Cekodok… This traditional Malay fritters snack tastes quite nice. The outer layer is crispy and it is soft inside. It is actually quite similar to Kyrgyz ‘borsok‘, but in borsok yeast is used to rise the dough and it has no filling. Nevertheless, both cekodok and borsok are my family’s favorites.
My kids love this snack very much, especially my fussy eater as well as vegetarian son (he is now better, started eating chicken nuggets . This is really up to their liking. We normally eat it in the morning for breakfast with hot pot of tea with milk.
It is very simple to prepare cekodok as it uses very few ingredients, the most important item is flour. There are many varieties of this delicious fritters. The one I prepare is simply flour and potato, the popular recipe. Usually I would add anchovies or shrimps as a variation.
There is another recipe which uses mashed banana and flour, which is mostly called as jemput-jemput pisang. For this recipe, the taste will be sweeter and its round in shape as Cekodok on the other hand is not sweet and has a random shape.
Serving: 5 persons
2 cups (290 gm) all-purpose flour
1 medium potato; diced
1 small red onion; vertically sliced
1 1/2 cups (375 ml) water
1 1/2 tsp salt; dissolved in the water
Cooking oil for deep frying
Chilli sauce as a dip
1. Heat the cooking oil in a wok or frying pan at very low heat while you are preparing the cekodok batter.
2. Placed flour, diced potatoes and sliced onion in a medium bowl. Combine them well using spoon.
3. Make a small well in the center of flour. Pour half cup of salted water in it. Mixing them slowly from side to the center until all the liquid are absorbed.
4. Adding further the rest of the salted water gradually until it form a smooth batter. According to my measurement, the water amount is enough to form a smooth batter. Please refer to tips for further explanation.
5. Make sure that the oil is hot enough before starting, turn heat to medium for frying. Using a spoon, scoop a spoonful batter and pour in the middle of the wok. Pour another scoop of batter and pour it beside the first batter. Filling all the spaces in the pan.
6. Cook until lightly brown before reversing them. Once inverted, break the pieces according to its shape slowly using a slotted turner (sudip). Do not push too hard as the hot oil might splash onto your hand.
7. Cook further until both sides are golden brown. Placed on a kitchen towel to absorb excessive oil. Continue the process with the rest of batter till finish.
8. Transfer all the fritters on a serving plate and serve together with chilli sauce of your preference while hot.
1. If you feel that the batter is too thick you may add a little bit more water until it reach to the consistency. However, if you accidentally have very runny batter you may add extra flour until it reach to a perfect batter.
2. To get randomly round shape, pour half spoon at base and pour another half spoon of batter on top of the first batter. If you pour everything at the base your cekodok might be flat. Yet, the taste is still good