Chempedak is the same specie as the Jackfruit.
All parts of the Chempedak tree exude a white sap when cut.
The fruit is somewhat smaller in size than Jackfruit and contains soft juicy and sweet flesh covering large seeds. Ripe Chempedak is yellow in colour and is sweeter than jackfruit. Its flavour is musky, aromatic and savoury that resembles durian and mango.
Half portion of Chempadak (20 pcs pulps)
Half cup all purpose flour
1/4 cup corn flour
1/4 cup rice flour
1/2 teaspoon Baking Powder
1/4 to 1/2 teaspoon turmeric powder
2 medium sliced unsalted butter
1 cup ice water
Oiled the knife and wear gloves before you remove the pulps from this fruit.
In a mixing bowl add the three types of flour and the turmeric powder.
Blend the mixture and combine the unsalted butter and ice water.
Mixed thoroughly until the batter is smooth and well incorporated.
Set aside for at least 20 minutes.
Heat wok with sufficient cooking oil and bring to a medium high temperature.
Dip each Chempadak pulp into the batter and deep fry until all sides turned golden brown.
Drain on paper hand towl to absorb any excess oil.
Check out this link for more snackilicious ideas.
Mochi is Japanese rice cake made of mochigome, a short grain japonica glutinous rice.
Rice being pounded into paste and molded into the desired shape.
Traditionally made in a ceremony called mochitsuki.
It is also a traditional food for the Japanese New Year.
Mochi known as moa-chi in Taiwan.
For the last few years, I have been providing my Chinese New Year visitors with these two favourite flavours Mochi.
Japanese Style Taro Mochi
Japanese Style Green Tea Mochi
Check out here for another snack served during Chinese New Year.
Cantonese Chick Biscuit or Gai Jai Beng is biscuit with a combination of crunchy chewy, savoury and sweetness is an awesome snack anytime of the day.
Sold at $2.50 per box for 5 pieces.
Sin Tong Nam walnut cookies are just as good at $4.50 per box of 16 pcs.
Tiong Bahru Food Market & Hawker Centre
30 Seng Poh Road
Opening: Mondays to Saturday from 7.30 am to 2.30 pm.
Close on Sundays.
An easy to cook food snack.
For those who are new to this snack.
Cucur Udang has a crispy golden brown crust on the outside but a softer texture reveals when you taste the fresh shrimps and
crunchiness of the vegetable ingredients therein.
You can add any type of vegetables to make this snack.
Can be eaten on its own or dip in sweet chilli sauce or peanut sauce.
For me, on its own is still the best especially when all the ingredients are fresh and light.
For a simple start, I have added beansprouts, Chinese chives and sweet onion and fresh medium prawns.
Serving: 4 pieces
1 bowl of bean sprouts
Few pieces of fresh medium size prawns
Few stalks of Chinese chives (cut lengthwise)
One large sweet onion (sliced thinly)
5 tablespoons Plain Flour
1 tablespoon Self Raising Flour
1 teaspoon Turmeric Powder
1 teaspoon sea salt
In a mixing bowl, add all the ingredients for the batter.
Add water bit by bit and whisk to a smooth batter. Not too thick nor runny.
De shelled and deveined prawns leaving the tail intact so to stop the prawn from shrinking during deep frying.
Once the batter is ready, mix all the ingredients.
Gently fold the ingredients with your palms or spoon.
Take note to be careful in handling so as not to crush the bean sprouts.
The bean sprout is the key ingredient to make this prawn fritters crunchy.
When the oil is ready, gently drop the batter one by one.
Flip over both sides until golden brown and crunchy.
Scoop out and place them on paper towel.
If the prawn fritters is large, you can cut into halves.
One of my favourite snack now in packaging similar to Pringles.