Sunday, March 31, 2013

Roti Jala / Roti Kirai ( Lacy Crepes)

Roti Jala / Roti Kirai ( Lacy Crepes )

This  Roti Jala /Roti Kirai , or Lacy Crepes is best serve with  Curry Chicken.

Recipe from Annie

140 grams All Purpose Flour
1 large Egg
350ml Water (or less, or more)
100ml Coconut Milk
½ tsp Turmeric Powder
½ tbsp Cooking Oil
Salt to taste (about ½ tsp)

In a bowl, lightly whisk all ingredients together until well incorporated.
Sieve the batter.
Heat a non-stick pan. Fill the mould with batter and make circular motion over the pan to make the crepe. If the batter does not flow out smoothly, add abit more water to make the batter thinner. 
Cook the crepe on one side only, until the crepe is set. There's no need to cook the other side.
Fold each crepe into quarter, stacking them up as you go. Or you could fold them like an envelope shape.
Serve Roti Jala with a curry dish.

I'm submitting this post to Malaysian Food Fest hosted by Annie of Annielicious Food


Friday, March 22, 2013

Curry Chicken

I seldom cook curry chicken from scratch, always used ready made curry paste....haha...!!!
Just mix with chicken and cook, easy!

But, that day I saw Annie made roti jala with curry chicken,looks so good, so, I thought I'll give it a try, make from scratch..
And ,'s the curry chicken! I give 2 thumbs up for this delish !!!! 

And I won't use the ready made curry paste anymore.!!!

Here's the recipe from Annie , I change a bit, I used dried chili instead of chilli paste and because I love the aroma from lemongrass, so I used 2 lemongrass and blend it together with chilli, shallots and garlic.
Thanks Annie for this great recipe :P

1 whole Chicken (Est. 1 - 1.2kg), cut into big pieces( I used 4 whole leg)
4 Potatoes, cut into big chunks
150ml Coconut Milk
500ml Water, or more if you want
5 to 6 tbsp Curry Powder
2 tbsp Chilli Paste( I used 10-12 pcs dried chillies)
10 to 15 leaf of Curry Leaves
5 bulbs Shallots
5 cloves Garlic
1 stalk Lemongrass, bruised ( I used 2 stalks)
2 to 3 tbsp Cooking Oil
1 tbsp Salt, or more to taste
1 tbsp Sugar, or more to taste

Boil the dried chilli until soft.
Grind the softened died chilli, shallot ,lemongrass and garlic into paste. 
In a large wok, or pot, heat up oil, fry chilli paste until fragrant add in curry leaves and curry powder, fry till fragrant.
Add in chicken pieces, sear the chicken pieces, like for 5 mins or so.
Add in water, bring to boil. Once boiled, add in potatoes, mix well, cover up and let it simmer for about 10mins under low heat.
Season with salt and sugar. Add in coconut milk and let it boil. Once boiled, taste. If the taste is right, then heat off, leave it there for 10mins before you dish up and serve. 



Wednesday, March 20, 2013

Kuih Talam Tokyo

Talam Tokyo, what  cute name,one of my FB friends asked, why the name Talam Tokyo? And in Tokyo don't have this kuih....haha...I also don't know, but in Malaysia there're many unique name for the Tepung Bunga ( Flower Flour), or Mee Racun  ( Poisonous Noodle)...etc...
Back to this talam, it taste sososo good,really really nice. It almost same like seri muka, the difference is bottom part we use Sago instead of glutinous rice. Sago give a nice and soft texture.For those who can't take much glutinous rice, you can try this.

I copied this recipe from Annie, do hop over to her blog ,her kuih talam looks greener than mine, so beautiful!

