Heavenly Paradise@AdelineAng.com

Ingredients:
3 cups flour
1 tsp salt
1/2 cup water
ghee

Directions:
1. Mix all ingredients in a mixing bowl to make a smooth dough. Next, divide dough into golf-ball-size pieces. On a smooth surface, knead individual dough pieces.
2. Smooth on some ghee on dough, using hands. Place dough balls into bowl and cover with a damp cloth. Leave for 8 hours or overnight at room temperature.
3. To cook, roll out each dough ball on a lightly floured surface, as thin as possible. Roll up rough. By holding the roll vertically, flatten it down to make a circle. Spread ghee on dough generously.
4. On a heated, greased pan, fry both sides until golden brown. Serve roti with curry and/or dhal.

What comes into mind when you see a picture like the above? ROTI CANAI!! Yes, it’s the yummy comfort food that we’re familiar with, for those of us who grew up in Malaysia. Being inspired by his very first local meal in Malaysia–roti canai, he determined to make a reproduction of mamak style roti canai.

Miles. The Roti Canai Chef.

Roti canai, served with traditional dhal and curry sauce. Yummm…..a taste of home :)

Want to find out more about the secret recipe? Stay tuned ;)

Mango sticky rice is a popular Thai dessert; prepared with glutinous rice (sticky rice), coconut milk and fresh mango. It’s best served with freshly steamed rice and juicy mango, drizzled with fragrant coconut milk. I’ve tasted it in Thailand and absolutely loved it! I prepared homemade mango sticky rice for the very first time and it turned out great. Here is the recipe for sharing:

Ingredients:

(A) Rice
1/2 cup glutinous rice (sticky rice)
1/3 cup coconut milk
1/2 tsp salt
1 tbsp white sugar
1/2 tsp sesame seeds, toasted
1 ripe yellow mango, sliced

(B) Topping sauce
1/4 cup coconut milk
pinch of salt
1 tsp white sugar

Directions:
1. Pre-soak glutinous rice in warm water for at least one hour prior to cooking.
2. Steam rice on medium high heat for 15 to 20 minutes, until cooked.
3. Meanwhile, on a lightly heated saucepan, add 1/2 cup of coconut milk (well shaken from can) together with 1 tbsp sugar and 1/4 tsp salt. Stir mixture on low heat until fully dissolved.
4. To prepare topping sauce, mix together 1/4 cup coconut milk, 1 tsp sugar, and pinch of salt in a separate saucepan on low heat. Again, stir mixture on low heat until completely dissolved.
5. When rice is cooked, pour coconut mixture from step (3) onto it. Stir well. Allow rice to absorb coconut milk for 10 minutes.
6. Place sliced mango beside the rice, and drizzle desired amount of topping sauce from step (4) on them. Garnish rice with toasted sesame seeds.

An improvised recipe from my very first attempt of making steamed buns. Personally, I still prefer the traditional pork filling in steamed buns. It was through friend sharing and personal experience that the recipe has been a great success.

Ingredients:

2 cups warm water
1 tsp sugar
3 tsp instant yeast
1 kg all-purpose flour
6 tbsp sugar
6 tbsp cooking oil
2 tbsp baking powder

Directions:
1. Dissolve sugar in the warm water. Add yeast into the sugar mixture. Let stand for around 5 to 10 minutes.
2. In a mixing bowl, mix together flour, sugar, yeast mixture from step (1), and cooking oil. Knead dough for 10-15 minutes or until it’s smooth.
3. Add baking powder into the dough. Knead for a few more minutes.
4. Keep dough in a bowl at a warm place for about 45 minutes, or until doubled.
5. On a lightly floured surface, punch down the dough and divide dough into ~14 pieces.
6. Roll each piece of dough out with a rolling pin. Wrap favourite pork mixture with the dough. Bring the edges together by pleating, and seal the bun in the final step. Repeat with the rest of dough and pork mixture.
7. Prepare a pot of hot boiling water. Line individual buns with waxed paper on the bottom. Steam buns on medium heat for 10 minutes.
8. Serve while warm. Enjoy!

Serimuka, one of my favourite Malaysian desserts! I had a craving for it last week and decided to make some. Yumm…the soft texture and sweet pandan flavour of the egg custard layer compliments the salty, coconut flavoured sticky rice layer at the bottom very well. It’s a labour intensive process to make the dessert, that’s why it’s considered a special treat ;)

The recipe can be found here. Enjoy!

