Times have changed however, and we now eat dosai at home practically every day (by “we”, I mean Paul and Noah – I might indulge a couple of times a week).

For a long time, we relied on store-bought dosai batter, which you can find in the refrigerated section of Indian grocery stores. Over time, though, we noticed the prices kept creeping up, and the results were inconsistent— (though this could be a rookie error by our in-house dosai expert, Paul, who always struggled to spread the batter evenly on the pan).

The tipping point came when, out of desperation, we bought some batter from a small store—where the price was even higher than usual—and it simply didn’t work. I know, I know (you’ll hear me say this in the video replay below), the tub was labelled “Idli Batter” instead of the usual “Dosa/Idli Batter.” But in theory, both idli and dosai use the same ingredients (I learned this years ago from South Indian food blogger Divya), so we decided to take a chance after confirming with the shop owner. Unfortunately, our dosai attempts with the idli batter were a failure.

I finally decided to have a go at making dosai batter at home, and since I have a Thermomix with a Cookidoo subscription, I used one of the built-in Cookidoo recipes for dosai. I’m an impatient cook, and I like hacking recipes to simplify them —years of being a restaurant owner and bottleneck in my own kitchen will do that to you – so, after some experimenting (some of it AFTER the broadcast above), here’s the recipe, with my hacks –

Homemade Dosai (Thermomix) – Simplified

For the Batter –

250g uncooked rice (OR optionally 150g uncooked rice + 100g uncooked “Raw” rice – watch the recording for details)
100g urad dhal (skin off)
600g water
1 tsp salt
30g (1 TBSP) cooked rice

For cooking –

Ghee

METHOD:

1. Combine ALL ingredients in the Thermomix mixing bowl.
2. Cover and blend 4 minutes at Speed 9.
3. Switch to Fermentation Mode (TM6), set temperature at 40C and fermentation time at 12 hours.
4. Remove and transfer into a tub (we use large glass jars), and store in fridge until ready for use.
5. To cook dosai, use a flat pan, brush lightly with ghee and heat pan on high, then reduce temperature to low-medium (Paul uses 5 on our stove, I prefer 6 because I’m impatient).
6. Pour a ladle of batter on the pan, then swirl to make a thin crepe. Dot with more ghee on the surface and around the edges if you like.
7. Cook, uncovered, on one side, until crispy and golden brown – this will take at least 6 minutes. Don’t be impatient or you’ll end up with soft dosai.
8. Remove gently with spatula, rolling it from one side to the other.
9. Serve with your favourite dips.

OTHER TIPS:

• I now double the recipe above because we go through so much batter. The Thermomix jug isn’t big enough to hold it all once it ferments (it increases in bulk), so I split the batter into two large glass jars and place them in the oven with the lids slightly off. I set the oven to “dough proving” mode at 40°C for 10 minutes. The oven switches off after that, but I leave the jars in for the next 12 hours. This step isn’t essential—if you don’t have a TM6 or an oven with that function, you can just leave the batter to ferment at room temperature.
• “Raw” rice is a type of rice used in Indian cooking, and you can find it at Indian grocery stores. It’s typically used to achieve fluffy textures, which isn’t ideal for dosai, but I accidentally used it in an early batch and Paul found that it helped the batter spread better without making the dosai too fluffy.
• The original Cookidoo recipe called for “long grain rice” but we eat jasmine rice at home, so that’s what I’ve been using. Works fine.
• For a quick sweet snack, sprinkle some sugar on the dosai as it cooks.
• The fermentation time affects how sour the batter tastes. The dosai I’ve had in Malaysia is less sour than what you get here in Sydney. In fact, I used to make a version of dosai with no fermentation when I first started running my market stall at Orange Grove Farmer’s Market back in the early 2000s; I put it down to my early ignorance of Indian cuisine until I recently saw another Indian Malaysian cook share her own dosai batter recipe – also unfermented – so there you go, it does exist, though I do prefer to ferment it nowadays.
• In my earlier experiment (you’ll see this in the video), I soaked both the rice and urad dhal together in the Thermomix mixing bowl, cutting the soaking time by 75% by using the Fermentation Mode for one hour. But my latest hack is to skip the soaking altogether—just throw everything in and blitz it, then ferment. The batter will be slightly more granular, but the end result is the same once cooked. You can blitz for an extra minute if you prefer a smoother batter.

