Jemput-Jemput pisang

Jemput-jemput pisang (Banana fritters) …. another Malay kueh (Malay snacks) that are popular and evergreen within our community. The original recipe do not use bicarbonate of soda and vanilla essence but these I made included the two ingredients. A recipe that was shared by a friend of mine and the addition of these two ingredients made the fritters fluff up and enhance the taste slightly.

I like both versions so at times I would alternate using the two recipes.

Jemput-Jemput Pisang … Yumss!!

Jemput-Jemput Pisang

Ingredients:
1 bunch of ripe bananas (the riper the better)
150 gm sugar (or more depends on your preference)
1 tsp vanilla essence
2 tsp bicarbonate soda (add into the flour)
400 gm plain flour sieved (use less if you like the texture softer)
1 egg (optional)
1 pinch of salt
Cooking oil
Ice cream scoop (optional,, can always use other scoop)

Method:
– Mashed bananas.
– Add sugar and salt. Mix thoroughly.
– Add vanilla essence and egg. Mix thoroughly.
– Add flour bit by bit into the mixture till it reaches cake like batter consistency. Set aside for 15 mins.
– Heat oil in a wok or pot for deep frying.
– Scoop the batter using the scoop and fry at medium heat till it fluffs up and golden brown.
– Drain a paper towel and serve hot.

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Bol Kentang (Potato Ball in Tomato Soup)

Yesterday was the 3rd day of fasting and our menu for iftar (breaking fast)? It’s Bol Kentang which means potato ball. We pour tomato soup over the potato ball and garnish it with slices of cucumber. I cut down on a few ingredients today. For full dressing, actually the potato ball would be garnish with slices of salad, cucumber and green peas.

This dish is one of my favourite…. hmmm yumms!!

Bol Kentang (this photo is not mine, I actually forgot to take a photo yesterday hahaha…. but this is how our ball kentang looks like. Thanks to google image that I could find something similar)

Bol Kentang

Ingredients for potato ball
2 kg of potato – cut and fried and mashed

Filling for the potato:
100 g of minced meat
1 small garlic
1 slice of ginger

Blend the garlic and ginger together. Over a frying pan, fry the minced meat without using any oil, together with the blended ingredients. Season with a bit of salt and white pepper. Once the meat has cooked and there’s no longer any liquid in the pan, off the fire and leave it aside.

Take a handful of the mashed potato, clump them firmly and then make a whole in the middle to add 1/2 tbsp of the minced meat. Fold the potato over the meat firmly and nicely in a ball shape.

Once all the potato balls are done, dip them in beaten eggs and fry till golden brown.

These are the kentang balls before frying them with beaten eggs.

Ingredients for the soup:
200 g thinly sliced beef

Blended ingredients:
6 big onions
4 garlics
1 inch of ginger
1/2 tsp of white pepper corn
1/2 tsp of black pepper
(Blend all together)

1 big onion – sliced thinly
3-4 tbsp of tomato puree
1 fresh tomato – diced
1/4 cup of Chinese celery – chop
1 inch cinnamon stick
2 pcs of anise star
2-3 tbsp of sweet soy sauce (kicap manis)
1/2 cup of vegetable oil
2-3 liters of water
Salt and sugar to taste

Method for the soup
Heat oil in a big pot. saute the sliced onions together with the cinnamon stick and star anise. Once the onions has browned, add the blended ingredients and sliced beef. Fry for about 10 mins, stir occasionally.

Then add water to the pot. Add tomato puree, diced tomatoes and Chinese celery. Let the soup simmer till meat becomes tender.

After that, add the sweet soy sauce, salt and sugar to taste. Off the fire.

To serve:
Place a potato ball in a bowl, Pour the soup over it and garnish with sliced cucumber, salads, green peas and fried shallots.

Enjoy!