Comments on: Cucur Badak Recipe

By: Rasa Malaysia

Rasa Malaysia — Fri, 16 Nov 2012 04:42:55 +0000

Thanks for trying the recipe glad that it works out for you the second time.

By: Gavriil

Gavriil — Fri, 16 Nov 2012 02:13:00 +0000

I tried this recipe and they came out really good! The filling is to die for but I had to try at the dough twice to get it right because the first time I made it I didn’t roll out the dough and it didn’t fry all the way through!

By: perutbuncit

perutbuncit — Sun, 13 Feb 2011 12:30:56 +0000

Thanks for the recipe Rasa Malaysia. Your cucur badar looks simply scrumptious.
Instead of buying them at the Malay kuih stall, i think i shall attempt to make them myself. The recipe looks simple enough. Wish me luck!

By: Teringin la pulak « OtakMonyet

Teringin la pulak « OtakMonyet — Tue, 07 Dec 2010 09:14:18 +0000

[...] Cucur badak! I might just try making some after this darn assignment. I said, might. Possibly related posts: (automatically generated)Do you really mean thatPresumptuousSuck it up. Be a man. Rub some dirt in it. LikeBe the first to like this post. [...]

By: aby

aby — Wed, 25 Aug 2010 19:50:56 +0000

emm,,,
macam ni rupenye cucur udang
sedap nampaknye ni
jadi lapar pulak

By: Alia

Alia — Fri, 05 Sep 2008 20:33:00 +0000

That cucur badak looks good. It one of my fav kuih too. Thanks for sharing the easy recipe.

By: Argus Lou

Argus Lou — Wed, 24 Oct 2007 12:11:00 +0000

I’ve tried your Cucur Badak recipe but without deepfrying (can’t deal with the oil smell in the aftermath). The sweet potato dough was too ‘wet and sticky’ to form into balls, so I put the lot in a glass casserole dish in the oven. Taste was good, but by then i had added too much flour to the sweet potato (in a vain attempt to make it less sticky).

But thanks for all the tips and great flavours.

By: Argus Lou

Argus Lou — Thu, 11 Oct 2007 11:23:00 +0000

Thanks so much for this recipe. Looks authentic and wonderful! Cucur badak is something I’ve enjoyed from young. Now I can make it while living abroad. You’re a blogosphere national treasure!

By: Michelle Minnaar

Michelle Minnaar — Mon, 01 Oct 2007 11:36:00 +0000

Call me ignorant, but I don’t know much about Far Eastern ingredients, although I’m very willing to learn. These dried shrimps, why do you use them? Why not fresh shrimp? Is there a difference in taste? I’ve been eyeing the dried shrimp paste in my pantry lately, but I have no idea how to cook with it…

By: naD

naD — Sat, 15 Sep 2007 17:24:00 +0000

hi..
just wanna share some of my homemade kuih-kuih..some are nyonya kuih, malay kuih n even mat salleh’s kuih..:D
http://www.geocities.com/ninopod/images/kuih2nadia.jpg

errr…mind the pics…taken in rush