This is my 2nd attempt on Kedah dish for this month theme for Malaysian Food Festival :D As you can see from the picture that the Coq Bantal or known as pillow fritters, simply fried bread, are in all sorts of shapes >.< Nevermind of the appearance, this fried bread is a hit for my kids. 'very nice and crispy' commented by my son :D 10 little pillow fritters are gone in a short while :D
I loves this sambal sardines! This reminds me of Old Chang Kee sardine curry puff which I adore :D hmmm if one day I try making some curry puffs I will use this recipe as the fillings :D
Pillow Fritters served with Sambal Sardines
- 250gm bread flour
- 2 tsp instant yeast
- 1.5 tsp salt
- 1/3 cup warm water
- 2 tbsp sugar
- 1 egg
- 2 tbsp butter
- Dissolve yeast in warm water and leave aside for 10mins.
- Combine flour, slat, sugar and butter in a mixing and mix briefly.
- Add in eggs and mix till breadcrumbs formed.
- Pour in yeast mixture and mix till a soft dough formed.
- Cover and proof for 1 hour until double in bulk.
- Knead lightly. Divide dough into 2 portions. Roll out dough into a rectangle. Roll up like a swiss and cut into 5 portions. Repeat with the remaining dough. With your palm, roll each 10 pieces into a slim long log.
- Heat some oil in wok, turn down heat and pan fry the dough, in batches, until golden brown. Drain well on kitchen paper.
- 1 x 425gm canned sardines
- 2 cloves garlic, finely chopped
- 1 large onion, sliced
- 2 cm ginger, thinly sliced
- 1 tbsp chilli boh
- 1 heap tbsp tamarind, dissolved in 1/2 cup water
- salt, sugar to taste
- spring onion, chilli for garnish
- Heat some oil in pan, saute ginger, garlic and onion until fragrant.
- Add in chilli boh and mix evenly and fry for 1 min.
- Add in sardines and break up lightly with a spatula. Stir in tamarind water and bring to boil. Simmer briefly and add salt and sugar to taste.
- Remove and garnish with spring onion and chilli. Serve with pillow fritters.