Recipe - "Making 'Roti Jala' Pandan (Net Crepe) and Chicken curry".

"Roti Jala" Pandan with Chicken curry

‘Roti Jala’ Pandan (Net Crepe) and Chicken curry recipe

The name ‘Roti Jala’ is derived from the Malay word “roti” (bread) and “jala” (net). A special ladle with five-hole perforation used to make the bread looks like a fish net. It is usually eaten with a curry dish.

 

Roti Jala

Ingredients

2 cups all purpose flour

2 eggs (beaten)

2 cups coconut cream (kara brand)

¾ cup water

2 drops of pandan essence

½ tsp salt

Non-stick pan

Butter for brushing

Procedure

Sift all purpose flour into a mixing bowl. Set it aside.

In a separate bowl, whisk coconut cream, eggs, salt and pandan essence. Pour the mixture into the mixing bowl. Pour water gradually while whisking. Add into the mixture of  flour and continue to whisk until the batter is smooth without any lumps.

Strain the batter using fine sieve. Set it aside.

Heat a non-stick pan. On low heat, grease or brush some butter on it.

 

'Roti Jala" mould

'Squeezy bottle'

Two devices that you can use to form your roti jala -either the mould or the squeezy bottle. I prefer to use the latter because it is less messy.

Transfer the batter using  a funnel to the squeezy bottle. Squeeze the bottle and scribble a net of the batter into the pan. When the batter is set, fold them in any shape of your choice. Serve warm with curry dishes.

The usual curry dish that is served with “roti jala” is the chicken curry. I would like to share with you an easy way of making chicken curry.

 

Chicken curry recipe

 

'Ingredients'

Ingredients

1 kg chicken (cut into pieces)

2 washed potatoes (cut into chunks)

1 brown onions (finely chopped)

2 tbsp vegetable oil

4 sprigs curry leaves

1 chicken cube (seasoning)

1 packet chicken curry paste (Chilliz brand)

4 tbsp kara coconut cream

1 tsp sambal (refer recipe : http://5foodway.blogspot.com.au/2014/09/recipe-for-making-sambal.html )

Salt to taste

Water

 

Procedure

Heat a wok or pot. Add oil. Saute brown onion till brownish in colour. Add curry leaves and a tsp of sambal. Add curry paste and keep on stirring to prevent burning until the oil separates from the paste.

Pour some water and coconut cream. Add potatoes. When potatoes are half cooked, add in chicken. Stir well. Add chicken cube. Use a lid to cover the wok or pot. Simmer it. Occasionally open the lid to stir. Add a little water if the curry appears to be drying up. The chicken curry is ready to be served once the chicken is tender and the potatoes are soft. Lastly, add salt to taste. Enjoy your “roti jala” with chicken curry.

"Chicken curry"