My hubby's favourite. I only ate these "seriously" after we were married, when I lived at my dad's place, I often wondered why my folks love them so much. Bubok shares the same genus as krill and in Peninsula Malaysia and Singapore they are known as "Udang geragau".
When in season, a kilogram of "Bubok" costs between B$2.00 to B$3.00. People usually make them into "belacan" or the shrimp paste which become one of the important ingredients in Brunei cooking. Other use of bubok would be the making of "cincalok" ( fermented bubok), which is also popular in the Philippines. Bubok can be eaten fresh or dried and "cucur bubok" or the "bubok" fritters is one of the popular dish in which the main ingredient is the fresh "bubok".
Ingredients:
1 bowl( medium-size) of fresh "bubok" ~ these need to be thoroughly cleaned as they tend to have a lot of sand, I usually soaked them first and rinse thoroughly 2/3 times.
1/2 bowl of all purpose flour
1 egg~ beaten
1 red chili ~ sliced
1 tsp baking powder
1 small size bombay onion~diced
2 pips garlic~diced
1 plant spring onion~ sliced finely
salt and lots of white pepper powder
a little water to bind the ingredients
lots of oil to deep fry the "cucur"
steps:
1. mix all the ingredients except oil. The batter should be in thick consistency. Adjust the salt and pepper.
2. Heat oil in pan, deep fry the batter by putting them into the "not so hot" oil, put them a spoon at a time until you are done. Once the batter floats, turn the upper side down into the oil and once they are golden brown on both sides, take them out from the oil and drain them on kitchen tissue.
note: Best if serve warm with your favourite chili sauce. Alternatively you can eat these with your favourite salsa.
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