Still remember this very good Roti Babi from Nyonya Breeze Restaurant, Penang I posted on my parenting blog sometime back?

Recently I decided to try out this dish after getting the recipe from the internet.

Apparently, Roti Babi is a Nyonya Dish and the recipe is actually quite easy to follow. Recipe I used is adapted from Kuali.com

Ingredients

• 5 slices bread, use overnight bread
• 2 eggs
• some minced pork
• some onions, chopped
• some minced prawn (recipe called for crab meat actually)
• 1/2 tsp cornflour
• Salt and pepper to taste
• 1 tsp light soy sauce

Dipping sauce

• 2 red chillies, seeded and finely sliced
  3 tbsp Worcestershire sauce
  2 tbsp tomato ketchup
• 1 tbsp prepared mustard
• 1 tsp sugar or to taste

Method

1. Combine minced pork, onion and minced prawn meat, some beaten egg, cornflour, salt, pepper and light soy sauce.
2. Stir fry the pork mixture.
3. Sandwich each portion between 2 slices of bread.
4. Dip the sandwiched roti babi into the eggs and deep-fry the pieces over low heat until both sides are golden brown.
5. Dish out and drain from oil.

But in another Amy Beh’s recipe from Kuali.com, stir fry is not necessary so ingredients are sandwich raw between bread instead and bread were put to steam before being fried. I would like to try that method next round.

Anyway, my kids love this recipe to the max the last time I did this. Will surely make another batch in the near future again.

On our way to North, we made a stop in Ipoh for brunch. Initially we wanted to go to Foh San for some Ipoh Dim Ssum, but unfortunately it was too packed. Patrons were even standing out at the main door, waiting. Since we had not had our breakfast, I decided not to wait but drove over to Lou Wong. But then it was only 10am, and Lou Wong wasn’t ready.

Hence we go next door to Onn Kee. Ipoh beansprout was not as fat as we expected but they were good. Even the steamed white chicken was very yummy too!

Char Siew was quite good too compare to many places, except that they are a bit hard. However my BIL can make better Char Siew, so this dish was nothing special to us.

After brunch, we continue our journey up to Penang, and continue our eating journey. Stay tune on where we went after that. After spending 5 days of eating spree, you can now imagine how much additional kilo I have gained and I hope the gatorade powder could help me burn some calories….

Ingredients late MIL use would be:

• Sengkuang (Jicama), shredded
• Carrots, shredded
• Cucumber (for garnishing), shredded
• Tau fu pok, finely cut
• Fish cake, finely cut
• Minced meat, marinated with some oyster sauce
• Shallots, finely chopped/shredded
• Garlic., finely chopped
• Dried shrimp, pounded
• Soy sauce
• Salt, sugar and pepper to taste

Method:

Saute basic ingredients, then add on all the vegetables. Cook and leave to simmer (occasionally stirring) over the fire till soft.

And because this dish was usually prepared to replace our meal, and since there will be so many of us eating, late MIL had to make a BIG kuali. Of course SIL would help out because it is really tedious to prepare the ingredients.

My first attempt of Ju Hu Char

When Siew Pheng told me about this Ju Hu Char dish she makes, I suspect it was almost the same as MIL’s popiah.  Cooking this dish is not difficult for me because I am so used to cook late MIL’s popiah. The only difference is that Ju Hu Char has shredded dry cuttlefish added. Siew Pheng also suggested to add one finely cut soaked dried mushroom.

Ju Hu Char – my dinner tonight

The only difference is that we usually eat our Hokkien Popiah with the normal Popiah Skin from the wet market ( I still could not find any good one from here) or the frozen ones whereas Siew Pheng suggested eating this with fresh lettuce or ‘Sang-Choy’.

Ju Hu Char with some gravy for rice

Hubby love the crispiness of the lettuce going together with this dish. However I feel the taste a bit bland when this dish goes with lettuce. Still prefers to eat this like this or with the popiah skin (with some sweet black sauce or cili sauce)!

Pau Petai from Sim Hiap Chang’s Pau Kampung, Kota (near to Tampin, Melaka)

My father said this is the one and only petai pau that is available in Malaysia. It is so unique and it even came out once in the news paper. True enough, these handmade pau petai taste really special and its sambal taste really good. But unlike machine made pau, handmade pau has a harder layer skin and whenever we eat, we have to peel it off.

These yummy pau arrived just in time for our tea time when father brought it up to my place few evenings back.

If you travel to Melaka by the trunk road, you will surely pass by this small town by the name of Kota. Do remember to try this pau (you can ask around for “Sim Hiap Chang Pau” for the location of this shop) if you happen to pass by this place one day.

It has been years since we made this. By looking at the picture, I am very tempted to make this again, one of these days.  If I have more time to cook and bake, I think I could even publish my own recipe book and make them available at the Amazon books.

Recipe for this glutinous chicken rice as below:

Rice -1kg pulut, 4Tbsp oil, 1Tbsp dark soy, 1Tbsp salt

Marinated Chicken -2 pcs chicken thights (deboned and slice thinly), 1Tbsp dark soy sauce, Ginger sauce (1 thumbsize), 1Tbsp cooking wine, 1tsp butterfly powder, 1/2tsp salt, 1tsp sugar

Others -2 lap cheong, 10 soaked black mushroom, 1tsp sugar, 1/2tsp salt (slice and marinate)

Method
1. Clean and soak pulut with water just enough to cover (10mins). Add to taste and steam for about 15mins.
2. Arrange marinated chicken and other ingredients onto bottom of bowl. Add in pulut.
3. Steam for 30mins.

Lor Mai Kai

Preparation and the making

For alternative, instead of steaming the rice as mentioned in my previous recipe , this is another way to prepare the glutinous rice for a better aroma:
1. Sautee some minced garlic and dried shrimps with oil
2. Add soaked grains into pot and continue stirring.
3. Add water (as long it is more than the mixture), salt, sugar and dark soy sauce to taste.
4. Continue stir fry till it becomes lumps (water dried) before adding into those steaming little Lor Mai kai bowls.

OH, once is cooked, I must remember to close my Window Blinds so that the cats will not hop into my kitchen to steal my juicy food!