Chinese Food Culture

Roti Jala–means “net bread” literally–is one more Malaysian delicacy that deserves unique introduction on Rasa Malaysia. These lacy and net like pancakes/crepes are extremely well-liked throughout the Muslim fasting month of Ramadan, where vendors set up temporary stalls selling roti jala to go with several curries offered. Roti Jala is also extremely favorite as an afternoon tea snack. For me, I can eat them anytime with the day as long as I’ve some curries to go with them. I’ve always wanted to create Roti Jala, but there is really a issue, I didn’t have the mold. Recently I brought 1 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…(discover how to produce roti jala with my YouTube video after the jump)

Producing Roti Jala was a fun exercise, so much in order that I had to capture the following video to share with you. Suffice it to say, the mold was actually effortless to use; in no time, I finished up the batter and created 12 gorgeous searching lacy lads. (I can also entirely use the mold to make this fabulous eggnet salad I had at Longrain, Sydney!) No Roti Jala is complete with out 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.

RECIPE: ROTI JALA “NET BREAD” OR MALAYSIAN LACY PANCAKES

Elements:

1 3/4 cup all purpose flour (1/2 lb)

one 1/2 cup low fat milk

1/2 cup drinking water

one egg

1/2 teaspoon salt

3/4 teaspoon turmeric powder

1/2 tablespoon oil Ghee or butter (to grease the pan)

Procedure:

Sieve the flour and set aside.

In a big bowl, mix all of the ingredients well together (except the oil) and strain the batter.

Combine 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 towards pan.

As the batter flows by means of the holes of the mold, make circular rounds around the pan to form the netty patterns. (Refer towards 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 couple of Roti Jala on a serving plate and add some curry chicken on the side and serve immediately.

Recipe: MALAYSIAN CURRY CHICKEN

Ingredients:

one boneless/skinless chicken breast meat (cut into tiny cubes)

3 tablespoons Instant Meat Curry Paste

3/4 cup drinking water

1 tablespoon coconut milk

one shallot (diced) 1 tablespoon oil

Technique:

Heat up a small pot and bring from the oil.

Saute the diced shallots until light brown.

Bring in the curry paste.

When it smells aromatic, include in the chicken meat and do a handful of quick stirs.

Add in the water and let it boil.

Lower the heat and simmer the curry for about 10-15 minutes.

Add within the coconut milk and serve hot.