Begedil is honestly one of those snacks that just hits all the right notes: comforting, flavour-packed, and incredibly moreish. I love how you’ve kept the preparation simple yet authentic, especially with the use of Chinese celery leaves and fried shallots, which give such a fragrant boost to the mashed potatoes. The fact that the potatoes are deep-fried twice, first before mashing and then again after shaping, really makes a difference in achieving that perfect texture: slightly crispy on the outside and soft, fluffy goodness inside.

It’s also a great reminder of how versatile a deep fryer can be when making street food-style snacks at home, because you get consistent heat control and that beautiful golden finish every time. Pairing it with Sambal Kicap is such a genius move, the sweet, spicy, and savoury dip just elevates each bite. Reading this makes me want to whip up a big batch, not just for myself, but to share with friends over tea. Nothing beats the joy of recreating these iconic street treats in your own kitchen.