Roti Naik Improvised

T.H.E R.A.M.B.L.I.N.G.S

Last Saturday night, I received a text message on my handphone from Sis Lily Haslina. That time I was fast asleep. I didn't even hear the message came in. I guess I was really tired after a very hectic and busy week. It was at 4 am in the morning that I read the message. Of course I didn't reply immediately! Haha... Sis Lily had told me about the exciting news. Well, exciting to me but maybe not to others. How can I not be excited when the photos that I took myself of my own cooking is published in the magazine. To be precise, Jelita, February 2011. Thank you sis Lily for making all these a reality and I will cheerish this forever......

I can still remember the very first time I saw my food photo in the internet. It was a long time ago when I was still in Malawi. I've tried a bread recipe texted by my sister. And it so happens, the bread turned out good. And my photo, well, at that time, I guess was just so lovely to my eyes! I then showed it to Kak Liza. She had asked my permission to share the photo in Forum Cari. I was reluctant at first but after being persuaded, I finally agreed. And that's the beginning of me being known as MAMAFAMI. When Kak Liza told me that she had posted my bread photo in the Forum, I was soooooo excited. Not only me, but the whole family was excited. First time seeing your own production in the cyberworld! Gosh, that excitement lasted quite a long time! Every morning, I will click on that particular page, just to admire my own photo... hahahahaha... come to think of it, how silly can a person be huh? But yeah, that's me... I am proud of my own work!

T.H.E R.E.C.I.P.E

Remember the Roti Naik that I did before? The one of Puan Asmahan Hanim's recipe. The recipe can be found here'Well, like I said, the texture was lovely, infact everything about the recipe is lovely except for the ghee which is not really to my favour.

So I said to myself, I am going to try baking this buns again and will adjust the recipe to suit my taste. Before trying the new version, I had done a bit of research. I had asked my relative and a Johorean friend, how exactly this Roti Naik Johor supposed to taste like. Thanks to Kak Karimah and Haslinda for helping me out. So, this is what I came out with. And I am very happy with the result.....

ROTI NAIK
Adapted from Roti Naik Puan Asmahan Hanim

Ingredients :

1 cup lukewarm water
1 egg yolk (grade A)
180g sugar
35g shortening
1 teaspoon vanilla
a few drops of yellow food coloring
500g flour (I added more, I think about 100g more or less)
3g instant dried yeast
110g margarine

1 egg + a bit of fresh milk (for egg wash the buns)
a bit of butter for glazing

Bread Maker method :

1. Pour water, egg, sugar, shortening, vanilla and yellow food coloring into the bread maker pan. Top it with flour and yeast.

2. Set the breadmaker to Dough function.

3. Once the dough is just combined, add in margarine. Leave the Breadmaker to continue doing it's job. This process will take about 1 1/2 hour including prooving.

4. Divide the dough into 20 equal portions. Form each into a ball and arrange on a baking tray.

5. Cover the buns and let it rise until double in size (it takes another 30-40 min) Brush the buns with some egg wash.

7. Bake in a pre-heated oven at 200 C 15-20 minutes or until golden brown.

8. Once out of the oven, brush with a bit of butter. Place on a wire rack to cool. Keep in an airtight container.

Have a nice day!

Apple Roll Bun

When I saw Mat's Apple Roll Bun, I was so excited to try out the recipe. Mmmm come to think of it, everytime I see whatever Mat puts up on his blog, I feel like trying out the recipe. Hahaha, so no big deal huh? Anyway, was pretty excited with this one because it's BREAD. And whoever knows MamaFaMi will know that she's a breadaholic!

But time does not permit me to carry out this experiment sooner. It's only today that I managed to do it and alhamdulillah it turned out good. Infact, YUMMILICIOUS should be more appropriate to describe the bun. It's just lovely. My mom just couldn't wait to get her hands on the buns. She's normally a very patience person. She'll wait till I'm done photographing the food and serve to her. But today, she came by my 'photography port' and took one! After I am done taking the photos, she came again for her second helping. That's impressive enough. And at night, I told her that she's welcome to have more if she wants as I am not giving the buns to anyone and guess what, she took another one, to my surprise!

When hubby got back from work, I served him the buns. Lately he's not taking heavy dinner and I think I am following his footsteps. Normally hubby will only taste a bit of the buns that I made, but today, he ate two!

As for Miss Fatin, she's a bread person as well. Remark from her... mom, it's lovely.... I rest my case!

