My Cousin's Prata Style Roti

Ingredients

2/3 atta flour

1/3 plain flour

pinch of salt

water

vegetable oil

Directions

• mix both flour together in a bowl and add in salt
• add water till a soft dough is formed
• rest dough for 1hr or leave it in the fridge till ready to cook
• when ready to cook, pre-heat flat pan or non-stick pan on low heat
• round dough into a ball and flatten it on a lightly floured work station
• put vegetable oil on the surface of the flatten dough
• roll the dough and roll spiral (as picture)
• roll the dough again to flatten as thin as possible
• cook on pan with oil just like a prata

Foodnote: When I went to KL after a work trip, my cousin cooked this for me (besides the yummy pakistani briyani). It is easy to make and very nice. Her pakistani husband taught her to make it and my cousin, the brother... insisted that she cooked it for me. It is just like a combination of chapati and prata. We ate with mince meat but I am sure it will be nice with curry or keema. Now... need to go and buy atta flour. 

Pau Sambal / Burger Malaysia

Ingredients

50ml warm water

1/2 tbsp instant yeast

1/2 tbsp fine sugar

> mix everything together and put aside for 5min till bubbly

2 cups flour

2 tbsp fine sugar

2 tbsp milk powder or condensed milk

1/4 tsp salt

2 tbsp butter or vegetable oil

50-80ml water

Fillings

sambal ikan bilis

cucumber

salad

Directions

• in a large bowl mix all the dry ingredients together and mix well
• add butter and mix using hands
• pour in the yeast mixture followed with water (a bit at a time) and knead till a dough is formed
• cover the bowl and proof for 1-2hr till dough is puffy
• punch down the dough and lightly knead to smoothen the dough
• divide the dough to desired size (44 - 45g each = 10pcs), round and transfer to parchment paper
• cover with shrink wrap and let it rest for another 30min
• lightly flatten before deep fry in very low heat till golden brown (be patient so that the inside is fully cooked)
• once cooled, cut into two and fill with sambal, cucumber and salad

Foodnote: Was thinking of burger but ended up with this Malay burger instead hehe. Turns out very well. I kept some frozen so that I can eat it other day. Yum yum. Craving satisfied. 

The recipe can also be used as donut or fill with peanut paste.

Prawn Vadai / Wadeh

Ingredients

400g plain flour

115g white urad dhal flour (bought from Mustafa)

310g water

1 1/2 tsp salt

1 tbsp instant yeast

1 tsp potas or soda bicarbonate

2 eggs

1/2 tsp black pepper powder

1 tbsp ginger powder

150g finely sliced shallots

3 stalk curry leaves also finely sliced

2 chopped green chillies

fresh prawns de-vein but with shell

oil for frying

Directions

• mix all ingredients in a bowl, except prawns and oil, mix well and rest for 2 hours
• pre-heat oil for frying to 180°C
• put on plastic gloves and wet the surface (I just use my hands), took some dough and form donut shape
• place a prawn on it and slid it into the hot oil (medium heat for 3-5min)
• cook till puffy and golden brown
• to be eaten with fresh green chillies

Foodnote: Craving for prawn vadai and don't know where to get one. Tried to make it myself. Definitely need to add more water (50ml more?) and taste wise... hhmmm need to increase more onions, curry leaves, salt etc. Make sure to wipe the prawn dry first or it will pop pop pop and leave a mess in the kitchen. 

Hum Chim Peng with Tausa / Hollow Doughnut with Red Bean Paste

Ingredients

200g all purpose flour

1/2 tsp double acting baking powder

1/4 tsp five spice powder

2 tsp fine sugar

1/4 tsp instant yeast

1/2 tsp salt

120ml water

1/2 tbsp oil

90g red bean fillings (divide to 6 pieces 15g each and round)

white sesame seeds

Directions

• sieve flour, baking powder and five spice powder in a bowl
• add the rest of the ingredients and knead 4-5 min till smooth dough is formed
• cover the bowl and rest for 40min
• in a lightly floured surface, roll dough into a log and divide to 6 equal parts
• fill each piece with read bean filling and round into a ball
• brush top with water and dip into white sesame seeds, flattening the dough at the same time and rest for another 10min
• deep fry till golden brown and let cool on a paper towel... and enjoy!!

