Mum’s Cucur Ikan Bilis (Anchovies Fritters) 妈妈的炸江鱼仔饼

上回分享了用预拌粉炸的cucur ikan bilis时我说过会尝试make from scratch, 这就是我效仿妈妈做的cucur ikan bilis，我们家口中的“江鱼仔Kuih”。

妈妈调面糊时面粉和水都没有量，就大概调到适当的浓稠度，但却能保持一样的水准。我参考了预拌粉包装上的材料，发现这预拌粉里头有加发粉，而妈妈调的面糊是没加发粉的。于是我尝试在配方里使用部分自发粉，成品的味道和妈妈做的非常相似，只是比妈妈做的松发，外脆内软，家人都一致认为很好吃。

照片是5月5日那天第一次做时拍的，一连三个周末都炸来吃，看来要停一阵子不然家人都吃到怕了。

These anchovies fritters are my family’s all-time favourite, they are crispy outside and soft inside, best served and eaten right after they are done with a cup of kopi-O. I tried to imitate my mum’s version and it came out pretty close.

Mum’s Cucur Ikan Bilis (Anchovies Fritters)
(Recipe source: trial and error by Angel of Cook.Bake.Love)

Ingredients:
(A)
1 large onion (sliced)
30g ikan bilis/anchovies (lightly pounded and chopped)
150g self-raising flour
50g plain flour
1 tsp potato starch or cornstarch (optional)
(B)
225ml water
1 ½ tbsp home-made rempah (spice/chili paste)
1 tbsp light soy sauce
½ tsp sugar
¼ tsp chicken stock powder without MSG
¼ tsp salt

Method:
1) Add (A) in a mixing bowl, mix well.
2) Add (B), mix well with a hand whisk till smooth. Rest for 5 mins.
3) Heat oil, spoon batter into hot oil and fry over medium heat till golden brown.

Note:
1) Home-made rempah can be replaced by store bought one. If it is not available, can add some chopped chili padi instead.
2) I have tried with and without potato starch. The batter with potato starch yields slightly softer texture but outside still remain as crispy. So it is personal preference whether to add potato starch.
3) The amount of seasonings is just based on my estimation. Adjust according to your own taste buds.