Wednesday, January 20, 2016

Cucur Carrot


This is my breakfast. It is the 'Cucur Carrot'. Malaysian is famous with CUCUR. With Cucur Udang, Cucur Bilis, Cucur Jagung, and Cucur Kodok@Cekodok.

The base for these cucur is the same. It uses the same batter. Only different in its flavor. The batter differs from one cook to another.

My base (batter):

About 1 cup of water
About 3/4 cup of multipurpose flour
A pinch of salt to taste
1 large onion sliced thinly

The batter must not be too runny nor too thick. If it is too runny, it will trap lots of oil when frying. If it is too thick, it will be hard when cold. Through experience one can get the correct consistency just by looking at it.

Some people use the cold water to mix the batter and others use the hot water. But I simply use the plain water.

Almost on alternate mornings, I will make the carrot juice or any other fruit juices. When juicing carrot, the residue is plenty. I thought it is a waste to just through the fiber of the carrot that I tried making it into cucur. This is my second attempt after the first successful attempt. To my surprise, the cucr turn out to be very delicious. 

With the same batter I normally make any cucur, I simply add about 4 table spoons of the carrot residue (reduced some flour). The cucur turn to be so soft and crunchy at the same time. Even when it is eaten cold. 

And for this second attempt, I added some fresh shredded corn to it as well. So you have carrot and corn cucur at one go. Alhamdulillah... it's delicious. Now you dont have to waste your carrot residue after juicing it anymore. Next I will trying to make a carrot muffin from the residue. Cross finger.. with Allah's will, hopefully it will turn out delicious too.

Happy trying. Wassalam.

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