Final Thoughts

With these techniques and a Thermomix, we now create excellent dosai at home for a fraction the cost of the store-bought version.

Don’t forget to sign up to my email list at https://jackiem.com.au/email so you keep on top of my livestreams, recipes, and more detailed cooking insights.

Also, fun fact – a lot of Asian recipes on the Cookidoo platform can be simplified. Join my Thermomix WhatsApp community to keep up with my TM adventures – https://chat.whatsapp.com/LskIaYfn9Qy1p7ePMq4dBF (don’t forget to mute notifications so you don’t rage quit from oversharing by some of the members).

Our homemade dosai – batter by yours truly, cooked by Paul Gray –

The post Making Dosai at Home with a Thermomix: My Tips and Tricks first appeared on Jackie M..

Another variation to mango and sticky rice is to cook the glutinous rice with coconut water – apart from the well-known health benefits of coconut water, it also gives the dish a subtle natural sweetness. (In fact, you can pretty much replace water with coconut water in any of your recipes, to achieve the same result.)

Most recipes call for the glutinous rice to be soaked overnight, then steamed gently for about 20-30 minutes. I usually lack the foresight to plan my cooking that far ahead of time, so the quick and easy method I deploy is to cook sticky rice is to soak it in freshly-boiled coconut water for 15 minutes before steaming it, or if you’re not fussed about the rice being “loose”, you can just cook it in a rice cooker per normal rice. It’s a great, simple recipe which is vegan-friendly to boot.

Here’s the replay of the Malaysian Ingredients Made Easy broadcast where I cooked this Live On Air >> https://youtu.be/IRop8y6cYls

Recipe for Easy Mango and Sticky Rice with Coconut Water

INGREDIENTS:

2 mangoes, peeled and cut into chunks

2 TBSP sesame seeds, toasted (optional)

2 cups glutinous rice

2 cups Malaysian coconut water, freshly boiled

1 cup Malaysian coconut water

½ tsp salt

2 TBSP sugar

Sauce – 

400ml Malaysian coconut milk

2 TBSP sugar

½ tsp salt

METHOD:

1. Soak glutinous rice with boiled coconut water. Cover and set aside for 15 minutes.
2. Transfer rice into a steamer; add salt and sugar and steam until done (about 20 minutes), stirring in more coconut water if needed.
3. To make the sauce, combine coconut milk, sugar and sauce in a saucepan and cook on low heat until sugar is fully dissolved. Remove from heat and allow to cool.
4. To serve, scoop some glutinous rice in a bowl, top with mango chunks and coconut sauce, and garnish with sesame seeds (optional). 

If you’d like to get your hands on ALL the recipes featured in the above video and in the other Malaysian Ingredients Made Easy series, just sign up to my mailing list at MalaysianChefs.com/Recipes

Here’s the highlights video on different ways to use Malaysian Coconut Water >> https://youtu.be/EDUxQq1ONN8

The post How to Make Mango Sticky Rice with Coconut Water first appeared on Jackie M..

Then one day, it failed. So I started down the rabbit hole of trying to figure out what went wrong – was it the batch of soy beans, the GDL, the thermometer or kitchen scales giving false readings, etc.?

It was painful. I had to go through the process of elimination by systematically replacing each ingredient to get to the source of the problem.

I finally figured out what went wrong (I’ll cover it in a future post, maybe) but over the course of testing different points of failure, I got tired of sourcing different batches of soy beans and blending/extracting them so I replaced them with bottled soy drink instead.

That worked a treat, so this easy version of Taufu Fah was added to the the collection of recipes I featured in my recent Malaysian Ingredients Made Easy video on Malaysian Palm Sugar (Gula Melaka).

