Wednesday, 13 May 2015

Roti Jala

A popular lacy malay-style pancake which is normally served with any kind of curry dishes.  During our last home trip, I managed to find the proper roti jala mould from one of the ground floor shops in Joo Chiat Complex.  This mould works perfectly and does not create any mess or drips.  An excellent addition to my other roti jala moulds collection!

Ingredients (serves 4):
450 g plain flour, to be sifted
1 tsp salt or to taste
2 medium-size eggs
1 can (400 ml) coconut milk (add enough water to yield 1 litre)
a little liquid yellow colouring
cooking oil for greasing

In a large bowl, add flour and salt.  Mix well and create a well in the centre.  Add eggs and coconut milk (a little at a time).  By using a hand whisk, mix carefully until a fluid consistency (i.e. not too thick or too thin) is reached.  Note:  Add a little water if the coconut milk is used up.  Then,  add a few drops of yellow colouring to attain the required colour.  Pass mixture through a sieve into another bowl.  Leave aside.

This roti jala mould works perfectly.  Just fill with batter to the brim and use.  No mess at all.

Heat a pancake pan over medium heat and grease with a little cooking oil.  Starting in the centre of pan, swirl the roti jala mould in circle outwards.  Then, swirl from left to right and top to bottom. Sprinkle top with a little oil and cook until cooked.  The cooking process takes less than 5 minutes.

Remove to a plate or platter.  Bring two corresponding sides to the centre as shown.

Then, bring the other two corresponding sides to the centre as shown.

Lastly, bring one folded side to meet the other as shown.

Another variation to fold the roti jala:  Bring the bottom half to meet the top as shown.

Then, bring the left corner to about 2/3 of shape as shown.

Lastly, bring the right corner to the left corner as shown.

Serve the prepared roti jala with any kind of curry.

Bon Appetit!

Saturday, 2 May 2015

Ayam Goreng Berempah

A typical malay-style fried chicken in which pre-soaked coriander, cumin and aniseeds are added to the rempah.  This rempah paste is then rubbed onto the chicken pieces to give that extra flavour.  Best to leave for half an hour before frying. The crunchy taste of the rempah is awesome!

Ingredients (serves 4-6):
1 whole chicken, to be washed, dried and cut into serving portions (one may use drumsticks and chicken wings, if preferred)
enough oil for deep frying

Spices to be blended or pounded:
1 red chillie, to be sliced
3 pips garlic, to be sliced
1 cm fresh turmeric, to be peeled and sliced
1 tbsp coriander seeds, to be soaked in warm water
1 tsp cumin seeds, to be soaked in warm water
1 tsp aniseed, to be soaked in warm water
salt to taste

Rub chicken pieces with blended or pounded spices (rempah) and leave aside for 30 minutes.

In a wok, heat enough oil for deep frying.  Deep-fry chicken pieces until golden brown.  Serve as a side dish.

Bon Appetit!

Pulut Kunyit

Also known as Pulut Kuning (yellow glutinous rice) or Nasi Kunyit, this traditional dish is specially prepared during kenduris, weddings, etc.  This recipe is one of the few which have been in my recipe collection for years and one of my favourites.  Tastes great when served with beef rendang or any kind of curry, not forgetting the complementary side dishes such as serunding, sambal goreng, sambal tumis, etc. As the weather was a bit cold and rainy yesterday, I kept myself busy in the kitchen and prepared my favourite rice dish along with Fried French Beans, Beef Rendang (with sauce to my hubby's delight but I prefer the dry version) and Malay-style Ayam Goreng (Fried Chicken).  At least, my craving for Pulut Kunyit is appeased!  Try the following recipe out!  It is not difficult at all!

Ingredients (serves 4-6 persons):
1 kg glutinous rice, to be washed, soaked in water for 30 minutes & drained
2 tbsp lime juice
1/2 tsp salt or to taste
1.5 tsp ground turmeric
630 ml coconut milk
1 stick cinnamon
1 pc pandan leaf, to be tied into a knot
2-3 tbsp cooking oil

In a wok, heat oil over medium heat and stir-fry pandan leaf and cinnamon stick until fragrant.