Thank you so much to Mat for coming up with this lovely recipe. Allow me to copy and paste your recipe (Malay version) here for the reading pleasure of my visitors. The English version was how I had done mine. Enjoy!

APPLE ROLL BUN
Source : Che Mat Gebu

Ingredients :

125ml water
30g egg - lightly beaten (keep the balance for egg wash)
50g castor sugar
1/2 teaspoon salt
1/4 teaspoon bread softerner
250g bread flour
10g milk powder
1/4 teaspoon bread improver
6g instant dried yeast (Mauripan)
20g margarine

Spread

2 tablespoons margarine - softened
3 tablespoons brown sugar
2 granny smith apples - grated
1/2 teaspoon cinnamon powder (optional)

Egg Wash :

Balance of egg
1 tablespoon of fresh milk

Bread Maker method :

1. Pour water, egg, sugar, salt and bread softener into the bread maker pan. Top it with bread flour, milk powder, bread improver and yeast.

2. Set the breadmaker to Dough function.

3. Once the dough is just combined, add in margarine. Leave the Breadmaker to continue doing it's job. This process will take about 1 1/2 hour including prooving.

4. Flatten the dough into a thin square. Spread with margarine. Sprinkle with brown sugar and top it with grated apples. Sprinkle the cinnamon powder.

5. Slowly roll like the swiss roll. Cut into 14 same size pieces. Place each piece in a souffle cup.

5. Cover the buns and let it rise until double in size (it takes another 30-40 min) Brush the buns with some egg wash.

7. Bake in a pre-heated oven at 200 C for 22 minutes or until golden brown.

8. Once out of the oven, brush with a bit of butter. Leave to cool. Keep in an airtight container.

APPLE ROLL BUN
Sumber : Che Mat Gebu

BAHAN DOH ROTI :

250 gram tepung roti
50 gram gula halus
1/2 camca teh garam halus
125 ml air
10 gram susu tepung
1/4 camca teh bread improver
1/4 camca teh bread softerner
30 gram telur (pecahkan 1 biji telur, pukul sedikit dan timbang)
20 gram mentega
6 gram instant yeast (mauripan)

BAHAN TABUR :

2 camca besar mentega, dicairkan
3 camca besar gula perang
2 biji epal hijau, dikupas dan parut kasar, perah sedikit airnya
1/2 camca teh serbuk kayu manis (optional)

CARA MEMBUATNYA :

1.UNTUK DOH :- Larutkan yis dalam air suam, biar berbuih. Satukan semua bahan lain kecuali mentega, masukkan bancuhan yis dan gaul rata hingga menjadi doh. Tambah mentega dan terus menguli hingga mendapat doh yang kenyal dan anjal (kurang lebih 20 minit). Bulat2kan doh, letak dalam bekas dan balut dengan plastik bersih, biarkan 45 minit hingga naik. KAEDAH LAIN :- Satukan semua bahan2 untuk doh dalam breadmaker, pilih setting untuk "DOH" dan tekan "ON", tunggu hingga siap (selalunya BM mengambil masa 30 minit menguli dan 1 jam memerap, ikut jenis BM masing2).

2.UNTUK APPLE ROLL BUN:- Tabur tepung pada meja kerja, keluarkan doh, tumbuk untuk membuang udara. Tekan2 dan canai sehingga menjadi 4 persegi (tabur sedikit tepung jika melekat). Sapu dengan mentega cair, tabur dengan gula perang+serbuk kayu manis(jika guna) tadi rata2. Akhir sekali ratakan parutan epal hijau. Gulung seperti swissroll, gulung ketat2. Kerat dengan pisau tajam kepada 10 bahagian sama besar.
3.Isi setiap potongan dalam paper cup bersaiz 4 inci, tekan sedikit biar leper. Buat hingga siap dan perap 45 minit. Sapu telur (baki dari 30 gram tadi) rata2 dan bakar dalam oven yang telah dipanaskan pada suhu 180C selama 25 minit. Keluarkan dari oven dan sapu dengan baki mentega cair. Biarkan sejuk dan boleh hidangkan.... Selamat mencuba..

Parpu Telur

T.H.E R.A.M.B.L.I.N.G.S

Assalamualaikum to all. It's been a while since I blabber in here. Maybe, there are people who are relieved with this situation. No grandmother stories from this old lady! Hahaha...

