ROTI JALA - MALAYSIAN LACE CREPES



These are my favourite. They look like lace crepes. Don't they??? So pretty! They taste as fantastic as they look.....best eaten with this Nonya Curry Chicken. This dish is usually made during Eid in most Malaysian homes. You can also find it at the 'Pasar Ramadhan'(food stalls put up during ifthar during the month of ramadhan)


Its actually pretty easy to make the batter. The troublesome part is making these one by one on the pan! Its just time consuming. but totally worth it! Very impressive too! Don't forget to serve it with this curry chicken recipe.

Excited what Malaysian dish is coming up tomorrow???Its..............Its....................Nah! I'll keep you guessing till tomorrow :)



Now on to the recipe.............

This recipe makes about 26 individual crepes. but since your folding two together, they make 13 pieces.

INGREDIENTS:
All purpose flour, sifted - 2 cups
Egg, lightly beaten - 1
Thick coconut milk - 1/2 cup
Water - 2 cups
Fennel powder - 1/4 tsp
Asafoetida/hing powder - 1/4 tsp
Salt
Oil for greasing.

You will need a plastic squeezy bottle with 1 -3 tiny holes like in the picture below. With more holes you can finish the work faster :) but if you are a beginner, its easier with one hole.


PROCESS:
  • Put the sifted flour in a big bowl. Add the beaten egg,coconut milk, water, fennel powder, asafoetida and salt. whisk well till no lumps are formed.
  • You can even use a blender to evenly mix the ingredients together.
  • Then strain the batter, So that your sure of no lumps. (this step is very important)
  • Pour the batter into the squeezy bottle and keep ready.
  • Take a non stick flat pan. Grease it and wipe clean with a tissue.
  • Now using the squeezy bottle, make squirly whirly designs on the pan. Just slightly squeeze the bottle as you go, to ensure even thickness of the crepes. Put a few drops of oil. Once it starts to change colour slightly turn it around. Another few seconds on this side and then remove from the pan. (video below for easy understanding)
  • Put 2 jalars together and then fold.
  • Ta- daaa................beautiful!

Sending this as an entry for regional cuisines of a country. (Malaysia).
Check out what the other bloggers are doing this blogging marathon #88

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NYONYA CURRY CHICKEN




What is Nyonya cooking? according to wiki...........Nonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal. In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as assam fish and beef rendang. Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candlenuts as both a flavoring and thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius), belachantamarind juice, lemongrasstorch ginger bud, jicama, fragrant kaffir lime leaf, rice or egg noodles and cincaluk - a powerfully flavored, sour and salty shrimp-based condiment that is typically mixed with lime juice, chillies and shallots and eaten with rice, fried fish and other side dishes.

Im doing  a 3 day blogging marathon of recipes from Malaysia starting today. So keep watching this space so you don't miss out on these mouthwatering recipes you can easily make at home!

This is one of my favourite dishes when we eat out at the famous Papa Rich (a malaysian chain of restaurants). This curry can be eaten with Roti- canai (parathas), Roti Jala or even served along with Nasi lemak (malaysian dish of coconut rice served with a spicy sambal/dip)

This recipe is adapted from here. It turned out beautifully............exactly like in the restaurants. Watch  this space for the recipe of roti jala coming up next! Goes so well with this curry chicken. 






INGREDIENTS:

Chicken - 8 medium pieces
Thick coconut milk - 1/2 - 3/4 cup
Cinnamon - 1 small stick
Cloves - 5
Big potatoes, each cut into four - 2
Curry leaves, stem removed -  1 stem
Salt

for the malaysian spice paste (rempah):
Dried red chillies, soaked in hot water for 30 mins - 10 (I de - seeded half the chillies)
Onion shallots - 12
Garlic cloves - 5
Ginger - 2 inch piece
Galangal - 1 inch (omit if unavailable. )
Turmeric - 1/2 tsp
Belachan- 1/4 tsp (malaysian dry shrimp paste)
Coriander powder - 3 tbsps
Cumin powder - 1/4 tsp
Fennel - 1 tsp
Oil - 2 tbsps


PROCESS:
  • Blend all the ingredients listed  under 'spice paste' in a blender to a smooth paste. Do not add water.
  • In a non stick wok, heat a tablespoon of oil. Add the cinnamon, cloves, curry leaves.
  • Next, add the spice paste and saute till the raw smell goes. about a minute.
  • Add the chicken pieces and potatoes and coat it with the spice paste.
  • Add salt
  • Add about 1/2 cup water and 1/2 of the coconut milk. Close and let it simmer.
  • Add more water if need be. 
  • After the chicken pieces and potatoes have cooked through ,add the rest of the coconut milk.
  • Alternatively cook it in the pressure cooker for about 3 whistles. 

check out what the other bloggers are doing for blogging marathon #88 

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FUDGY AND CHEWY CHOCOLATE BROWNIES



I was searching Pinterest for a good brownie recipe!I usually make this brownie recipe, but wanted to try a new recipe this time around. As usual ........................I got super confused when 101 brownie recipes were staring back at me!..............each picture better that the other!.................anyway I finally settled on this recipe. Don't we all just love those baking recipes that don't require a dozen bowls and spoons????.....................Now you'll know why I settled on this recipe ;)

I love brownies with that die for crackling top and which are chewy and fudgy inside. These were exactly that! and does anyone complain that there's too much chocolate???? So in went tons of chocolate.............dark, milk and cocoa powder! The result???????????.....................A big batch of yumminess!!



I made a big batch of these brownies, coz my daughter wanted to give it to her teachers for Teachers day!................But if you want to make a smaller batch just half the recipe and use a 8 by 8 inch pan! ........................or even a 9 by 9 inch pan should do too !!!

Ramadhan is starting tomorrow............I bet my muslim friends have already stocked up on those groceries and done those meal preps right?? coz that's what Iv been doing today! Saves you the headache of running around while your fasting.
So my dessert is ready for ifthar(meal after you break the fast)...................a big  bowl of brownies with a big scoop of icecream on top! Thats right! my 'brownie' points for fasting :D

Ramadhan Mubarak to all my muslim friends!!!




INGREDIENTS;
Sugar - 2 and 1/4 cups
Water - 1/2 cup
Dark cooking chocolate, roughly chopped - 2/3 cup
All purpose flour - 1.5 cups
Cocoa powder - 2/3 cup
Chocolate chips - 1 cup (I used milk chococolate chips)
Baking powder - 1/2 tsp
Pinch of salt
Eggs - 4
Vegetable oil - 1 cup
Vanilla essence - 2 tsp

PROCESS:
  • Pre heat the oven to 180 degrees 
  • In a saucepan dump the sugar, water and the dark chocolate and heat up stirring continuously over low flame. heat until the chocolate has melted. Doesnt matter if the sugar still hasn't dissolved completely. Remove from flame.
  • In a bowl, sift the flour, cocoa, baking powder. add in the salt. give it a good mix. 
  • Make  a hole in the centre and add in the eggs. Give the eggs a light whisk. Add in the chocolate chips, oil, vanilla essence and the chocolate and sugar mixture which was sitting in the sauce pan. Using a spatula give it a good mix.
  • Grease a 9 by 13 inch rectangular baking pan, and line with baking paper. pour the brownie mixure into the pan and bake for about 40 minutes or until a stick comes out with bits of brownie crumbs sticking to it.
  • I baked it on the last rack but moved it up to the top rack for the last 8-10 minutes just to get that crackling top!


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