Which is hard to do when there are children to be ferried around and dinner to make. Luckily I hit the markets yesterday and the fridge, fruit bowl and pantry are well stocked, now all I have to do is try and find some inspiration…maybe if I look in the back of the vege crisper, it may be hiding there.
So without further ado, here is today’s Malaysian Monday offering of fried tee kueh/ kuih bakul. Remember the kuih bakulfrom a couple of weeks ago? I let it sit in an airtight container in the fridge to become hard enough to slice. And when I found some fresh taro/yam at the greengrocers the other day, I just knew I had to make this.
The kuih is sandwiched between slices of sweet potato and taro, then dipped into a batter and deep fried until the tubers are cooked through, the kuih becomes all gooey and sticky and the batter turns golden and crisp. Can anyone resist such a contrast of textures? Apparently Mr. Kitchen Hand and MC Junior can! They both only had a mouthful and refused any more. MC Senior on the other hand, absolutely loved it and asked if there was any more of the sticky chewy bit in the middle. (MC Junior loved a banana I fried for her though – asking for more “hot banana” when she’d eaten it all up).
Fried tee kueh
kuih bakul – sliced into rectangular portions
Enough sweet potato and taro to sandwich the kuih (I used about half each of a medium sized sweet potato and taro). Make sure to slice thinly so it can cook through faster.
(Adapted from a goreng pisang batter here and here)
½ cup plain flour
¼ cup rice flour
2 tbsp cornflour
½ teaspoon each baking powder and baking soda (if you don’t like the after taste of baking soda, use all baking powder instead)
pinch of salt
about ½ cup water (may need more or less)
1 egg, beaten lightly.
Oil for frying (I used just enough to shallow fry, so the oil comes up halfway to each “sandwiched” kuih)
Sift dry ingredients into a bowl and make a well in the centre. Add the beaten egg and stir with a whisk or fork until the ingredients start to come together, then add a little water at a time until you get a smooth batter. It has to be thick enough to “hold” onto the dipped slices of vegetables or fruit. The consistency is slightly thicker than pouring cream.
Heat oil in suitable vessel until ready for deep frying, use the bread cube test or just drip a bit of batter in – it should sizzle immediately but take at least half a minute or so to turn golden. Too hot and the potato slices don’t cook through and too cold makes for a soggy fritter. Adjust the heat as needed during the cooking process.
Dip the “sandwich” slices in the batter (need to use hands and it’s very messy!), then carefully lower slices into the hot oil. Turn once or twice to ensure it’s cooked through, remove with a slotted spoon and drain on crumpled kitchen paper.
Serve hot or warm. Best eaten immediately but I saved a few for the next day (in airtight container in fridge) and heated them up on a wire rack in the oven. Not as crispy as day one but still pretty delectable.
The batter can also be used to fry any leftover slices of sweet potato (ubi keledek goreng), taro (ubi keladi goreng) or banana (pisang goreng) - all favourite tea time snacks. (Goreng = fried).
Fried banana fritters (pisang goreng)
Hope you’re having a not too lethargic start to the week ☺