Our cooking club had its second session yesterday and it was Penang food...yay! We had a great lunch with Roti Jala and Chicken Curry, Fried Rice, Char Koay Teow, Murtabak. For dessert, we had Seri Muka, Rojak and Chendol.
Penang Char Koay Teow
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The dried KT, pict is upside
down, sorry! |
We can't have Penang food without Char Koay Teow right? So off to the shop to get some koay teow and luck would have it, no fresh koay teow was available so the dried version will have to do. Since I've not used the dried version before, it was a matter of closing both eyes and pointing randomly at the shelf! Lucky for me, the brand I bought was good enough. It did require some rinsing under the tap with cold water to remove the excess starch.
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| My contribution - fried koay teow |
Murtabak
My other contribution was Murtabak and this was my challenge as I had yet to make roti dough that I was happy with. I decided to go for Kuali's recipe this time and kneaded the life out of the dough. I was on a mission to ensure that I get real stretchy dough this time round. I think I might have found the ideal recipe as I made a few roti kosong with some of the dough and it did produce flaky roti.
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| Contribution #2 - Murtabak |
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