Mother's Day Brunch

Roti Jala

My second version of making Roti Jala, a Malaysian favourite with yet another version of Nyonya chicken curry. The chicken curry has some mild spices as well as some shrimp paste.Totally yummylicious !

2 cups plain flour
1 cup evaporated milk/coconut milk
2 cups water
1/4 cup melted butter or corn oil
2 eggs
1 tsp salt

orange colouring

Mix all the ingredients except colouring in a blender.Sieve and make into two parts.Leave one part plain while add orange food colouring in the second batter. Pour into two plastic bottles with holes (some has three holes or one.Use whichever that is easily available). Heat a non stick pan, can leave the pan un greased as the pancake will come out easily ! Use the plain colour and make straight lines from one end to the other .Make a few lines .Then use the orange colouring and make lines on top of the plain layer in the opposite direction. You will have two coloured batter in columnar  and vertical  lines !Leave a few seconds .Loosen the edge and place top side down on a flat plate. Form into wedges or into small neat rolls. Serve with chicken curry. 

Nyonya Chicken Curry(2nd version)

Deliciously -Aromatic with herbs, spice and tanginess. This is a Malaysian Style  Nyonya Chicken Curry  that is loved by all.
Nyonya or Peranakan Cuisine  combines Chinese, Malay and Indonesian cuisines in a unique and flavorsome blend.
Peranakans are descendants of chinese migrants. Settlers in Penang, Malacca (Malaysia), Indonesia and Singapore. The word Nyonya or Nonya is a Malay word that refers to a socially prominent woman.  It has a combined meaning of  “Madame” and “Auntie”. The term is used distinctively to refer to the Peranakan Cuisine i.e. – Nyonya Cuisine
The unique flavor of this curry is determined by the ‘rempah’ or spice- paste that should be pounded with a mortar and pestle for best results.

·         1 kg chicken cut up into medium pieces
·         5-9 Tbsp Coconut cream (slightly thick)  or fresh coconut milk
·         1 stick of cinamon
·         2-3 cloves
·         4 Potatoes, cut into large pieces
·         1 star anise
·         5 curry leaves
·         pinch sugar
·         salt to taste. About 1 ½ – 2 tsp
For the Malaysian Spice Paste(Rempah):
·         10 dry chillies soaked in boiled hot water for 30 minutes
·         7 large shallots
·         5 cloves garlic
·         2 ” Ginger
·         1″ Galangal 
·         2 ” Fresh Turmeric root
·         ¼ tsp – just a pinch  Belachan –  shrimp paste
·         3 Tbsp Coriander Powder
·         ¼ tsp – 1 tsp cumin – adjust according to taste. 
·          1 tsp fennel
·         3 candlenuts (or substitute with macadamia)
·         2 tsp light soy sauce
·          2 Tbsp Oil

·         Process the ingredients for the Spice Paste to a smooth paste along with oil. Do not add water.
·         For the Authentic flavor however, it is recommended to pound the ingredients to a fine paste using a mortar and pestle.
·         Wash and drain the chicken pieces well.
·         To a non-stick wok, add the the spice paste and heat on medium low heat. Stir continuously till it sizzles and becomes nice and aromatic, with no more of the raw smell.
·         At this point: add the coconut cream, curry leaves and the whole spices (cloves,star-anise and cinnamon).
·         Stir patiently till oil develops on top and the whole mixture moves together as one mass in the pan.
·         Now add the chicken and fry a little in this paste, stirring gently to coat the pieces well with the paste.
·         Allow to fry gently about 4 minutes, till lightly crisped evenly.
·         Mix in the salt, sugar and potatoes.
·         Add a little water just enough to keep the chicken moist.
·         Cook covered on low till chicken is cooked through OR transfer the chicken t a pressure cooker, wash out the pan with water and add to the cooker. Now pressure cook on medium heat for 3 ‘steam whistles’.
·         Allow to cool before opening.

·         Garnish with fresh coriander. Serve Nyonya Chicken Curry with Plain White Rice ,Roti Jala  or Malaysian Roti Prata.

Blackberry jellies with buttermilk cream

A tart layer of blackberry jelly on top of creamy buttermilk pudding - perfect for an dinner party.People love this pudding and,  each bit can be done very quickly. Just make sure to prepare a day in advance !

For the cream 
1 1/2 sachet gelatine powder/I used Knox
125ml (4fl oz) double cream  or whipped cream
50ml (2fl oz) milk 
35g (1¼oz) caster sugar 
225ml (8fl oz) buttermilk

For the jelly 
Blackberry  flavoured jelly

Some fresh blackberries

To make the buttermilk layer soak the gelatine in a bowl of cold water for about five minutes to soften, then lift out the gelatine and gently squeeze out the excess water. Bring the cream, ordinary milk and sugar to just under the boil – stir to dissolve – then remove from the heat and leave to cool a little. The cream needs to be hand-hot before you stir in the gelatine – warm enough to melt the gelatine, but not so hot it destroys its setting properties. Whisk in the buttermilk, divide between eight glasses and leave to set in the fridge for four hours or overnight.

For the jelly, 
Prepare the jelly as per instruction from the box. 
Divide the blackberries between the glasses then pour on the jelly. Ensure that the berries can be partially seen .Put the puddings in the fridge to set, but bring up to room temperature before serving. Offer shortbread on the side if preferred. 


Submitted Roti jala N Nyonya Chicken Curry to Create with Joy -Inspire Me Monday -Week 123