Foodnote: Found the recipe from youtube. Bought ready made red bean fillings from Sheng Siong because it tasted nice. The taste is not bad but of course not same like OCK or Dough Culture lah. A bit chewy but I still like it (because I like redbean hehe). Can make again when too lazy to buy. Quite easy to make with simple ingredients too.

Spicy Chickpeas / Chilli Chana

Ingredients

1 1/2 cups of dry chickpeas 

2 tbsp olive oil

2 tsp smoked paprika powder

1 tsp cumin powder

1 tsp cayenne pepper

1 tsp chicken stock powder (optional)

sea salt to taste

sugar to taste

2 tbsp oil for frying

Directions

• soak chickpeas overnight and boil for 2 hours till soft (add a pinch of salt)
• drain the chickpeas, add olive oil, paprika, cumin powder, cayenne pepper and sea salt
• mix well
• using a non-stick pan, add oil till hot then add in the chickpeas
• cook till the chickpeas is crispy... ready to serve

Foodnote: I love chickpeas so decided to cook this. Actually I just agak2 the recipe and it turns out yummy. Will definitely make this again as snacks. For healthier version... I will bake it in the oven next time. Maybe it will turn out crunchy... nom nom nom.

Fried Yam Puff (Woo Kok)

Ingredients
(recipe for 4 students)
600g powder yam (peeled, cut into 1cm cube & steamed)
200g wheaten starch
160ml boiling water
5g salt
25g sugar
6g five spice powder
10g sesame oil
4g pepper powder
80g shortening
1/2g ammonia
new cooking oil for frying

Directions

• scald the wheat starch with boiling water and mix well
• add hot steamed yam and stir well till all yam hard bits are mashed
• add in seasoning (sugar+salt+5spice+sesame oil+pepper)
• once the dough is cooled, sprinkle the ammonia and add in the shortening
• mix well to form dough
• divide yam dough into 40g balls and form a deep bowl
• add filling (char siew or red bean paste)
• seal by pinching 2 sides of the opening and form a sharp seal
• heat oil to 180°C and deep fry till puffy net formed and color is golden brown

Foodnote: This yam puff is very interesting especially when the net is formed. Interesting taste too... but maybe I'd like the filling to be red bean instead of char siew. Anyway... it is quite challenging to make though the effect is very satisfying to see. Hhhmm... not very sure I'd be making this at home though but still good to learn something new.

Sesame Seed Ball

Ingredients
200g glutinous rice flour
70g wheaten starch

210g water
60g sugar
60g shortening

vegetable oil for frying
lotus or red bean paste (form into 20g balls each)
white sesame seeds

optional: meat fillings like for siew mai or charsiew

Peanut filling
roasted chopped peanuts
sugar
flour (dry fry flour till brown)

Directions

• mix the glutinous rice flour and wheaten starch together and put aside
• in a saucepan, heat water, sugar and shortening till rolling boil
• turn off heat and add in the flour mixture
• using a wooden spatula, quickly stir in the ingredients till even
• transfer on a working surface and start needing to form a dough
• divide the dough into 40g portions
• press the dough into palm of hand to flatten
• fill with lotus/read bean paste and seal
• wet the ball and roll into sesame seeds
• roll into palms again to make sure that the sesame seeds will completely stick on the balls
• heat oil to 180°C and deep fry until light golden brown (if oil exceed 180°C, remove the saucepan from heat and drop in the balls to drop the temperature)
• keep stirring the balls so that it will cook evenly
• drain on sieve and transfer to kitchen towel to remove excess oil completely

Foodnote: So happy to finally able to learn to make this. We made with red bean fillings and also with charsiew. I have never made this before (the malay style) so now I am looking forward to try to make this on my own. The trick to make the sesame seed really stick to the balls, is to wet it first, and keep rubbing/rolling in our palms till we feel the sticky starch start seeping and covering the sesame seeds. To make the sesame seed balls with consistency of mochi, just remove the wheaten starch.

