Do give it a go. This is a less oily version and goes well with our local nasi ulam (herbal rice i.e. white rice mixed with a medley of finely julienned leaves of vietnamese mint, kaffir lime, coriander, turmeric, thai basil and whatever aromatic leaves together with some finely sliced lemon grass(tender part only)/ torch ginger and the list goes on. I often make do with whatever happens to be growing in the garden and certainly have not used all of the above at one go

           Chicken Fried In Dry Coconut Sambal (Ayam Kalasan Berseri)          
Adapted from http://cherryonacake.blogspot.com/2011/08/chicken-fried-in-dry-coconut-sambal.html      
                                                                                              
1 chicken (1.9kg) cut into 10 parts                   1 tsp salt
1 grated coconut (about 3 cups)                      1 ½ Tbs sugar
1 cup water                                                 5 kaffir lime leaves  
½ cup oil                                                    4 bird eye chilly (optional)

Wet Paste                                                             Dry spices
6 lemon grass                                                   3 Tbs coriander seeds
1 tsp turmeric powder                                        2 Tbs peppercorns
1  thumbsized pc ginger

Dry fry spices inTM at Varoma/8 min/ Sp3 till fragrant. Cool slightly and grind spices at Sp 10 till fine. Add in lemon grass and ginger, grind till fine, then add in turmeric powder to make a paste.

Put wet paste and dry spices into a wok, add in water, salt and sugar. Mix well before stirring in the grated coconut. Put in kaffir lime leaves and chillies if using. Bring to a boil before adding in the chicken pieces. Cook chicken till ¾ done. Remove chicken pieces, shaking off as much coconut and spice mixture as possible, before spraying on some oil and grilling till golden brown.

Meanwhile fry coconut & spice mixture till fairly dry. Add in oil and continue frying till dry and golden brown. Coat chicken pieces in coconut & spice mix before serving.

Hi BZB
The paste is made from split  mung beans that has been dehusked.  The rolls are whole meal ( I substituted 80g of whole meal flour for the AP flour in the recipe).

Hi BZB
Just made these today. I filled them with some mung bean paste. I wanted them to be darker like yours so I glazed and baked them at 155C ff for 18 min.

Hi BZB
I make 12 rolls from this recipe, about 70g each. I find that 12-15min is sufficient for mine, but I have to admit mine is not as golden brown (too lazy to glaze).

Hi
Would just like to mention that I have modified this recipe especially the step involving the water roux starter. I have also reduced the recipe to 2/3 of the original. Here it is.

Tang Zhong Bread
300g bread flour
80g plain flour
35g milk powder (optional)
50g caster sugar                                                                                                                                                           ½ teaspoon salt
 2 tsp instant dry yeast
1 egg
100g water, adjust as necessary
40g butter, cubed

Water-Roux Starter:
20g bread flour
100g water
Weigh 20g bread flour and 100g of water into TMX bowl.* Cook at 70 degrees C/ Speed 2/ 2 min (or less, mine reaches 70degrees C in about a min or so)
Stop machine as soon as temperature touches 70 degrees C.                                                                      
Give it a quick stir with a spatula and leave to cool till 37C while you gather the rest of the ingredients.

Add in the rest of the ingredients except for the butter and mix at Sp 7 for a few seconds to moisten the flour.
Knead at interval speed,  for 4 min.
Add in the butter and knead for a further 4 min at interval speed, .
Leave to proof in the TMX bowl till double in bulk.

Place dough into greased loaf pan, 9inX5inX3in in size (or make 12 rolls) and leave to rise till double in bulk.
Bake in 170 degrees C for 45 min (190C for 25-30 min for rolls) or till golden brown.

Note * Make sure that no bread flour is stuck on top of the blades of the TMX bowl and give it a quick stir with a spatula before cooking the water-roux starter.                                                                                                                                                      For curry flavoured bread: Add 1 tsp curry powder and leaves of 2 sprigs of curry leaves                                       

The same thing happened to my TM after two months of use. Apparently there is a problematic chip that needs replacing. I took it back to the HQ and got it done in 15 mins. A word of advice to TM owners who still have the TM in the box or just idling on your kitchen counter (I know of some), test your machine to the max during this 2-year guarantee period!

Not sure where to post this. Since they are used frequently in recipes posted here, thought I will just slot it in.

I realised that some of the ingredients used in the recipes I posted may be difficult to come by. I found a cookbook, ’Heavenly Fragrance’ by Carol Selva Rajah that gives some suggestions on substitutes for these ingredients. Bear in mind that I have not cooked with these substitutes.

Ingredients                               Substitutes
Galangal                     Young ginger (only if you are desperate)

Tamarind paste             2 dates pureed with 2 Tbs fresh lime juice for 1 Tbs of  tamarind paste
                                      (it may work cos tamarind is a souring agent and this is close in texture, colour and
                                       taste)                                  

Lemon Grass                 Sliced lime leaves or sliced lemon/lime rind.      

Torch ginger                    A mixture of lemon grass and young ginger slices    

Vietnamese mint/             Equal parts of mint and coriander leaves or Asian pennywort
Laksa leaf