Roghini Naan

Ingredients

520g bread flour (4 cups)

1 tbsp sugar

1 tsp salt

2 tsp yeast

1/2 tsp baking soda

45g ghee or butter (3 tbsp)

180g warm milk

180g warm water

2 tbsp yoghurt

sesame seeds

1 egg yolk + 1 tbsp milk for egg wash

ghee or butter to brush cooked naan

Directions

• mix all ingredients in a stand mixer and knead with dough hook for 7-8min till smooth and stretchy dough formed
• transfer to a lightly oiled bowl and cover
• rest for 2hrs till double in size
• punch down the dough and divide into 8pcs
• cover in wet towel and rest for another 20min
• heat cast iron skillet on medium low heat
• lightly dust work area and roll one ball flat
• using a wet spatula, create a stamp on the surface
• brush with egg wash and sesame seed
• cook each side 3-4 min till golden brown or bake at 180°C for 4min on parchment paper
• brush with ghee or butter once cooked

Foodnote: Bought instant roghini naan from Mustafa and it is so delicious. There is no sesame seeds topping and I just popped it into the air fryer at 200°C for 3min straight from the freezer. Once cooked, I brush it with Lurpak butter and sprinkle with chilli flakes. So yummy!! Found this recipe so I decided to try it. Since I don't have the bread stamp, I punch using my finger tips following reference from this video.

Acar Jelatah / Cucumber, Pineapple, Carrot Salad

Ingredients

carrots

cucumber

pineapple

onion/shallots

lime juice + skin

cili padi

sugar

salt

Directions

• cut or slice or chop carrots, cucumber, pineapple and onions and place in a large bowl
• squeeze lime juice using a strainer to remove seeds and cut the skin thinly
• add to bowl
• add sliced cili padi salt and sugar up to taste
• mix all together and keep acar in fridge

Foodnote: This is nice to eat with rice especially nasi minyak. However I like to just eat it like salad hehe.

Usually vinegar is added so sometimes I added Apple Cider Vinegar. Really yummy and refreshing.

Jemput-Jemput Berongga

Ingredients

plain flour

ikan bilis or dried shrimp or geragau or fresh prawns

veg of choice or spring onion

sliced onions

cili padi

tumeric

salt

yeast

Directions

• mix all ingredients together in a bowl
• let it sit for 30min to 1hr and stir again
• fry in enough oil

Foodnote: tba

Dark Brown Sugar Ma Lai Koh

Ingredients

3 large eggs

160g evaporated milk

3 tbsp pandan juice (or plain water)

180g plain flour

190g dark brown sugar

1 tsp instant yeast

1/4 tsp salt

1 tsp baking soda

1 tsp baking powder

50g corn oil

Directions

• prepare and line bamboo steamer with parchment paper
  
• in a bowl, beat egg lightly with evaporated milk and pandan juice
• in another bowl, mix flour, dark brown sugar, yeast and salt using a whisk till combined
• add in the pandan egg mixture and mix again
• sieve the batter, cover the bowl and proof for 2hours
• after 2hours, get ready the steamer and bring the water to a rolling boil
• take out 3-4 tbsp of the proofed batter into a small bowl and add in the baking powder and baking soda
• mix in the oil till evenly combined
• add to the rest of the batter and fold till well blended
• pour batter into steaming basket and steam in medium high heat for 40mins (do not open the steamer for 30min or the cake will collapse)
• unmold the cake and cool on a wire rack

Foodnote: Saw the recipe from youtube and got the recipe here. Turns out soft and fluffy. Not very sweet. Delicious.

Bening Bayam / Spinach Soup

Ingredients

spinach

dried anchovies

onion

garlic

chilli

salt

sugar

msg (optional)

Directions

• in a pot, boil water with chopped garlic, onion and chilli
• add in washed dried anchovies
• add in spinach in boiling water together with salt, sugar and msg to taste
• turn off the heat

Foodnote: Simple nutrituous comfort soup. Nice to eat with just fried egg, sambal belacan and fried fish. I was gifted the japanese spinach by my niece. Cooked half into soup and planning to add it to fried noodle the following day.

Pengat Pisang

Ingredients

10 ripe bananas

1 litre water

80g brown sugar or gula melaka (adjust for sweetness)

1 tbsp sugar

2 pandan leaves

80g coconut cream

evaporated milk (optional)

salt to taste

Ulat: mix flour + a bit of oil + water

Directions

• prepare "ulat" into a soft dough that can be shaped and put aside
• in a pot, boil water, sugar and pandan leaves
• add in bananas and pinch chewy dough into small long strips into the boiling water
• add in coconut cream and salt
• stir and cook

Foodnote: My late mum used to make pengat pisang and unlike others, she did not include sago. Instead there is this chewy texture of flour that I love to eat with the pengat. I call it ulat or worm and used to color it green. It tasted even better after it absorbed the gravy of the pengat. But it is not easy to keep the pengat to eat later because the smell is so tempting. Once in a while, I will make this to remember the good old days and it will make my day much better.

Cucumber and Tomato Salad

Basic Ingredients

1 cucumber cubed (I use Japanese cucumber)

1 tomato cubed (choose firm)

2/3 red onion sliced

herbs (parsley, mint, basil etc.)

black pepper

salt

olive oil

1/2 lime or lemon juice

variety

cheddar or feta cheese

pineapple cubed

cayenne pepper

cumin powder

baked pepper chopped

Directions

• mix all ingredients together
• serve immediately or chilled

Foodnote: One of my go to salad when I need to increase my healthy food intake. Super easy to make. Love to add the pineapple to add sweetness and the cheddar cheese for more heartier taste.

Apam Kampung Kukus Part 2

Ingredients

400g all purpose flour

30g sugar

80g gula melaka

460ml water

4g instant yeast + 4 tbsp water

1 egg (whisked)

Directions

• mix together 2 type of sugar and water and whisk till all dissolved
• add in the yeast mixture
• add all ingredients including whisked egg into flour
• whisk to smooth batter
• cover the bowl and rest for 1 1/2 hour till bubbly
• evenly oil the cake mould and pre-heat in steamer
• pour bubbly mixture into the mould and steam for 30min
• cool down the cake before cutting and consuming

Foodnote: It is one of those days that I randomly feel like making a steam apam using another simple recipe that include an egg. Surprisingly it turns out nice and not sweet at all. I like this recipe too. I can eat it with brown/red sugar. Yummy and happy that I try this out.