During our last class (exam day) we were shown the common way of making the sesame balls... adding the boiling water to the flour and mix together. After that, knead the dough with sugar and once cooled, adding the shortening and knead till dough is formed. I prefer adding the way the chef taught us (Teo Chew style) because is easier and more straightforward.

Steamed Yam Cake

Ingredients
(makes 3 portions)
600g yam cube (1cm) best to use Pahang yam
50g washed and chopped dried prawns
300g rice flour
500ml water
15g salt
13g sugar
3g 5 spice
1g pepper
800ml water
4 tbsp fragrant oil for frying prawns
100g washed, soak and chopped mushroom

Garnishings
sliced spring onions
sliced red chilles
crispy fried sliced shallots
toasted white sesame etc.

Directions

• in a bowl, mix rice flour with 500g water and put aside
• in a saucepan, mix oil and dried prawns
• turn on the heat at high and fry till prawn is crispy and fragrant
• add yam followed by other ingredients such as salt, sugar, spice, pepper and 800g of water and cook till yam is soft
• to add mushroom, sautee the mushroom first; put aside and add it later with other ingredients after dried prawns
• add rice flour mixture and keep stirring until it thickens and form a paste (wooden spoon can stand)
• transfer paste into a greased tray or metal cups
• smooth the top of the cake using a spatula
• brush fragrant oil generously on yam paste
• steam for 1 hour till set (make sure steamer is covered with kitchen towel to prevent water from dripping into yam cake
• add garnishings before servings

Steamed Carrot Cake (Lo Bak Go)

600g shredded turnip (white carrot)

remove 5 spice

reduce water in 2nd part to 700ml

Steamed Pumpkin Cake

600g cubed pumpkin (1cm)

remove 5 spice

reduce water in 2nd part to 700ml

• only use pumpkin raw ie. cook the rest of the ingredients first and once cooked, add in the pumpkin, stir and proceed to steaming

Foodnote: I love this yam cake. Love the savoury taste and the fragrant oil added to the cake. This can also be steamed in a cake tin and fried the next day. I love it just like it is with lots of yummy garnishings. One of the chef in the school make homemade Lao Gan Mo to eat with the yam cake. It is very yummy nom nom nom

Fragrant Oil

Ingredients
garlic
shallots
ginger
(can try other fragrant ingredients like cekur, lemongrass, chilli, coriander roots etc.)
vegetable oil (double portion of ingredients eg. a cup of chopped garlic+chopped ginger+sliced shallots = 2 cups of oil)

Directions

• in a wok or sauce pan, mix garlic+ginger+shallots with room temperature oil
• start fire at high heat and cook till oil is hot and bubbly
• lower the temperature and cook till garlic+ginger+shallots are light golden brown
• sieve crispy garlic+ginger+shallots and collect oil in stainless steel bowl
• once all the oil have dripped into the bowl, put the bowl of oil over a bigger bowl with room temperature water to stop the oil from oxidation
• crispy garlic+ginger+shallots can be used as garnishes over noodles, dumplings, siew mai etc.
• transfer oil in glass bottle and it will be good to use for up to 3 days
• use the oil for any cooking and it will bring the cooking to the next level woohoo... 

Foodnote: A master oil recipe for take your cooking to the next level. One of the best tip/takeaway from my baking/cooking class. This oil can be added to any dish recipe and the crispy bits can also act as garnishes. It is really easy to make so I will try to add this to as much of my cooking.

Churros

Ingredients
150ml water
40g unsalted butter
20g sugar
110g all-purpose flour
2 eggs
oil for frying

fine sugar + cinnamon powder for coating (optional)

Chocolate sauce
4g corn starch
10g water

50g dark chocolate
25g sugar
150ml milk

Directions

• in a small pot, heat water, sugar and butter till boiling and sugar dissolves
• lower the heat and pour sifted flour into the mixture and stir with a spatula till you get a ball of dough
• move the pan to a table, spread the dough thinly and leave it to cool for about 10-15mins
• add one egg at a time and mix till you get a soft dough
• fill dough into piping bag with a star nozzle
• pipe the churros on cut up parchment papers for easy frying
• put the churros together with the parchment paper into oil to fry and promptly remove the parchment paper... 
• fry till crispy and dark golden
• (optional) once fried, cover the churros in sugar+cinnamon mixture

Chocolate sauce

• mix the corn starch with water in a small bowl
• in a pan, heat the rest of the ingredients, dark chocolate, milk and sugar till all combined and sugar dissolves
• add in the corn starch mixture and keep stirring till chocolate sauce thickens
• dip churros into chocolate sauce and enjoy

Foodnote: It is just an impromptu decision to try and make churros for the niece. I just use the available nozzle. It was nice... chocolate sauce will be nicer if I am more patient and let it thicken further. The churros also need to fry a bit longer so that it will be crispier. Overall... quite satisfied.

