Malaysian Roti Jala

Roti Jala, literally translated as ‘Net Bread’ is a popular tea time snack. This is a very traditional Malaysian dish that is usually served at events such as weddings and festivals. They are basically savoury crepes which have a net like design. It is usually eaten in sets of three to four pieces with curries as a substitute to rice.

2 years ago I decided to make my son my sous-chef as I didn’t want my children to grow up the same way as Hub. Initially I was worried he might cut himself or worse burn the house down. But if I am not home or have to leave the house for an emergency, at least I know he'd be able to take care of himself and his sister. Cooking is a life skill that everyone must possess. Before you start to teach your children to cook, remember to teach them the basic safety rules first. 

Ever since we've started cooking together, he's grown more self-reliant. We also get to bond over every single meal and that's something I hope will never change. Now he can cook rice, make scramble egg and even stir-fry instant noodles. He’s only 15. I am so proud of him.  Today my son made roti jala for breakfast. The roti jala was well-cooked and was expertly seasoned. It was the best roti jala I’d ever eaten.

Roti Jala

Ingredients

500gm plain flour

800ml plain water

200ml evaporated milk / Coconut Milk

2 whole egg

1 tsp salt

2 tsp turmeric powder

Directions

1.   Sieve the plain flour then combine with all the other ingredients and blend until smooth. Strain the batter to ensure there’re no lumps to clog up the nozzles of the roti jala cup. Set aside.

A roti jala cup. 

Alternatively, you can use a bottle with tiny nozzles like this.

2.   Heat up a non-stick pan over low heat and grease it with a few drops of cooking oil. Use a paper towel to wipe off excess oil.

3.    Pour some batter into the cup and transfer the cup to the pan.
As the batter flows through the nozzles of the cup, make circular rounds around the pan to form a thin lacy pattern. Move the cup constantly or end up with a big blob of batter in the pan resembling a regular pancake. It takes a little practice but you should be able to get it right after the first few.

4.   Work as swiftly as you can. After the top is set and the bottom turns light brown, transfer it to a large plate and fold it with a spatula into triangle shape.  Set aside to cool. There is no need to cook the other side, much like a regular crepe.  You have to watch over them as they burn easily.

5.   Repeat until you have finished the batter and do not forget to grease the pan as you go. Adjust the consistency by adding a little bit of water if the batter is too thick to flow out from the nozzles.

Serve immediately with chicken or beef curry.

Stir-Fry Instant Noodles

According to Wikipedia, instant noodles were invented by a Taiwanese-Japanese named Momofuku Ando (born Go Pek-Hok) of Nissin Foods in Japan. They were launched in 1958 under the brand name Chikin Ramen.   

We all love to eat instant noodles as it’s tasty and satisfying. In fact I spent most of my single life surviving on instant noodles and when I could build up enough motivation to cook something, I’d just cook porridge.

This is a quick weekend breakfast or a tasty after school snack for kids. My favourite is the chicken flavour Maggi Brand and it’s available in so many other flavours too. The choice is yours! You can use your own choice of veggies like broccoli, bean sprouts or choy sum.   Chopping up and throwing in some cooked chicken or beef is a guaranteed win or tofu if you are a vegetarian.

For me, there’s only two ways to go when it comes to instant noodles; stir-fry or boil.  Stir-fry instant noodle is also widely available at mamak (Indian Muslim) stalls in Malaysia.  

 

Stir-Fry Instant Noodles

Ingredients

1 whole egg

2 cloves garlic

2 packet Instant Noodles of your choice

1 packet seasonings

Some chopped cabbage / julienned carrots

2 tbsp. grilled clams (optional)

1 cup water

Directions

1.    Lightly beat the egg with a fork then set aside.

2.    Heat up oil in a wok on high heat and when the oil starts to simmer, add the egg and as it begin to set, stir slowly using a turner or spatula until no more liquid remains then cut or break it down to smaller pieces. Turn off the heat and transfer into a bowl. Set aside.

3.    In the same work, add 1 tbsp. of cooking oil over low heat and sauté the garlic then stir in the seasoning pack that comes with the instant noodles until fragrant.  

4.    Add water and bring to a boil then stir in the vegetable and grilled clams.

5.    Break the noodles into halves then add to the bubbling soup.  

6.    Stir occasionally until all the liquid is absorbed by the noodles and the noodles has soften but not soggy. This step is crucial as we want the noodles to be springy in texture. Sprinkle some water if the noodles are not soft enough then stir evenly. You have to work fast now as we do not want the noodles to dry out or burn.

7.    Turn off the heat and stir in the scramble egg then transfer into a bowl.

How fast and easy was that!

Homemade Pizza

My daughter is crazy about western food. So I have to cook pizzas, pastas, dumplings, steaks etc, for her at least twice a week.

I was inspired by Azie Kitchen to make this pizza dough. The dough is super easy to make. Top it with sauce, your favourite toppings and cheese then bake until bubbly. Awesome homemade pizza!

