Roti Jala (Net crepe) with Nyonya chicken curry

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Roti jala (net crepe), is a very popular light snack in Indonesia, Malaysia, and Singapore. Roti jala that looks like a fishing net, or a net makes it a unique and tasty dish. 

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.


Roti jala is typically served with chicken curry. I'm going to share this Malaysian Nyonya chicken curry for this time. I love how intricate the flavours in this curry are. This Nyonya chicken curry is a richer, thicker version than the traditional Malaysian chicken curry because candle nuts are used in the preparation.  For the traditional chicken curry, I used lemongrass and curry leaves in addition to the curry paste. Using kaffir lime leaves, star anise, cloves, cinnamon, cumin, coriander seeds, tamarind juice and shrimp paste (belacan) for the first time to make this Nyonya chicken curry. Since I couldn't find any cloves at the grocery shop, I omitted them from my recipe. I also used ground cumin and coriander powdered in place of the seed varieties.

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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