Roti jala

Roti Jala ( Net Pancake)

Ingredients:

Salt (TT)

Yellow colouring

400ml of water

250g of plain flour

1 egg

2 pandan leaves

Oil

Methods:

1) Pour the water in a bowl and add in flour

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2) Add in salt and egg

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3) To achieve the desired yellow mixture, yellow colouring is added

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4) Tear the pandan leaf in the middle and fold it into half

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5) Use the roti jala mould to get the 'net' appearance

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6) Repeat the steps until the mixture is finished.

Roti Jala can be eaten just by itself, however, it is not considered a complete meal if it is not eaten with curry.

So, I have added one more recipe to go along with the roti jala :)

Beef Curry

Ingredients:

2 fresh green chillies,sliced

1 fresh red chilli,sliced

1 large tomato,cut into 4

1/4 ginger, chopped

2 cloves garlic,chopped

100ml of evaporated milk

250g of beef, cut into small pieces

3 large oninon, sliced

5 cloves

2 tablespoon of curry powder

Methods:

1)Saute ginger and garlic until golden brown and add in tomato and green& red chilli

2) Fry the onions until fragrant

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3) Add in the curry powder

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4) Add in water if the gravy gets too dry

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5) Put in the beef into the gravy

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6) Lastly, add in the evaporated milk and let it simmer

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Roti Jala & Beef Curry

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Ingredients	Functions
Egg	-Water from egg whites helps to activate gluten and provide some structure -incorporates air when whipped, adds colour and even flavour
Yellow colouring	-to enhance the appearance of the food -act as a colouring agent
Flour	-forms gluten when mixed with water -Gluten an elastic substance will continue to stretch as the gases expand during heating until the heat source coagulates the gluten. This will produce a soft texture
Salt	-Used for its own flavor and to bring out the natural flavorsof the other ingredients -Salt also has a strengthening effect upon the flour proteins which is desirable
Water	Water dissolves the salt, developes the flour proteins, and controls the consistency and temperature of the dough.

Chocolate Chip Delights

Chocolate Chip Delights

Ingredients (A)

150g brown sugar

100g castor sugar

120g butter

130g vegetable shortening

2 tablespoon vanilla essence

1 egg

Ingredients (B)

250g plain flour

1 teaspooon bicarbonate soda

¼ teaspoon salt

150g chocolate chip

120g almond nuts

Methods:

1) Preheat oven to 180 degree Celcius

For Mixture (A)

2) Cream vegetable shortening and butter together

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3)Add in brown sugar together with castor sugar

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4) Cream in the egg bit by bit and pour vanilla essence

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Mixture (A)

Mixture B

5) Sift the flour and add in 1 tbsp of bicarbonate soda and salt

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6)Add in the sifted flour into mixture (A) and mix well

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7) Add in almond nuts and chocolate chips

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8) Lightly grease the baking tray with butter

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9) Take rounded tablespoons of mixture and roll into balls.

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10)Place balls about 3cm apart on slightly greased baking trays

Bake in pre heated oven for 15 minutes or until browned

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Ingredients	Functions
Brown Sugar	-Caramelization ( contributes to colour) -Rich in flavour
Castor Sugar	-dissolves much faster than normal sugar -ideal for flavour and consistency
Vegetable Shortening	-Promotes tenderness in the cookie and prevents excessive gluten development during mixing -Contributes to the spread of the cookies
Butter	Contributes to a more desirable taste and flavor
Egg	-Act as both tenderizers and tougheners in cookie baking. -Egg yolks contain a very large percentage of fat which helps to tenderize the cookie while egg whites acts as structure builders because of the proteins which coagulate during baking. -Contribute moisture - Whole eggs contribute the combined characterists of shortness, aeration, and tenderness.
Vanilla Essence	-act as a flavouring agent
Flour	-the principle structure builder or binding agent -toughening agent because when it comes in contact with the liquids in the formula, the flour proteins (gluten) form the main structure of the cookies.
Salt	-Used for its own flavor and to bring out the natural flavors of the other ingredients
Bicarbonate Soda	-act as a leavening agent -lowers the caramelization point of sugar in the cookie batter, causing faster and darker coloring of the crust
Almonds & Chocolate Chips	-To produce particular flavors and textures -Interfere with gluten development by cutting gluten strands, thus making a product more tender, with a lower volume.