I love this appetizer dish during lunch. I go to the malaysian food restaurant near my house and always get this dish to start before I jump into the pineapple fried rice or pad thai. Here’s the recipe to make this simple dish.

INGREDIENTS
10 Ounce of Flour
1/2 Cup of Water
1/2 Cup of Ghee
Add Salt for Flavor

DIRECTIONS
Start by sieving the flour and salt into a bowl.
Add ghee and water and knead till the dough smooth.
Let the dough rest for about 2 to 3 hours to soften.
Make small balls from the dough, oil the work top with ghee and work each ball into a very thin sheet.
First flatten with oiled palms, now thin it again by pulling the edges.
Sprinkle the dough sheet with 1 tsp ghee and fold in edges, shape it into a square.
Now sprinkle a little flour and roll out slightly.
Preheat the griddle or pan, grease it well with ghee.
When hot, put roti on, cook for about 2 to3 minutes until golden brown.
Lift roti with a spatula, grease the griddle with ghee, and cook the other side.
Roti Canai is ready to serve.

Everything is good with BACON, well in this case pancetta. How great is it that you can make veggies taste good like this. It’s grilled so it’s even healthier!

INGREDIENTS
A pound of asparagus (Usually about 12 to 15)
A tbsp of Extra Virgin Olive Oil
15 Slices of thinly sliced Pancetta
(I use boars head pancetta for this dish at home)

EQUIPMENT
You need about 8 wooden skewers then soak it in water for 30 minutes so when you put them over the grill it doesn’t burn.
You can use a charcoal grill or gas grill to being at medium high heat.

DIRECTIONS
Start by trimming the asparagus by snapping off the bottom hard tips with your hand then trip it clean with a knife, then pour the oil and a 1/4 teaspoon of pepper in a small dish to marinade. Wrap each asparagus with a lice of pancetta then take about 3 wrapped asparagus and use the skewer to thread them a half inch apart. Oil the grill with extra virgin olive oil then put the asparagus on the grill without uncovering. Cook it until the panceta is golden brown in some areas and the asparagus is cripy yet soft on the inside. Would take about 6 minutes.

Mmm… I can go for 10 of these right about now. How about following the directions below and feed me!

INGREDIENTS
Dough for the dumpling, You’ll need 2 cups all purpose flour with 1 cup boiling water going.

For The Filling:
8 Ounces of Napa Cabbage
3 Teaspoons of Salt
1 Pound of ground pork
Quarter Cup of Scallions (Green Onions)
1 Tablespoon of White Wine
1 Teaspoon of Cornstarch
1 Teaspoon of Sesame Oil
Pinch of Salt

For The Dipping Sauce:
1/4 Cup of Soy Sauce
1 Teaspoon of Sesame Oil
(For spicy flavor I sometimes add wasabi)

DIRECTIONS
Start by cutting the cabbage into strips then mix about 2 tsp of salt and let it sit for about 5 minutes. Take out the excess moisture then in a large bowl, begin to mix the napa cabbage, scallions, ground pork, wine, cornstarch, 1 tsp of salt, sesame oil and white pepper.

Next you want to mix the flour and the cup of hot water until it forms a soft dough so that you can knead the dough for 5 minutes. Cut the dough in half then shape each one into a 12″ long and 1/2″ slices.

Then roll 1 slice of the dough into a 3″ circle to put 1 tbsp of the pork mix in the center. Pick up the edges of the circled dough and pinch 5-7 times to create a pouch for the mixture.

Cooking The Potstickers
Start by heating the pan very hot then add a tbsp of veggie oil. Coat the pan nicely so it the potstickers won’t stick. Place the dumplings in one line and fry them for until the bottoms are brown (usually 2-3 minutes). Then add 1/2 cup of water to the pan then cover to cook the potstickers for about 7 minutes. (Usually you want all the water to be evaporated during that time).

Eat it with the dipping sauce which you just mix the ingredients above. It’s potstickers time!