FYI serving Taufu Fah with Gula Melaka is quite common in Malaysia, though I appreciate that in many East Asian countries you’re more inclined to find it with a white sugar & ginger syrup.

Watch the video here: https://youtu.be/DKOISb1Jnhg

While the recipe is easy enough, there is still room for it to fail, so watch this 60-second follow-up video here to make sure you caught the nuance in my recipe: https://youtube.com/shorts/mQS8jrvtclE

Recipe For Easy Taufu Fah (Soy Pudding) with Gula Melaka (Malaysian Palm Sugar)

INGREDIENTS:

750ml soy drink (unsweetened)

½ tsp GDL (glucono delta lactone)

2 tsp tapioca starch

2 tsp water

Syrup:

100ml water

150g Malaysian palm sugar

2 slices ginger

Equipment:

Thick glass bowl or similar as mould

Kitchen towel

Lid for mould

Thermometer 

METHOD:

1. Heat soy drink to between 90-95’C.
2. Mix GDL with tapioca starch and water; pour into mould.
3. Pour hot soy drink over the GDL & water mixture.
4. Stir once in one direction, then cover with kitchen towel and lid.
5. Set aside for 20 minutes until pudding is set.
6. To make the syrup, combine all ingredients and bring to a simmer until all the palm sugar is dissolved. Remove from heat. Cooled syrup can be transferred into a jar and refrigerated for long term storage.
7. Scoop some soy pudding into a serving bowl, add desired amount of syrup and serve.

If you’d like to get your hands on ALL the recipes featured in the above video and in the other Malaysian Ingredients Made Easy series, just sign up to my mailing list at MalaysianChefs.com/Recipes

The post How to Make Easy Taufu Fah (Sweet Tofu Pudding) first appeared on Jackie M..

Kolo Mee (which is derived from what we know as “kon loh mein” on the Malaysian peninsula), is a springy egg noodle dish typically served dry-style with minced pork and char siew (barbecued pork). Since I don’t eat pork, I have to admit to never having eaten Kolo Mee (though I hear the Malays make a non-pork version, which I’ll definitely have to check out next time I’m there).

This is my take on how to turn Kolo Mee into a vegan dish, using vegan mince and vegan char siew. I didn’t mention in my previous vegan recipe posts, but in this series of Street Food Journeys you’ll find that I’ve steered away from using processed meat substitutes but rather, deployed vegetables and tofu as my protein sources. Just as an FYI, whichever side of the fence you sit on where it comes to this sort of stuff.

Watch the replay of Street Food Journeys: Malaysia Plant-Based Edition (Sarawk) here; my Vegan Kolo Mee segment is at the 1:30 mark thereabouts onwards >> https://youtu.be/Sd25FKW6sFE

Vegan Kolo Mee (Sarawak Dry-Style Noodles)

INGREDIENTS:

400g thin wheat noodles
1 cup Chinese greens, cut into 2-inch lengths
Water for boiling
Garnishes (optional):
Crispy fried shallots
Crispy fried garlic
Spring onion, sliced
Sesame oil
Char Siew (Barbecued “Meat”):
1 1⁄2 cups king oyster mushroom stems
1 TBSP hoisin sauce
4 TBSP sugar
2 cups water
1 tsp mushroom seasoning
2 tsp soya sauce
A couple of dashes of red food colouring
(optional)
Mince:
2 cups mushroom stems, finely diced
1⁄2 cup tofu puffs, finely diced
4 cloves garlic, minced
1⁄3 onion, minced
1 TBSP thick soya sauce
1 TBSP thin soya sauce
1⁄2 TBSP mushroom seasoning
2 TBSP Shaoxing rice wine (optional)
4 TBSP water
1 tsp white pepper
1⁄3 cup oil

METHOD:

