Recipe: Roti jala

Serving for 2 - 3 person

Picture: Roti Jala with Curry Dahl

Picture: Ingredient, mould and measuring cup

Picture: flat kuali and palette knife
Ingredient

-1 cup/250 gm/1 china bowl of wheat flour
-1 egg
-2 tsp coconut powder + 2 tsp milk powder - put them into a bowl, add water and mix them
-1/2 tsp salt
-1 tsp tumeric (kunyit) powder - for taste + colouring purpose

-2 pandan leaf + 1 tsp oil - tie the pandan leaves into a knot then use it to grease the pan (pandan leaves optional)

Utensils:
-Roti jala mould
-Flat kuali/frying pan (flat kuali is preferred so that easier to fold)
-Palette knife: to fold the roti jala
-A bowl: to mix the ingredient.
-Measuring cup: measure flour (if u dont have it then fill up a china bowl with flour)
Tips: The above utensil will make ur job easier. Its alright if u dont have above utensils. U can use available utensils in ur kitchen. The mould can be bought in shop that sell baking utensils. If u cant buy the mould then try poking holes in tin can. Poke about 4/5 holes.

Mixing
- In short, just mix all the ingredient together (except the oil and pandan leaf). Read on for detail info.
- Put the wheat flour, tumeric powder, salt into bowl and mix it.
- Create a well in the centre and add the egg and some coconut milk (dont pour one shot or else there will be clumps in the mixing). Stir the mixing. Slowly add the coconut milk and mix - beat the batter for 10 min till its smooth and bubbly.
-Cover with towel and leave the batter to stand for 20 min.
tips: if batter too thick can add water. If too thick then the roti jala wont be soft. However if too much water added will be too soft. If there is clump (clump happen when the wheat flour clump together and did not mix well with water) in the mixing then sieve it before cook.

Cooking (medium/small fire)
- Heat the flat kuali. Use the folded pandan leaves and grease the pan with oil. The use of pandan leaves will leave a nice aroma on the roti jala.
- Pour some batter on the roti jala mould and move it in a circular motion around the pan. Tip: dont raise mould too high/move too fast/too slow/dont fill in too much batter into mould. Best to transfer the batter into a cup. When cooking, pour the batter from cup to mould. when u have pour enough then u put the mould back into the cup. This is a way to control the amount of batter coming out.
- When it is cook use the palette knife to fold the lacy pancake into quarters.

To serve
- Personally i prefer eating roti jala with curry chicken but u can also match with other curry.

Recipe: Kueh Teow Soup (Boil)

Picture: Kueh Teow Soup

Ingredient for 4 person
- Half a chicken
- aji + salt
- 1 kg kueh tow
- small tau geh (bean sprout)
-sawi

Prepare Soup
- 3 1/2 bowl of water
- min half a chicken (chop into tiny pcs and wash)
-Boil using medium fire
-when water is boil put fishball, salt and ajinmoto - try and taste

Prepare kueh tow
- Blanch (the action of puting the kueh tow into boiling water in kuali) kueh tow for a while only. take it out
-Blanch tau geh, sawi

Recipe: Mian Fen kao (Boil)

Picture: the soup is cook for each individual

Serving for 2
Ingredient
-Tepung gandum (wheat flour). 300gm are use. 150gm for each person.
-Ikan bilis
-Minch meat
-Cekor manis: a kind of vege. remember to wash it.

Picture: Cekor manis

Prepare dough

Picture: Wheat flour

Picture: Dough

-Put 300gm of tepung gandum onto plate
-1ts salt
-1 cup of water
-Mix and knead the dough
-Leave it for 30 min to let it rise a little

Boil ikan bilis stock

Picture: Boil Ikan bilis

Picture: how a good ikan bilis look like

-Peel ikan bilis (abt 1 handful)

-Put the ikan bilis into pot and add water
-Boil for half - 1 hr
-Purpose is to boil a ikan bilis stock

After half hour (dough)
-Take a portion of dough, roll into cylinder, pinch into balls, flatten and stretch it.

