Saturday, February 13, 2016

Roti Jala


  • 2 cups flour
  • 1 cup water
  • 1 cup coconut milk
  • 2 eggs
  • 1 tsp salt
  • 1 tsp turmeric
  • Vegetable oil
  • Plastic water bottle
  • Sharp pointed knife


In a medium bowl, whisk together the flour, water, coconut milk, eggs, salt, and turmeric until smooth. (If any clumps remain, run mixture through a sieve.)
Using a sharp-pointed knife (a corkscrew or nail works just as well), poke three holes in the cap of a plastic water bottle. Fill the bottle with your pancake batter.
Heat a very lightly greased nonstick skillet over medium heat. Working quickly, invert the water bottle and drizzle the batter in quick circular motions forming a netlike pattern.
Allow the pancake to cook for one to two minutes. Do not flip and watch closely so it doesn’t burn.
Remove from pan, fold in the sides, and roll up. Serve with curry. Enjoy!  

Thanks to

Tuesday, February 9, 2016

Vegetarian Loh Han Chai

Normally for Chinese Buddhists whom celebrated Chinese New Year will practice vegan on the first day of new year.

Loh Han Chai aka Buddha's Dellght with Chinese cabbage, cabbage, dried mushroom, fresh mushroom , wood ear, Carrot, snow peas, young corn and dried bean curd.

Cut all vege in desired size 
Boil all vege
Sauté dried bean curd. Drain. Set aside
Leave oil inside wok 
Sauté driy mushroom till fragrant
Add in fresh mushroom
Add in wood ear
Fry and mix well
Add some soy sauce
Add in vegetarian oyster sauce
Add in hard vegetables
Followed by soft vegetables
Fry n mix well
Add a little water
Add a little sugar n salt
Pour in corn starch.

Friday, February 5, 2016

Hakka Mooi Choy Nyuk

Clean, boil 600gm pork belly In boiling water for 20minutes. Dish out.

Poke pork skin and meat with a fork

Season with pepper n light soy sauce.

Fry pork skin n meat till brown ( ensure its dry to prevent oil attack). Dish out to cool.

Cut pork into half inches slices. Set aside.

Wash 250gm  n soak Mooi choy thoroughly to remove sand n salt changing water always.

Drain Mooi choy, squeeze dry n cut into 1 inches pieces.

Marinate Mooi choy with sugar and rice wine.

Dry fry (no oil) Mooi choy on a wok till  dry. Scoop out n set aside.

Pour oil into wok.
Sauté 3minced garlic, onions n some minced ginger till fragrant.
Add in Mooi choy.
Add in slice pork
Fry together for a while.
Add water/stockto cover the pork n Mooi choy
Let it simmer for 20 minutes.
Add sugar, dark soy sauce.
Add in tapioca starch water for thickening .

Arrange pork belly, skin down.
Top with Mooi choy.
Cover with aluminium foil.
Steam under slow flame for 30 minutes or longer as preferred.

Remove aluminium foil.
Turn bowl upside down with pork on top.
Garnish with kin chai.

Serve hot with rice or porridge. 


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