Peel the plantains, cut them into small chunks and put into a large deep mixing bowl. Mash into a thick paste with your fingers or an electric blender. If using a blender, you may need to add 1/8 to 1/4 cup of water for smoother blending.
Add the chilli sambal, rice flour, salt and mix well.
Gently heat the corn oil in a frying pan and add the turmeric. Stir well, remove from the heat and blend into the plantain mixture which should be thick yet soft enough to pour. If it is too soft, add small amounts of rice flour or if too stiff, add small amounts of water until it reached the described consistency.
Grease a loaf pan, and pour plantain mixture into it.
Bake in the oven on medium to low heat at 350˚ for 1 hr. or until cooked and firm.
When cooked, remove from the oven and allow to stand for approximately 5-10 min. before turning it out on a wire rack.
Slice and serve with salted peanuts or as an accompaniment to spicy dishes.
Combine flour, baking soda, cream of tartar and salt. Set aside.
Whisk water and egg replacer.
Mix egg replacer, soy milk and canola oil in a large bowl.
Add flour mixture to soymilk mixture and stir until dough forms a ball. Knead briefly, place in a greased bowl and cover with a damp towel. Let dough rest in a warm, draft-free area for 2-1/2 to 3 hours.
Preheat oven to 400 degrees F. Lightly oil
Lightly oil baking sheets.
Saute garlic in olive oil for 2 minutes. Set aside.
Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until smooth, about 3 minutes.
Divide dough into 12 equal pieces and roll each into a ball.
Flatten each ball with hands, roll into an oval about 3/8" thick and stretch ends to form a teardrop shape (wide at base and tapering to a point on top).