What can you do with a whole chicken? How about using it for chicken rice? Chicken rice, also known as Hainanese Chicken Rice, is a popular dish in Malaysian/Singaporean cuisine. Typically, the whole chicken is prepared by boiling it in pork and chicken bone stock. The broth is then reused over and over again, and water is topped up only when necessary, to create the “master stocks.”

Here is a quick and simple way of preparing chicken rice.

Ingredients:
(A) Chicken
3 lb whole chicken
6 cloves garlic, peeled and crushed
1 piece of 2-inch ginger root, sliced
1 tsp salt

(B) Rice
2 cup long grain rice, washed and rinsed
3 cloves garlic, crushed
1 cup chicken stock from (A)

(C) BBQ Pork
See recipe here

(D) Gravy
1 tbsp light soya sauce
1 tsp sesame oil
Dash of white pepper

(E) Others
1 medium cucumber, halved and sliced
Spring onion for garnishing

Directions:
1. To prepare the chicken, bring a large pot of water (enough to cover the chicken) to boil.
2. Rub chicken inside out with salt. Stuff garlic and ginger into chicken cavity.
3. Next, insert the chicken into the pot. Cook on medium high heat for 45 minutes, or until chicken is cooked.
4. Turn off the heat. Allow chicken to cool off gradually in the pot, for about 30 minutes.
5. Remove chicken from the pot. Cut it into pieces.
6. On a wok, heat up ~ 1/2 tbsp cooking oil. Fry the garlic until light brown. Pour in rice and chicken stock. Continue frying for about 5 minutes, or until fragrant.
7. Transfer rice from wok into a rice cooker. Add sufficient chicken stock from (A) to cook.
8. To prepare the gravy, mix ingredients (D) together.

Enjoy!

I wanted to prepare some tom yam fried rice for supper one night and decided to come out with a dish with seasonal theme. The colours of the season: green (broccoli), orange (carrots), yellow (eggs), and red (tomatoes).

Bon appetit!

I’ve cravings for Malaysian food from time to time. This time around, it’s the famous Seremban Siu Pau! I found the bun recipe on Kuali.com and it turned out fabulous when I tried it the last couple of times.

Yumm…yumm…yummy!

Ingredients:
(A) Meat filling
~ 1 lb chicken breast, cubes
1.5 tbsp cooking oil
1/2 medium onion, chopped
1 tbsp oyster sauce
2 tsp light soya sauce
1 tsp dark soya sauce
1/4 tsp ground white pepper

(B) Water dough
200g bread flour
60g shortening
2 tbsp white sugar
1/4 tsp salt
120ml water

(C) Oil dough
160 bread flour
100g shortening

(D) Egg glaze
1 egg, lightly beaten
1 tsp evaporated milk

Directions:
1. Heat the cooking oil in wok, and saute onions until brown. Add chicken breast and all other ingredients in (A) to cook.
2. To prepare water dough, combine all ingredients (B) in a mixing bowl. Mix together until a smooth dough is formed. Cover with a damp tea towel for about 10 minutes to rest.
3. To make the oil dough, pour in bread flour in a mixing bowl. Rub in shortening gradually to form a smooth dough.
4. Divide both water and oil dough into pieces (~ 10).
5. On a lightly floured surface, roll out the water dough with a rolling pin. Place the oil dough in the middle and flatten it. Roll up the dough from one end to the other, in a Swiss roll style. Then, roll out the dough flat in a circular shape with the rolling pin.
6. Repeat step (5).
7. Place ~ 1.5 tbsp of meat filling at the centre of dough. Wrap and pleat into pau shape. Repeat procedure using the rest of the dough.
8. Bake in preheat oven at 400 F for about 25 minutes.
9. Remove pau from the oven and brush them with egg glaze.
10. Bake pau in the oven for another 5 minutes, or until they are golden brown.

* Yield: ~ 10 buns

These are great recipes from Allrecipes.com; pie crust and broccoli quiche. The latter was improvised for a desired texture and flavour. The pie crust is flaky and delicious, whereas the quiche itself is flavourful and cheesy.

Thanks Miles for making the wonderful pie crust. This quiche surely beats the store bought ones!

