Well, I must have a brain short fuse when all of this happenned. Seriously. I was soaking some cannellini beans and de-frosted the veal osso bucco the night before.
However, my usual osso bucco turned into a mild curry with roti, because...
I realised that I promised my daughter some flat bread. Totally confused at what I would like to cook for the dinner the next day, I found myself preparing doughs for Roti Canai. I haven't made it for a while, and I would like to refresh my memory, this is the recipe for making Roti Canai. It's lovely to see those little balls of dough sitting in the oil resting...
Only that, rotis are probably not the best match for my normal osso bucco dishes...
So instead of pairing up roti with the Italian style osso bucco which I normally would've done, I made a very mild curry which children would enjoy as well. As the intention was cooking a mild curry for children, I only used 1 tablespoon of curry powder, but a lot of coconut milk, and some kaffir lime leaves and cut lemon grass, definitely left out the chillies which I normally include.
Whilst the curry was simmering away slowly, I had a lot of fun stretching the doughs again,
making them into little parcels,
cooking them on a slow pan, and go back, stretch some more, and cook some more...
The rotis were nice and the curry came out well received by the children - it's time to teach them different tastes, although hubby and I would like to have them a lot hotter!
Yippie..
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.
Mothers day today...
Hubby made pancakes for brekky... We had lunch out yesterday to avoid the rush and something simple today... as I got my Kaffir Lime tree and a persimmon... We digged the composting out of our bin and planted them... Amongst all the lime trees in Bunnings, I was happy to find the Kaffir Lime because I can use the leaves as well.... I was tossing between some fig trees but was hoping the cuttings from neighbour's big fig tree will live... otherwise, I will go back for a fig - I love it, and love to cook with it...
Below is from the children... simple heart warming presents and they rememberred I like pink...
I was preparing some doughs from yesterday, what's a weekend without my "play" doughs...
One of them is the Roti dough, but then I sorta changed my mind... I'm making Chinese tonight, and maybe I should make spring onion pancakes - and what I end up with, is Spring Onion Roti... I stretched the doughs (I can't flip like the pros) as paper thin and fold up some spring onions in them, bit of canola oil and made up those little envelops...
And the other overnight dough is the Brioche dough, hmm, usually they don't need overnight proving... but I used sourdough starter - I'm bad am I - I must say, the yeast is still better, but hey, I wasn't happy with ciabatta yesterday and somehow... I came up with these... and to make things so not tradtional.. I even added a banana - I know I know, too many bananas. The children shaped the brioches, the older one made the bottom and little one made the top... so excuse the different shapes... and they even put on the egg wash... I do have little tart sheels, but it's just as easy to use the muffin tins...
And this is what they look like after second proving and 25 minutes baking in 180C oven.
For dinner tonight, I found some beef mince mixture from the "bao"s (Chinese buns) I made the week before in the freezer and decided it's better to get rid of it... It's a mixture of Beef, Onion, Parsley (not exactly chinese but hey it does taste alright) with Fish Sauce, Shaoxin Wine, Light Soy, Ginger and bit of sugar. I decided the family might be sick of yeasty buns, so I made dumplings - family like panfied version, so in the pan they go.... sit the dumplings in a lighly oiled pan, and watch it sizzle to make them ready, traditionally you just need to add a bit of boiling water and close the lid, so the steam will cook the dumplings thoroughly... I made my own dumpling skin today, normally I was lazy and just buy dumpling skins - must say the hand made dumpling skins are so much better, however, I do need some lessons from dad!
I was preparing some doughs from yesterday, what's a weekend without my "play" doughs...
And the other overnight dough is the Brioche dough, hmm, usually they don't need overnight proving... but I used sourdough starter - I'm bad am I - I must say, the yeast is still better, but hey, I wasn't happy with ciabatta yesterday and somehow... I came up with these... 
For dinner tonight, I found some beef mince mixture from the "bao"s (Chinese buns) I made the week before in the freezer and decided it's better to get rid of it... It's a mixture of Beef, Onion, Parsley (not exactly chinese but hey it does taste alright) with Fish Sauce, Shaoxin Wine, Light Soy, Ginger and bit of sugar. I decided the family might be sick of yeasty buns, so I made dumplings - family like panfied version, so in the pan they go.... sit the dumplings in a lighly oiled pan, and watch it sizzle to make them ready, traditionally you just need to add a bit of boiling water and close the lid, so the steam will cook the dumplings thoroughly... I made my own dumpling skin today, normally I was lazy and just buy dumpling skins - must say the hand made dumpling skins are so much better, however, I do need some lessons from dad!
The rest of the dough, I made them into noodles - I wish I did it with the pasta maker! But I managed to roll them out really thinly and they are bit like papadelles' shape... however the dough hasn't got any eggs... It's just a simple thin sliced beef broth with bok choi and sliced birdeye chilly, spring onion and the flavour came from a bit of fish sauce and salt.... some home made oil chilly sauce to make it even hotter...