Kueh Keria Gula Melaka

Ingredients
2 small sweet potato
1/2 cup plain flour
1 tbsp sugar
1 tbsp gula melaka
oil for frying

Directions

• steam sweet potato till soft, peel skin off and mash
• add flour until soft sticky dough is formed
• leave in the fridge for 15-30min so that dough is more firmed and can be shaped
• formed dough into shape of doughnut
• deep fry till golden and leave to cool
• in an empty pan/wok, add sugar, gula melaka and just a bit of water
• stir to let sugar dissolve and come to a rolling boil and get a bit sticky
• add in the keria and coat it with the syrup thoroughly
• immediately off the fire and mix again so that all the sugar coat the kueh
• cool each keria on a rack till the syrup hardens

Foodnote: So I have 2 sweet potato in the kitchen and was wondering what to do with it. Decided to make keria. Since I have gula melaka, I added it. Very sweet but ok lah. Craving satisfied.

Potato Donuts

Ingredients
1 potato (about 100g) boiled, cooled and mashed
2 cups (250g) bread flour
1 1/2 tbsp caster sugar
1/4 tsp salt
1 1/2 tsp instant yeast
2 tbsp milk powder
1 1/2 tbsp margarine (planta)
1 egg
80ml ice cold water
cooking oil for frying
fine sugar

Directions

• in a bowl, measure and combine flour, caster sugar, yeast and milk powder
• add in margarine, salt and egg followed by iced water
• add in mashed potato and mix till combined
• move to working surface and knead till not sticky and soft (membrane stage)
• round the dough and place back in bowl that have been oiled... cover or use cling wrap 
• leave till dough size doubled (about 45min to 1hr)
• meanwhile, prepare cut baking paper that has been brushed generously with margarine
• once dough have doubled, punch the air out and remove dough back to working surface
• knead again till dough is smooth
• weigh and divide... I weigh about 30g and got 20pcs
• round it and put on baking paper
• once all dough are rounded, flatten the dough and leave for 10 - 15min
• heat oil to low heat
• fry donut till light cream (not dark golden)
• once slightly cool, coat with sugar or glaze accordingly

Foodnote: Recipe from Che Nom. I tried this because I have all ingredients ready. Was surprised at the outcome. Super soft donuts. Must always remember when making donut to brush baking paper with oil beforehand so that the dough do not stick. Very happy with result.

Bomboloni

Ingredients (makes about 20pcs from 6cm diameter mould)
Dry
125g Japanese plain flour
125g Japanese bread flour
30g caster sugar
3g saf yeast (shelf life longer if kept in freezer)
1/8tsp Bakerzine Plus bread improver (shelf life longer if kept in freezer)
4g salt

Wet
100g cold UHT milk
15g cold water (keep in freezer before using and it is ok if ice is formed)
25g whole egg
25g egg yolk
20g shortening (do not use butter or it will absorb oil when frying)

vegetable oil for frying
caster sugar
fillings of your choice (eg. nutella, blueberry, custard, cream cheese etc.)

Directions

• Mix dry ingredients in mixer first using dough hook
• Add in the balance wet ingredients and slowly mix the mixture around 10min till dough is soft and sticky
• Transfer dough on a silicon mat and knead by hand for about 10min till thin membrane is formed. To do this, pinch a fistful of dough and slam on the mat, fold over the dough and repeat the process.
• Round and rest dough (covered) for 15mins
• Roll into about 4mm thickness (make sure to remove any bubbles) and use a 6mm round cutter to shape
• For balance dough scraps, round it and rest for another 20mins more before rolling and cutting to shape again
• Place each cut dough on a tray lined with parchment paper
• Let it rest and proof for another 1.5hrs to 2hrs
• Heat oil to about 160-170°C and fry each dough till light pale cream color
• Let it cool down before lightly coating it in a bowl of caster sugar
• Use a satay stick to poke a hole but not to poke through. Shift the stick around to make space for fillings
• Using a piping bag, fill the bomboloni with any fillings that you like (eg. nutella, blueberry, cream cheese, custard etc.)

