Saturday, 20 February 2010

Toad Cakes

Well, that's a literal transalation of 'kuih kodok', or as we called it in my family 'goreng kodok' (fried toads), which is a something my Aunty Catherine used to cook up when I was a lot younger. It is also known as 'cekodok' and 'cokodok' and probably a whole bunch of other variation that I haven't heard of. It's actually a type of fried banana fritter where the banana is mashed up instead of being cooked whole. The only thing it has to do with toads however is the fact that the finished product ends up shaped a little like the amphibian so you can stop feeling a little grossed out :)

After buying a big bunch of bananas and having too many slices of birthday cake recently in the office (I don't know why half my team was born in February) I found myself stuck with 4 large bananas that were at least half black on the outside. Half black = a lot sweeter than normal, but too mushy to eat. I refused to throw them away and decided to 'recycle' them into something else yummy to eat. The standard banana muffins/bread/cake wasn't appealing to me, and for some reason I suddenly got hit with a craving for some goreng kodok.

Unfortunately I had a couple of things going against me:
1) No recipe
2) No ingredients (other than the bananas)
3) No deep-frying experience (and slightly scarred from seeing the results of a wok of oil overturning on someone - eek!)

Armed with just my blackened bananas, I did some research online (I so love technology and my iPhone) and found a few recipes (seasaltwithfood, Best Recipes, Foods and Travel, ptitchef) that looked like they might work. After a bit of umming and ahhing, I put together a trial recipe using the least amount of ingredients possible and a little extra sugar (I find Australian bananas nowhere near as sweet as the ones I ate growing up in the tropics).

I also made sure that I bought an appropriate oil for deep frying (sunflower in this case) and sussed out the dos and don'ts of deep-frying for safety reasons. One of the things I learned was that pouring the leftover oil down the kitchen sink was a no-no. Good thing I looked this up - last thing I need is a clogged sink!

The mixed batter

Sizzling away

The finished product - YUM

I thought they turned out pretty well for a first effort - I'm glad I put in a little extra sugar to compensate for the slightly less sweet Australian bananas.

I got four thumbs up from my two guinea pigs so I'm happy :)

Here's the recipe for those of you who are interested:

SuBoo's Goreng Kodok
Makes approx 12-15

* 4 big ripe bananas, peeled and mashed up
* 1 1/2 cup plain flour
* 2 1/2 tbs caster sugar
* 1 egg
* Sunflower oil

1. Place all the ingredient (except the oil) into a mixing bowl and mix until well blended
2. Heat up a wok and add in the sunflower oil for deep frying.
3. When the oil is appropriately hot, take a heaped tablespoon of batter and place into the wok - try to keep the batter together so that it makes a flat oval 'patty'
4. Fry until golden brown, turning the patty evenly.
5. Once fried, use a slatted ladle to lift the kodok out from the wok onto a plate lined with paper towelling.
6. Dab the tops of the kodok with paper towelling to remove access oil.
7. Serve warm or at room temperature.


Sewing n00b said...

this looks really good I'm going to try to make some!

SuBoo said...

Let me know how you go :)