Made these few days ago. I miss my mom's version of dadar berlauk. I know some may call these differently but this is what she calls them. I remember she used to make them for breaking fast during the holy month of Ramadhan.
I'm not entirely sure of her recipe but this one tastes quite the same. She added sesame oil and spring onions to the batter. A Chinese friend taught her to make them. She doesn't fry them, just roll them up and ready to eat.
This recipe I got from a website and it's pretty much the same how you'd make a crepe batter. Only add splashes of sesame oil and finely chopped spring onions. For the filling, any type of filling suits those delicate, soft crepes :D
I'll put the recipe up here anyway.
Ingredients:
For fillings: - there are many variations to fillings. I made a curry based for this one.
Onions
Garlic
Minced meat (beef/chicken/lamb)
Curry powder
Potatoes
Tomatoes
Celeries
Mixed veges
Salt and pepper
How to make:
Saute onions and garlic. Add mince and curry powder. Add potatoes, tomatoes, celeries and mixed veges. Fry til dry, season to taste. Let cool.
Meanwhile, you can work on your crepes.
Ingredients:
For crepes:
1 cup flour
1 1/2 cups water
1 egg
1 tbsp oil
salt
splash of sesame oil
spring onions, thin strips
How to make:
Blend all ingredients in your food processor or whisk vigorously. Batter works better when left for 30 minutes before use. Wipe oil on your pan with a kitchen towel. Spoon batter onto pan and swirl to make thin crepes. Once top dries and cooks, remove from pan.
To assemble, pile a tablespoon of filling onto a crepe and roll it up as you would making spring rolls.
If you want to try the fried version, prepare:
1 egg, beaten
breadcrumbs
Dip the rolled crepes into egg mixture and roll onto breadcrumbs. Leave on a rack to sit and continue with the rest of the batter. I find resting the crumbed crepes before frying makes them set properly.
Tips: Ensure the spring onions are thinly sliced as possible. Crepes are very delicate. Be extra careful when handling or it may tear. And I mean, extra careful ;)
Then, I made these!
It was a long weekend with Australia Day last Monday so the shops were having massive sale on barbecued meats (steaks, sausages, patties, etc). We bought a 2kg rack of thin sausages for 6 dollars! :-D
So after dropping by the supermarket and bought some yeast, I started this project. Sausage buns! YUM!
The buns are pretty much a simple, basic bread bun recipe.
Ingredients:
400g bread flour
1 1/2 tsp instant dried yeast
1 tsp salt
1 tbsp sugar
250ml warm water
3 tbsp butter/oil
Mix dry ingredients together. Add wet ingredients and mix til well combined. Knead by hand 10-15 minutes til smooth. Roll up to a ball. Brush bowl with a little olive oil, tip ball of dough into bowl so all ball surface covered thinly with oil. Cover bowl with cling wrap and place bowl at a warm, dry spot til doubled in size. I usually wait 45-60 minutes to prove it.
Punch dough with fist to let air out. Tip dough onto your working bench - floured. Knead for 1 minute til dough returns to its original size and shape your dough as you like. Once shaped, place them onto your greased baking tray and prove again til it doubles in size. Approximately 30-45 minutes.
Place your lovely looking buns into a pre-heated oven of 200c and bake for 20 minutes or buns browned and bottom sounds hollow when tapped.
Variations: Some dough I had rolled them with curry powder and breadcrumbs. I've also spread some chilli sauce and mayo into others before enveloping the dough with my sausages. If you like, you can turn them into pizza wheels, adding you favourite pizza sauces or mix cubed cheeses into the dough to make yummy sausage and cheese buns. Options and variations are endless :D :D
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