Foodnote: Another learning journey with another instructor/chef who is very generous in sharing tips and tricks. Interesting thing I learn is that it is best to just knead the dough by hand after mixing for max 20mins in the mixer. Not to use high speed.... just 1-2 is good enough. Always check for thin membrance when dealing with dough for doughnuts or breads. Keep all flours, yeast in the freezer compartment to make it last longer. Japanese flour is the best.. yielding super soft bread and dough. Combination of yeast and improver is very important to get supersoft bread.

Another tip given to me is to just weigh the dough into balls of equal weight and flatten it... then leave it to proof.

Made this on 14th April 2019. I didn't use round cutter. Instead, I just weigh 20g dough each and flatten it. Got exactly 23 pieces. Didn't have parchment paper so my bomboloni stick to the paper sob sob. Chef called me and told me next time I can use normal paper but put shortening generously on it. Okie chef... will definitely try this recipe again. Another tips is that I should lower the temperature when frying. It should be lighter in color and that will make the bomboloni softer. 

Jemput-Jemput Pisang

Ingredients 

3 ripe bananas

1 cup self-raising flour (or 1 cup of plain flour + 2 tsp baking powder)

2 tsp sugar (optional)

pinch of salt

vegetable oil for frying

Directions

• mash bananas then add flour, sugar and salt
• scoop about a teaspoon or tablespoon (up to you) and deep fry in pre-heated oil till dark golden brown

Foodnote: That's all. Simple and good and soft and yummy. If the bananas are still slightly firm, I also like to just cut it up (dice) and mix with the batter. It will be very nice when you bite into soft juicy bananas... ooh la la... 

Roti Boyan

Ingredients

dough
500g non-bleached wheat flour
1/4 cup cooking oil
pinch salt
hot water + cool water

fillings (not feelings ah)
500g potatoes (boiled, peeled and lightly mashed)
1 large diced onion
chopped chilli (optional... mum never include)
chopped Chinese parsley (daun bawang) and/or scallion
2 eggs
black pepper
pinch salt
cooked minced meat (optional)

oil for frying

Directions

• for dough, same as epok2. Mix flour with oil then add hot water and salt
• let it form a soft dough (adjust with cold water) and put it aside covered for 30mins
• then divide the dough to form small balls (tennis ball size)
• for the fillings (not feelings) combine everything and mix well
• then take each dough, roll and flatten it into round shape (prepare 2 pcs)
• top one with the fillings (not feelings hehe) and top/cover with another layer of dough
• pinch the edges like epok2
• fry in hot oil (but not too hot) take your time because the longer you fry, the crispier the dough will be... yum yummm
• tadaaaa... roti boyan seeeh

Foodnote: If you want to freeze the roti boyan for future consumption, fry it a bit until the dough is a bit pale. Cool down the roti boyan and cover with plastic or put in container before freezing. That is what I did to my roti boyan in the pic. 

My mum used to make giant ones. This is the biggest I can make. I put lots of fillings (not feelings eh got lah... feelings of love ekekeke). This is nice to eat with sambal tumis... but when I was young, I just ate it with chilli sauce hehe.

Kueh Keria Keledek

Ingredients
sweet potato (red or white... potato also can. I use indonesian sweet potato... very sweet)
plain flour
a pinch of salt
oil for frying
sugar or gula melaka

Directions

• steam or boil sweet potato till soft
• once cooled, remove skin and mash it lightly
• add a pinch of salt and fold in flour gradually till dough is formed (it's ok if dough is a bit sticky as long it can be formed into shape)
• take about a handful of dough round and create donut shape
• deep fry the kueh till a bit golden
• cool on a kitchen towel and put aside
• in a wok, cook sugar with a bit of water
• once sugar dissolved and syrup is bubbling add in the kueh and stir till fully coated
• switch off the flame and keep stirring till the sugar crystallized (all water have evaporated)
• if you don't like too sweet... the kueh can also be coated with icing or fine sugar while it is warm

Foodnote
Aaahh... another of my favorite very sweet comfort food besides ondeh-ondeh. I am such a sucker for sweet potato. Give me kueh keria over doughnut anytime. Ooohh... so yumm!