1. First, make the “char siew” by combining all ingredients in a saucepan. Simmer on low heat until mushroom stems are cooked through, adding more water if necessary to prevent drying. Set aside and allow to cool.
2. To make the mince, heat oil in pan, then add garlic and onion and fry until aromatic and lightly browned.
3. Add mushrooms and tofu puffs and saute a further minute.
4. Add the rice wine if using, sizzle, then add all other ingredients and cook until well-mixed. Set aside.
5. Bring some water to a boil in a saucepan, then cook noodles per manufacturer instructions; remove.
6. Poach the vegetable stems followed by the leaves – cooking time varies depending on type, but it should not take more than 30 seconds.
7. Remove and arrange on plate with noodles.
8. Top with mince, sliced char siew, and garnishes; serve.

This episode of Street Food Journeys: Malaysia Plant-Based Edition (Sarawak) also features:

• how to make Vegan Kompia (Sarawak bagels with a vegan mince filling) by yours truly
• how to make Vegan Roti Canai by Elias Morad

The recipes for the entire series, produced in partnership with Tourism Malaysia Australia, can be found in the special edition MOMC eMagazine which you can download here >> Click to View or Download

Sign up to our email list so you don’t miss a single issue of our MOMC free recipe eMagazines >> MalaysianChefs.com/JoinToday

The post How To Cook Vegan Kolo Mee (Sarawak Noodles) first appeared on Jackie M..

When I had my restaurant, I used to sell a similarly decked out version of Nasi Lemak, which I called “Nasi Lemak Deluxe”.

In this third episode of Street Food Journeys: Malaysia Plant-Based Edition I demonstrated how to make a vegan version of this Nasi Lemak Deluxe, which included separate instructions for each of the components – a quick and easy way to make the coconut rice, plus vegan sambal, my method for making a simple but delicious vegan ikan bilis (fried dried anchovies), vegan omelette, vegan rendang and vegan ayam goreng (fried “chicken”).

My recipes for all except the vegan rendang and vegan ayam goreng are republished here; there’s a link at the bottom of this article to the eMagazine you can download, which covers the other dishes along with every other vegan recipe featured in the series.

Watch the replay of Street Food Journeys: Malaysia Plant-Based Edition (Kuala Lumpur) here; my Vegan Nasi Lemak cooking segment starts at about 1:15 >> https://youtu.be/QArGpy0sn6Q

Vegan Nasi Lemak

INGREDIENTS:

Garnishes:
Cucumber, cut into chunks
Peanuts, skin on, fried or roasted

a) COCONUT RICE
4 cups jasmine rice
4 cups water
1 tsp salt
2 pandan leaves, tied in a knot (optional), or 2
tsp pandan powder
2⁄3 cup coconut milk powder

b) SAMBAL
1⁄2 onion, sliced
1⁄2 onion, minced
6 cloves garlic, minced
4 large red chillies or 2 TBSP chilli powder,
mixed into a paste with onion
1 TBSP minced lemongrass (optional)
2 TBSP tamarind concentrate
2 TBSP mushroom seasoning
1 tsp salt
1 tsp ground bean paste (optional)
4 TBSP sugar (or to taste)
1⁄2 cup coconut cream (optional)
1 tsp soya sauce
4 TBSP oil

c) VEGAN IKAN BILIS
2 sheets pliable beancurd skin
1 sheet seaweed
3 TBSP plain flour
1 TBSP rice flour
5 TBSP boiling water
1 tsp salt
2 tsp mushroom seasoning
1 tsp wakame powder (optional)
1 tsp pepper
Oil for deep-frying

d) VEGAN EGG OMELETTE
1⁄4 cup besan or chickpea flour
1⁄2 piece white tofu, mashed
1 tsp tapioca starch
1⁄3 cup water
1⁄2 tsp Himalayan black salt (optional)
1 tsp mushroom seasoning
Dash of pepper
A few thin slices of onion (optional)
1⁄2 TBSP oil for frying

METHOD:

