Net Crepe (Roti Jala)

finaallyyy made it.. yaaaaaayy!! my husband got breakfast with this crepe with Chicken Curry i made, and it was a blast!! he loved them!! i have 4 kinds of the Roti Jala recipe and this is one of them..

Yield: 30 pcs (17cm diameter pan skillet)

2 cups flour

2 eggs

2 cups minus 2 T thin coconut milk (the consistency of skimmed milk) **use 1C milk + ½ C water + water as needed, coba dulu dikit2.

1 tsp salt

1 tsp tumeric powder

Note : you may have to adjust the consistency of the batter to make it thinner by adding water a tablespoon at a time if you find that it is too thick to flow out from the spouts smoothly.

Sift flour into a medium bowl. Add salt and tumeric powder. Break 2 whole eggs into the flour and pour in half the coconut milk. Mix with a whisk adding the remainder of the milk slowly until the batter is smooth and free of visible lumps.

Pour the batter through a fine sieve into another bowl to ensure a completely lump free and smooth batter. This is essential otherwise you may find that the spouts may get clogged by tiny lumps of undissolved flour. Pour into a jug for easy handling later.

Heat up a cast iron griddle or a heavy non stick pan. Swipe some oil on its surface using a kitchen paper folded into a pad. Let the surface heat up again and lower the flame to small-medium.

Place the roti jala mould on a flat and wide bowl so that it stands upright and will not topple over. Pour the batter from the jug into the mould about halfway up the mould.

Bring the mould and its supporting bowl near to the griddle and lifting the batter filled mould, by holding it over its top with all five fingers rather than by its handle, quickly make small circles over the griddle by twirling your wrists clockwise and at the same time moving your hand along so that you will be forming a larger circle made up of those small circles. The final small circle will be in the centre. The first piece will always be sacrificial.

Let the crepe cook and firm up. About 1 -2 minutes.

When done remove the crepe with a spatula and place on a flat plate. These crepes are usually about 8 inches in diameter.

Fold the crepe or roll it up as you like. I usually do this when I have another crepe cooking on the griddle.

Repeat the process until all the batter is finished.

u can find the step by step picture on the source

Baked Chocolate Doughnut

my doughnut pan arrived last night, and i just can't wait to make the doughnut!! well.. actually my youngest daughter keep asking me to make doughnut since she felt in love with baked doughnut i made last time.

i got the recipe from the package of the pan and it's Wilton.. yeaahh.. never disappointed with Wilton so far.. so it's good to try though. Lucky me that my kids looovveee them!! the doughnuts were soft, quite moist and so chocolaty coz i add with chocolate pasta too...**cheating!!** hahahaha...

here's the recipe:

BAKED CHOCOLATE DOUGHNUT

by Wilton

yield: 24 doughnuts.

1 ¾ cups cake flour, sifted

¼ cup cocoa powder

¾ cup granulated sugar

2 tsp baking powder

1 tsp salt

¾ cup buttermilk (i substitute with ¾ milk + 1 tsp apple cider vinegar)

2 eggs, lightly beaten

2 Tbsp vegetable oil

1 tsp vanilla extract

Preheat oven to 425F. Spray doughnut pan with nonstick cooking spray.

In large mixing bowl, sift together cake flour, cocoa powder, sugar, baking powder and salt.

Add buttermilk, eggs, oil and vanilla; mix gently until just combined. Just use spoon to mix all the ingredients, and don't overmix.

Fill each doughnut cup approximately ½ full. I use the spuit plastic bag to pour the batter into the pan.

Bake 4-5 minutes or until top of the doughnut spring back when touched.

Let cool in pan for 3 minutes before removing. Repeat with remaining batter.

Chocolate Topping:

Melt your choc chips in microwave. Or melt the choc chips or chocolate compound in a bowl over the hot water.

Pour the chocolate glaze on each doughnut or just dip the doughnut into the chocolate glaze batter.

Decorate with sprinkles or any other candy.

