What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
1. 4 Cups of Flour (All Purpose)
2. 4tb of Unsalted Butter + Extra
3. 1.5tb of Salt
4. 1.5tb of Sugar
5. 1 Egg
6. 1 3/4 cups of Water
Ingredients
Indian Croissant here i come!
DOUGH TIME AGAIN.
1. In a bowl mix together 2 cups of flour, 1.5tb of salt, 1.5tb of sugar, 1 egg, and 4tb of melted unsalted butter.
2. Slowly add in 1 and 3/4 cups of water bit by bit and knead for 5-10 minutes till a smooth dough forms and it stops sticking to the bowl.
3. Generously coat the dough with butter and cover with cling wrap. Allow to rest in the fridge overnight.
HARD WORK TIME.
There are 2 common ways of making roti canai. There is a disc shaped one and a square shaped one. The square shape one is easier but the disc shaped one has better texture.
Please refer to the 2 diagrams below as reference on how to make either one.
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ROTI CANAI: Is a simple Indian Malaysian flat bread often referred to as the Indian croissant due to its flaky layers and buttery taste. It is paired perfectly with some curry or just some sugar on top. Often eaten as breakfast but is also eaten any time of the day.
People often fill this up with an egg making roti telur, or bananas making it roti pisang. It is a highly customisable dish. With its buttery taste and flaky texture it is hard to say no to this dish.
Cooking with Ten
Roti Canai
Serves:16 Time: 60 min
Before beginning to work with your dough make sure your surface is CLEAN and BUTTERED UP. This is a very sticky dough and having a well buttered surface makes it easier to work with.
DISC SHAPE.
1. Divide the dough into 16 equal pieces.
2. Taking 1 piece and covering the others so they don't dry out. Slowly stretch it out by pulling and pressing so that you get almost like a paper thin piece of dough.
3. Generously spread some unsalted butter and begin to roll each side towards the center so you end up with a long piece of dough rolled up together into 2 segments.
4. Liberally coat the dough with more butter and roll it up into a spiral. Let it rest for 5 minutes.
5. Gently Press down and stretch the dough into about 0.5 cm thick.
SQUARE SHAPE.
1. Divide the dough into 16 equal pieces.
2. Taking 1 piece and covering the others so they don't dry out. Slowly stretch it out by pulling and pressing so that you get almost like a paper thin piece of dough.
3. Generously spread some unsalted butter. (if you would like add in some toppings here if you want a filled roti canai)
4. Pick up 1 edge and bring it towards the center, repeat with the other side.
5. Rotate and repeat with the remaining edges.
6. Press down and stretch if the dough looks too small or is too thick.
Into a pan on medium high heat for about a minute or 2 on each side till they come out golden brown and crispy.
Enjoyed with a bowl of DHAL which can be found here.
Happy Cooking,
