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Biei-Furano, Hokkaido

Tuesday, November 29, 2011

The Lazy Kueh

According to Wikipedia, "Kuih (also kuehkue, or kway; from Hokkien: 粿 koé) are bite-sized snack or dessert foods found in the Malay Archipelago as well as theSouthern China provinces of Fujian and Canton
Kuih is a fairly broad term which may include items that would be called cakescookiesdumplingspuddingbiscuit, or pastries in English and are usually made from rice or glutinous rice Kuih are more often steamed than baked, and thus very different in texture, flavour and appearance from Western cakes or puff pastries. Many kuihs are sweet, but some are savory."
Well. I have just used wiki to help me explain what 'kueh' means. Lazy kueh is translated from the Malay word 'kuih malas' which terms come from the state of Kelantan. It's named as such because it's very simple to make. The more common name for it is 'cekodok' or 'cucur'. The nearest term in English is fritters.
My mother used to make it for our breakfast when we were small kids. But hers was sweet, a blend of flour, water/coconut milk and sugar and fried in lot of oil. My MIL, on the other side, make savory ones and eaten during teatime. The most common major ingredients added are onion and anchovies. Adding eggs will also produce softer cekodok. For varieties, we add herbs such as celery leaves, spring onion, curry leaves, parsley, or veges such as fresh chillies, carrots or 'taugehs'/bean sprouts. Once, I added cheese to the mixture but can't do that often as cheese is an expensive ingredient. Just use any suitable ingredients because there is no right or wrong on what we can put in the fritters. 
Mine is different. Instead of cold water, I use hot, scalding water. And I add powdered milk to make it crispy on the outside and this also contributes to its pretty golden color. I don't use eggs in this recipe.






I mixed flour, salt, powdered milk and hot water (just use the water from the hot water pot). Sometimes I used anchovy granules as substitute for salt. The water should be added little by little so that it won't be too soft. As a rule, use the 1:1 proportion of flour to water. And this also depends on the type of your flour. 







Make sure the flame isn't too low or high or else the fritters will be soggy with oil or get burnt. The oil should be hot enough when we first spoon the flour mixture into the wok.
Serve the fritters warm or cool with chill sauce or tomato ketchup.
You might also want to see this at http://www.mykitchensnippets.com/2011/06/cekodok-bawangonions-fritters.html

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