Donuts

Ingredients
Group A
350g bread flour
25g sugar
21g milk powder
4g yeast
2g bread improver

Group B
21g egg yolk (2pc)
70g whipping cream
77g ice (crushed)
77g ice water

Group C
6g salt
42g butter

crisco (no trans fat) for frying

Directions

• dry mix Group A at low speed for 1min
• pour in Group B at low speed for 3min
• add in Group C and mix at low speed for 5min followed by 8min on medium speed till shiny, elastic and thin membrane is formed
• round and rest for 10min (can be clingwrapped and stored in freezer at this stage)
• roll dough our to about 0.8mm thickness
• cut with floured or oiled donut cutter (or pleat the balance dough)
• put on floured parchment paper and proof for about 25mins or more till dough looks light and fluffy (can leave in oven with a bowl of steaming hot water)
• heat crisco at about 180°C 
• slide donut carefully into hot oil and fry both sides till golden brown (gently scoop hot oil over doughnut while frying)
• cool on rack and use any topping or glaze of your choice

Foodnote
Very nice and soft donuts. Point to note... "scrap" dough cannot be rolled again and reuse immediately. It have to be mixed again on mixer till shiny, elastic and thin membrane is formed... round and rest another 10min and same process continues. However it can be used immediately to form pleated donuts... 

Hae Bee Hiam (Dried Shrimp Sambal)

Ingredients
200g dried shrimp wash
4 big red onion or 2 big sween onion
10 of garlic

2cm ginger

2 lemongrass

2 candlenuts
120-150g cili boh
150ml oil for frying
1 cube chicken stock
100-120g sugar
1 tbsp maggie seasoning

Directions

• wash and soak dried shrimp for about 10mins or so
• put in a pan and stir fry without oil till dry
• once cooled blend dried shrimp and put aside
• blend onion, garlic, ginger, candlenut and lemongrass
• heat oil in wok and stir fry paste till fragrant
• add chicken stock and cili boh and cooked till fragrant 
• finally add in the dried shrimp, sugar and maggie seasoning and cook till a bit dry (but still moist)
• taste... if good then done!

Foodnote
This yummy spicy sambal can be used in sweet bun or can be eaten with porridge or rice. It taste awesome in sandwich with egg and mayo... nom nom nom. A baking classmate shared the recipe but I changed it by adding the lemongrass, candlenut and ginger. Saw online that nyonya sambal have more ingredients like lime leaves. I am sure it taste better but I make do with whatever I have in my kitchen.

Jemput-Jemput Bawang

Ingredients
1 large onion
1 red chili
1 cili padi (optional)
1 cup of flour
1/2 cup ikan bilis
a pinch of salt
1 cup of warm water or more

Directions

• heat oil in a wok or pan
• slice onion, red chilli and cili padi in a bowl
• add the rest of the ingredients
• consistency would be thick watery paste
• scoop spoonful of batter and deep fry till golden and crispy

Foodnote

Comfort food! I love anything hot, crispy and spicy. Cannot eat too often but I can finish everyhing at one sitting. Nice to eat with chilli sauce or sambal tumis yum yum.

Another alternative to have soft on the inside and crispy on the outside jemput2 is to use hot boiling water when mixing the batter.

Jemput-jemput Udang Geragau

Ingredients

2 cups udang geragau

1 egg

1 cup corn flour

1 red chilli

1 small onion 

1 tsp tumeric

1 tsp whitte pepper powder

a pinch of salt

oil for frying

Directions

• slice onion and red chillies
• combine all ingredients 
• scoop a spoonful and fry till a bit crispy

Foodnote

Very nice oily food hehe. I can eat it as is but good as side dish to rice or fried noodles... yum yum.