Skip to main content

Roti Paung Kuala Terengganu 登嘉楼传统小面包

I spent a half day tour at Kuala Terengganu a couple of days back with hubby. It was one fine sunny day. However, not much photo taken and we only managed to stroll around Chinatown during our few hours stay. Well, at least I tried some lovely local food there.... toasted roti paunTerengganu, the famous pandan egg tart & the local curry noodle. Its actually the first day of the fasting season, so only fast food & Chinese food stall available here during the day (& Kelantan as well). Sadly, not be able to try the local Nasi kerabu !

Ingredients : (straight dough)
410gm  all purpose flour
2 tspn  yeast
1 TB  sugar
1 tspn  salt
1 cup  water
1 egg, do not beat
60gm   butter, melted
**2 TB  all purpose flour (keep for later use)
**cooking oil for hand coating

Method :
(1) combine flour, yeast, sugar, egg, water, butter & salt into a big mixing bowl,  then stir to form a soft & sticky dough.
(2) now, add in the remaining 2 TB of flour and continue mixing till everything is well cooperated then set aside to rest for an hour or till double in size.
(3) when ready, coat both hands with some cooking oil then press & punch dough to release excess air and continue kneading till smooth.

(4) place dough to slightly floured working table, divide them into 20gm each.
(5) again coating both hands with some cooking oil, then round dough and place them to a 9x13" greased tray.
(6) when done, leave dough to rest for 30-40 minutes.

Finally, bake at preheated oven 190'C for about 18 minutes. Remove from oven once its done then transfer to wire rack to cool.

In Kuala Terengganu, these little buns are normally comes in four to six buns each per serving with a slice of butter and one tablespoon of kaya (coconut egg custard jam)Refer here for homemade steamed kaya.

These are homemade roti paung. Hubby watching me with his big round eyes ! And I told him "Darling you're going to love these because I just polished off 12 of them !"  *wink*   wakakka........

Madam Bee's kitchen is one famous nyonya restaurant here. Off course, this is going to be on my list to do on my next trip. Hope you guys are going to have a great week ahead. Have fun !

Popular posts from this blog

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of  ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB  salt 1 TB  ginger juice / shaoxing wine 1-1/3 TB  wheat starch 2/3 cup  water 1/2 cup  ice cube, crushed Method : (1)  Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2)  by using a stone mortar...

Homemade Ginger Wine 自制姜酒

My 2nd attempt making ginger wine. After a 3 whole months of waiting, I am truly happy with the result. It turns out really strong and smell really good compare to the previous batch I made. Just harvested today. Can't wait to try it in my cooking soon .... ginger mee suah, ginger wine chicken, steamed fish, steamed chicken ...... and many more >o<  Please read on for more. Couldn't find bentong ginger, so get the Thai bentong ginger instead. Not bad, at least better than the Chinese ginger. I ngredients : 1kg bentong ginger 750gm (3pkt) rock sugar 6L water 2pcs sweet wine biscuit 2pcs spicy wine biscuit Method : 1. wash ginger then blow dry under the sun, cut into small pcs. 2. bring rock sugar, ginger slices and water into boil, keep boiling for 30 minutes over medium heat. 3. then leave cool overnight. 4. crushed wine biscuit into powder form and set aside, then transfer half of the cooked ginger & water into a 10L glass jar. Add in wine...

Air Fryer Pandan Sponge Cake 气炸锅班兰海绵蛋糕

I am truly blessed with another successful baking with my air fryer.  This round I am trying out the pandan sponge cake by using the straight method, without heating the oil or butter. The texture turns out really nice and fluffy. I am really confident with my air fryer and going to explore more recipes in future. Hope you guys as happy as I am, with your air fryer ! Please read on for more. For Air fryer with 3L fryer basket. (Khind Air Fryer ARF3000) Ingredients : (7" baking tray) (A) 50gm   corn oil 60gm   pandan juice 50gm   all purpose flour 3 egg yolk (B) 3 egg white 1/8 tspn  cream of tartar 50gm  fine sugar a pinch of salt Method : (1) from ingredients (A), hand beat corn oil and egg yolk till creamy, then add in flour alternately with pandan juice in 3 batches till everything well cooperated. Set aside. (2)  Ingredient (B), whisk egg white till foamy then add in cream of tartar and half of the sugar. ...