Tepee

Did someone call? Why should I make roti canai when I've never stayed anywhere beyond 100 paces to a good stall? With all that ghee, I shouldn't just walk to get my fix, though...I should hop, skip, jump and do a couple of cartwheels to boot. Anywayz, being one to do anything at least once, I've tried making roti canai at home too...many years ago. Well, it was a failure...couldn't get the roti to be sexy see-through thin. To be fair to myself, I did it during my first baby steps in my cooking journey. Perhaps, one of these days, I'll try it again. This time, I'll use copious amount of ghee (used butter then) and give the dough a good rest. Gul...I don't think the dough can be easily rolled out, rather one has to get a bit flipping crazy. Refresher. Do tell us how it went.

Make a stack of pizza crust, parbaked. Rummage through the fridge for leftovers for possible toppings, I'm sure you'll find lots. p/s From a donkey lover to another....just bought a Shrek Talking Donkey for the 4-yo.

Karen: Mother of 3 (?) kids with very healthy appetites and magical skills at making food disappear. Mom has commendable foresight to cook ahead to outsmart the Time Stealer. Extremely self-sacrificing...willing to cook on Saturdays. TP: Mother of 3 (younger) kids with lacklustre appetites, yet to learn magical skills at making food disappear....a crash course at Hogwarts is in order, perhaps, or the residence of Karen Resta? Mom has always cooked just before serving time (has lived under the fear of Vitamins/Nutrients Depleted as The Clock Ticks), only just learning to slow-cook some meats to alleviate last minute cooking frenzy. Selfish to the core...pulling a donkey into the kitchen on a Saturday (and Sunday) is easier. I'm now thinking very hard how to get from Point TP to Point Karen.

Not necessarily rice....toast is great for soaking up all that jup, especially, shellfish jup. Or deep-fried mantou.

Wallace & Gromit: Cheese Lover's Yearbook by Geoff Tibballs Not only do you get a glimpse behind the closed doors of 62 West Wallaby Street, there's hilarious trivia on cheese, as we don't know it. Got me and my girls ROFL!

Joie, I haven't personally tasted it but there was a discussion about dragon fruit in a Malaysian forum I go to, and everyone said the very shocking pink-fleshed one is much sweeter........priced higher too.

If you don't like it au naturale, dress it up. Here's what I made for lunch last week. Dragon fruit, 2 varieties of sweet potatoes, toasted pumpkin seeds and yogurt.

Yup, it's a bland fruit. We get it for a fifth of that price here, or less. To eat it, you should just slice off some of the bottom, then peel the skin off. No need to eat it like kiwi fruit. So, you don't like the taste....use the fruit skin for a facial. Leave it on for 10 minutes...tightens up your skin ever so nicely. BTW, did you get the white or pink flesh variety? The pink flesh one tastes better.

Having only just read this thread, I'm convinced that I should, in future, click on ALL threads in case I miss jewels like this.

I knew that one was coming....either from you or Ah Leung Gaw.

Dai Gah Jeh...where were you when I needed you??? It turned out exactly as you described...dry to the taste (ho hai), but the children, who prefers lean meat, loved it. The braising liquid was really good. I added some hard-boiled eggs into it towards the end.

Yes, Michael, endings tend to go a bit 'serong' (askew) in Kelantan and Trengganu.

I'm sure glad they don't have it here all the time, because I'm a stroopwafel addict BIGTIME! And, I wouldn't be able to keep my fingers away from this sticky treat! Here's a pic of the press (I was fascinated) I took at a Dutch Fair held in KL a couple of months back. Thanks, Klary, for starting this thread.

Okie dok...found a nice chunk of tenderloin in the freezer. You think it will work? Inspired, as usual, by your tutorials, I'm defrosting it to make for dinner.

Thanks, Ah Leung Gaw...must try this soon. It's very similar to Teochew Ark (Duck)/ Chiu Chau Ngap. < TP ......... dreaming of carved carrots/cucumbers/etc as garnish to this elegant dish >

Let's swap!!! Coz I'm a Scorpion too! Lem --- lerm (without the 'r' sound) peng --- ping Right! Eggs they shall be! And, they get to select what egg.

Glad to, Sue-On, but the prototype still needs some work. It's actually 2 cakes there. I used this recipe which has less than a third of the egg (yolks) in a traditional recipe. Be prepared to stand in front of a hot oven grill for 1- 1.5 hours for each cake. (I'm sporting a nice tan now). Used an 7" sq tin for the 'building' part and didn't add any color. Used a 9" sq tin for the roof part, dividing batter in 3, coloring 2, yellow and brown. You can flavor the brown part by adding an oz or 2 melted choc if you like. Can't give you exact measurements coz I always do eye-balling...bad habit. To make a more perfect structure, make a paper cutting of the baked cake, and cut it up in diminishing sizes. For a stable structure, 'glue' with melted jam (traditionally, strawberry jam is used, but I usually use apricot) and insert skewers (I use satay sticks). Don't want a leaning tower, do we? The cake is very rich, so teeny thin slices are cut. The pagoda may look slim, but it should feed quite a few. Slices which have been shaved off in the sculpturing, can be eaten as it is, or toast it for 20 minutes in the oven to turn it into a biscuit.

Thanks, Irwin. Will go ISO Guyana and the other one. Have tried Lemon Hart...doesn't seem to pack a punch.

Ah Leung Gaw, tks. Actually, the dragon is not on a cake (altho' that can be done). It's on a fondant-covered board which I let dry overnight under the oven's pilot light. This morning it became rock solid enough for me to paint on. I'm embarassed to say, the 'stack' was supposed to be a pagoda (yeah, in my dreams) but if I made all the intermittent roofs, it'll end up too tall and out of proportion. So, let's just be happy with 'stack'. Right you are. However, the name is respectfully given by us to Irwin-sook because his vast knowledge and experience of things chinese surpasses most of us, and he is, therefore, qualified to be a 'banana', altho' he's quite the other way round. I think Michael said an appropriate name would be lempeng pisang (banana pancake)...with spice, I should add.

Cointreau, Brandy, Amaretto, Kahlua, Framboise, Tia Maria, Kwai Feh Lychee liqueur, Bailey's Irish Cream, Frangelico, Whisky, Grand Marnier. What I covet is Myer's Dark Rum...can't find it.

Hehe...so you noticed the 4-claws. In another day and age, my head would have become somebody's footstool for daring to paint that.

"Many Happy Returns of the the Day" to my Banana-Sook! No birthday's complete without a cake. And this cake is from the Msian and Chinese side of me. The cake is a Kek Lapis (spiced layer cake) and is stacked nine storeys to signify 'Everlasting'. A chinese dragon (and you're an honorary one) is energetic, decisive, optimistic and intelligent and everything or anyone connected with him is especially blessed. Thank you! p/s Congratulations on the latest bundle of joy!

Thanks, Fengyi, for the recipe. It sounds so good; must try it as soon as I can.

For Muslims buying the food, they pack home to break fast after sundown. Most of the stalls open around 4 pm...as office hours are condensed shorter since the usual lunch hour is spent working. Non-muslims are real happy campers too during this period.

Yes, indeed, Michael, we had a Feast! Rebung is situated in Bangsar, KL. Have you been there? Though bursting at the seams, Shiewie and I still managed to sample some delectable Indian sweets brought by Boolicious! The musicians were hired by the restaurant; apparently they play every night. Really sets the ambience. Tips? What tips?