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

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)

– 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.


Ddukbokki – Malay version

A request made for so long by my daughters had me finally bought the frozen ddukbokki (also spelled as tteokbokki) and cook it.  This is a Korean all time favourite snack. A spicy rice cake snack which can be eaten at any time and any occasion.  The authentic of course tasted way better than mine but it will have to do (my version) cos I do not have the gochujang sauce.

This is my 2nd time cooking it and this time I tweaked my own original recipe again 😉

This time I decided to use :

1 packet of frozen rice cake (ddukbokki), which can be bought at the supermarket.
2-3 tbsp of chilli paste (soak dried chillies grind with garlic), add more paste if you like it more spicy

2 tbsp of Gana brand kimchi
1 tbsp of oyster sauce
1 tbsp of sweet dark sauce

salt and sugar to taste
3 cups of water

Note : Besides the simple ingredients above, you can also add thinly sliced fishcake to it.

Fry the chilli paste till fragrant, add in the oyster and sweet dark sauce and sugar. Stir and then add water, kimchi and the salt.  Last add in the ddukbokki, cook till the rice cake are soft and the gravy thickens.  Serve hot.

This version definitely taste better and suited the palate of our family.  The kids went gaga over it! 🙂


Ready to eat ddukbokki

Jemput-jemput Pagoda

Last night I had an inquiry for the recipe of this yummy savoury snack. It reminds me that I, myself have not been making these jemput-jemput for so long.

I’m taking this opportunity to share the recipe over here as well and if my mood is good will be making them this weekend 😉

Jemput-jemput Pagoda

250 gm chick peas flour
3 green chillies (sliced thinly)
1 tsp baking powder or potas
250 ml water
4 onions (sliced thinly)
1/2 tsp salt
1 stalk of coriander leaves (sliced thinly)

Mix all the ingredients well and leave it aside for about half an hour.

Then heat a small wok or frying pan, add enough oil for deep frying and fry the snacks. Use a spoon to scoop the mixture and gently let it slide into the hot oil. Fry till golden brown.

The sauce :

6 red chillies
3 garlics – grind these 2 ingredients

1 sweet potato – boil and grind
2 tbsp sugar
1 tbsp vinegar
Salt to taste

Mix all the sauce ingredients together and let it boil over a small fire. Keep stirring till sauce looks a bit thick. Off fire and ready to serve with the snacks.


The pic is courtesy from the recipe book ….

Chicken n Cheese Popiah

i usual order the popiah from a sister but due to inflation and hubby out of work recently, money matters are tight right now. So for my kids sake, since they are fasting and want to eat this popiah during iftar, I decided to try making it on my own instead.

Alhamdulillah, it may not taste 100% as the original but the popiah still tasted good. Received thumbs up from the kids last night 🙂


All I did was buy the frozen popiah skin at Cold Storage.

Then I poach the chicken breast with some water …. I added anchovies granules just abt 1 tsp to it and added salt n pepper to taste. Let it boil till chicken is cooked. Cool the chicken and shred the meat finely.

Have some mozarella cheese and together with the shredded chicken, put a small amount on the popiah skin and roll it up. Seal the popiah skin with beaten egg (just need to spread a bit of the egg on the edge of the popiah skin to seal it)

Do the same process till all the fillings are finish. Then deep fry the popiah till golden brown. Ready to serve and best to eat by dipping into Thai chilli sauce.