With my grandmother here in London with us, it seems that I can get to see her make various “traditional” recipes. First up was last time’s Maruku. Now, its Tumpi!
Tumpi… I suppose, is sort of a Bruneian pancake. (I asked one my my friends. In Kedah, at least, they don’t have this. Not sure about other parts of Malaysia.) Its … sort of a flattish bread (made withour raising agents) that is deepfried until crispy. Its usually eaten with chicken or beef curry.
And I love it. I really really do. Especially if the curry is made well. *drool* But for now, I have the recipe for Tumpi for you! Here we go!
What you need:
Softened butter, or margarine
Salt, dissolved in some water
Unfortunately, you will have to play this by ear, since my grandmother doesn’t measure this out at all. If I had to guess, she used about 500g of flour, with roughly 1 tablespoon of butter per 100g of flour.
What you do:
- Place the flour in a bowl. Add in the butter or margarine, and rub it in with wyour fingers. (similar to pastry making).
- Add in a little bit of the water, and start kneading with your hands. I suggest using plastic gloves, since its very sticky in the beginning.
- Adding more water slowly, add enough water so that the dough is smooth and elastic. If it seems to be a bit dry, add in some butter.
- Now, to make the tumpi, there are several ways. The overall aim is to make a dlat, circular piece of dough, about the size of a saucer. You can either just flatten a round ball of dough, or roll up the dough into a log, as shown below.
- First, take the dough (dividing it into portions, if necassary) and, using a rolling pin, flatten it out to a roughly rectangular shape. Don’t make it too thin. Spread a little bit of oil over the top surface, and roll the dough into a log shape. If you want, you can flatten this log and repeat the process. Apparently, the more you do it, the more “spirals” your finished tumpi will have. It doesn’t add anything but decorative value. Which is nice, I guess. 😉 Repeat with any remaining dough.
- To fry the tumpi, take each log shape and cut into thick slices. Roll out each slice to make a saucer-sized piece of dough. Remember, don’t make it too thin.
- Heat up some oil for deepfrying ion a frying pan, and fry the tumpi until golden brown. Alternatively, you can use minyak sapi (er, cow oil?) or ghee.
This was much simpler to make than I thought! Although I don’t think I explained it well, but I’m sure you can still understand the instructions, yea? 😀 The best thing is, the dough keeps quite well. About two days in the fridge, and for a couple of months in the freezer. Thaw it before frying, if you decide to freeze it. Plus, if you freeze it in between sheets of baking paper, you can easily separate them, so you can just thaw what you need. So, you can get fresh tumpi whenever you want! How nice. 🙂
But the best thing about tumpi, in my opinion, is the curry. Unfortunately, I can’t quite make a good chicken curry yet, *sigh*. But eventually…. *drool* The one we had with this batch of tumpi was delicious. But I think… curry is hard to get a recipe for, isn’t it? There are so many variables…
Then again, some people eat this with susu manis (condensed milk). *cough*Hadi*ahem*
Quote of the day: Mosquitoes remind us that we are not as high up on the food chain as we think.