c



Roti Canai Recipe

Êngredients : 

600 g Plain wheat flour 

1 teaspoon  Salt
1 cup Warm water or milk
1/2 cup Ghee or margarine
1 Egg
1 teaspoon  Sugar 
Method :
ë Sift the flour and salt together.
ë 0nead flour, egg, sugar and ghee with water/milk (a little at a time) good enough
to make a moderately soft dough or easy to handle.
ë Œeave for 2-3 hours or overnight.
ë èivide dough into 8 equal parts.
ë Shape it into balls.
ë Dlatten each ball with a rolling pin and fold in 1/2 teaspoon ghee.
ë coll up dough and twist it into a coil. Pressing one open end onto the top.
ë coll it again as thin as possible into a round shape.
ë [eginning at one of the open ends, roll up dough tightly and coil it again as
before.
ë coll out dough slowly onto lightly floured s urface (to ensure air is not forced out).
ë reat a pan.
ë [ake individually over a moderate heat.
ë urn it over and spread a little ghee on it until both sides are golden brown.

o serve

ë Serve roti canai with curry dhal or pickled onion. It can also be eaten wi th sugar.

p

p

Serving Size

 
(Kj1,266.30 )





Sat Fat
0g





Dietary Fibers
0g
Sugars
25 g
 

p
A dash indicates no data is available.
Actual calorie content depends on food preparation, cooking method and other factors.
     1g carbohydrates = 4 calories, 1g protein = 4 calories, 1g fat = 9 calories. Dietary fiber is substracted
from total carbohydrates as it is not fully absorbed.


 

!!"!!#!p#
p#!$!p

ë |ooking Oil

ë 2 cloves garlic (chopped)

ë 3 tablespoons of chili paste or to taste (recipe below)

ë 1 lb of Yellow Noodles (rinsed)

ë 3 pieces of dried bean curds (cut into pieces)

ë 1 potato (boiled, peeled, and sliced)

ë 2 eggs

ë ü squids (cleaned and cut into rings)

ë Y handful of bean sprouts

ë 1 stalk of spring onion (cut into small pieces for garnishing purposes)

ë 2 red chilies (sliced for garnishing purposes)

ë 1 lime (cut into wedges)

3auces:

ë 2 tablespoon of soy sauce

ë 2 tablespoon of dark soy sauce or kecapmanis

ë 3 tablespoon of tomato ketchup

ë Sugar and salt to taste

Chili Paste:

[lend 10 dried red chilies in a food processor. Ydd some water and some oil to blend
well. reat the wok and ³tumis´ (stir fry) the paste until the oil separates from paste. Set
aside.

reat the wok and pour in the cooking oil. Ydd garlic, 3 tablespoons of chili paste, sliced
potatoes, bean curb pieces, and squids. Stir fry until fragrant. Ydd yellow noodles and
sauces and continue stirring. Set the noodles to the side of the wok.

Ydd some cooking oil and then crack the eggs. Scramble the eggs and mix in with the
noodles. Ydd in the b eansprouts and quick stir for another 1 minute. Serve hot and
garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over
the noodles before eating.

Note: Indian MeeGoreng is Malaysian dish. |reated by ½
 (Indian-Muslim in

Malaysia), it cannot be found in Indian.

"# % &"'

Mamak Food

&$ (
Meegoreng (English: fried noodles) is made with thin yellow noodles fried with onion, fried tofu, chili, vegetables,
tomatoes and egg. (170g is a typical serving)

p

p

Serving Size

 )*
(Kj1,180.20 )




+
Sat Fat
0g





Dietary Fibers
0g
Sugars
0g
 
+
p
A dash indicates no data is available.
Actual calorie content depends on food preparation, cooking method and other factors.
     1g carbohydrates = 4 calories, 1g protein = 4 calories, 1g fat = 9 calories. Dietary fiber is substracted
from total carbohydrates as it is not fully absorbed.






p


 


Serving Size 1 pancake (6" dia) (73g)

Amount Per Serving
Calories
 167
Calories from Fat
 22
% Daily Value*

 Total Fat
2.4g
4%
 Saturated Fat
0.6g
3%
 Polyunsaturated Fat
0.7g
Monounsaturated Fat
 0.9g
Cholesterol
 6.6mg
2%
Sodium
 371.6mg
15%
 Potassium
53.3mg
2%
Total Carbohydrate
31.8g
11%
Dietary Fiber
1.3g
0%
Sugars
9.4g
3%
Protein
3.8g
7%

Vitamin A Vitamin C
‡
1% 0%
Calcium Iron
‡
5% 14%
* Percent Daily Values are based on a 2,000 calorie
diet. Your daily values may be higher or lower
depending on your calorie needs:
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Potassium 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
 ood Old Fashioned Pancakes



Prep ime:
Î Min
Cook ime:
1Î Min
Ready Ên:
20 Min

Êngredients
ë 1 1/2 cups all-purpose flour
ë 3 1/2 teaspoons baking powder
ë 1 teaspoon salt
ë 1 tablespoon white sugar
ë 1 1/ü cups milk
ë 1 egg
ë 3 tablespoons butter, melted

èirections
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in
the center and pour in the milk, egg and melted butter; mix until smooth.
2. reat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the
batter onto the griddle, using approximately 1/ü cup for each pancake. [rown on both
sides and serve hot.



 J






[asic waffles, with more waffle recipes below.

Prep ime: Î minutes

Cook ime: 10 minutes

otal ime: 1Î minutes

Êngredients:

ë 2 cups sifted flour

ë 3 teaspoons baking powder

ë 1 tablespoon sugar

ë 1/2 teaspoon salt

ë 3 eggs, separated

ë 1 1/2 cups milk

ë Î tablespoons melted shortening

Preparation:

Mix and sift dry ingredients. |ombine beaten egg yolks, milk and shortening; add to dry
ingredients, beating until smooth. Dold in stiffly beaten egg whites. Pour batter into each
section of a hot waffle iron. |ook waffles until crispy and browned. Waffle recipe serves
6.
 c
 

  p




  !

  ^



 
 


 

 



    


  

   



 
 
     

 
 


  


   
 


    
 


 putrition Facts
3erving 3ize
1 waffle, round (7" dia) (7Î.0 g)
Ymount Per 3erving
Calories
218
Calories from Fat
9Î èaily Value*
otal Fat
10.6g
16
3aturated Fat
2.1g
11
Polyunsaturated Fat
Î.1g
Monounsaturated Fat
2.6g
Cholesterol
Î2mg
17
3odium
383mg
16
otal Carbohydrates
2ü.7g
8
Protein
Î.9g
 Students [iodata

NYME:

|lass:

èate Of [irth:

I/| No. :

Students [iodata

NYME:

|lass:

èate Of [irth:

I/| No. :
 Students [iodata

NYME:

|lass:

èate Of [irth:

I/| No. :

Students [iodata

NYME:

|lass:

èate Of [irth:

I/| No. :
 Students [iodata

NYME:

|lass:

èate Of [irth:

I/| No. :

Students [iodata

NYME:

|lass:

èate Of [irth:

I/| No. :
 [


 


   

 

[

ë r  !"" !
ë ½ "#$%  !
ë p# r#  !p!
ë Ê&!r   !&!
ë %
'!  !$"#
ë $"#("  !