"Roti Jala"

I love this "roti jala" recipe. These "roti jala" stay soft even after long hours. Best eaten with savoury dish like chicken or beef curry.

Ingredients:

3 cups flour

2 1/2 tbsp oil

1 tsp salt

1 egg

2 1/2 cups water/coconut milk/fresh milk

yellow coloring

Directions:

Blend all ingredients together.

If batter seems thick, add on water/coconut milk/fresh milk until it's runny 

Sieve.

Pour in 3 hole bottle or use a "roti jala" maker.

Then "net" the batter on a non stick griddle.

I still prefer netting it in circular motions, the classic way of doing it.

Kek Batik for Dear Izzat

When I showed this blog to my boys, they went like "Wow Mama! You have a blog. That is so cool!". Ha ha ha very funny but I was quite happy with their reactions. So I was asking them the food that they want me to post in this blog. Ihsan said "mine is already there - Cokolot". Idlan on the other hand, listed down his food request, starting with the Fish Curry but Izzat looked away, seemed not interested already. When I stressed to them that this blog could help them make the food that they like when I am NOT around anymore, he looked at me and said "that chocolate cake, eh which is not really a cake, that has biscuit layered in between". So I know instantly, Kek Batik. So, here is the recipe, dear Izzat.

Kek Batik

Ingredients

1 cup Milo (or any other chocolate drinks powder)
3 tbsp cocoa powder
250g butter
2 eggs
1 or 2 packs of Marie Biscuits
1/2 can condensed milk
1/2 cup water

Steps

Combine everything together except for butter and biscuits. On low heat, mix everything together until dissolve. Add on butter and mix again until it is melted. Layer chocolate mixture alternately with crushed biscuits. Ez pz lemon squeezy.

Recipe from http://ruhayurazali.blogspot.com/2013/03/resepi-kek-batik-paling-lembut-dan-sedap.html

P.s. Idlan's request will need another blog entry/entries (My Idlan lovesss food, just like Mama)...will start with the Fish Curry, inshaAllah.

Ihsan's COKOLOT

Alhamdulillah, my children really love these banana balls. "Cekodok pisang", is the commonly used term in our language but in this house, "cokolot" is far more popular than "cekodok". It started when Ihsan was younger, when he was 2, if I remember correctly. It seemed for him pronouncing "cEkoDoK" was so difficult, so he had settled with just pronouncing it "cOkoLoT". Funny I know, but it sounded adorable, "Mama, I want some more, "cokolot", "yeeeay! "cokolot","cokolot, pyease (read: please)", Cute right? Imagine seeing him say that with that chubby cheeks of his. (yeah Ihsan was quite a chubby toddler). *heart-melt. So we decided to leave it that way. Until now, "cokolot" is the word we all use when it comes to these banana balls. It is our family "thing". 

There are many twist to this simple recipe. It really depends on how you like your "cokolot" to be. Some prefer it soft and not quite rounded, some prefer it squishy and round, some just don't like it all, either because of the taste of it or because of the tonnes and tonnes and tonnes of calories even a single ball carries. Yes...this is not quite a healthy finger food (just to warn you) because you'd have to deep fry these balls. Not to mentioned the amount of sugar that goes into the batter.

Okay, this is the way we like our "cekolot" - crispy in the outside and soft in the inside, rounded with a tiny tail he he he. Best eaten hot!!!

Recipe:

4 bananas - mashed

6 tablespoon of sugar

2 tablespoon of milk powder (of any kind, Nido, Enfagrow, Pediasure, trust me!)

Flour - this I can't really tell how much, but just enough, as in not too thick and not too runny

A pinch of baking soda

(I sometimes add some cut palm sugar "gula melaka" to the batter because Azmi likes it that way, a bit sticky, but most of the time, I just omit this)

Steps:

Just mix everything together. No water needs to be added. 

Heat pan with cooking oil at medium and just before you drop those batter in the pan, make sure to scoop out some oil and add to the batter. Mix well.

Fry both side until golden brown.

Tip:

The added hot oil in the batter will give you a crispy outer layer of the ball.

P.s. my Malaysian friends would laugh at me for sharing this "too easy" recipe. He he he...but this is not for the experts okay but for my dearest 3K1B. One day, if they feel like eating "cokolot" and I would not be around to make this for them anymore, then they at least could refer here and try this on their own.