And I did the flip....
Great feeling...
I flipped first but didn't dare to go as far as the pros and then stretched the dough...
Roti Canai.
450g plain flour
1 egg
150ml water
150mil milk
30g margarine
Olive oil
Put plain flour in a large bowl and make a well in the middle, add liquid and the whisked egg, and melted margarine, and mix well and make a soft dough.
Knead for 6-7 minutes or till elastic, and separate into small balls – the bigger the ball, the bigger the roti will be. I divided them into 12 small balls.
Fold them neatly into round shape and cover with olive oil (normal vegetable oil will do) and set in a bowl, the balls shouldn’t be on top of each other, you only need a bit of oil to cover bottom half of the balls, cover with glad wrap, set aside for 10-12 hours.
And…. Oil the bench you want to work on, use the back of hand to spread out the little ball flat and left hand hold down the edge of the flat dough at 8 o’clock, and use the right hand to flip… I can sort of do it now after watching Youtube demo and Poh’s kitchen.. again and again… still can’t get it fully right but mine did spread out quite big, and I just pulled the edges and made them bigger… brush on a bit of olive oil,
fold into envelops
and put on medium heat frying pan with tiny bit of oil, cook till golden brown both sides….
I can’t quite figure out how to clap them? Bit too hot….
and I made curry chicken with sweet potato to go with it...
Curry Chicken:
2 Big Chicken Maryland – cut in chunks.
1 tbsp Cumin Powder
1 tbsp Tumaric powder
1 tbsp meat curry powder
1 tbsp fennel powder
3 red chillies with seeds
1 big onion
2 cloves garlic
2 knobs of ginger
Finely chopped lemon grass
Kaffir lime leaves
1 can coconut cream
3 large potatos peeled and cubed
1 small sweet potato peeled and cubed
½ cup chicken stock
Salt and Palm sugar
Oil
Ground ginger, garlic and onion and chilly till fine.
Heat oil in pot and sauté the ginger, garlic, onion and chilly mix till fragrant.
Add all the powders and sauté till fragrant.
Add chicken chunks and stir well with the spices and cook till half cooked.
Add Potato and Sweet Potato chucks and mix well.
Add coconut cream, stock and stir well, add salt and sugar.
Bring it to boil and then turn down to low heat, simmer for an hour till chicken is tender and falling apart when pork is in.
2 Big Chicken Maryland – cut in chunks.
1 tbsp Cumin Powder
1 tbsp Tumaric powder
1 tbsp meat curry powder
1 tbsp fennel powder
3 red chillies with seeds
1 big onion
2 cloves garlic
2 knobs of ginger
Finely chopped lemon grass
Kaffir lime leaves
1 can coconut cream
3 large potatos peeled and cubed
1 small sweet potato peeled and cubed
½ cup chicken stock
Salt and Palm sugar
Oil
Ground ginger, garlic and onion and chilly till fine.
Heat oil in pot and sauté the ginger, garlic, onion and chilly mix till fragrant.
Add all the powders and sauté till fragrant.
Add chicken chunks and stir well with the spices and cook till half cooked.
Add Potato and Sweet Potato chucks and mix well.
Add coconut cream, stock and stir well, add salt and sugar.
Bring it to boil and then turn down to low heat, simmer for an hour till chicken is tender and falling apart when pork is in.
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