Javanese Vegetable Fritters @ Bakwan (Cucur Sayur Jawa @ Bakwan)
Hello again Cooks! Monday is here again. Everybody is back at work. The weekend came and went with a blink of an eye. I don't remember the days passing by so fast when I was little. It took forever to wait for myself to grow up and go out to work. Now when I look at my second boy Suhaym, I cannot believe that he is turning one next month. I thought I just gave birth to him a few months back. All of a sudden, I realised that I am growing older faster than I thought. I shall spare you (and myself) the horrific details! ;p
Okay, let's just get to the recipe that I had wanted to share. It is the Javanese Vegetable Fritters which is called "Bakwan" in Indonesia. I think some of you might have guessed that this recipe is a contribution from my kitchen-ing assistant. Yes, this was our breakfast yesterday. My kitchen-ing assistant had made this once before for our tea time a few weeks back and I told her that I would post this recipe to add to the collection of recipes on my blog the next time she makes it. So she did!
All of us enjoyed it. Sayf loves it. It is unusual for him to have a third or fourth helping when he eats. He is a small eater. To top that, he is a picky eater. This was just too good for him. He kept asking for more. Crispy on the outside and soft on the inside when you have it while it is still hot. It still tastes just as good when eaten cold though no longer crispy. Simply wonderful for breakfast or tea.
1/4 white cabbage - finely sliced
1 carrot - grated (I didn't have this in my fridge, so it was omitted)
a small bunch of spring onions - finely sliced
a small bunch of parsley or celery - finely sliced
6 garlics - pounded into a paste
1 heaping tablespoon corn flour
10 heaping tablespoons plain flour
3/4 teaspoon turmeric powder
1 teaspoon ground white pepper
1 teaspoon sugar (or Ajinamoto, if you prefer)
salt to taste
water as needed
1. Add finely sliced cabbage into a mixing bowl. Add corn flour and plain flour.
2. Add the finely sliced spring onions and celery. Add in ground white pepper.
3. Add in garlic paste.
4. Add in a little bit of water and give a little mix. Add in the turmeric powder and salt to taste.
5. Add in water bit by bit and mix until the consistency of your batter is like the picture above.
6. Heat enough oil in pan for deep frying. Using a tablespoon, spoon the mixture into the pan and press to slightly flatten.
7. Fry until golden and the sides are brown. Serve immediately or while still hot preferably.
Enjoy it as it is or with tomato ketchup or chilli sauce. Happy Kitchen-ing!