The ketola, a type of gourd, makes a tasty soup believed to have a cooling effect.
I would describe myself as an intermediate home cook, but some of my cousins are very accomplished in their cooking skills.
When I’m in Singapore, they would invite me over and cook my favorite food. Featured here are two dishes, ketola soup and fritters made from tiny shrimps.
The ketola is a vegetable believed to have a cooling effect on the body. The English name for it is ridged luffa or ridged gourd.
When my cousin made this dish, she tweaked our grandmother’s recipe a little by adding fish balls to the soup.
The fritters are made from fresh tiny shrimps called krill, or by its Malay name, udang geragau. These shrimps have a unique crunchy texture, and are relatively harder to come across these days.
When another cousin saw them at a market, she instantly bought them. She then went home; battered them with a flour mixture, onions and green chillies, fried them, and presented me with a delectable plate.
Fritters made with tiny shrimps called udang geragau.
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I like your cousins! What tasty looking food.
Thanks!
Wow. Both of those dishes look delicious, especially the fritters! My son is fascinated by krill. I’ll have to tell him not just whales but people eat them too! Thanks for visiting my blog!
That’s interesting that your son is fascinated by krill. 🙂
My; mouth is watering Sharifah. 🙂
🙂 !
I wish I could describe myself as an intermediate home cook.
But alas, not so.
The food looks great.
:)…thanks.
That looks yummy! going to try to make them sometime (love shrimp). Appetizing photos.
Thanks, Eddie. Yes, shrimp is great, so many ways to cook it. Happy fritter cooking!
We have a similar dish of that ketola soup in Manila. Surprisingly, we call that “ketola” thing “patola”. 🙂
Interesting – thanks for sharing. 🙂
Looks delicious. I’ll have to try making at least the shrimp dish.
Thanks. Hope you enjoy making the dish.