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Posts tagged “ground pork

Nyonya Roti Babi

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Roti Babi is a Penang Peranakan dish which I have been quite curious about since I read the recipe in Debbie Teoh’s book.  Bread slices coated generously with an egg batter reminds me much of traditional French toast, a childhood delight for my sister and I, only that in Roti Babi the bread is much thicker and stuffed with an “inti” (filling) made up of minced pork and onions. What is more intriguing is the “rempah” (spice paste) used in the filling, which consist of ketumbar (coriander seeds), buah pala (nutmeg) and cekur (lesser galangal aka “sand ginger”).  I can already imagine how wonderfully perfumed the inti will be just from reading the recipe and yet at the same time, wonder how cekur actually tastes like as I’d not used it in cooking before!

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