This recipe makes 2 large pizzas or 4 smaller pizzas and it is so much better than most store-bought doughs. If you’re feeding a larger crowd, you can double or triple the basic ingredients, the recipe scales up just fine. I also use the same recipe for calzones. 

Homemade Pizza

Ingredients

1½ cup warm water (3/4 cup plain water plus ¾ cup hot water)

2 tsp active dry yeast (Mauripan Brand)

¼ tsp sugar

4 cups all-purpose flour                                       

½ tsp salt

¼ cup olive oil (plus more for coating the bowl)

1 small jar of Prego brand traditional spaghetti sauce (379gm)

Favorite pizza toppings, as desired

Directions

1.    In a small bowl, combine the warm water and sugar then followed by the yeast and stir to combine well. Let the mixture sit until it begins to foam, about 10 minutes.

2.    In a large bowl, combine the flour and salt then make a well in the center. Add the yeast mixture and the olive oil. Using a fork or a small knife, incorporate the wet ingredients with the dry ingredients until you’ve formed a floury and shaggy dough.

3.    Knead the dough with your hands until it does not sticks to your hands like bubblegum however if the dough still sticky then add a tablespoon of flour at a time until it’s easier to work with; avoid adding too much flour if possible.

4.    On a lightly floured surface, continue to knead the dough gently, a few times, by pressing the heels of your hands into the dough, pushing forward slightly. This is called "punching" the dough.

5.    Lightly coat a clean bowl with olive oil then add the dough, turning once to coat the dough in oil. Cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.

6.    Preheat the oven to 240C. Punch down the center of the dough with your fist then divide it into 2 equal pieces.

7.    Lightly grease a 12-inch pizza pan with butter and work with a piece of pizza dough at a time.  Stretch the dough with your hand into a bigger and thinner circle to fit into the pan then prick the crust all over with a fork. 

8.    Spread with half jar of Prego brand traditional spaghetti sauce then loads the dough with the desired toppings and grated mozzarella cheese and bake it at 240C for 5 minutes then at 220C for another 15 minutes. Remove carefully and let it cool for 5 minutes then cut and serve.

Note

All-purpose flour will give you a chewier crust however if you can’t find all-purpose flour then you can substitute it with a bread flour which will gives you a much crisper crust.

Satay Peanuts Sauce

The Malaysian version peanut sauce is sweeter and thicker and it is actually quite easy to recreate at home. Over the years I have tried so many peanut sauce recipes but for me, nothing can beat this one. My daughter despite being a ‘western food’ lover also loves peanut sauce.

I always make a large batch of the peanut sauce and use it as a dressing for the gado gado salad and eat it with Lontong (a coconut based soup containing shrimp, fried tempeh, fried tofu, boiled eggs and vegetables like chopped cabbage, turnip and carrots) and Sambal Ikan Bilis (Anchovies in Hot Sauce).

In this recipe, I cheat a bit by using store-bought peanuts but it doesn’t mean any reduction in flavour or quality of the finished dish. All it does is saving my cooking time.

Peanut Sauce 

(Adapted from Azie Kitchen)

Ingredients

½ kg peanuts – coarsely ground (I used store-bought skinless roasted & salted peanuts)
1 cup dried chili paste
1 cup tamarind juice (1½ tbsp. tamarind paste diluted in 1 cup water)
1 cup brown sugar  (adjust according to your preference)
1 tsp salt (store-bought roasted peanut is already salty)
3/4 - 1 cup Mazola oil


To blend into a paste

10 shallots

3 cloves of garlic

1-inch ginger

1-inch galangal                                

4 stalk of lemon grass – white part only and coarsely chopped

How to cook

1.    Put the crushed peanuts in a pan with 2½ cups of water and simmer over low heat until all the liquid is absorbed by the peanuts. Turn off the heat then set aside.

2.    In a pot, heat up the cooking oil and sauté the blended ingredients until aromatic then stir in the chili paste and continue simmering over low heat until the sauce is sufficiently cooked and the oil separates oil. Remember to stir occasionally to prevent the sauce from sticking to the bottom of the pot. 

3.    Add 2 cups of water, tamarind juice, sugar and salt. Bring to a boil and continue to cook until the sauce slightly thickens.

4.    Add the crushed peanuts and lower the heat. Adjust the taste and the thickness of the sauce. If it seems too thick then add a little bit of hot water and stir to mix well. Then taste to check the balance of flavours, add more tamarind juice, sugar or salt if you think it's lacking. Stir occasionally to prevent the sauce from sticking to the bottom of the pot.  The sauce should be a little bit sweet.

5.    Turn off the heat and serve with cucumber wedges, red onion wedges and ketupat (compressed rice cakes).  There you have it, the Malaysian style peanut sauce. 

Note:

You can put it in a covered container and keep it in the refrigerator for future use.

