Malaysian Telur Bungkus (Egg Package)

Ingredients:

For Omlete:
1.Beaten eggs - 2 no's
2.Salt - to taste

For Gravy:

1.Minced Chicken - 100 gms ( You can also use Stir fry chicken pieces)
2.Finely chopped Mixed veggies - 1/2 cup ( mushroom,Bell Pepper,carrot)
3.Soy sauce - 1 tbsp
4.Crushed Garlic - 1 tsp (optional)
5.Crushed red pepper flakes - 1 tsp
6.Sliced Onions - 1/2
7.Tomato Sauce - 3tbsp
8.Chilli sauce - 1 tbsp
9.Salt - to taste

Preparation:

1.Heat oil in the pan, fry the onions till translucent and add the chicken pieces stir fry with mixed veggies.
3.After 5 mts add the crushed garlic,chilli flakes and all the sauces with salt.
4.Cook it in medium fire and close the lid to cook for 10 minutes.
5.The consistency should be like tomato sauce texture.Then only we can wrap the stuff inside the omlete or else it will comes outside the wrappings.
6.If you want to give a try without sauces, it will  also tastes nice like Soy chicken fry.
7.Make an omlete like in usual way and stuff 3 tbsp of  chicken gravy inside.
8.Try to fold it gently on all side like our handky.
9.Now the juicy and yummy telur bungkus is ready to serve.

Note:

Stuff  little amount of chicken  in the omlete, then only you can fold it easily.

Malaysian Roti Canai

Ingredients:

1.All Purpose flour(Cake Flour or maida)- 2 cups

2.Ghee and oil - 1/2 cup (together)

3.Water - as needed

4.Salt - for taste

Method 1- For Dough:

1.Sift the flour and salt in a large bowl.

2.Make a hole in the centre of the flour mixture and pour the ghee and oil.

3.Rub the flour and ghee mixture nicely till you get the granules texture.

4.Add enough water to make the dough, knead it gradually.

5.Apply the oil on the dough and put it back in the same bowl for 3 hrs to get pliable dough.

Method 2 : For Rolling

1.After the dough get stretched, make it into small balls.

2.Use your Kitchen counter for rolling it is very comfortable than the rolling board.

3.Grease it well the counter and now try to roll the dough ball as much as you can do.

4.Roll like a thin paper in square shape.

5.Now, use ur hands to fold the sheets.

6.Fold the one end of the dough to the centre part of it and repeat the same for the other end.

7.Now you got like pancake shape, again fold the bottom end of the dough to the centre part and repeat the same for the top end.

8.Now you got like folded hanky shape.

9.Try to press the dough with your hands on the ends and try to stretch it.

10.Heat the skillet and grease it well with the ghee and oil mixture.

11.Put the roti canai till it turns golden brown.

12.Apply ghee and oil on both sides, then only you will get crispy Roti's.

13.Serve hot with Malaysian Chicken Curry. But, We tried with chana masala in Malay Style.

Note:

1.This Roti canai is same like our Parotta , but we dont need to add egg in it.

2.Malay food is the fusion of Indian style of Cooking, all the Curries with Coconut milk.

Sweet Corn Kernel and Chicken Soup

Ingredients:

1.Frozen Sweet Corn Kernels - 1/2 cup

2.Chicken stock - 2 cups (from 200 grams chicken)

3.Thinly sliced Chicken breast - 1 small breast piece

4.Corn starch - 2 tsp(mix it well with water)

5.Egg - 1 (beaten with salt)

6.Soya Sauce - For serving on top

7.Salt n Pepper for seasoning.

Method:

1.Cook the 200 grams chicken with Ginger n garlic paste, red chilli powder, turmeric powder and salt.

2.Drain the cooked chicken pieces out and use the liquid as stock for the soup.

3.Put the corn kernels in the frying pan and toss it for a while.

4.After corn get tossed well, add the thinly sliced chicken breast pieces into the frying pan.

5.Saute it for 5 minutes and then add the chicken stock, let it boil .

6.Now gradually add the corn starch with salt n pepper for seasoning.

7.Lastly add the beaten egg with salt gradually, after adding the beaten egg Stir it slowly.

8.Serve the Corn n Chicken soup with soya sauce on top.

Note:

I used the cooked chicken pieces for my Baked chicken and cheese Pasta. You can also use the cooked chicken for other recipes .