Making Roti Jala (Malaysian 'pancakes' with flour, egg and coconut milk). They're normally served with curry, but we had them with spiced fish, teriyaki chicken and salad stuff. I had to order the roti cup with the 5 spouts from overseas ($5 plus $5 postage). We have two quite different recipes - this one is 2 eggs, 2 cups flour, 1/2 tsp salt, 2 1/2 cups coconut milk, 1/2 -1 tsp turmeric powder. I had to thin it with some water. The other recipe has more eggs, less coconut milk, more water. I'll try it next time). The roti are like lacy crepes - you can put filling into them and/or use them to mop up the sauce. They usually go with a curry.
I bought a piece of tuna and a piece of salmon yesterday. They cost the earth so we rarely buy either. I used a little for last night's sashimi. The remainder was spiced, pan-seared and sliced as one of the roti filling options. Spice mix from a Spirit House recipe was excellent: ground mix of 1 tbsp black peppercorns, 1/2 tbsp toasted Szechuan peppercorns, 1/2 tbsp toasted coriander seeds, 1/2 large chilli roasted - I used 1 tsp dried chilli flakes, 1/2 tbsp onion powder, 1 tbsp sea salt. Rub fish pieces with vegetable oil. Coat in spice mix, sear on high heat for 1 min each side. Cover in plastic wrap and refrigerate, Slice before serving. The original recipe is for a salad. Go and buy the Spirit House cookbook. It's brilliant.
Followed by Orange and Passionfruit ice cream with toasted macadamias. I messed with the recipe that came with our Breville "Scoop Factory" all those years ago. Here's my version.
Beat 1 egg and 1 egg yolk together. (I'd say larger 700g eggs.)
Warm 3/4 cup milk and 2 cups cream in a saucepan on low heat until it starts to bubble around the edge. Add 3/4 cup of sugar and stir while it dissolves.
Take saucepan from heat, and mix a little of the cream mixture with the egg. Whisk well until blended. Pour back into hot cream mixture and continue to whisk until it thickens and reaches 80C. Take off the heat and stir through 1 tbsp orange zest while it is still warm. Allow to cool and refrigerate. It needs to be really cold before you make your ice cream. If you've never made ice cream. Don't start with this...
When you make the ice cream (using a machine or a very patient churning arm) add 2 -3 tsp Grand Marnier or Cointreau and the pulp from 1 large or 2 small passionfruit. Add the passionfruit right at the end of the mixing.
Serve with more passionfruit pulp on top, orange zest and crushed, toasted macadamia. Just fabulous.
