World Food Challenge

Day 106: Malaysia and Roti Jala with Malaysian Chicken Curry

Good evening, Raffies!

Today we are going to Malaysia and I am making my very first Roti Jala!
The Malaysian cuisine seems to be a mixture of Chinese, Indian and Indonesian cuisine. Therefore, it is very flavourful and rich in different varieties and tastes.

Without further ado let’s dig in!

Starting with the roti, I have followed this recipe, which I think explains the procedure of the net making very well.

Ingredients:

225 g flour

375 ml milk

1/2 c water

1 egg

salt

1/2 tsp turmeric

ghee or oil to grease the pan

Start by sieving the flour to avoid lumps. Mix all the ingredients together, NOT the oil! You are looking for a consistency similar to a pancake batter. If the batter is too thick, add some milk; if it is too liquid, add some flour.

Heat a pan and add 1 tbsp of oil or ghee. Pour the batter into the pan, making circular motions to make a net-like pattern.

Now fry it like a pancake. Flip it over after 2 minutes, once the bottom starts turning brown. Repeat until the all the batter is used up.

Serve with curry chicken.

As for the chicken curry, I have followed my mom’s old cookbook she got from her time living in Indonesia many years ago. But for you guys, I have searched a similar version and here it is.

Ingredients:

500 g chicken pieces (with or without bone)

3 tbsp ghee

2 potatoes, peeled and cut

2 tbsp turmeric

2 stalks lemongrass, chopped

1 tbsp curry leaves

1 cm fresh galangal, sliced

2 tbsp Ayam

1 tbsp paprika

1.5 c chicken stock

1 tbsp dark soy sauce

1.5 c coconut cream

1 tbsp fish sauce

4 hard boiled eggs, peeled

1 fresh red chili

5 dried red chilies

3 cm fresh ginger, minced

5 candle nuts

2 cloves of garlic

Start by making the paste. In a mortar or blender, crush the fresh red chili, the dried chilies, the ginger, the candle nuts and the garlic. Set aside.

In a wok, heat the ghee and add the spice paste and fry until fragrant. Add the chicken, potato, galangal and turmeric.

Now pour the stock and add the lemongrass, the Ayam and the curry leaves. Stir well and add the coconut milk, the fish sauce, the potatoes and the eggs.

Bring the curry to a boil and let it simmer for about 15 to 20 minutes, until the chicken and the potatoes are done and tender.

Serve with rice or roti jala, or both.

If you are curious about more dishes from Malaysia, I think the “Malaysia, Singapore, Indonesia & The Philippines” by Ghillie Basan, Terry Tan and Vilma Laus gives a great introduction to the cuisine of the far East.

As for the dish, I love the roti! It was great! I regretted that there was not much more curry sauce to eat up with the folded pancakes.

Love,

Raffi

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