Chicken KungPao Noddle

Actually the original recipe use linguini but i prefer use asian noddle coz my son doesn't really like pasta food. And i always love chicken kung pao, either with rice, noddle or even italian pasta. So i really relief when i made this recipe and so satisfy that it's just fit with my taste!! still from the source that i so fond of :)

And.. as usual, i modify this recipe just only bcoz i want more and more sauce so i add more liquid in it and use Black Vinegar rather than Red Wine Vinegar. I like the tanginess of the Black Vinegar that give me a chinese food sensation. But it's up to you to scrabble the recipe or just use exactly like the original one.

Ingredients:

1lb boneless skinless chicken breasts

½ cup cornstarch

oil (for deep frying)

1lb uncooked linguini noodles

Sauce:

½ cup chicken broth

2 tablespoons cornstarch

¾ cup soy sauce

½ cup dry sherry

3 tablespoons red chili paste with garlic

¼ cup sugar

2 tablespoons red wine vinegar

1 tablespoon sesame oil

¼ cup garlic (minced)

1 cup dry roasted peanuts

1 cup dry roasted peanuts

1 cup green onions (sliced)

Cooking Instructions:

Step 1: Bring a large pot of salted water to a boil, add linguini and cook according to package directions. When linguini has finished cooking drain and set aside.

Step 2: While noodles are cooking, toss cut up chicken pieces with ½ cup of cornstarch until evenly coated. Heat oil in a deep fryer to 375 degrees. Deep fry chicken bits in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees). Drain on paper towels.

Step 3: In a bowl whisk together chicken broth, 2 tablespoons of cornstarch, soy sauce, dry sherry, red chili paste with garlic, sugar, red wine vinegar, and sesame oil.

Step 4: Heat 2 tablespoons of vegetable oil in a wok or fry pan over medium-high heat. Add garlic and stir fry for 15 seconds. Pour the sauce mixture into the pan. Stir in peanuts. Bring to a boil, reduce heat and simmer until thickened and bubbly.

Step 5: In a serving bowl add cooked linguini and chicken bits. Add the kung pao sauce mixture. Add green onions and toss everything together.

(Makes 4 Servings)

Stir Fry Chicken with SoySauce

Can't believe i finally able made a delicious chinese food just exactly like the store!! Sooo.. thankful with the owner of this recipe :) This is the best stir fry chicken i've ever made and definetely will b on my top list!!

well, actually i add more soy sauce and use sweet soy sauce (Indonesian style) instead of honey, and i loovveee it!!! so feel free to choose or modify the recipe just to compliment your own.

Ingredients:

1 1/2 lbs boneless skinless chicken thighs (cut into 1” pieces)

¼ cup honey

3 tablespoons soy sauce

2 tablespoons rice wine

2 tablespoons fresh ginger (minced)

2 tablespoons fresh garlic (minced)

½ teaspoon sesame oil

1 pinch ground black pepper

2 tablespoons vegetable oil

2 tablespoons oyster sauce

Cooking Instructions:

Step 1: In a large bowl (or sealable plastic bag) combine honey, soy sauce, rice wine, garlic, ginger, sesame oil and black pepper. Add chicken and toss with the marinade to coat. Cover and refrigerate for at least 3 hours to overnight.

Step 2: Heat vegetable oil in the wok over high heat. Add chicken with the marinade and stir-fry until the chicken pieces are fully cooked (about 7-8 minutes).

Step 3: Reduce heat, add the oyster sauce and stir in until the chicken pieces are coated with it.

(Makes 2 Servings)

Tuna Mayo Puff Pastry

I'm a big fan of puff pastry but unfortunately it's not easy to get halal puff pastry in hawaii since they make them from lard. This homemade herb puff pastry is much better than store bought, well at least eliminates the guilty feeling when we eat them in a bakery... hihihihi..

U can buy or make from scratch and the recipe are all over the web so just find the best for u and fill with everything just come across in your mind.. :)

Here's i add Tuna Mayo idea that i got from baking class in Malang, East Java, Indonesia. Just simple mixture of simple ingredients...

Tuna Mayo Filling

1 can tuna

1 medium onion, chop cubes

mayonaise

black pepper

slice of cheddar cheese

Combine all the ingredients and wrap it up into the puff pastry.

Bake for 200C for 20 minutes then lower the temperature to 160C and continue bake for another 20 minutes or until golden edge result.