How to Make Malaysian Begedil - Malaysian Deep Fried Potato Patty Asian Cooking Recipe Cuisine

Malaysia Begedil (Malaysian Deep Fried Potato Patty)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 10-15 patties

1/2 kg potato, peeled washed and cut into circles

1 bunch spring onion, chopped finely

half bunch cilantro, chopped finely

1/2 cup fried shallots

egg, beaten and used for coating purposes before deep frying ( at least 2)

white pepper

black pepper

salt

oil for frying


Directions:

1. Fry or boil potatoes until soft. Mash potatoes and let cool until easy to handle.

2. Throw in all the chopped ingredients including shallots and mix thoroughly.
Season well and shape into medium sized balls with the palms of your hands before flattening.

3. Coat begedil in the beaten eggs and fry till lightly browned.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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