Roti Jala–means “net bread” literally–is another Malaysian delicacy that deserves special introduction on Rasa Malaysia. These lacy and net like pancakes/crepes are very popular during the Muslim fasting month of Ramadan, where vendors set up temporary stalls selling roti jala to go with various curries offered. Roti Jala is also very popular as an afternoon tea snack. For me, I can eat them anytime of the day as long as I have some curries to go with them. I have always wanted to make Roti Jala, but there is a problem, I didn’t have the mold. Recently I brought one back from home, together with the pie tee mold that I’d blogged about. I got to play with my new toy yesterday and dished out these fantabulous Roti Jala…(learn how to make roti jala with my YouTube video after the jump)
Making Roti Jala was a fun exercise, so much so that I had to capture the following video to share with you. Suffice it to say, the mold was really easy to use; in no time, I finished up the batter and made 12 gorgeous looking lacy lads. (I can also totally use the mold to make this fabulous eggnet salad I had at Longrain, Sydney!) No Roti Jala is complete without curries, so I whipped up some chicken curry with an instant curry paste.
Malaysian food is just so varied, compelling, and stimulating–not a single meal is ever boring, bland, or uninteresting.
Ingredients:
1 3/4 cup all purpose flour (1/2 lb)
1 1/2 cup low fat milk
1/2 cup water
1 egg
1/2 teaspoon salt
3/4 teaspoon turmeric powder
1/2 tablespoon oil Ghee or butter (to grease the pan)
Method:
- Sieve the flour and set aside.
- In a big bowl, mix all the ingredients well together (except the oil) and strain the batter.
- Add in 1/2 tablespoon of oil and set aside.
- Heat up a pan with medium heat and grease it with some butter or ghee.
- Pour some batter into the mold and transfer the mold to the pan.
- As the batter flows through the holes of the mold, make circular rounds around the pan to form the netty patterns. (Refer to the video above.)
- After the top is set and done or when the bottom turns light brown, transfer the Roti Jala out and fold it into triangle shape.
- Arrange a few Roti Jala on a serving plate and add some curry chicken on the side and serve immediately.
Recipe: Malaysian Curry Chicken
Ingredients:
1 boneless/skinless chicken breast meat (cut into small cubes)
3 tablespoons Instant Meat Curry Paste
3/4 cup water
1 tablespoon coconut milk
1 shallot (diced) 1 tablespoon oil
Method:
- Heat up a small pot and add in the oil.
- Saute the diced shallots until light brown.
- Add in the curry paste.
- When it smells aromatic, add in the chicken meat and do a few quick stirs.
- Add in the water and let it boil.
- Lower the heat and simmer the curry for about 10-15 minutes.
- Add in the coconut milk and serve hot.
Related Posts:
- Chicken Curry with Potatoes
- Red Curry Recipe
- Thai Curry
- Green Curry Recipe
- Chicken Kebab (Chicken Kabab) Recipe
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{ 9 comments… read them below or add one }
Apologies if you had previously left a comment for this post. I accidentally deleted all the comments on this roti jala post and they were not recoverable.
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I would like to purchase the roti lattice mould. Send me some info and price.
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that is so beautiful!! I love the video!!!
my best friend is Malaysian but I’ve only been to a real Malaysian restaurant once! They are hard to come by!! Roti is so freakin good though!!
Thanks for the beautiful food and beautiful blog!
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Hi there,
I am interested to buy a roti jala mold from your website,however i have problem to access the sale/purchase side. Anyway pls advise further!
Tks,
Penney
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hi,
Please write to me roti jala and Malaysian chicken curry paste recipe.
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thank you soooo much for the video of making roti jala..
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Plastic cup with some holes melted into the bottom with a soldering iron should be fine.
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Hi
I love the pictures in this website.
Its awesome.
For the Roti jala can i use plain flour instead of all purpose flour
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Rasa Malaysia replied:
Yes, I think so. Plain flour should work.
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My Tok umi (from kampung in Aloh Star) makes it with coconut milk instead of water & milk. The flavour is beautiful. I have never been able to find the pourer thingy to make it though. & every attempt at making one has failed. I know traditionally they used bruised & frayed lemon grass dipped into the batter to get the desired shape, but I have just been using my 5 fingers dipped into the batter (after tok umi suggested it)
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Rasa Malaysia replied:
Yazmin – it’s glad to learn about your Tok’s recipe. Thanks for sharing. I love Malay food so much.
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