Flaky Pie Crust

Ingredients:
1 + 1/4 cup all purpose flour
1/4 tsp salt
1/2 cup shortening
3 tbsp ice water

Directions:
1. In a mixing bowl, mix together the flour and salt.
2. Next, cut in shortening with a pastry blender until the mixture resembles coarse crumbs.
3. Drizzle 2 to 3 tbsp of ice water onto the mixture. Adding more water a few drops at a time to form a dough.
4. Shape the dough into a ball. Wrap it with a plastic wrap, and let chill for at least 30 minutes before rolling.
5. Roll out the dough on a lightly floured surface, and place it on a pie plate.

Broccoli Quiche

Ingredients:
1 medium onion, minced
2 cloves garlic, minced
2 + 1/2 cup chopped fresh broccoli
2 medium brown mushrooms, sliced
2 medium white mushrooms, sliced
1 tsp soya sauce
1/2 tsp black pepper
6 strips bacon, microwaved and cooked
1 + 1/2 cup shredded marble cheese
4 eggs, beaten
1 + 1/4 cup milk
1/4 tsp salt
1 tbsp margarine, melted

Directions:
1. Saute onions and garlic in a greased pan on medium heat, until brown. Add broccoli, mushrooms, soya sauce, and black pepper into pan.
2. Cook until vegetables are soft. Let cool. Cut cooked bacon strips into pieces.
3. Pour cooked vegetables and bacon pieces into the pie crust. Sprinkle with shredded cheese.
4. In a mixing bowl, combine eggs, milk, salt, and melted margarine. Pour egg mixture over vegetables and cheese.
5. Bake in a preheated oven at 350 F for about 35 minutes, or until centre has set.
6. Serve warm!

Meatballs can be cooked in various ways in different cultures. These cranberry meatballs can be served as an entree or alongside turkey on special occasions. A flavourful dish with sweet taste of cranberry!

Ingredients:
(A)
2 lb ground beef
1 cup bread crumbs
2 eggs, beaten
2 tsp soy sauce
1/4 tsp ground black pepper
1/2 tsp onion powder
1/3 cup tomato ketchup

(B)
1 can (~ 598 mls) cranberry sauce
1 bottle (544 mls) barbecue sauce
2 tbsp brown sugar
1 tbsp lemon juice

Directions:
1. In a mixing bowl, mix together ingredients (A).
2. Roll the ground beef mixture into small balls by hands. Bake in preheated oven at 350 F for 30 minutes.
3. In a saucepan, combine ingredients (B), mix well, and cook over low heat. Let simmer and stir until smooth.
4. Add meatballs and let simmer for 1 hour. Serve warm.

* Adapted from Allrecipes.com

Hot pot, also known as Chinese fondue. It’s a hearty meal that can be easily prepared. How? First of all, prepare a metal pot of steaming stock and place it at the centre of the dining table. Conventionally, it’s heated on a gas stove, to keep the stock hot. Subsequently, insert uncooked food into the boiling stock to cook. There’s a wide variety of food that can be cooked, namely thin-sliced meat, meat balls, fish balls, fish cakes, shrimps, tofu, mushrooms, rice vermicelli etc. Basically, anything you’d like to be cooked!  

Personally, I prefer a pot of clear stock (chicken or pork) and a pot of hot & spicy stock. Once the stock is boiling, uncooked food is ready to go. It takes about 15 minutes to cook. Everyone sitting around the table is welcome to help themselves with the food and stock. As soon as all the food is served, more stock is added into the pot. Another round of cooking begins, as the stock boils.

The origin of Asian hot pot tradition is claimed to be in the Mongolia region. Although, some argue that it’s from the Szechuan province of China. Hot pot is best to have in the cold weather! The hot soups soothe the stomach, and spices tantalize taste buds!

 A table that was full of food….

 From left (clockwise): Thin-sliced beef, smoked cow tongue, and tofu.

 Meat balls, fish balls, fish cakes… Yumm….

Desserts (from left to right): Triple chocolate cake, tiramisu, chocolate mousse, and strawberry cheesecake. The triple chocolate cake was the best!

This is a delicious sweet potato treat that I shared previously. A modified version of the onde-onde found in Malaysia, which is typically green in colour and filled with “gula melaka (a.k.a. palm sugar).”

Ingredients:
700 g sweet potato
1/3 cup + 3 tbsp white sugar
4 cup glutinous rice flour
2 cup sweetened shredded coconut

Directions:
1. Peel sweet potato and cut into small chucks. Cook them in a pot of boiling water.
2. Let boil on medium high heat for 20-30 minutes, or until tender.
3. Drain water off the pot. Mix sugar into potatoes and mash them.
4. Pour in glutinous rice flour gradually, until a pliable potato dough is formed. Use ~ 1 tbsp dough for each ball. Roll balls with both hands.
5. Drop sweet potato balls into a fresh pot of boiling water. Cook on medium high heat for about 15 minutes, or until they appear on water surface.
6. Drain water off the pot. Let cool. Roll balls on a plate of shredded coconut. Serve!

