Mypintu M Y E B O O K

Malaysian Recipes mypintu M y E b o o k CONTENT Popular Street-Food Dishes PENANG PAGE 1: MASALA VADAI (INDIAN) PAGE 4: ROTI JALA (INDIAN) PAGE 6: POORI (INDIAN) PAGE 7: CHAR KWAY TEOW (CHINESE) PAGE 9: NASI LEMAK (MALAY) PAGE 13 COKODOK (MALAY) M y E b o o k P a g e 1 M y E b o o k Dhall Curry Nasi Lemak M y E b o o k P a g e 2 M y E b o o k Masala Vadai INGREDIENTS 250 g Aussie dhal (or chana dhal) 3 medium-sized onions 2 dried chillies or 1 tsp chilli powder 3 green chillies small pieces of curry leaves 1 t s p s a l t 1 tsp cumin powder oil for frying METHOD M y E b o o k P a g e 3 M y E b o o k wash and soak the dhal in water for about 4 hours wash and soak the chilies for about 20 minutes blend chillies until you obtain a fine paste Rinse and drain the soak dhal blend the dhal (3/4) and chillies (reserve a 1/4) Allow batter to rest Add skinned onions and cut into pieces after half and third pieces remove its stalks and slice green chillies cross- wise remove its seeds pick the curry leaves from stalks and reserve the l e a v e s thoroughly mix the ground dhal and chilli mixture (with remaining 1/4 dhal), shredded onions, sliced green chillies, cumin seeds, curry leaves and salt use 2 tbs of the patty (not too wet) to keep shape, if too wet the mixture would not keep its shape so add a tsp of flour or if too dry the patty will crack, and press with palm of hands to form a ball roll each ball over the flour and flatten to form a p a t t y fry the patty balls inn hot oil till golden brown M y E b o o k P a g e 4 M y E b o o k R o t i J a l a ingredients: 600 g flour 1/2 tbs salt 6 e g g s 100 ml coconut milk (from 1/2 coconut) 850 ml water O i l Paper tissue for oiling pan yellow colouring M y E b o o k P a g e 5 M y E b o o k Roti Jala Batter: Sieve the flour into a mixing bowl A d d s a l t Add some yellow colouring into the mix Stir all the eggs one at a time into the flour m i x e r Add coconut milk gradually and stir to a smooth thick paste Add water a little at a time and stir well Test. Add water to ensure batter flow through a f u n n e l ( o r improvise a mineral bottle cap with two holes) Let batter sit for a few minutes. Making Roti Jala: Heat up a non-stick pan. Use tissue to coat a thin layer of oil on pan Use ladle to scoop batter from its bowl into the funnel cup until its half to 3/4 full Pour batter from funnel cup onto the hot pan in a circular motion and ensure it flows smoothly Roti Jala is ready when it edges easily separates from the hot pan Fold the roti jala into rolls or triangular shape Continue to cook more Roti Jala M y E b o o k P a g e 6 M y E b o o k POORI INGREDIENTS 1 cup wheat flour 1/4 tsp salt (or as needed for taste) about 1/2 cup water (or as needed to make a pliable dough. Might vary depending on the quality of f l o u r ) METHOD 1. Stir the flour and salt in a bowl 2. Add water little by little to the dough 3. until it comes together into a pliable dough. I think we would have used around 1 cup of water but it might differ depending on the quality of the flour. So add it little by little while kneading. You can also add 1 tbsp or so of hot oil (that you are heating for deep frying) to the dough. The final consistency should not be too tight (dry) or too soft(wet). 4. Knead it well until smooth like below. The dough should not be sticky (only v lightly sticky) or feel dry in your hands. M y E b o o k P a g e 7 M y E b o o k 5. Make small balls out of it. These will depend on how big a fryer you have. We intended to make poori of small-med (probably about 6 inch in diameter).Tips: Do not let the dough sit. Usually for roti(s), I insist on letting the dough sit for some time which makes the dough very soft. But for poori this rule does not apply (at least that's what I learnt from my mom). She insists that letting it sit makes it prone to soaking up lots of oil while frying. Hence use the dough immediately to make the poori. 6. Roll it out into small circles with thin-medium thickness. Don't make it too thin else it will come out crispy. 7. Repeat for all dough. Alternatively heat oil for deep frying. 8. Do the oil-temperature test to see if it is ready. The oil should be hot but not too hot that it smokes. Tips: Drop a small piece of dough into the oil. The dough should fry up immediately and come to the surface. You know the oil is not hot enough when the puri does not puff up, is flat and instead is also soaking up oil. 9. Now drop the poori into the oil. 10. While the poori is slowly coming to the surface, make sure to keep ladling in the hot oil on the surface. 11. This helps the poori to puff up. 12. Turn it so that it gets evenly reddish brown or golden yellow (however you prefer) 13. Place it on paper towel to drain off any oil. If fried right, it wont retain oil. Serve Roti Jala with chicken or other types of c u r r i e s . M y E b o o k P a g e 8 M y E b o o k PENANG CHAR KWAY TEOW (CKT) Ingredients (for 1 serving) o i l minced garlic 200 grams kway teow (flat rice noodles) 1/2 tbs sambal chilli or to taste small fresh prawns Chinese sausage/fish cake sliced thinly 80 grams bean sprout 3 stalks 2-inch Chinese chives (koo chye) e g g M y E b o o k P a g e 9 M y E b o o k sauce combined in small bowl- 1 tbsp dark soy sauce & 1- 1 1/2 tbsp sweet soy sauce to taste 1/2 oyster sauce to taste chilli paste M e t h o d Heat up frying pan and pour oil and continue h e a t i n g Add 1 table spoon garlic and stir fry for a few s e c o n d s Add prawns and fry just for a few seconds Add noodles, chilli paste, bean sprout, fish cake/Chinese sausage and fry slowly Crack an egg, fry till dry and even over the n o o d l e s Add in sauce and keep frying until noodle turns b r o w n i s h Kuay teow is ready when its smoky fragrant M y E b o o k P a g e 1 0 M y E b o o k N a s i Lemak (Coconut Flovoured Rice) INGREDIENTS For Nasi Lemak: 3 cups of rice 1 cup coconut milk 3.5 cups water 1-inch fresh ginger, peeled & sliced bruised 1-inch ginger bruised 1-inch lemon grass (white- part) bruised M y E b o o k P a g e 1 1 M y E b o o k 3 pandan leaves/screw pine (pandanus) knotted 1 table spoon salt 4 cloves smashed Half cinnamon stick 1 star anise 4 cardamom seeds For Sambal Nasi Lemak: 5 garlic cloves ginger 1-inch 1 onion thinly sliced 1 cup of dry chillis Half a length fresh chili (deseeded) 3/4 cup of water salt to taste sugar to taste 2 table spoon tamarind water Garnishing: 2 cups of oil 1 cup raw peanuts (to be fried) 1 and 1/2 cup of dried anchovies (to be fried) 1/2 small cucumber, sliced. 3 hard-boiled egg 1 ½ cup of dried anchovy M y E b o o k P a g e 1 2 M y E b o o k M e t h o d To make Nasi Lemak Pour cleaned rice into a rice cooker or pot, add water and coconut-milk, pandan leaves, cloves, cinnamon stick, star anise, lemon grass and add s a l t . While rice is cooking, boil the eggs, pan-fry separately the peanuts and anchovy (avoid burning) and set aside. Slice the cucumbers. To make Nasi Lemak Sambal Blend the onions (or stir fry onions separately), garlic cloves, ginger, dry chili, fresh chili, lemon grass, or with 1/4 cup of water to a smooth paste or to a slightly textured paste.

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