Roti Jala (or Roti Kirai) served with Beef Curry

Roti Jala meant literally Net Bread, is a traditional malay delicacy pancake which is normally served with any kind of curry.  To achieve the fishing net or lacy appearance, one needs to use a roti jala mould (see picture below - left).  But recently, the plastic bottle on the right was introduced to make cooking roti jala much easier and faster.

Roti Jala (or Roti Kirai)

Ingredients:
500 g flour
900 ml water

2 eggs, to be lightly beaten
1 tsp salt
2 tbsp egg yellow colouring (2 tbsp may sound a lot but actually, the colour is just nice and not too yellow)

Method:
Mix all ingredients together with a whisk until well mixed. Leave it aside for about 15 minutes.Then, run mixture through a sieve into a bowl.

Heat a crêpe pan. Once hot, brush pan with a little oil. You need to do this once only. There is no need to brush the pan after each roti jala.

By using a roti jala mould, "pour" the mixture onto the hot pan.  Cook over medium heat.

Once the roti is done i.e. there are no uncooked mixture seen, remove it to a plate with the bottom side up. Fold roti into half, then fold into 1/3 triangle. Serve with any curry and garnish serving platter as shown!

P.S. One may realize that I don't use any coconut milk in the recipe. The reason is because one don't get satiated easily. The texture of the roti is still the same when compared to a recipe where coconut milk is used.


Beef Curry (my mum's recipe)

Ingredients:
750 g lean beef, to be cut into cubes
300 g potatoes, to be peeled and halved
3 tbsp curry powder (if possible, from Adabi)
2 tbsp (heaped) tomato puree
150 g yoghurt
salt to taste

Spices to be blended:
1 big onion
2 cloves of garlic
a small bit of ginger
1 green chillie (it gives a nice aroma to the curry)

Sauté Ingredients:
3 or 4 big onions, to be finely sliced
1 clove of garlic, to be finely sliced
2 pcs cardamom (bauh pelaga)
2 pcs cloves (bunga cengkih)

Method:
Add blended ingredients and curry powder to meat and mix well. Leave aside.

Heat a little of oil in pot and lightly fry the sauté ingredients until fragrant. Add marinated meat and cook for about 5 minutes. Then, add tomato puree and cook for a further 5 minutes. Reduce heat and add yoghurt. Let it boil lightly before putting the lid on. Cook for about an hour or until the beef is tender. Lastly, add in potatoes and cook for a further 20 minutes until potatoes are cooked. Season with salt to taste. One may add tomatoes to the gravy.

Note: If gravy is too litlle, one may add some water. So far, I have not added any water at all.

Bon Appetit!

German Apple Cake

The weather on this Saturday is rainy and cold as autumn is slowly approaching.  So, I thought: Why not switch on the oven and bake a cake!  The german name for this cake is Gedeckter Apfelkuchen, a refine and delicious cake which is our family favourite during this time of the year!

For 1 round baking tin (26 cm dia), to be greased with butter (bottom & sides)
Preparation time: 50 mins
Baking time: 50 mins

Shortcrust pastry:
175 g butter
300 g flour
100 g sugar
1 eggyolk

Filling:
2 kg sour apples e.g. Boskop
1 tbsp butter
100 g almond silvers (Mandelstifte)
100 g sugar
50 g raisins
1/2 tsp cinnamon powder
Juice from one lemon
1-2 tbsp breadcrumbs (Semmelbrösel)

Glaze:
100 g icing sugar (Puderzucker)
Juice from half a lemon

Method:
Mix butter, flour, sugar and egg yolk together and knead into a dough.  Wrap dough in cling film and store in the fridge for about 30 minutes.

In the meantime, quarter, peel, deseed and cut apples in slices.  At the same time, add lemon juice a little at a time in order that the apple slices do not change colour.

Heat butter in a big pot over medium heat and add almond silvers.  Stir-fry until light golden brown in colour.  Then, add apple slices, sugar, raisins and cinnamon powder.  Mix well and cook with lid on for about 10 minutes.  Once ready, drain mixture through a sieve and leave aside.

Preheat oven to 175° C (conventional - no fan).  Take 1/3 of dough and roll out to the size of the Springform (26 cm diameter) between 2 plastic sheets.  Use cake tin ring to cut out the "lid".  Store the "lid" in the fridge while you line the cake tin.

Roll out balance of dough and line the bottom and sides of cake tin.  Sprinkle breadcrumbs on the bottom and add filling.  Spread filling evenly before placing the "lid" on top.  Press the edges lightly.

Bake in oven on the lowest rack for about 50 minutes.  In the meantime, add lemon juice to icing sugar and mix well to form a fluid consistency.  Once cake is ready, brush the top with icing mixture while it is still hot. Leave cake to cool down in its tin before removing.

Happy Baking!

Pan-fried Salmon with Sour Cabbage (Sauerkraut)

After eating a lot of asian food during our two weeks holiday, we are yearning to eat european food. This dish is simple to prepare and it is very healthy to eat sour cabbage (sauerkraut), even when some fresh cream is added to it.

Ingredients (serves 4):

4 salmon fillets à 150 g

2 tbsp olive oil

1 tbsp fresh basil, to be chopped

1 tbsp fresh flat parsley, to be chopped

salt and pepper to taste

800 g can sour cabbage or fresh sour cabbage (this product is sold at any german shop)

60 g butter

1 big onion, to be cubed

½ tsp curry powder

1 tsp sugar

1 bay leaf

1 tbsp caraway seeds

300 ml cream

Method:

Sauté the onion cubes in butter until glassy.  Add in curry powder and stir-fry for a minute.  Add in sour cabbage, bay leaf, caraway seeds and cook covered over medium heat for about 10 minutes.  Note:  If fresh sour cabbage is used, cooking time is 40 minutes.)  Stir mixture every now and then, adding hot water if necessary in order that it does not dry up.  Lastly, add in cream and season with salt, pepper, sugar to taste.  Pour mixture into an ovenproof dish.  Preheat oven to 180º C (Fan).

Season salmon fillets on both sides with salt and pepper.  Heat olive oil or butter in a big pan over high and fry the salmon fillets on both sides until golden brown.  Do not overcook the salmon or else it will turn dry.  Remove and place on the sour cabbage.  Sprinkle the chopped basil and parsley and place some cubes of butter on top.  Bake for about 8 minutes.  Serve hot with mashed or boiled potatoes.

One Pot Chicken Chasseur

This dish is easy to prepare and excellent in taste! I substituted button mushrooms with carrots and red wine with chicken stock! It can either be served with Mashed Potatoes or French Baguette!  The recipe can be found on the following link:

http://www.bbcgoodfood.com/recipes/9100/onepot-chicken-chasseur