Add coconut milk and bring mixture to a light boil.

Add ground turmeric, lime juice, salt and glutinous rice.  Stir well and cook until mixture is dry.

Prepare the steamer and line the top tray with a muslin cloth.  Transfer rice mixture to the steamer and cook over medium heat for about 40 minutes.

Once done, open up steamer and by using a fork, separate the rice grains.

Serve hot or cold with Beef Rendang or any kind of curry.

Bon Appetit!

Tuesday, 28 April 2015


Also known as  Roti Capati, it is one of the popular Indian flat breads.  The main ingredient is atta flour (whole wheat flour) mixed with vegetable oil, salt and warm water.  Fried on a flat pancake pan (without any addition of oil) until bubbles can be seen on the surface before turning it over to lightly brown the underside.  Then, transferred onto a metal grill and cooked over open fire (gas stove) until it bloats up. By doing so, your capati will have a soft texture.  Otherwise, just use a small cloth to press the bubbles down while the underside is cooked.  Once cooked, wrap capatis in an aluminium foil to keep them soft.  Capatis taste great with Keema Matar or any kind of curry.

Ingredients (yields 10 pcs):
200 g atta flour (whole wheat flour)
2 tbsp vegetable oil
1/4 tsp salt
enough (about 1 cup) warm water

In a bowl, add atta flour, salt and oil.  Then, add enough warm water and knead to form a soft and pliable dough. Cover bowl with a damp cloth and leave aside for about 30 minutes to one hour.

Take about 40 g dough and form into a ball. Dip into some atta flour before rolling it out into a round shape.

Heat the pancake pan without oil over medium-high heat.  Add rolled dough to pan and cook until bubbles appear on surface.

Turn capati over and cook the underside.  By using a small cloth, press down bubbles while the underside is being cooked.  Once done, remove capati from pan and wrap in aluminium foil to keep it soft.  Repeat procedure until dough is used up.

Another option to get soft capatis is to use a gas stove.  Once the underside is almost brown, transfer capati onto a metal grill and cook over open fire until it bloats.  Once done, remove to a plate.

The next time I make capatis using our Weber gas grill, I will take a video.

Serve Capatis with any kind of curry.

Bon Appetit!

Keema Matar

A classic and popular Indian dish which is one of our favourites.  The minced meat is slowly simmered with fragrant spices i.e. cinnamon, star anise and cloves which brought out the full flavour. Tastes delicious when served with Capati.  Do give this recipe a try!

Ingredients (serves 4):
2 medium-size onions, to be peeled, halved and finely sliced
2 medium-size tomatoes, to be coarsely chopped
500 g minced mutton (you may use minced beef)
3 pips garlic, to be peeled and finely minced
1 tsp salt or to taste
1 tsp (heaped) red chili powder, to be mixed with a little water to form a paste
1/2 tsp ground turmeric
1 pc cinnamon stick
1 pc star anise
4 pcs cloves
1 tbsp tomato puree
120 ml water
4-5 tbsp cooking oil

2 cm fresh ginger, to be peeled and finely minced
1-2 green chillies, to be finely sliced (leave some for garnishing)
60 g green peas (canned), to be drained

Prepare above ingredients and set aside.

In a medium-size pot, heat oil over medium heat.  Stir-fry sliced onions until brown in colour.  Then, add chopped tomatoes and stir-fry for about 2 minutes.

Add minced meat, minced garlic, salt, chili paste, ground turmeric, cinnamon stick, star anise, cloves, tomato puree and 60 ml water.  Bring to a light simmer.  Reduce heat and simmer covered for 30 minutes.

Remove lid and let it simmer until the liquid has evaporated.  Once a layer of oil can be seen on the surface, add minced ginger, sliced green chillies, green peas and the remaining water.  Leave to simmer without lid for another 15 minutes.  Check seasoning.

Serve hot with Capati or any Indian bread or baguette.

Bon Appetit!