This is an easy to make evening snack, with few ingredients.An all time favourite of kids.

Delicious, light and easy to make!

Dadar / Perkedel jagung, also called Bakwan, is a dish made from corn, wheat, eggs and then fried. This comes from Indonesia, some variations use spring onion, red pepper, shallot, and garlic. The combination of sweet corn and a variety of other ingredients produces a very special dish. The delicious taste is certainly tempting, so you must taste this recipe!In most parts of Indonesia, this dish is usually served as a snack or side dish accompanying rice. Here is a basic recipe for “Indonesian Corn Fritters”

Very tasty, healthy and crispy pakodas and appe for snack time

Corn fritters or Bakwan Jagung are a beloved street snack in Indonesia, but they’re also super easy to make at home. They're crispy and crunchy on outside but soft inside.

easy to make and taste real good! :excited

#5pmPazham pori is an all time favorite snack of all at my home.......It is also called “Ethakka appam”. It is an easy to prepare snack which does not require any great cooking experience. Any pazham pori lover can make it quickly.

I wanted to recreate a kakiage tempura don, which is famous in a certain town. In the top photo, I served in a small rice bowl so the prawn tempura looks very big, but they are actually bite sizes.The flavour will improve if you add some sesame oil to the frying oil. Prawns are quick to cook so you need just a small amount of oil. Turn the sides several times and cook them through. Recipe by pappatyan

One of my family's favorites. It is so quick and easy to make.

a sweet delight that singaporeans and malaysian have for any time of the day. a little on the sweet side but always eat in moderation. (L)

I don't use large hanpen fish cakes that much because they're expensive. I had some though, and before I realized it, they were 2 days past their best-by date. But they weren't past their expiration date, so I thought, "Maybe it'll be ok if I heat it through?" As it happened, I wanted to eat something "chijimi-like" (Korean savory pancake), so I did some research. Of course the expiring hanpen was just my inspiration. Please make this with hanpen that's well before its best-by date.If you coat the formed fritters with a little flour before pan frying them, the outside will be crispy and the inside will be chewy. Try adding quickly boiled, coarsely chopped lotus root. It adds a different texture and is delicious. If the mixture doesn't come together well because there's extra fat in it (see step 13), add 1 tablespoon of katakuriko potato starch flour, or add more bonito flakes and adjust the texture. (I just added this note recently, so for people who had a hard time with this recipe... I apologize!) For 2 servings. Recipe by Sabumochi

#indonesianfood #vegetarian #veganfriendlyI was so craving with Indonesian deep fried snacks lately. So today I made this vegetables fritters for myself since my hubby is not really fans of any deep fried food. I choose vegetables fritters, because it’s very easy to make and also less ingredients. I can used any vegetables that I have in my fridge, then just adding flour, season with seasoning, mix together and fry it. Sounds easy right? Indeed, it is easy.By the way actually in Indonesia there are many kind of vegetables fritters. But normally they have similar ingredients and seasoning but some other region has different way of how to fried. In East Java, they’re using ladle to shape the batter and deep frying it. It’s called Weci, Heci, or Ote-ote. In West Java they’re simply just dropping the batter with the spoon into the hot oil and fried it. It’s called Bala-bala. So this time I am going to make bala-bala and I am simply using West Java methods to frying the vegetables fritters. Okay... let’s check on the ingredients and how to make it.