Blog

January 2017

Viewing posts from January , 2017

Weekend Cooking: Roti Paung

When I was younger, afternoon tea was pretty much a daily routine.  Mummy would drive out (practically every place in Kuala Terengganu was only a 5 minutes’ drive away) and buy cakes or snacks for our afternoon tea, such as banana fritters, traditional Malay kuih, and occasionally, freshly baked roti paung.  A favorite place for us to buy roti paung was a stall at a specific Shell station on the road towards Chendering from Batu Burok.  I can’t remember the exact address now.

Nowadays I very rarely return to my hometown, and sadly, I never see roti paung anywhere here.  So, I decided to try making my own.  I’ve experimented with several recipes, and finally came up with my own version here.   Soft and fluffy, I finally get to savor a taste of home.  Enjoy!

Update:  Although this may not be in keeping with tradition, you can make variations of this roti paung by using different fillings other than butter.  I’ve used Kiri cream cheese squares (each cut into 4 equal sized cubes) which turned out lovely, and my best combination so far was Kiri cream cheese plus an equal amount of Lotus Biscoff biscuit spread, which is my nod to Llaollao’s delicious frozen yoghurt and their amazing caramelized biscuit sauce.  Keep experimenting with your own favorite fillings!

Read More

Weekend Cooking: Garlic & Olive Oil Pizza

I usually make my own pizza dough, but I happened to have quite a lot of store-bought pizza crust in the fridge, so I decided to throw together something simple using stuff I had on hand.  Despite minimal ingredients, this pizza made a pretty decent snack, and Rudy surprisingly loved them.  A great alternative to your regular garlic toast.  Try it out!

Based on the recipe from 500 Pizzas & Flatbreads.

Read More

Make Your Own: Basic Pan Pizza Base

When making my Pull-apart Stuffing Rolls, I originally just wanted to use ready-made pizza dough, and bought some from the store.  I thought nothing of it, but when I finally took the dough out from the fridge, to my horror the stuff I bought turned out to be pre-baked pizza crust, and was therefore unusable.  Trying to find other store-bought options led to more disappointment, and finally I caved in and decided to make my own pizza dough.  This small crisis disrupted my cooking schedule a bit for that day, but luckily I discovered this problem in the morning, and so had enough time to still make things happen.

I’ve used this recipe for all my home-made pizzas, based on the recipe from the book, 500 Pizzas & Flatbreads.  This makes about 450 grams/1 pound of dough, enough for two 9-inch round pizzas, or one 11 by 15-inch rectangle pizza.

Read More