Not that I don't miss writing, but actually time wasn't on my side especially this week. My week pattern normally follows the Monday flow. I had visitors on Monday. So, yesterday and today, I had visitors too. And even this coming Friday, I am expecting a few guest. We'll see about tomorrow. Oh yes, according to plan, I'll be expecting the consignment guys to come and deliver some boxes for my friend. And maybe the PosLaju guys as well. Saturday, will be expecting Mak Chu and Pak Chu! Wow, what a great week!

T.H.E R.E.C.I.P.E

For today's lunch, I had cooked my mother's favourite dish. Parpu Telur. The first time I made this recipe was years back, when we were still in Malawi. Thank you to Inai of Forum Cari for sharing this recipe with us. Speaking of Forum Cari, it's been a while since I paid them a visit. Thanks to Forum Cari...because of them MamaFaMi existed!

PARPU TELUR
Source : Inai of Forum Cari

Ingredients A :

1/4 cup dhall ~ soaked 2 to 3 hours
Ginger ~ pounded
Shallots ~ pounded
Garlic ~ pounded
3 potatoes ~ cleaned and cut into half
2 eggs
coconut milk
salt
tumeric powder

Ingredients B :

Oil
1/2 onion ~ sliced
6 curry leaves
1 - 2 dried chillie ~ cut into 1 inch
1/4 teaspoon mustard seeds (didn't put in just now, out of stock!)
1/2 teaspoon fennel

Method :

1. Boil dhall till soft then add in the potatoes. Keep boiling till potatoes are soft.

2. Add in the pounded ingredients, tumeric powder and salt.

3. Add in the coconut milk and crack the eggs. Do not stir too much. Let the eggs cooked and remove from heat. (I used hard boiled eggs)

4. In a small pan, heat oil and fry all the ingredients B till fragrant.

5. Pour into the dhall together with the oil.

6. Ready to serve.

Kek Chiffon Pandan

KEK CHIFFON PANDAN
Sumber : Puan Bashah via Muna's Fotopage

Bahan-bahan A :

6 putih telur
1/4 sudu kecil cream of tartar

Bahan-bahan B :

6 kuning telur
100 g gula halus
120 g tepung naik sendiri
8 sudu besar jus pandan (mama gunakan esen pandan + air + pewarna hijau)
5 sudu besar minyak jagung

Kaedah penyediaan :

1. Pukul putih telur dan cream of tartar hingga kental. Ketepikan.
2. Di dalam mangkuk yang lain, pukul kuning telur dan gula hingga gula larut. Masukkan jus pandan dan kacau biar sebati.
3. Masukkan minyak jagung.
4. Masukkan tepung naik sendiri.
5. Dengan menggunakan spatula, kaup balikkan putih telur ke dalam bancuhan B.
6. Tuangkan bancuhan ke dalam loyang chiffon yang tidak digris. Bakar di dalam ketuhar yang telah dipanaskan terlebih dahulu pada suhu 180 C selama 45 minit.
7. Setelah masak, keluarkan dari ketuhar dan terus terbalikkan loyang tersebut hinggalah kek sejuk dan sedia dikeluarkan.

Roti Poket

I am not feeling well today. Had to force myself up to prepare lunch for the kids. Alhamdulillah I came across this recipe that Mamazieza had tagged me in Facebook. It's simple to do and the kids loved them. Thank you Mamazieza and allow me to post it here for the viewing pleasure of others.

ROTI POKET
Source : Mamazieza

Ingredients :

6 pieces white bread
1 egg - beaten
enough breadcrumbs
Oil for frying

Filling :

4 pieces beef sausages - blanched
1/2 onion - diced
olive oil
a bit of black pepper

Garnish :

lettuce
fresh tomato - diced
cheddar cheese - grated
Thousand Island
French fries

Method :

1. Roll together two slices of bread. Cut the edges. Set aside.

2. Heat oil in a wok. Dip the rolled bread into the egg and coat it with breadcrumbs.

3. Fry till golden brown. The bread will puff up. Remove the bread and onto a kitchen towel.

4. Meanwhile, for the filling, slice the blanched sausages. Heat a bit of olive oil and saute the onion till translucent. Add in beef sausages and a few dashes of blackpepper. Remove from heat.

5. Cut the fried bread diagonally. Open up the middle by making a slit using a sharp knife to reveal the pocket.

6. Fill up with the filling and the garnish. Serve with french fries.

Have a nice and safe weekend... take care!