Ingredients :
150g Sago (small sized)
30g Glass Noodles (aka Soo Hoon / Tang Hoon)
50g Grated Coconut
50ml Coconut Milk
150ml Water
½ tsp Salt

For Top Layer
2 Eggs
150ml Sugar
200ml Coconut Milk 
200ml Water + 2 Pandan Leaves (Blend them together, strained, keep the juice)
50g Custard Powder
few drops of Green Coloring or Pandan Paste
½ tsp Alkaline Water ( I omitted this)
½ tsp Salt

Method (for Bottom Layer)
Wash sago, soaked in water for 30mins, drained.
Wash glass noodles, soaked in WARM water for 30mins, drained and snip into about 1 inch length (or shorter if you want)
Prepare a 7' x 7' inch cake tin. Line a layer of cling wrap paper at the bottom of the cake tin. Lightly grease the cake tin with oil.
Combine all Bottom Layer ingredients in the cake tin. mix well and spread the mixture evenly.
Under a steaming wok, steam the bottom layer kueh under high heat for about 25 minutes. Use a spoon to kinda gently press it if you find that the layer of kueh is uneven.

Method (for Top Layer)
First, blend the pandan leaves and water together, strained and set the pandan juice aside. Wash the blender, and make sure it is free from pandan leaves residues.
With clean blender, combine all Top Layer ingredients together and blend it away.
Strain the mixture, and pour the mixture straight to the wok. Under very low fire, continuously stirring, cook the mixture until thickened and almost going to boil, NOT boiling.
Pour the mixture on top of the steamed bottom layer kueh. If you are worried that it will have some lumps in there, strain the mixture one more time before you pour them in.
With a clean white cloth cover on top of the kueh, steam it for 25 minutes.
Once kueh is cooked, let the cake cooled down COMPLETELY before unmould and cut for serving. 

If you don't have clean cloth to cover the kueh during steaming, the vapor water will drip down, and your kueh will end up having lots of dimples. To prevent that, there are 3 ways.

1. Use those chinese bamboo steamer cover. Those that dim sum restaurants used.
2. Cover the kueh with clean cloth. But the cloth MUST NOT touch the surface of the kueh.
3. Stand infront of the steamer, For every 4 or 5 minutes, remove the steam cover and give the steam cover a very quick wipe, to wipe away the vapor water, and cover it back. This is to prevent steam water drip down. But this motion must be fast, and of course, the most tedious method. But if your kueh still have some vapor drips dimples, gently use toilet roll to absorb the water away from the surface of the kueh. 

I'm submitting this to Malaysian Food Fest hosted by Annie of Annielicious Food


Monday, March 18, 2013

Ayam Masak Merah / Malay Red Cooked Chicken

Ayam masak merah  a delicious dish from Johore. The spicyness of this ayam masak merah just nice/right, even my youngest daughter, who can't take spicy dish also  love it !
Prepared this dish 2 weeks ago, but  now only I post it up....haiz....lazy lazy bugs please go away!!!
The recipe from Wendy .

4 whole chicken leg
1tsp salt
1/2 tsp turmeric powder
Dash of pepper

3 shallot
2 cloves garlic
1 cm ginger
2red chillies

2 inches cinnamon
3 cloves( bunga cengkih)
3 cardamoms ( buah pelaga )
1 red onion, sliced

1/2 cup tomato ketchup
1/2 cup coconut milk
1/2 cup water
1/3 tsp salt
1 tbsp sugar
1 cup canned green peas

Method :
Marinate chicken with salt. turmeric powder and pepper at least 30 minutes.
Mill shallots, ginger, garlic and chilli.
Heat up wok and put in 1/2cup of oil.
Pan fry chicken pieces until the skin turns golden. Dish up.It's ok if the chicken is not cooked thoroughly and oozes some blood.
Pour away some oil, leaving behind about 2-3 tbsp of oil.
Saute the milled ingredients on medium heat until it looks glossy, put in dry spices and sliced onion.
Continue to saute until the onion looks translucent and wilts.
Put in the rest ingredients , except peas.
Return chicken into the wok and cook until the gravy reduces to prefered amount.
Put in peas and let it cook for a while.
Dish up and serve.

I'm submitting this dish to Malaysian Food Fest Johor Month hosted by Annie of Annielicious Food.