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Monday, September 28, 2015

Kuih Kundas

 Not many people know this kuih especially the later generation.... It is typically known as Kuih Kundas in my hometown although there are few other names like Cucur Kembung, Pak Tongkol, Kuih Bantal, etcs. My mother used to make them in a big batch using no precise measurements but the success was the dough riser sold in the next door groceries shop.... Nowadays, nobody knows what it the scientific name of the rising agent as it is obsolete.

 I tried making the same way that my mother did but using bicarbonate soda and the outcome was disappointing with hard texture. I gave it up ever since until recently when my eldest brother made a request for it again... so I decided to give this recipe a try which has many success feedback from the followers.... I was so thrilled with my attempt.... it turned out just the way I wanted it.... soft and fluffy with big air pockets which is perfect for stuffing peanut sauce.


By: Roz@HomeKreation
Source: MyR_Alma
Translated into English by HomeKreation
INGREDIENTS:
225g Flour
120g Sugar
1 tsp Soda Bikarbonat
110ml Water


METHOD:
1. Mix all ingredients until smooth, no kneading necessary.
Leave to rest 30 minutes, or keep overnight.
2. Divide dough into small portions and roll flat. Alternatively, roll flat the whole lot and slice into smaller pieces.
Use flour to dust when handling as the dough is a bit sticky.
3. Deep fry in pre-heated oil until fluffy and nice golden brown.
4. Serve with peanut sauce or curry gravy.


BAHASA MALAYSIA VERSION
 Kuih Kundas ni kat Perak kita panggil "Kuih Kundeh", kat tempat lain macam2 nama Cucuq Kembung, Kuih Bantal, dll.... amat popular waktu Along kecik2, Emak selalu buat.... kalau buat kena buat banyak2 sebab anak2 ramai dan semua nya suka sangat makan ni.... kalau ada kuah kacang atau kari memang best cicah. Ada yang suka mencicah, ada gak yang suka belah tepi nya dan tuang kuah kacang ke dalam ruang yg kembung tu. Kuih ni walau pun kembung tapi nak yg berisi sedikit kena leperkan jangan terlalu nipis... kalau tidak jadi Roti Puri pulak nanti.

 Dulu2 Emak buat kuih ni guna 'Ibu Kuih' yg di beli kat kedai runcit depan rumah. Sekarang ni kalau tanya apa nama ibu kuih tu takda pula yg tau... ada yang kata 'Pontas' tapi kalau cari kat baking shop, tiada siapa yg tau lagi. Ada gak kita orang cuba ganti dgn bic soda tapi kuih tu jadi amat keras.... selepas tu Along pun dah give up nak cuba... sehingga lah baru2 ni abang Along nak sangat makan kuih ni.... baru tergerak hati nak mencuba resepi yg satu ni sebab ramai yg sudah mencuba dgn jaya nya. Mula2 tu ragu juga sebab resepi ni guna bic soda... tapi kalau tak cuba kita tak tau kan.... Selepas mencuba, alangkah gembira nya hati Along sebab kuih nya lembut, kembung dan bersarang di dalam nya.... sama seperti yg Emak buat dahulu! Alhamdulillah, semuga murah rezeki kepada Alma yg berkongsi resepi simple ni.

By: AlongRoz@HomeKreation
Source: MyR_Alma
Bilangan: ~sedozen
BAHAN2:
225g Tepung Gandum
120g Gula Halus
1 st Soda Bikarbonat
110ml Air


CARA2:
1. Gaul kesemua bahan2 sehingga sebati, tak perlu uli lama.
Perap selama 30 minit, atau semalaman pun boleh.
2. Bahagi2kan adunan dan leperkan ataupun gelekkkan kesemua nya dan potong2.
Adunan agak lembik, tabur tepung supaya tidak melekat di tangan.
3. Panaskan minyak yg banyak untuk menggoreng.
Goreng sehingga menggelembung dan angkat apabila kedua2 belah kuih berwarna keperangan.
4. Hidangkan dengan kuah kacang atau kari.


6 comments:

  1. salam dik..tq sebab kongsi resepi ni, sudah lama akak mencarinya..kume panggil "kundeh"..masa renik kume beli kat kedai mamak, dan diberi kuah kari ikan untuk dimakan bersama....sedap giler bak kata bebudak sekarang..sekarang kat kedai mamak pun dah tak ada apatah lagi kedai mamak tu pun dah lama tutupnya...

    TQ sekali lagi , moga Allah SWT merahmati adik & keluarga..( kundeh ni femes sekitar tahun 70 an di kg kume di manong, k kangsar) (Y)

    ReplyDelete
    Replies
    1. Wsalam. Sama2.... kuih kundeh ni mmg dah tak kelihatan di pasaran zaman skrg ni.... dulu zaman sekolah mmg ramai org jual.... selamat mencuba :)

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  2. As Salam..I just made one today..and then I happened to visit your blog and saw yor recipe. It's a bit different than mine cause I put in an egg and melted margarine. but they are still the same kuih. We called them Pak Tongko or cakoi..

    ReplyDelete
    Replies
    1. Salam Ibunim.Cakoi is a bit different... Cakoi is lighter and it uses different raising agent. This one is more solid but soft in texture.

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  3. Hi Roz,
    I have never heard of this Kuih, but I love that it is eaten with Peanut Sauce..so this is on my to-do list.
    On another note can I use Kembong or Selar Kuning to replace sardine in your grilled fish dish?
    Thanks for sharing and warm regards

    ReplyDelete
    Replies
    1. Hi Mrs Singh. Please do try and I hope you will like it.
      Sure you can replace it with other fish.... slice open the fish so that it absorbs the sauce better.
      Warm regards.

      Delete

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