Making Roti Canai / Japati / Murtabak/Roti prata

Making Roti Canai 

My first attempt at rolling out the Roti, well technically not my first but I am  sure it looks like my first. 

Getting better!

Finished!

Roti with dahl.
Recipe for Roti I used is from Charmain Solomon's book "The complete Asian cookbook" 1997 version on Page 258 called Murtabak .

I am not allowed to copy the full recipe down but here is the Basic Ingredients: plain flour , a little lukewarm water and lots of oil/ghee for kneading and resting. Rest for one hour then it is ready to be rolled and cooked. Before eating give them a fluff by clapping them between your hands(I call this action Pok Pok I think it is chinese Hokkien term/slang?) Edit: If you can find an Asian flat bread pan(for stove use) that would be best. If not the use the thinnest  pan you have(pancake pan?). 

Fragrant fried rice

Ingredients                                                      Utensils 
1 Onion chopped                                               Wok (cast iron or stainless steel)
3 Garlic cloves minced                                              Chinese spatula
Fish Sauce to taste                                                    Long chopsticks
Salt
White Pepper
Pre cooked rice using rice cooker or absorption method (cooled)
Egg mixture (season with 1 tspoon light soy,  half tspoon Hondashi stock powder, three drops sesame oil)
Meat of choice cut in to small cubes(e.g spam, bacon or beef)
Mixed frozen vegetables(carrot, corn and peas)
Grape seed or vegetable oil

1. Heat oil in wok until hot and add garlic and onion. Stir fry until translucent. Put half aside for later.
2. Add add mixed vegetables and half of the garlic and onions in wok. Stir fry until just cooked and set aside.
3. Add the rest of the garlic, onion and rice to wok .  Stir fry on medium heat for a few minutes and set aside
4. Heat 2 tablespoons of oil in wok and add egg mixture. Once egg starts to set and bubble, start chopping it up with your spatula and cook until golden brown. Set aside for later.
5 Fry meat of choice with a little oil  until just cooked and set aside.
6. Add rice to wok and all the the ingredients to the wok( including fish sauce salt and pepper to taste) and fry until fragrant. Serve on its on or with stir fried vegetables

Basic Asian pantry essentials

Soy sauce (The largest bottle available in the supermarket/Asian Grocers as you will used this a lot in Asian cooking) Oyster sauce, Hoisin sauce, Fish sauce, Sesame oil, White pepper, Coconut milk, Asian chile sauce(sweet or extra hot), Rice wine, Ginger, Shallots, Garlic, Star anise, Cornstarch and Pandan leaves/essence aka Asian vanilla (used in desserts and savoury foods).

Pandan Plant

Chinese pork mince Ròu Suì (cooked)

Ròu Suì with sliced cucumber and rice

   1 kg of pork mince 

   1 pip of garlic (minced)

   4 tbl soy sauce 

   Rock sugar or caster 1 heap tbl

   2 tbl mirin  

   1.   Add minced garlic to a pan and fry until fragrant.

   2.    Add pork mince and cook until just brown.

   3.    Add soy, mirin and sugar to mince. Cover and simmer until thick for about ten mins.

   
                                       This dish is what chinese call kāiwèi cài (appetizing dish) which makes it a perfect condiment for noodles, rice or even bread.