Apom (coconut bread)

Apom (Coconut bread)

Ingredients:

• 2 cup uncooked rice-soak 3 hours


• 1 cup of cooker rice - soak 3 hours


• thick coconut milk for blend- 2 cups


• 1/2 tsp baking soda


• salt

How to make apom:

1. First, you have to blend the rice and uncooked rice with the coconut milk till smooth.The batter should be as melted ice cream (the thickness). Add water if necessary.


2. Then, pour the batter into a plastic Tupperware and make sure it is just half of the Tupperware.


3. Leave it for about 9 - 10 hours so that the batter will rise up to 3/4 of the Tupperware. Please check at the 8 hours of rest. Do not over rest it. If so the batter will turn it's taste.


4. When it's ready to cook, put some salt and 1/2 tsp of baking soda and stir well and after 10 minutes it is ready to make.


5. Take a frying pan and put 1 big scoop of the batter and move around the edge and cover it till cooked.


6. The cooked apom is brownish at the all edge. It is delicious to eat with any curry or even with the thin coconut milk added sugar.

Indian chapati (wheat bread)

INDIAN CHAPATI

Ingredients:

• 2 cups Wheat Flour



• a bit of salt



• 2 tbsp sunflower oil



• Luke warm water as per requirement
  

How to make chapati:

1. Knead soft dough with above ingredients.



2. Make sure the dough is not sticky. If sticky add some flour on top of the dough.



3. Leave it for at least 30-50 minutes.





4. Break off to a table tennis - ball sized (even smaller) bit of dough.



5. Roll with help of dry flour to a thin round. Roll as thin as possible.



6. Heat pan and place uncooked chapati on it.



7. When on one side is cooked-light brownish with 2-3 dark brown spots, turn it.



8. Use a kitchen towel and lightly press the chapati, rotating at same time, it will puff. Make as crisp as desired.



9. Take out and it's ready to served. Serve when it is still hot.



10. Can eat the chapati with vegetable curry or with dry chicken and beef rendang (thick curry) .