1. To cook the coconut rice, combine all ingredients except the coconut milk powder in a pot or rice cooker and cook per normal
   rice. When rice is ready and still hot, stir in the coconut milk powder and mix well.
2. Cover and rest a further 5 minutes to allow the flavours to absorb before serving.
3. To make the sambal, fry minced onion and garlic with oil until lightly browned and oil separates.
4. Add all other ingredients and simmer. Adjust seasoning, then remove from heat and serve.
5. To make vegan ikan bilis, combine flours and seasoning with boiling water. Mix into a paste.
6. Spread out beancurd skin and smear with paste. Place seaweed on it, then spread some paste on the
   seaweed layer.
7. Fold in the sides of the beancurd sheet so they completely cover the seaweed.
8. Spread the paste on the second beancurd sheet; place the first sheet on it and fold again so you end up with two sheets of beancurd sheet wrapped around one sheet of seaweed.
9. Cut into strips about 1cm x 3cm.
10. Heat oil lto 160-170C; fry strips in batches until crispy.
11. Remove from oil, drain and allow to cool before serving or storing in airtight containers.
12. To make vegan omelette, combine all ingredients in a mixing bowl and mix well.
13. Heat oil in a pan, then add omelette mixture.
14. Fry on low to medium heat until set, then flip and cook on the other side until lightly browned.
15. Remove and cut into wedges before serving.

This episode of Street Food Journeys: Malaysia Plant-Based Edition (Kuala Lumpur) also features:

• Vegan Nasi Lemak accompaniments including vegan ayam goreng and vegan rendang by yours truly
• Vegan Pecel (vegetable and tofu salad with peanut sauce) by Leeza Yeo
• The JetLag Warriors’ first impressions of Kuala Lumpur

The recipes for the entire series, produced in partnership with Tourism Malaysia Australia, can be found in the special edition MOMC eMagazine which you can download here >> Click to View or Download

Sign up to our email list so you don’t miss a single issue of our MOMC free recipe eMagazines >> MalaysianChefs.com/JoinToday

The post How To Cook Vegan Nasi Lemak first appeared on Jackie M..

Watch the replay of Street Food Journeys: Malaysia Plant-Based Edition Episode 2 here (Melaka); my Vegan Hainanese Chicken Rice segment is at the start of the episode – https://youtu.be/6Q25ZnVgHiw

Vegan Hainanese Chicken Rice Balls

INGREDIENTS:

3 cups king oyster mushroom stems, halved
lengthwise
4 cups water
2 TBSP sesame oil
4 cloves garlic, minced
1⁄4 onion, minced
3 TBSP oil

Garlic Rice:
1-inch piece of ginger, minced
6 cloves garlic, minced
1⁄4 onion, minced
1⁄3 cup oil
1 1⁄2 TBSP mushroom seasoning or 1⁄2 TBSP salt
3 cups jasmine rice, rinsed and drained
3-4 cups water (approximate)

Chilli Dip:
5 large chillies
2-inch piece of ginger
1⁄4 cup water
1 tsp salt
1⁄2 tsp sugar (optional)

Sauce:
3 TBSP sesame oil
5 TBSP soya sauce
1 TBSP cooking caramel (aka thick soya sauce)
2⁄3 TBSP sugar
1 TBSP mushroom seasoning
1⁄4 cup water

Garnish:
Crispy fried shallots
Fresh coriander
Spring onion, sliced
Sesame oil
Cucumber, thinly-sliced

METHOD:

1. To cook the mushrooms, heat oil in pan, then saute onion and garlic until aromatic. Add mushrooms,water and seasoning and simmer until mushroom stems are cooked through (about 8 minutes).
2. Remove mushrooms and set aside; strain broth and set aside.
3. To cook the garlic rice, fry garlic, onion and ginger with oil until aromatic. Add rice and all other ingredients, mix well. Transfer into a rice cooker or saucepan and cook as per normal rice until done, using more water if you’d like to form into balls.
4. To make the chilli dip, combine chilli, ginger, water, salt and sugar in blender. Blend until fine. Store in refrigerator for up to one
   week or in freezer for 3 months.
5. To make the sauce, combine all sauce ingredients in saucepan. Simmer until everything is dissolved; remove from heat and allow to cool.
6. Adjust the seasoning in the strained mushroom broth from earlier, then serve on the side with a dash of white pepper and coriander and spring onion.
7. Scoop 3-4 TBSP rice onto a piece of cling wrap, fold and mould into a ball. Repeat to make enough rice balls per serve.
8. Assemble rice and cucumber slices on plate, add mushrooms, drizzle with sauce and a generous amount of sesame oil, top with crispy fried shallots and serve with chilli dip.

