Roti Jala—means “net bread” literally—is another Malaysian recipe 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 roti jala mold yesterday and dished out these fabulous Roti Jala.
Making Roti Jala was a fun exercise. 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. No Roti Jala is complete without curries, so I whipped up some chicken curry with an instant curry paste. You can also serve roti jala with sambal udang, or prawn sambal.
Malaysian food is just so varied, compelling, and stimulating—not a single meal is ever boring, bland, or uninteresting. Please check out the roti jala recipe and also a quick chicken curry recipe.
1 3/4 cup all purpose flour (1/2 lb)
1 1/2 cup low fat milk
1/2 cup water
1/2 teaspoon salt
3/4 teaspoon turmeric powder
1/2 tablespoon oil Ghee or butter (to grease the pan)
1)Sieve the flour and set aside.
2)In a big bowl, mix all the ingredients well together (except the oil) and strain the batter.
3)Add in 1/2 tablespoon of oil and set aside.
4)Heat up a pan with medium heat and grease it with some butter or ghee.
5)Pour some batter into the mold and transfer the mold to the pan.
6)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.)
7)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.
6)Arrange a few Roti Jala on a serving plate and add some curry chicken on the side and serve immediately.
1 boneless/skinless chicken breast meat (cut into small cubes)
3 tablespoons Instant Meat Curry Paste or
3/4 cup water
1 tablespoon coconut milk
1 shallot (diced) 1 tablespoon oil
1)Heat up a small pot and add in the oil.
2)Saute the diced shallots until light brown.
3)Add in the curry paste.
4)When it smells aromatic, add in the chicken meat and do a few quick stirs.
5)Add in the water and let it boil.
6)Lower the heat and simmer the curry for about 10-15 minutes.
7)Add in the coconut milk and serve hot.
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