Sizzling Silken Egg Tofu

I grew up eating Chinese food and I just love silken egg tofu. Each time when we dined out, I will always order this dish. Cooked in the sizzling style, the runny egg, the delicious sauce and the soft tofu, it’s just beyond words. Whoever invented this dish is a genius! 

Dining out with children sometimes can be very expensive. My daughter sometimes orders the most expensive item on the restaurant menu and then won't eat it. She always has an excuse... my stomach hurts, my head hurts, etc.

So today I want to share this recipe which my children gave the dish stamp of approval, exclaiming that it taste exactly the same as that in the restaurant.

Sizzling Silken Egg Tofu

Ingredients

2 blocks of silken egg tofu - cut into pieces (1-inch thickness)

4 tbsp plain flour / tapioca flour – for coating

¼ cup chicken flesh – minced

1 clove of garlic – peeled and minced

1-inch ginger – peeled and sliced

1 tbsp cooking oil

1 whole egg

1 stalk spring onion – chopped into thin slices (optional)

The sauce ingredients

2 tbsp oyster sauce

1 cup & 2 tbsp of water

½ tbsp. chicken stock powder

½ tsp brown sugar

¼ tsp ground pepper

½ tsp sesame oil

Thickening

1 tbsp corn starch

2 tbsp water

Method

1.    In a bowl, combine all the sauce ingredients and stir to evenly mix everything to make a thin sauce. Set aside.

2.    Coat the tofu pieces with plain / tapioca flour then heat up enough oil on a non-stick pan for shallow frying. Carefully add the tofu and pan fry them both sides until golden. Dish out and drain on absorbent kitchen paper towels. Set aside.

3.    Heat up the cooking oil in a wok then sauté the ginger and garlic until fragrant. Add the minced chicken and stir until the chicken turn white. Pour in the sauce and the thickening then bring to a boil until the sauce thickens.

4.    Meanwhile place the hot plate on the stove and heat up over medium heat until it is really hot.  Crack the egg on the center of the hot plate then remove and place it on its wooden platter.

5.    Stir in the tofu to the bubbling sauce and carefully pour the tofu and its sauce over the egg on the hot plate.

6.    Garnish with spring onion and serve immediately.

Mother-In-Law Chicken Rendang

They say the way to a man’s heart is through his stomach so I first learned to cook Malay cuisine about 17 years ago that is since I’ve known this wonderful Malay man from Batu Pahat, Johore.  As I learned to prepare the cuisine myself, I also learned to appreciate the cuisine better. Heavy on spices, for me, it is truly a culinary work of art. 

My mother-in-law was my very first teacher. She taught me how to cook and taught me almost everything about Malay cuisine. Today I want to share my mother-in-law version of Chicken Rendang.  

Chicken Rendang

Ingredients

1 whole chicken

2 stalks of lemon grass – white part only and bruised

2 cups of coconut milk (1 cup of thick coconut milk plus 1 cup of water)

1½ tbsp cumin powder

1½ tbsp fennel powder

4 tbsp kerisik (toasted grated coconut)

5 pcs of kaffir lime leaves - bruised

2 pcs turmeric leaves – thinly sliced

¼ cup of tamarind juice (½ tbsp. tamarind paste dissolved in ¼ cup water)

Salt and palm sugar – to taste

To blend into a smooth paste

4 cloves garlic – peeled and crushed

2 yellow onion – peeled and quartered

2-inch galangal – peeled and sliced

2-inch ginger – peeled and sliced

2 stalks of lemongrass – white part only and coarsely chopped

1 tbsp turmeric powder

5 tbsp dried chili paste

5 pcs fresh bird’s eye chillies (Add more if you like it spicier)

How to cook

1.    Trim off any excess fat then exfoliate the chicken to remove any trapped dirt or unpleasant stuff off the skin by grabbing a handful of coarse salt and rub all over the skin but at the same time being careful not to tear the skin and rinse well.  Cut into large bite-sized chunk then pat dry. Marinade the chicken with 1 tsp of turmeric powder and 1 tsp of salt. Fry the chicken until half cooked then set aside.

2.   In a different wok, add about ¾ cup of cooking oil and fry the bruised lemon grass until fragrant. Add the spice paste together with the cumin and fennel powder then sauté until fragrant and the oil separates out. Do not be alarmed by the amount of cooking oil in this recipe as it is crucial to ensure that the spices is appropriately cooked and to prevent the gravy from drying out during storage.

3.  Add the chicken and the coconut milk then bring to a simmer on medium heat, stirring frequently until the liquid has dried up.  

4.     Add the kerisik, kaffir lime leaves and turmeric leaves. Stir to blend well with the chicken.

5.  Add tamarind juice, palm sugar and salt to taste then continue to simmer over low heat, stirring occasionally to avoid the gravy to stick to the bottom of the wok until the oil separates out.

6.    Turn off the heat. Dish out and serve!