Picture: Pinch the dough

Picture: Make it into ball

Picture: Flatten and lengthen the ball

Boil water in kuali

Picture: Blanch the dough

-When water boil put the stretch dough into kuali and take it out 5 min later

When ready to eat (usually cook individually)
-Take out ikan bilis stock from big pot into small pot
-Add minch meat (cook for 5-10min)
-Add cekor manis
-Egg
-Pour soup mixture into bowl of mian fen kao. Ready to eat~!!

Recipe: Yam Cake (Fry and steam)

Picture: Yam cake

Ingredient

Picture: Ingredient

-Yam
-Small Onion: 10pcs
-Dry prawn
-Big cili
-spring onion
-Flour: 2 cup rice flour, 1 cup sago, 1 ts spice powder

Pre-prepare Yam

Picture: Cut and gride the yam

- Wash yam throughly before removing the skin. After cutting cannot wash it (cos it will make the hand itchy if contact with water). If the yam/knife is dirty then wipe with cloth after cutting it.
-Then grid the yam into tiny pcs. if the last one cannot gride then cut into pcs

Small Onion
-Cut into small pcs

Prawn
-Wash and soak the prawn for 15 min (dont throw away the water that are use to soak the prawn)
-Cut into tiny pcs

Flour

Picture: Tapioca starch

-Mix together: 2 cup rice flour, 1 cup sago flour, 1ts salt, 1ts 5 spice powder (buy in medicine shop), 4 cup water (same cup when take flour).

Red cili and spring onion
-Cut it as topping at the end

Prepare the steaming utensil before frying
-Oil the tray a little so that the mixture wont stick so much on the tray
-Steam the tray for 5 min

Frying: add oil in kuali
-Fry the small onion then take it out
-Fry the dry prawn then take out half
-Add in the yam and some small onion - fry 5 min
-Add in the flour mixture + the water from soaking the prawn

Picture: Frying

-Fry till the mixture look thick

Steam
-Pour the mixture from kuali to steaming tray for 40 min

After 40 min
-add in toppings: chop red cili, spring onion, fried onion, fried prawn

Recipe: Beef slices in oyster sauce

Picture: Beef slices in oyster sauce

Ingredient
-beef (mei rou/fillet)
-ginger (cut in slices)
-hua tiao chiew (rice wine)
-spring onion
-sugar, oyster sauce, water, soya sauce, sesame oil, pepper, corn flour,

Prepare the beef
-Cut beef in slices (beef is the "mei rou"/fillet part)
-marinate the beef: soya sauce, sesame oil, pepper and one teaspoon corn flour

Prepare the sauce
-Put some water in bowl
-add some oyster sauce (abt 1 spoon)
-sugar (1 teaspoon)
-mix them together

Fry - add quiet a large amount of oil

Picture: After mixing everything

-Fry the beef in small batches then take it out
-After scope up the beef then remove excess oil
-Fry ginger
-Put the beef back to kuali
-Add the pre-prepared sauce
-Add spring onion
-Add some hua tiao chiew

Picture: hua tiao chiew (rice wine)

Recipe: Fried Fish

This is a western theme food. Fried fish can match with fried prawn, fries and salad.

Picture: Fried fish

Prepare fish - preferably red fish
-Cut out the fish in slices from the original form
-take out all the bones and any unedible sharp object

Prepare the mixing-

Picture: Mixing

Get the SELF RAISING FLOUR-Mix the flour with water (Careful not to put too much water at one go. Mixing cannnot be too wet or to dry else the outcome of prawn is hard)

Fry - big/medium fire

Picture: Frying the fish

-Put the fish in mixture then fry in kuali

Recipe: Fried Prawn

Picture: Fried prawn

Ingredient
-Prawn
-Self raising flour
-Sugar

Prepare the prawn- medium size prawn

Picture: Prawn with shell remove

-Take out the shell first except the tail
-wash the prawn (try not to wash too many times as the taste will be wash away too)
-Cut out its "intestine" on the top of the prawn and cut 3 tiny slices on the other side (purpose to cut 3 slices is so that the prawn will be straight when frying)
-Mix some sugar on prawn

Prepare the mixing

Picture: The thickness of mixing

-Get a SELF RAISING FLOUR
-Mix the flour with water (Careful not to put too much water at one go. Mixing cannnot be too wet or to dry else the outcome of prawn is hard)

During frying - big or medium fire
-Dump the prawn except the tail into the mixing. then put the prawn into kuali.