Muruku

After carrying the muruku press all the way from Malaysia from my last trip home approx 7,000 miles, I've been waiting for the oppurtunity to test it out and I did not have long to wait. One of my friends very kindly invited a group of Malaysians to have food so I immediately got to hunting down the right kind of flour, spices.


The muruku press bought from a shop in little india in Penang run by a nice man who kindly took the time to explain how the press works albeit looking sceptical that a chinese girl could cook indian food successfully. The price tag says RM35 but it was reduced after some bargaining.


The dough with all the ingredients mixed in, resting for 10 minutes as per instructions. Some other recipes that I looked at mentioned that the dough is to be cooked immediately after kneading but I will let it rest as instructed and let the results do the talking.



After overfilling the press and getting nowhere with it unless you are superman, I removed some of the dough and voila! we are in business, above is the shaped muruku ready for the pan.


Getting closer to the end here, muruku happily deep frying away, filling the kitchen with lovely smells.....


and the final product..... looks great but I'm not entirely satisfied with its crunch factor, I will probably try a different recipe next time.