Also in this episode of Street Food Journeys: Malaysia Series 3 (Melaka), –

• how to make Vegan Otak-Otak (grilled spicy “fish” cakes in banana leaves) by yours truly
• how to make Bubur Sum-Sum Durian (Coconut and Rice Flour Pudding with Durian) by Masters of Malaysian Cuisine Chef Bob Adnin
• The JetLag Warriors visit Melaka

The recipes for the entire series, produced in partnership with Tourism Malaysia Australia, can be found in the special edition MOMC eMagazine which you can download here >> Click to View or Download

Sign up to our email list so you don’t miss a single issue of our MOMC free recipe eMagazines >> MalaysianChefs.com/JoinToday

The post How To Cook Vegan Hainanese Chicken Rice Balls first appeared on Jackie M..

Episode 1 covers Penang, arguably Malaysia’s most famous street food destination, and in this particular segment, I demonstrate how to cook a vegan version of Penang Char Koay Teow (also spelled Char Kway Teow, or shortened as CKT).

If you’re old enough to have tasted my Char Kway Teow back in the day when I used to sell it all over Sydney and at my restaurant, you’ll know it’s probably what I’m best known for.  I’ve also sold a plant-based version of it at a vegan festival many years ago (it was hugely popular); this recipe is further adjusted to include besan flour plus a small amount of tapioca starch as an egg substitute, though that can be omitted if you prefer it sans egg.

Catch the replay of Street Food Journeys: Malaysia Plant-Based Edition (Penang) here; the Vegan Penang CKT segment is at the 1:20 mark onwards >> https://youtu.be/5wgU5OYsRHw 

Vegan Penang Char Koay Teow

INGREDIENTS:

Sauce:
200ml soya sauce
1 cup sugar
1 TBSP salt
4 TBSP mushroom seasoning
1 Tbsp cooking caramel (thick soya sauce)
1⁄4 cup water

Noodles:
250g fresh rice noodles
1 1⁄2 TBSP oil
1 TBSP minced garlic
1 TBSP chilli paste (from soaked and blended
dried chillies) – optional
1⁄4 cup sliced mushrooms or protein of choice
1 1⁄2 TBSP CKT sauce
2 TBSP besan or chickpea flour + 3 TBSP water
1 tsp tapioca or cornstarch + 1 TBSP water
Small bunch of garlic chives, cut into 2-inch
lengths
Small bunch of beansprouts

METHOD:

1. To make the sauce, combine all ingredients and simmer until sugar is dissolved. Cool and store in the refrigerator for up to 8 weeks.
2. Heat half the oil in wok until smoking. Add noodles and scorch.
3. Add garlic and fry until aromatic. Add mushrooms and any other accompaniments. Add chilli paste if using.
4. Drizzle about a teaspoon of the sauce at a time and mix well. Make sure sauce is absorbed before you add more.
5. Add besan mixture into noodles, reduce heat and allow to set.
6. Add tapioca starch mixture, cook a further 10 seconds, then fold into noodles.
7. Turn off heat and add beansprouts and chives and mix well. Remove and serve.

