Can we try again…

My girl loves cucurs (deep-fried fritters), the ones that I buy from the Malay stalls around here…

…or the ones she makes herself using the factory-made batter mix sold in packets. I did try once and it did not turn out too shabbily – I would say it was quite nice.

Well, the other day, she decided to make her own from scratch so she got down to working on it. As far as I know, she started off with wheat flour, cornflour and turmeric powder…

…and her wild onions growing in the garden, chopped.

I helped her pound her soaked udang kering (dried prawns) but she insisted on doing everything herself so I left her to carry on on her own. As far as I know, she also added one Bombay onion, chopped and an egg and the batter was ready…

All she had to do after that was to fry the cucur and soon, it was done…

It was not salty – she did not add any salt but it was all right – after all, we ate them with her mum’s lovely blended chili dip. I would say it tasted great with the hint of the udang kering but unfortunately, the texture was not all that great. It was dense – it did not rise to the occasion so it was not soft and airy inside, the way cucurs should be but still, we did enjoy eating and it was all gone in no time at all.

I don’t know whether she would try again after this initial setback or whether she would just go back to those packets of factory-made batter mix but the next day, she went on to try something else – the brown sugar huat kuih/发糕 (Chinese steamed cake)…

…and it turned out really well. Of course, she was mighty pleased and yes, I did enjoy eating them very much. I love these steaming hot with butter and peanut butter – what about you?