The ingredients and preparation
process for kuih dadar are very comparable to those for roti jala. (Pandan
crepe roll), but it is light, fluffy, and shaped like a net. It is a well-liked
snack at gatherings, banquets, and open homes during Hari Raya. The local named it as roti, but the texture is just like crepes.
This traditional roti jala is made
with a unique funnel-shaped mould that has five tips. A multipurpose tube mould with five-point
squeezing container is another option. You could even use a plastic container
lid with holes punched in it as a makeshift pourer. Regardless of the method,
outstanding results are still guaranteed. I am using chili sauce plastic bottle
to squeeze out the batter and drizzle onto a hot pan, in a quick, circular
motion, creating a net-like, or lacey effect. Once it is rolled up, it is difficult to determine if the crepe has torn or did not turn out perfectly lacey. Because of this, creating this roti jala won't be difficult for you; it's quite simple!
This roti jala has the same tender
and delicate structure as a crepe or kuih dadar. They are quickly rolled up
like spring rolls after they are done. I am making my roti jala in two different colours. I divided the batter
into two separate bowls. I combined pandan food colouring with one portion of
the batter and turmeric powder with the other.
Are you drooling? Let us get all the
ingredients to hand and detailed instructions to make this delicious Nyonya
chicken curry and roti jala.
INGREDIENTS
(Chicken curry)
A
3 whole chicken leg (drumstick &
thigh)
6 potatoes, cut into chucks
200ml thick coconut milk
100ml water
2 tbsp tamarind juice
B
5 whole shallots, pounded
5 cloves garlic, pounded
2 candle nuts, pounded
C
3 lemongrass stalk, lower part
2 stalks curry leaves
5 kaffir lime leaves
2 tbsp chili paste
½ tbsp coriander powder
2 tbsp curry powder
1 tsp cumin powder
1 star anise
1 cinnamon stick
1 tbsp belacaan (shrimp paste)
Salt and sugar to taste
METHOD
1. Using a mortar and pestle, pound
the shallots, garlic, and candle nuts until it resembles a fine paste.
2.
Cut the chicken leg into two parts, which are the drumstick and the
thigh.
3. Seared the chicken in a wok or
skillet until a nice golden skin and 50% cooked. This will give a browning on
the outside of the chicken. You can air – fry it. Or you could just bypass this
part.
4. To a wok, heat on medium-low heat
with ½ cup of cooking oil and saute the ingredients (B) and belachan until
fragrant. Add the lemongrass, curry leaves and kaffir lime leaves, stir
continuously until it becomes nice and aromatic. Add in the chili paste, curry
powder, coriander powder and cumin powder. Stir-fry again until fragrant.
5. At this point, add the coconut
milk, water, and tamarind juice, bring it to boil. Add in the chicken and potatoes till
ingredients are totally immersed. Stirring gently, add in the star anise and
cinnamon, cover the wok, braise over low heat until chicken and potatoes are
cooked well. Seasoned with salt and sugar and continue to simmer in low heat
for 10-15 minutes until the chicken becomes tender. Remove and serve with roti
jala.
INGREDIENTS
(Roti jala)
375g wheat flour
1 tsp turmeric powder
1 tsp salt
1 egg
500ml water
200ml coconut milk
2 ½ tbsp cooking oil
Some pandan food colouring (optional)
METHOD
1. Mix all the ingredients above
together in a mixing bowl until smooth and strain the batter to remove any
lumps.
2. Fill the bottle with the batter.
Heat a very lightly greased nonstick skillet over medium heat. Working quickly,
invert the bottle and drizzle the batter in quick circular motions forming a
netlike pattern. Do not overcook the crepe. It should not be brown or crispy.
There’s no need to flip over to cook the other side. You may fold the crepe in
the skillet or use a rubber spatula to remove the net crepe onto a plate and
fold it on the plate.
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