This episode of Street Food Journeys: Malaysia (Penang) Plant-Based Edition also features:

• The JetLag Warriors
• How to Make Bubur Kacang Hijau (green bean sweet soup) by yours truly
• How to Make Vegan Pasembur (a salad with crispy fritters and a spicy sweet potato sauce) by MOMC@Heart’s Liam Ghani, who blogs at TheMuddledPantry.com

The recipes for the entire series, produced in partnership with Tourism Malaysia Australia, can be found in the special edition MOMC eMagazine which you can download here >> Click to View or Download

Sign up to our email list so you don’t miss a single issue of our MOMC free recipe eMagazines >> MalaysianChefs.com/JoinToday

The post How To Cook Vegan Penang Char Koay Teow first appeared on Jackie M..

Like yours truly, Chef Ismail is originally from Negeri Sembilan, though I have to admit I’d never eaten lempeng pisang (lempeng of any sort, for that matter) until I founded Masters of Malaysian Cuisine (MOMC) and learned about Malay pancakes from our Malay chefs. While Chef Ismail’s recipe uses an egg, from what I can see elsewhere it’s somewhat optional – in fact most recipes omit it, which would be good news to vegans everywhere (I would suggest brushing the banana leaves with a bit of oil if you choose to leave it out).

If you have trouble getting your hands on banana leaves, you can cook the pancakes directly in a greased pan, though the banana leaves do impart a beautiful aroma.

Catch Chef Dato’ Ismail Ahmad’s Lempeng Pisang in this episode of Street Food Journeys: Malaysia (Negeri Sembilan); his cooking segment starts at the 18:52 mark >> https://youtu.be/6PHCy-MaLzQ 

Lempeng Pisang (Traditional Malay-style Banana Pancake)

by Chef Dato’ Ismail Ahmad

INGREDIENTS:

2 cups plain flour
1 egg (optional)
6 ripe bananas (mashed)
5 TBSP sugar
A pinch salt
1⁄2 cup grated coconut
1 cup water
1 cup coconut milk
1⁄4 cup melted butter or oil
Banana leaves (optional)

METHOD:

1. In a mixing bowl, combine all the ingredients except the banana leaves. Stir until the batter is smooth.
2. Heat a pan on medium heat and lightly grease with some oil.
3. Place a piece of banana leaf into the pan then ladle some of the batter over half the leaf, spreading it evenly.
4. Fold the leaf over to cover the battered half and fry for 2-3 minutes, then flip the parcel over and continue to fry until the banana leaf blisters and crispens, and the batter is cooked through. Serve hot.

Also in this episode of Street Food Journeys: Malaysia (Negeri Sembilan) –

• Ngau Lam Fun (Seremban Beef Noodles), including how to make the noodles used in the dish  by Sydney’s high priestess of Malaysian cuisine (ie. me – hey, I didn’t coin the phrase, the Australian media did)
• The JetLag warriors try famous Negeri Sembilan dishes including Daging Salai (Malay smoked meat) and Masak Lemak Cili Api (spicy & rich coconut-based curry)
• David Teh joins us for the first time with highlights from his Seremban food hunt where he checks out a Siew Pao (Siew Pow) bakery and tries Seremban’s famous ais cendol and Indian rojak

The recipes for the entire series, produced in partnership with Tourism Malaysia Australia, can be found in the special edition MOMC eMagazine which you can download here >> Click to View or Download

Sign up to our email list so you don’t miss a single issue of our MOMC free recipe eMagazines >> MalaysianChefs.com/JoinToday

The post How To Make Lempeng Pisang (Malay-Style Banana Pancake) by Chef Ismail Ahmad first appeared on Jackie M..

According to Masters of Malaysian Cuisine Chef Rene Juefri, while they look tricky, they’re actually not hard to make; in this episode of Street Food Journeys: Malaysia (Kelantan), he shows us how.

