#plentong

Story

Eating Lempeng and sambal hijau makes me smile with tears and remember my mum. Every time I prepare this recipe for my family, I recall my childhood journey.

Mum always served us with Lempeng and sambal hijau for breakfast or tea time with love and patience. It’s also our meal for lunch/dinner if we had nothing to eat.

As single parent, Mum did her best to ensure all seven kids were healthy and ate good food. She taught us that good food is not about the price or brand, but it is about the technique used and to cook from the heart.

Lempeng dish becomes a must every time we are all gathered. It will make us laugh and feel thankful for the moments we have  shared.

Lempeng is easy to prepare & delicious to eat. You can enjoy as it is but eating with sambal hijau will make you sweat & bring you to heaven. Lempeng sambal hijau has given me memories of love. It also became a favorite dish of my husband & children.

Feel free to try the recipe and enjoy the secret taste that will make you smile!

Ingredients

 Lempeng: Ingredients

1 cup coconut milk ( 200ml).

3 cups wheat flour.

2.5 cup water, ½ teaspoon of salt

Cooking oil.

Sambal hijau: Ingredients

2 pcs of onion, 3 clove garlic

15 pcs green chili paddy ( thai green chili), 5pcs green chili

1 small bowl anchovy

1 pcs small tamarind skin.

½ bowl water.

3 4 table spoon sugar, 1/2 teaspoon salt, ¼ cup cooking oil

Method

LEMPENG SAMBAL HIJAU

Mix well the wheat flour, coconut milk and water.

Blend properly use hand mixer / food blender till smooth and no lump.

Heat up the non stick pan. Add some cooking oil.

Pour 1 scoop the flour mixer. Flat it equally till perform thin round shape.

Cook with small flame till slightly yellowish. Turn off the lempeng to other side.

Take out from pan when it change to light yellow brown.

Flip a side or roll the lempeng . Serve on plate with sambal hijau

Sambal hijau

Grind coarse 1 pcs onion, garlic, green chilies and anchovy with water.

Dice / cut slices 1 pcs onion.

Heating the cooking oil in pan. Adding the grinded onion mix.

•Stir fry till fragrant ( 2 5minutes) and green brown color appear.

Adding sugar, salt and tamarind skin. Adjust the taste as preference.

Mix well and simmer for 5 10 minutes. Adding sliced onion. Cook well till oil shattered.

Story

We used to hate cinnamon (I know, thinking about it now sounds absurd). We would cover our nose every time we pass by it in the shopping mall. Baffled by the strange smell and totally lost in the whole hoopla of crowding around that small booth of Cinnabon, fighting for a piece of that dark droopy bun. So, one day, my mum and I tested a recipe we found online and since then, we just cannot stop making them! Whenever we cannot decide on what to make, cinnamon rolls is the first thing that would pop up in our mind. Besides, kneading dough is so therapeutic! This is a recipe that was slowly adjusted to our tastes.

Ingredients

Brioche:

600-700 g of plain flour (add more if dough is wet)

2 pinch of salt

240 ml of full cream milk

10 g of yeast

60 g of sugar

50 g of melted unsalted butter

3 eggs

Filling:

70 g of melted unsalted butter

130 g of dark brown sugar (molasses sugar) (can be substituted with other types of sugar)

2 tsp of cinnamon powder

1/2 tsp of nutmeg powder

Method

1) Add sugar into the milk.

2) Warm milk to about 45-50°C. I would put my finger into it and until it is slightly warm, turn off the heat.

3) Add yeast into the milk, stir. Leave to activate yeast. Tiny bubbles should be visible after 5-10 minutes.

4) Add melted butter into milk mixture. Mix.

5) Add salt into flour.

6) Add eggs into milk mixture. Mix until well incorporated.

7) Slowly pour wet into dry ingredients at the centre, mixing with a fork/spatula/hand until a dough is formed.

8) Knead dough until smooth (10-15 mins). Dust with flour if wet. (Such therapy!)

9) Proof for 30 mins (longer if outside of the Tropics) or until doubled in size.

10) Preheat oven at 190°C.

11) Knockdown the proofed dough. Use in halves. Roll out to a rectangle, roughly 20 cm x 30 cm.

12) Brush with melted butter. Sprinkle cinnamon sugar.

13) Roll and cut into equal sizes.

14) Bake at 190°C for 20-30 minutes or until golden brown. (They’ll bubble adorably!!)