms! I helped, of course...mentally jotting down the recipes as well :P
To make the cucur udang, you'd need wheat flour, a little rice flour for that crispiness, turmeric powder for the colour, fresh beansprout, prawns and chives - the fresher, the better. As for Mama, her chives came straight from the pots in her garden - freshly plucked!
Prawn fritters or jemput2 udang is my oldtime favourite. But this cucur udang is the savoury I'd crave for once in a while. I am not sure the real difference between the two. Perhaps, the first one is smaller in size, served with sweet chilli sauce whereas the later one is bigger with lots of chives and beansprouts in the batter and served with fried tofu, fresh cucumbers and sweet peanut sauce (kuah kacang).
The art of frying the cucur is to laddle one scoop of the batter, topped with prawns (we used the small ones this time) and gently letting it go into the hot oil.
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| Taadaaaaaaa....dah siap! |
Because of its size, cucur udang needs to be sliced and it is usually served with fried white tofu and freshly cut cucumbers (sorry, we ran out of it pulak ;( ) and dipped into the delicious kuah kacang....ooh la la !
This one is MINE for berbuka.....
....and washed down with this lovely Lin Chee Kang we got from the nearby Ramadhan bazaar.
 |
| Alhamdulillah, syukur nikmat ; ) |
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