Watch Street Food Journeys: Malaysia (Kelantan) here; Chef Rene Juefri’s Cucur Topi cooking segment starts at about the 11:00 mark) >> https://youtu.be/Ib9k5iQ0sIM

Cucur Topi Kelantan

by Chef Rene Juefri

INGREDIENTS:

1 cup flour (all purpose)
1 cup rice flour
1⁄2 cup white sugar
1⁄4 cup brown sugar
1.5 cups water
A pinch salt

METHOD:

1. In a mixing bowl, whisk the water and both sugars together, then add both flours and a pinch of salt.
2. Mix the mixture well, making sure there are no lumps and the batter is smooth. Set aside to rest for 10 minutes.
3. Preheat the oil in a 8-10 inch wok on a medium-high heat (185 ̊C-190 ̊C/355 ̊F-375 ̊F). Pour a ladle full of the batter into the hot oil (fry one portion at a time). The batter will cook from the edges towards the middle.
4. Once the middle begins to cook, flip the fritter over and continue frying for a few more minutes until cooked through.
   Remove the fritter from the wok and drain off any excess oil. Leave to cool for a few minutes before serving.

Also featured in this episode of Street Food Journeys: Malaysia (Kelantan),

• Nasi Kerabu by yours truly (Jackie M.)
• Tour guide Shaukani Abbas gives his Top 3 highlights for your next trip to The Land of Lightning
• The JetLag Warriors and Ken Abroad discover Kelantan food including Laksam and Kuih
• Min House Camp shows us how to make Nasi Tumpang, a long cone-shaped layered rice meal

The recipes for the entire series, produced in partnership with Tourism Malaysia Australia, can be found in the special edition MOMC eMagazine which you can download here >> Click to View or Download

Sign up to our email list so you don’t miss a single issue of our MOMC free recipe eMagazines >> MalaysianChefs.com/JoinToday

The post How To Make Cucur Topi Kelantan By Chef Rene Juefri first appeared on Jackie M..

It’s very easy, takes very little time, and it’s gluten-free and vegan (just use brush the pans with oil instead of butter). It’s also really tasty, so much so I made another batch right after I ate it all up. In my research I saw that some modern homecooks use their sandwich maker (ie. what we call jaffle makers in Australia) to cook them in, which would definitely speed things up. I just wasn’t particularly fussed about having jaffle-shaped kuih dangai so I opted for muffin trays instead.

The second time I made Kuih Dangai, I browned the cakes further after they came out of the oven, by cooking them for a couple of minutes on my steak grill. This had a double effect of creating grill stripes on them, which is pretty cool, in my opinion.

Watch the replay of Street Food Journeys: Malaysia (Perlis) here; my Kuih Dangai cooking segment is at the 19:25 mark) >> https://youtu.be/GZtS7uBKZdU

Kuih Dangai (Glutinous Rice Flour and Coconut Cakes)

INGREDIENTS:

4 cups fresh grated coconut or desiccated
coconut
2 cups glutinous rice flour
3⁄4 cup sugar
1 1⁄2 tsp salt
3 TBSP butter or oil for brushing

METHOD:

1. If using desiccated coconut, first transfer into a mixing bowl and add enough water so that the coconut feels wet to the touch.
2. Add all other ingredients and mix to a crumbly texture.
3. Brush muffin pan or cake mould with butter. Add coconut and glutinous rice flour mix, then press down with spoon to compress.
4. Bake at 150C for 30 minutes; adjust cooking time and heat towards the end depending on how well-toasted you like your kuih dangai.

Also in this episode of Street Food Journeys: Malaysia (Perlis) –

• Ikan Bakar (Perlis-style) by yours truly
• Nasi Ulam (Herbed Rice) and Asam Rebus Keladi (Spicy and Sour Yam Stew) by MOMC@Heart cook and founder of the Malaysian Club Deutschland Rosita Heilek
• travel content by award winning Malaysian tour guide Shaukani Abbas and travel vloggers The JetLag Warriors and Ken Abroad

The recipes for the entire series, produced in partnership with Tourism Malaysia Australia, can be found in the special edition MOMC eMagazine which you can download here >> Click to View or Download

Sign up to our email list so you don’t miss a single issue of our MOMC free recipe eMagazines >> MalaysianChefs.com/JoinToday

The post How To Make Kuih Dangai (Sticky Rice Flour & Coconut Cakes) first appeared on Jackie M..