Roti Jala Recipe / Malaysian Net Crepes / Net Breads

Roti Jala Recipe

Recipe courtesy Ayam brand products video

To make this net bread you need roti jala mold, since I couldn't find one I used a empty condensed milk can and made several holes at the bottom of the can.

Ingredients

All purpose flour - 125 gms ( 1 cup)

Water - 125 ml ( 1 cup)

Eggs beaten - 2 nos

Salt - 3/4 tsp

Turmeric powder - 1/4 tsp

Cooking oil - Needed

Coconut milk - 2 cups

Malaysian Net Bread

 

Method

1. Sift flour through sieve. Add sifted flour and salt to a large bowl. Mix well.

2.In another bowl whisk together water, coconut milk, turmeric powder and eggs until mixed well.

3. Add the whisked liquid mixture to the flour and again whisk well until smooth and thin batter is formed.

4. Strain the prepared batter through sieve to remove any lumps.

5. Heat a non stick pan, add oil to the pan and grease well.

6. Fill the can with batter, on the hot pan go in circular motion so batter pours through the can holes on the pan like net.( you can watch video to understand more).

7. Turn the pan heat to medium and cook the roti on one side for a minute, once roti is cooked fold it and serve on plates. Continue the same process with rest of batter.

8. Serve hot Roti Jala with Telur Curry or AyamCurry

Roti Jala with Telur Curry

Telur Curry Recipe / Easy Malaysian Egg Curry

Telur Curry Recipe

I wanted to make a quick and easy Malaysian Egg Curry for my Roti Jala.  But I didn’t have few ingredients in my pantry so with minimal ingredients I made this easy Malaysian style egg curry It was real close to the authentic Telur curry.

Ingredients

Large Eggs ( hard boiled and shell removed ) – 6 nos

Large potatoes ( boiled and cubed ) – 2 nos

Onions medium sliced – 2 nos

Tomato medium sliced – 1 no

Ginger and Garlic paste – 1 tsp

Red chilli powder – 1 and ¼ tsp

Cumin powder – 1 tsp

Fennel powder – 1 tsp

Turmeric powder – ¼ tsp

Ajinomoto – ¼ tsp or Chicken Stock cube – 1 no

Salt to taste

Coconut milk – 4 tbsp

Water – 1 cup

Oil -2 tbsp

Egg Curry with Roti Jala

Method

1.       Heat oil in a pan, when pan is hot add the sliced onions and stir fry until onions turns soft.

2.       Add the ginger and garlic paste to the pan and sauté for a minute.

3.       Add the chopped tomatoes to the pan and sauté for a minute.

4.       Add red chilli powder, turmeric powder, cumin powder, fennel powder, ajinomoto and salt to the pan, stir fry on low heat for 2 mins.

5.       Add 1 cup water to the pan, mix well and bring the curry to boil.

6.       When curry starts boiling, add the hard boiled eggs and boiled potatoes to the curry, mix well and simmer curry until slightly thickens.

7.       Add the coconut milk to the curry, mix well and remove pan from heat.

8.       Garnish curry with curry leaves and serve hot with Roti Jala or Paratha.

Malaysian Egg Curry

Kari Ayam recipe / Malaysian Chicken Curry

Recipe source Malaysian Cooking by Carol Selva Rajah

Kari Ayam recipe

Ingredients
Chicken pieces with bone - 500 gms
Potatoes peeled and diced - 2 nos
Onion chopped - 1 no
Curry leaves - few
Ginger & Garlic paste - 1 tbsp
Thick coconut milk - 500 ml
Sugar - 1 tsp ( optional)
Salt to taste
Oil - 2 tbsp
Lemon Juice - 1 tsp

For Curry powder
( roast and grind below ingredients to powder)
Coriander seeds - 3 tbsp
Cumin seeds - 1 tbsp
Dried red chillies - 4 to 5 nos
Peppercorns - 1 tsp
Cinnamon stick - 2" piece

Fried onions to garnish (optional)

Malaysian Chicken Curry

Method
1. Heat oil in a pan, when hot add onions, curry leaves and saute till onions browned.
2. Add ginger & garlic paste and saute till raw smell leaves.
3. Add potatoes, chicken pieces and curry powder to pan. Saute until chicken turns pale.
4. Add 1 cup coconut milk and 1/4 cup water to the pan, simmer chicken covered on medium heat for 15 mins.
5. Uncover pan add rest of coconut milk, sugar and salt, simmer curry uncovered for few more mins until curry thickened.
Serve hot chicken curry garnished with fried onion rings and drizzle lemon juice on top.

Roti Canai Recipe / Malaysian Roti Canai

Roti Canai is Malaysian style flaky paratha served along with Kari ayam (Chicken Curry)---click here for Kari ayam recipe

Roti Canai Recipe

Ingredients
All purpose flour - 2 cups
Butter - 1/4 cup
Oil - 1/4 cup
Water - 3/4 cup
Salt - 1 tsp

Method
1. Mix all the ingredients in a large bowl except oil, knead dough for 10 mins until smooth and soft.
2. Place dough in a bowl, pour 1/4 cup oil over dough, cover bowl with damp towel and set aside dough for 4 hours.
3. Divide dough into equal sized balls, oil the kitchen counter, take one dough ball and flatten it on counter with palm and spread dough onto kitchen counter as much as possible by pulling dough from corners.
4. Dough must be spread as thin as possible, the counter top must be visible.
5. Gather the dough by making pleats like pleating paper fan or saree. Roll it from center to form disc and tuck end of dough to center.
6. Again flatten the pleated disc on counter top to form medium circle.
7. Continue the same with rest of the dough.
8. Heat a griddle or tawa and cook the flattened discs until golden browned on both sides for 3 mins.
9. Place cooked roti canai one on another on a plate, slightly dab on the sides of roti canai to make it flaky.
Serve hot with Kari ayam.