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

Method:
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!

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

Method:
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

Method:
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!