Saturday, December 30, 2017

Roti canai..

I'll be honest, i have been requesting my mother her roti canai recipe since forever, when I finally cannot wait anymore, I just refer to whoever's recipe from the internet..tough the methods still used my mother's roti canai making methods. 

I somewhat noticed long ago, it was somewhat a tradition, I supposed, for the newly-weds in my grandmother's village to fry roti canai the morning after the reception for the neighbors who helped in the preparation for the wedding. But since nowadays catering is the go-to for most people, I dont see that anymore.. so I'm somewhat miss the homey feeling of roti canai, the one we knead with our own hands (tough I have never knead roti canai before this)

2 cups of all purpose flour
A pinch of salt
1 tablespoon of sugar
1 tablespoon of powdered milk (the recipe that I referred to used 1 tablespoon condensed milk)
1 tablespoon of butter (the recipe that I referred to used margerine, and some say to use ghee)

a small cup of water ( there are recipe that say to use ice-cold water, and there are recipe that say to used boiling hot water, to be fair, I use warm water)

extra butter
cooking oil

1- in a big bowl, mix together all the dry ingredients and make a well in the center.
2- pour in the water, little by little and start mixing
3- add more water or more flour if you fell the dough is too dry or too sticky.
4- knead until smooth.
5- divide the dough into small balls, about the size of 2 chicken eggs combined, I usually get about          7- 8 balls per batch
6- put in a small dollop of butter in the middle of each ball and smoldered each ball with more butter.
7- put those bowl in a bowl and  submerge with oil.
8- let them rest for at least a few hours or a whole night before the next step
9- the nest step is to spread the ball, fold back in, let rest for a few minutes, before spreading it again.       you could use the mamak spreading style or even the pizzeria style if you can. I just used the on-         top-of-a-big-tray style
10- fry using the extra oil from the submerging of the dough
11- enjoy with dhall, or curry or even sambal. 

Friday, August 11, 2017

mushroom paratha pie

it's has been a wile i want to do this pie since i saw a video showing how instant paratha can be use to  substitute puff pastry.

Basically you can use any filling you like in alteration, but for my mushroom pie:
1- a bag shitake mushroom; sliced
2- 4 shallots; sliced
3- thickener, i used blended oats
4- salt and pepper to taste

1- defrost the paratha piece
2- saute the shallot until translucent, add the mushroom.
3- add  a quarter cup of hot water to help the mushroom soften
4- add salt and pepper to taste
5- add the starch thickener
6-put a reasonable amount of  filling in the middle of the paratha,
7- you could always do calzone-style pie, i just flip in the side to close the filling
8- give it some egg wash and bake in 200 C until golden brown, about 45 minutes.

i admit, it would taste better if i add some chicken, or even carrots.
but, i just use whatever i found in the fridge.

Enjoy !

Sunday, August 6, 2017

Ayam golek

Ramadhan lalu, ayah mertua saya menyatakan hasrat teringin nak makan ayam golek, lebih sedih kedai yang biasa beli ayam golek, tutup pada hari kejadian. Untuk memujuk, saya offer diri untuk buatkan untuknye ayam golek (alang2 mertua saya baru membeli ketuhar baru)
Mula lah saya mencari resepi mudah, resepi yang saya jumpa banyak yang complicated, akhirnya saya memilih resepi ini.

kerana dimasak low and slow ( saya pasang suhu 100 c dari pagi hingga ke waktu moreh), ayamnya sangat empuk... selamat mencuba.

murtabak main tipu.. hehe

Ramadhan rasanya tak kan sempurna kalau x merasa walau sesuap murtabak.. jadi Ramadhan yang lepas saya mencuba membuat murtabak menggunakan paratha instant..boleh la tahan juga.

1- telur untuk bind semua bahan
2- ayam atau daging kisar. saya guna daging burger lembu. boleh saja apa2. ikut cita rasa.
3- bawang hiris
4- sayur kobis hiris
6- minyak untuk menggoreng
7-paratha room temperature

1- tumis bawang hingga masak, masukkan daging kisar dan masak lagi. masukkan kobis. tambah garam secukup rasa.
2- pukul telur, dan masukkan daging yang sudah dimasak tadi ke dalam telur.
3- kaedah yang paling sukar adalah membuka plastik paratha untuk diletak diatas kuali panas, dituang telur dan dilipat.
4- masak hingga telur masak.

selamat mencuba.

Lemon sugar cookies. yum !

A few days ago, my mother gave me a bag of lemons for me to finish. It was almost I was given an empty canvas. I was suddenly excited to bake. So I started to do a little searching for an appealing simple recipe, and I stumble upon this cookie recipe.
To be honest, I was a bit skeptical on how it would turn out, but boy, it does shows me.. the lemony taste, the little crisp at the edge of the cookie, the not-so-sweet taste.
I got the recipe from this page, but to be honest, I alter some of it, and it turns out to my liking.


  • 1 cup butter, softened
  • 1½ cups granulated sugar
  • 1 egg
  • 2¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • zest of two large lemons
  • juice of one large lemon, about 1 tablespoon
  • ¼ cup lemon sugar recipe for rolling cookies

Lemon sugar:

-mix 1/2 cup of granulated sugar with the zest of a large lemon.