* Yield: ~ 80 pieces

Habanero pepper, the main source of spiciness for insanity wings. It’s known to be one of the spiciest chili peppers on earth! Habanero means “from Havana,” and it was brought to Yucatan Peninsula from Cuba.

These peppers are small, but HOT! When I said hot, they are REALLY HOT!! They can be found at various grocery stores, together with other peppers. Habanero is commonly used to prepare hot sauce.

Habanero pepper is so hot that I don’t think you want to eat it on its own. Hmm… how about habanero fried rice? If you crave for super hot & spicy food, give this a try! Not everyone can handle it, but it’s certainly worth a try. Myself? I don’t mind eating it once in a while. Having said that, there are consequences after the delicious meal; numb taste buds, burning and uncomfortable stomach etc.

Habanero peppers at the grocery store.

The deceiving habanero fried rice that looked so yummy :P

Apam balik, a sweet and crispy snack that I enjoy a lot. It can be easily spotted at Malaysian night markets (a.k.a. “pasar malam”). The combination of mouthwatering smell, crunchy pastry shell, savoury crushed peanuts, and sweet creamed corns, makes this a delicious snack!

Apam balik is a crepe-like snack, made by spinning the batter until very thin on a custom made flattened wok, and then frying it on one side till brown. It contains melted butter, sugar, crushed peanuts, and creamed corns. It’s yummy!

I got the recipe from Lily’s Wai Sek Hong and have tried it a few times. Enjoy!

Ingredients:
(A) Pastry
85g all-purpose flour
50g rice flour
15g corn starch
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg, lightly beaten
75g white sugar
150g + 1 tbsp water
1/2 tsp vanilla extract
(B) Filling
5 tsp margarine/butter
2 + 1/2 tsp white sugar
1/2 cup salted peanut, chopped
1 cup creamed corn

Directions:
1. Combine sifted all-purpose flour, rice flour, corn starch, baking powder, baking soda, and salt in a mixing bowl.
2. In a separate bowl, mix together egg, white sugar, 150g water, and vanilla extract.
3. Pour egg mixture gradually into the flour mixture, while stirring. Mix well. Refrigerate batter overnight.
4. Heat a medium-size round pan with ~ 1 tbsp cooking oil, on medium heat.
5. Add 1 tbsp water into the batter and stir well. Pour in batter while swirling the pan. Spread the batter out as thin as possible. Cook on low heat.
6. When the edge starts to turn brown, melt 1 tsp margarine/butter on the crepe (the side facing up). Remove crepe from pan.
7. Add 1/2 tsp white sugar, 1 tbsp chopped peanuts, and 3 tbsp creamed corn on the melted margarine/butter.
8. Fold crepe into half. Apam balik is ready to be served!
9. Continue cooking with the rest of batter.

* Yield: 5 pieces

Craving for some spicy food? How does a bowl of hot & spicy curry laksa sound? My curry laksa story begins with a sachet of curry laksa paste from Malaysia; and I’ve been wanting to try it out since a year ago (thankfully curry paste hasn’t expired). I was hoping for someone who is willing to help preparing it. Finally, the curry laksa topic was brought up by my roommate (who is also a great cooking buddy), and we decided to give it a try!

The instructions given to cook the curry laksa were easy. Simply add the paste into hot boiling water, then add desired ingredients (chicken, shrimps etc.) and coconut milk. Serve curry laksa with cooked yellow noodles or rice vermicelli; or better still, both! After some discussions, we agreed to prepare curry dish separately, not one but two; and serve together with curry laksa!

To ensure an authentic dish of curry laksa, we spent hours (more than 3 hours) in the kitchen. We cooked a pot of chicken curry, a pot of seafood (shrimps, scallops, and haddock fillets) curry, as well as a pot of curry laksa. 

This ultimate curry dish was served with yellow noodles and rice vermicelli, curry laksa (red curry soup), chicken curry (yellow curry), seafood curry (red curry), green beans, bean sprouts, and hard-boiled egg; garnished with mint leaves. It was as delicious as the local curry laksa in Malaysia, if not better! Three other Malaysians who tried it would agree with me too ;)