A variety of banana fritters. Also known as cengkodok or cucur pisang, a traditional snack from Malaysia. a deep fried mashed banana mix with flour and rice flour for crispiness.
Ingredients :
- 4 Overripe Bananas
- 4 Tablespoon Flour
- 4 Teaspoon rice flour
- 1 Teaspoon baking powder
- 4 Teaspoon Sugar
- Pinch of salt
- 1/4 Teaspoon Vanilla optional
Directions :
- Mashed overipe banana, set aside
- Mix all the dry ingredients and combine Banana to form a thick dough
- Heat some oil in a small pot, over medium heat.
- Using 2 tablespoon, slowly drop a small balls of batter.
- Deep fry until golden brown, flipping frequently to cook evenly.
Cooking tips :
- Remove using a slotted spoon and drain with paper towel.
- Serve while its hot.
- You can add a few teaspoon of water on batter.
Vietnamese summer rolls are made of fresh lettuce, vermicelli noodles and prawns, wrapped in rice paper sheets and served with hoisin dipping sauce.
Ingredients :
- 25 Grams rice vermicelli noodles
- 8 Rounds rice paper sheets
- 1/2 Lbs cooked prawn peeled
- 1 Head leafy lettuce
- 8 Pieces fresh mint leaves
- 8 Pieces fresh cilantro leaves
- 1 Medium size cucumber, cut into thin thin strips
- 1/4 Cup unsalted peanuts, coarsely chopped
Dipping Sauce
- 1 Tablespoon peanut butter
- 3 Tablespoon water
- 1 Tablespoon hoisin sauce
- 1 Tablespoon sugar
- chopped peanuts
*Combine all the dipping sauce ingredients except peanuts, blender and puree, sprinkle with chopped peanuts.
Directions :
- Placed the noodles in a heatproof bowl, add water and cover for 5 minutes or until soften drain and let it cool.
- Dip a sheet of rice paper wrapper in warm water for 2-3 seconds and drain on paper towel.
- Place lettuce along the center of the sheet, add noodles, peanuts, prawn, cucumber and top with mint and cilantro leaves.
- Roll it halfway, tuck in the sides and continue to roll the rest of the way.
Cooking tips :
- Chicken and pork may be added for the fillings.
- To avoid the rolls to dry and stick to each other, wrap the rolls with plastic wrap.
