Sunday, 30 December 2012

Blue Pea Roti Jala Recipe (step by step photos)

Roti Jala is a Malaysian style crepe. This crepe is made from flour, milk, water,  butter, eggs, salt and turmeric for coloring. The name Roti Jala is derived from two Malay words; 'Roti'  and 'Jala'. In Malay language the word 'Roti' means bread and 'Jala' means net. So the name roti jala is refer to the crepes that made in net shape. Today I want to share a recipe of Roti Jala that uses blue pea juice for coloring instead of turmeric.

  • 3 cup wheat flour 
  • 1 cup fresh milk 
  • 2 cup blue pea juice 
  • 1/3 cup butter, melted 
  • 2 eggs 
  • 1 teaspoon salt 


1. In a large mixing bowl. Whisk together flour, fresh milk, butter,
    eggs, salt and half of the blue pea juice until well combined and
    salt is dissolved. Gradually add in the remaining blue pea juice, 
    stirring to combine. Strain the batter. Pour the batter into a
    large plastic ziploc bag or Roti Jala mold. Set aside. 

2. Heat a non stick frying pan over medium-high heat. Snip off a 
    corner of the plastic bag. Quickly make a circular movement 
    from outer part of the pan to inside of the pan, then make a
    zigzag movement from left to right and zigzag up to down. 

3. Cook until set, turn over onto a plate. Fold the left side to the 
    center. Then, fold the right side over the left and roll up to 
    form a roll shape or fold the crepe in half, then in half again
    to form triangle shape. Continue with the remainder of the 

4. Serve with chicken or beef curry.

Sunday, 4 November 2012

Cranberry Yogurt Lemon Chiffon Cupcake Recipe (step by step photos)

I would like to share the recipe of cranberry yogurt chiffon cake that I get from Happy Home Baking blog. The cake looks great and easy to make. But I need to modify the recipe a little bit because my sons don’t like dried cranberry... actually.. And, the result was great too. They really love it... credit to:

Ingredients (for 7 inches chiffon cake pan) 

  • 4 egg yolks 
  • 25 grams castor sugar 
  • 40 milliliters vegetable oil 
  • 80 grams plain yogurt 
  • 1 teaspoon lemon juice 
  • 80 grams cake flour, sifted 

  • 5 eggs whites 
  • 50 grams castor sugar 

  • 100 grams dried cranberry 
  • 120 milliliters drinking water 


1. Preheat oven to 175 degrees C.

2. Preparing Cranberry Puree. In a blender or food processor, put 
    together dried cranberry and 80 milliliters drinking water and 
    blend until mixture is smooth. Set aside. 

3. In a large mixing bowl, whisk together egg yolks and 25 grams
    castor sugar with a balloon whisk. Add in vegetable oil and 
    combine well. Mix in yogurt, cranberry puree and lemon juice.
    Mix well. Sift the flour into the mixture. Stir well. Set aside. 

4. In a large dry mixing bowl, beat egg whites until foamy. 
    Gradually add in 50 grams sugar and continue beat until stiff 
    and shiny peak form. 

5. Gently fold in egg whites mixture into the cranberry mixture 
    accordingly until well combined. (Note: make sure the egg white are well 
     combined with the cranberry mixture without breaking the egg whites. Little egg 
     whites left will cause a big hole in the cake but over mixing will make it hardly rise 
    during baking) 

6. Scoop the batter into the cupcake liners, filling them two-thirds
    full or pour the batter into a 7 inches chiffon cake pan. 

7. Bake in the preheated oven until golden and the tops spring
    back when lightly pressed, 15 to 20 minutes. A toothpick 
    inserted into the canter of a cupcake should come out clean. 
    Remove the cupcakes from the pan and cool completely on 
    wire racks. 

*Note: For chiffon cake pan: 

Bake in 175 degrees C for 15 minutes. Decrease heat to 150 degrees C and continue bake for 25 minutes or until inserted toothpick come out clean. Remove cake from the oven and invert the pan immediately until cake has cooled.

