Roti Canai

Roti canai (pronounced "chanai," not "kanai") is a type of flatbread found in Malaysia. It is nearly identical to Singaporean roti prata and a close descendant of Kerala porotta.The secret or hawker's hint to serve a fluffy yet crispy bite roti canai is to place fried roti canai on a flat surface and with both hands give a soft clap

INGREDIENTS

• 1 egg
• 1 cup warm water and 1 tsp salt mixed together
• 3 tbsps ghee or butter
• 600 gms all purpose flour
• Sugar to taste

DIRECTIONS

1. Mix together flour, water, sugar and egg. Knead until a soft dough is formed.
2. Form into small balls and keep overnight.
3. When you are ready to make the roti canai, spread the ghee on the balls and flatten.
4. Heat an iron griddle and fry the rotis individually until cooked.
5. Serve hot with a curry or dhall.

Lemon Chicken

Popular in many cultures, lemon chicken is made in a variety of ways. Here is an easy to make recipe

INGREDIENTS

• 4 Chicken leg quarters
• 2 Lemons or Limes
• 2 tsp. Black pepper powder
• 1/2 tsp Red Chili powder
• 3 tsp. Salt
• 1 Bunch of Cilantro (Coriander leaf)
• 1/2 tsp. Oregano leaves dried or fresh
• Oil for basting

DIRECTIONS

• Preheat oven at 375 F degree (190C).
• Wash and pat dry chicken leg quarters.If you want you can cut it in two pieces.
• Cut thinly Oregano and Cilantro
• Mix Lemon Juice, Salt and Pepper powders.
• Rub this mixture on both sides of Chicken.
• Rub with Oregano and Cilantro.
• Arrange in a baking tray, skin side up.
• Bake it for 45 minutes then apply oil or butter occasionally.
• Bake for another 15-20 minutes depending upon the size of Chicken legs.
• It would turn golden brown.
• Remove from heat.
• Serve with freshly baked bread.

Algerian Onion Omelet (Doja bel bsal)

INGREDIENTS

• 6 eggs
• 4 medium onions
• 150 ml (10 tbsp.) olive oil
• 1 tbsp. fresh mint
• A pinch of fennel seed
• Salt and pepper

DIRECTIONS

1. Peel the onions; slice thinly; cook slowly in the oil until lightly golden;
2. add the fennel and a pinch of salt; cover and let simmer over low heat for 45 minutes, checking occasionally and adding a little water if necessary;
3. in a large bowl, beat the eggs with a pinch of salt; add the onions and the mint;
4. heat 1 tbsp. oil in a skillet; pour the mixture into the pan and let cook over medium heat without stirring; once the omelet is cooked on one side, turn it over using a large spatula or a plate;
5. cook on the other side; slide out onto a plate and serve hot.

lebanese yogurt salad

INGREDIENTS

• 1 large Cucumber, peeled, seeded & diced
• 2 Cloves garlic, crushed
• 2 cup Yogurt, beaten with a fork
• 3 tablespoon Fresh mint or 1 tbsp. dried mint

DIRECTIONS

Simply combine ingredients and mix together with a fork. Serve as a salad or side dish

Lebanese rice pilaf

INGREDIENTS

• 3 tbsp Olive oil
• 60g spaghetti, broken into pieces or Vermicilli
• 500g long grain rice
• 1 litre cold water
• Salt, to taste
• juice of 1/2 lemon

DIRECTIONS

1. Heat the olive oil in a small frying pan and gently fry the spaghetti pieces until golden brown.

2. Wash the rice several times until the water is fairly clear. Place the browned spaghetti in a small pan and add the washed rice and the water, cover and bring to the boil, then reduce the heat and simmer for 20 minutes.

3. Drain the rice, and season to taste with salt and the juice of half a lemon.

Ohjing-oe tuigim (Fried squid) - Korean

This dish is one of the most popular street snacks in Korea

INGREDIENTS

• 8 oz squid, skinned, cut into strips
• 1 cup flour, 1/2 cup water (4-5 tbsp more)
• 1 tsp salt, 1/2 tsp baking powder
• Oil to deep fry

Choganjang (soy sauce and vinegar dipping sauce):
3 parts soy sauce + 1 part rice vinegar


DIRECTIONS

Prepare squid.
It is very important to take out the skin carefully.
Unless you want oil blast all over your kitchen.

Mix flour salt and baking powder.
Add water, mix with a whisk quickly. (Don't over do it!)

Salt and pepper squid and dredge with flour.
Then put into a batter.

Fry until light gold color.

Serve with Choganjang.

Cauliflower and Broccoli Soup

Great with soup sticks and butter or garlic bread

INGREDIENTS

• 500 gms. brocolli chopped into florets
• 250 gms. cauliflower chopped into florets
• 1 medium onion chopped
• 1 medium potato peeled chopped
• 1/4 tsp. dried crushed herbs (of your choice) optional
• 2 small sticks celery chopped
• 1 clove garlic crushed
• 2 cups water
• 1 cup skim milk
• 4-5 mint leaves finely chopped
• 1 tsp. butter
• salt to taste
• fresh ground pepper to taste

DIRECTION

• Heat butter in a large saucepan. Add garlic and onion, stir fry till soft.
• Add 11/2 cups water, potato, celery, brocolli and cauliflower.
• Bring to a boil. Reduce heat and simmer till potato is tender.Add herbs.
• Blend mixture till smooth. Add cornflour paste. Return to pan.
• Stir on high heat till it comes back to boil. Allow to boil till thickened.
• Add salt to taste, fresh ground pepper, milk and parsley.
• Reheat before serving.
• Serve hot with soup sticks and butter.