Roti Jala, MFF featuring Johor

Finally! I managed to squeeze out sometime today to make something in support for this month's MFF, featuring Johor. Must support must support...many of my blogger friends doing it, so must give face, lol! Since I was pressing for time, I chose one of the easier recipes to tackle, which is of course Roti Jala. Although I still had to cook the curry to go with it, it was still worth the effort when you dip and bite that first mouth, yummy!

Actually I had quite a lot of fun making these thin crepes...even my little one was very excited and helping me out, haha! :D It's like free form crepe making...squiggling the batter around the pan, haha! And since I did not have that special roti jala tool that helps drizzle the batter, I used my handy dandy squirt bottle, heehee..

This squirt bottle has been used mainly for my desert recipes, I am happy that it actually work beautifully with this roti jala recipe...save some $$, lol! Plus the recipe is super easy! The only troublesome part is straining the batter and scooping it into my squirt bottle. :P Here is my version of the roti jala recipe:

Roti Jala (Makes about 16 to 18)

130g plain flour

1/2 tsp salt

2 large eggs

250ml coconut milk / fresh milk

1 tsp turmeric powder

• In a large mixing bowl, beat the eggs and coconut milk together till well combined. 
• Sift in the plain flour and salt and stir well with whisk till it is completely incorporated and forms a thin batter.
• Strain the batter through a sieve to catch any lumps, but you can skip this step if you have the roti jala tool, seems like those that uses it has no problem not sieving. 
• Heat up a pan at medium low fire, and squirt batter over it...at free form! 
• 
• It takes only 20 to 30 seconds for one of these thin crepes to cook, so be watchful. And you do not want to over cook them as they become crispy...which I think will be hard to fold later.
• Once you see the surface starts to dry out, quick dish out. There is no need to cook the other side...I find the texture just right .
• Repeat until all the batter has been used up. Serve while still warm with curry of your choice. Yummy!

If you ever hesitate about making this, don't! This is such an easy recipe to whip up, I'm serious...not to mention the fun I had too, haha! And when you dip into that creamy, spicy curry, it is awesomeness to the max!! You can opt for a healthier version by using only fresh milk instead of coconut milk but bare in mind it will not be as fragrant.

 I love how the tumeric powder gave it it's light golden shade....and thankfully it didn't contribute much taste to it, else my little ones will be complaining, haha! And you see those yummy pumpkin chunks in my curry? Those are the bomb! It's Japanese pumpkin, slightly expensive but so sweet and smooth....so glad it went well with my chicken curry. Make sure you add some pumpkin too next time if you are a pumpkin lover like me, heehee!

Okay, I am super happy to finally submit this one post to this month's Malaysian Food Fest ( Johor Month ) hosted by Annie of Annielicious Food. Yay!!!

Have a great weekend everyone...before it's over! Cheers!

Healthy Treats: Banana and Oat Muffin

When you have that 2 or 3 overly ripe bananas in your kitchen, "looking" at you every time you walk pass. You know it ain't that tasty anymore since it's too ripe and mushy when you peel it. And kept emitting that ever so fragrant banana scent, telling you it's now or never! Never because it might just rot before you can get to it. :P I am sure everyone of us experience this all too often! Well, as I always say, there's never enough banana recipes to go around! So here I am again, after trying to justify why I am posting this yet another banana cake recipe on my blog, (busted! lol!!) share with you this wonderful and healthy muffin cake that you will not feel guilty chowing down 2-3 of these babies.

Actually I got this recipe idea from Veronica from Peng's kitchen. I believe she got her recipe from Kevin Chai's  book. I decided to modify it to even healthier version by not using butter and adding some wholewheat flour. Check it out:

Healthy Banana and Oat Muffins (makes about 10-12 small)

120ml vegetable oil

70g dark brown sugar

1/4 tsp salt

1 whole egg, lightly beaten

1/2 cup low fat plain yoghurt / fresh milk

140g ripe and mashed bananas

1 tsp pure vanilla extract

100g cake flour

25g wholewheat flour

1 tsp baking powder

1/4tsp baking soda

90g instant oat 

Walnuts(roughly chopped) and chocolate chips each 1/4 cup

• Preheat the oven to 175C. Line muffin tins with paper liners.
• In a large mixing bowl, beat the oil, egg and sugar together till brown sugar has melted. If sugar did not melt properly, place mixture over double boiler to help speed up the process. 
• Add milk, vanilla extract and salt and stir well.
• Sift in cake flour, baking powder and baking soda and stir well. 
• Lastly, add in wholewheat flour and oats, stir well till combined
• Add in walnut and chocolate chips in desired and stir to mix.
• Scoop batter into muffin cups or baking trays. Bake in the oven for 15-18 minutes till tester comes out clean.

I actually divided the batter into 2 portions and half for walnuts and the other half for chocolate chips. Since my hubs and I wants the healthier version, we opted for the walnut ones...:D

I was surprise these muffins turned out moist and delicious! I really enjoy the walnut chunks and the slight chewy texture given by the oats. I am already planning to bake these again for my parents knowing that they will enjoy them and also not harmful to their health. :)

 See that chunky walnut in there? Yummy! Nom nom nom...I love walnuts! And don't get me started on how healthy they are to us...so snack on them walnuts! :D

Alright, gonna keep this short since tomorrow is still another school day. *sigh* And there's much to do. :P Will try to be back with another post real soon...hopefully before end of the month! *Fingers crossed*

Have a good evening then everyone!