Sunday, 21 October 2012

Triple Layer Chocolate Cheesecake Recipe (step by step photos)

Must try... this is my son's favorite.. the "Triple Layer Chocolate Cheesecake"

  • 200 grams plain chocolate biscuits 
  • 80 grams butter, melted 
  • 1/3 cup cold water 
  • 5 teaspoons gelatin 
  • 500 grams cream cheese, softened 
  • 1/3 cup icing sugar 
  • 1/2 cup milk 
  • 150 grams white chocolate, melted 
  • 150 grams dark chocolate, melted 
  • 1 1/2 cups thickened cream, whipped 
  • 100 grams milk chocolate, grated 

  • Cocoa powder, to serve (optional) 


1. Grease an 8 or 9 inches spring form pan with butter and line

    the bottom with a round of parchment paper. Set aside. 

2. Process biscuits until in forms fine 
crumbs by using the food
    processor. Transfer crumbs into a mixing bowl. Add in melted 
    butter and stir until well combined. Use your fingertips to 
    press into base of prepared pan. Refrigerated for 20 minutes
    or until firm. 

3. Place cold water in a small bowl and sprinkle with gelatin while 
    whisking with a fork. Set aside for 5 minutes or until spongy. 
    Stand the bowl in a heatproof bowl of hot water and stir until 
    gelatin dissolves. Set aside for 15 minutes. (Note: never boil gelatin, 
     as it can becomes stringy) 

4. In a mixing bowl, beat cream cheese, sugar and milk until 
    smooth using an electric mixer. Stir in gelatin mixture and 
    combine well. 

5. Divide cream cheese mixture into two equal portions in 
    separate mixing bowl. Stir in white chocolate into one of the 
    cream cheese mixture. Combine well. For another bowl, mix 
    in dark chocolate. Combine well. 

6. Divide thickened cream into two equal portions. Fold one
    portion into white chocolate mixture and another one into 
    dark chocolate mixture. Mix well. 

7. Pour dark chocolate mixture over biscuit base. Freeze for 10 
    minutes or until firm to touch. Carefully spread white chocolate
    mixture over the dark chocolate. Cover and refrigerated 

8. Release sides of pan. Place cheesecake onto a serving platter. 
    Sprinkle with grated milk chocolate. Dust with cocoa powder. 
    Cut into slices with a warm knife. Serve. 

* This recipe is adapted from:

Thursday, 18 October 2012

Malaysian Butter Prawn Recipe (step by step photos)

Butter prawn is one of the most popular seafood dish in Malaysia and Singapore. This dish is so delicious and easy to make. 

  • 1/2 kg large prawn, deveined, tail-on, head-on (cut out the eyes part) 
  • A handful of curry leaves 
  • 3 tablespoons butter 
  • 6 bird’s eye chilies, finely chopped 
  • 3 to 4 cloves of garlic, finely chopped 
  • 6 tablespoons of grated coconut, dry fried until golden brown 
  • 1/2 teaspoon salt 
  • 1 teaspoon sugar 
  • 1/2 teaspoon light soy sauce 
  • Oil for deep frying 


1. Heat oil in deep-fryer or large wok to 190 degrees C. Carefully 
    place prawn in the hot oil. Deep fry until golden brown on all 
    side, about 1 1/2 minutes. Use a slotted spoon to remove 
    from oil. Drain on paper towels. Set aside. 

2. In a wok melt the butter over medium-high heat. Add in bird’s 
    eye chilies curry leaves, garlic, and salt. Stir fry for 2 minutes 
    or until aromatic. Mix in prawn, sugar, light soy sauce and 
    grated coconut. Increase heat to high. Stir fry quickly to coat 
    the prawn with the mixture about 1 to 2 minutes. Turn the 
    heat off and served hot.