  1. Preheat oven to 175 Celcius (350ยบ F) . Line cookie sheets with parchment paper or a nonstick baking mat.
  2. Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined.
  3. Stir in flour, baking powder, salt, vanilla, lemon zest and lemon juice. Allow to sit for about 3 minutes to allow lemon flavor to develop.
  4. Scoop cookie dough by the tablespoon full and roll into a ball.
  5. Add lemon sugar to a large bowl for rolling cookie dough in before baking. Place each ball of cookie dough into the bowl of lemon sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1½-inches to 2 inches apart. Lightly press each cookie down. Bake for 10 to 12 minutes or until lightly browned.

What I altered:
1- the lemon sugar: I add a bit more zest (perhaps a teaspoon), a pinch of salt and a few sprinkles of lemon juice.
2- I add 1/4 teaspoon of lemon flavoring to the dough. 
3- I did not roll the dough into a ball and roll it in the salt, rather, I just put the ball onto the lined baking pan, press it a bit with a wet spoon (to stop it from sticking to the spoon) and sprinkle some lemon sugar on top of the dough.

While taking the first bite, I also realized that this cookie is kind of posh, it's a bit too fancy to be eaten with milk, but it is nice to be paired with tea..

Sunday, January 15, 2017

Lemon Cake

Assalamualaikum to all. It has bee a while since I last wrote.. Well I didn't find any good recipe to post, until now.. It's a cake that intoxicate (no other word can best describe this) me with it's fragrance and taste.

a) 1/2 pound unsalted butter
b) 2 cups granulated sugar
c) 4 Large eggs, room temperature

d) 1/3 cup Lemon zest
e) 1/2 teaspoon baking soda
f) 1/2 teaspoon baking powder
g) 1 teaspoon salt
h) 1/4 cup freshly squeezed lemon juice
i) 3/4 cup buttermilk. (I don't have buttermilk, so I used milk)
j) 1 teaspoon vanilla extract

1) preheat oven to 350 degrees F (176 degrees C). Grease and flour your cake pan. You may line with parchment paper if desired.
2) Cream the butter and sugar with a mixer, until light and fluffy. about 5 minutes.
3) Add the eggs, one at a time. Then add the zest.
4) Shift together flour, baking powder, baking soda and salt.
5) In another bowl, combine buttermilk, lemon juice, and vanilla.
6) Add flour mixture alternately with the milk mixture, ending with the flour mixture.
7) Pour into baking pan and bake for about 45 minutes, or until toothpick comes out clean.

Lemon curd
a) 7 egg yolks
b) 1 whole eggs
c) 3/4 cup of freshly squeezed lemon.
d) 1 1/2 cup of granulated sugar
e) 3/4 cup of unsalted butter, cold, cut into small cubes

1) combine  eggs, lemon and sugar in a saucepan,on medium heat, stir constantly with wooden spoon until mixture thick enough to coat back of spoon.
2) transfer mixture into a different bowl.
3) add the butter, stir with a wooden spoon until dissolve
4) put a layer of plastic on top of the mixture to avoid a skin from forming.
5) refrigerate for at least an hour.

Frosting: even though I've made a meringue frosting, I somehow find it unstable, thus still searching for a better frosting. Until then... Happy lemoning..


Wednesday, September 21, 2016

Spicy lasagna tuna.

As both my parents are going for an academic leave, and as finding malay-style food will be difficult there, I somehow got a revelation on making Sambal- infused Lasagna; and somehow, it worked. My parents seem to like it, my husband praise it, so i would love for you to try it. So, this is how it was done:

A) Sambal:
-Oil -2-3 tablespoon
-Chili paste - 2 tablespoon
-Onion - 1, diced
-Tamarin paste - 2-3 teaspoon diluted in water
-Salt and sugar to taste
-Crushed dry anchovies (optional)

B) Tuna - crushed
(I used tuna chunks in oil, you can also use sardine, but I'll advice you to wash off the tomato sauce)

C) Corn or peas (optional)

D) Lasagna sheets

E) Roux
-Salt and pepper to taste

F) Cheese slices. (you can use cheddar, but mozarella have a more creamy taste.)

G) Water or milk

H) Breadcrumbs (optional)

1- Firstly, make the sambal; saute the sliced onion until fragrant, then add the anchovies (also until fragrant). then add the chili paste. cook until the color darkens, from bright red to a deep red; all the while stirring with caution. add the tamarin paste. add the salt and sugar to taste.
2- Add the crushed tuna or sardine. mix throughly.
3- Add the corn and turn off the heat. set aside
4- Prepare the roux: melt half block of butter. (about 100g), stir in flour and cook until the color seems more translucent. add in milk until smooth. (about 1 1/2 cup of milk). add in salt and pepper to taste.
5- Prepare the baking dish. put on a layer of oil onto the dish before putting in the lasagna sheet to help it un-stick to the dish.
6- Layering: lasagna sheet, then the sambal tuna, then the roux, then the lasagna sheet, the the sambal tuna, then the roux and lastly the cheese slice.
7- Pour in some water, or even better, some milk, to help the lasagna cook evenly.
8- Sprinkle some breadcrumbs if you want some crunch to your dish.
9- Bake until bubbly and cooked, about 40 minutes.
10- let it cooled down and set before enjoying. :)