Roti Jala (Lace Crêpes with Chicken Curry)

Name: Roti Jala (Lace Crêpes with Chicken Curry)
Total time: 1 h 20 min
Yield: 4
Cuisine: Malaysian (Malay)
Ingredients: 250 g Plain flour; 2 Eggs; 250 ml Coconut milk; 300 ml Water; ½ tsp Turmeric powder; ½ tsp Salt; 2 tbsp Neutral oil, for the pan; 1 A roti jala mould (5-spout cup), or a squeeze bottle; 800 g Chicken thighs, bone-in, cut in half; 4 tbsp Meat curry powder; 6 Shallots; 4 Garlic cloves; 3 cm Ginger; 1 each Cinnamon stick, star anise and cardamom pods; 2 Potatoes, in chunks; 400 ml Coconut milk, for the curry; 300 ml Water, for the curry; 4 tbsp Neutral oil, for the curry; 1.5 tsp Salt, for the curry

'Net bread' — a thin turmeric batter drizzled from a cup with five spouts in circles over a hot pan, so it sets into a yellow lace, then folded into a triangle. Three or four pieces, dipped into chicken curry, stand in for rice at Malay weddings and Hari Raya tables.

Quelle

Rezept von Malay home kitchens · 🏺 Traditionell · Malay household cooking, Peninsular Malaysia

Malaysia · the net bread for curry — An ownerless traditional dish, so no cook is credited. The cited article confirms roti jala — net bread or lace pancake — as a Malay, Minangkabau and Acehnese tea-time snack served with curries, usually homemade for weddings and festivals, eaten in sets of three or four with chicken curry in place of rice. The batter ratio, the mould technique, the no-flip rule, the curry, timings and quantities are this book's own.

Hintergrund auf Wikipedia ↗

Zubereitung im Video · 3 Videos

Plated Asia yaquooth kitchen Satyam's Kitchen

⏱ 80 Min.🍽 4 Portionen🔥 520 kcal🇲🇾 Malaysia🌶️🌶️

Halal

Zubereitung

The curry first: blend the shallots, garlic and ginger. Fry in the oil with the whole spices 5 minutes, add the curry powder mixed to a paste with a little water, and fry 3 minutes until the oil splits.
Add the chicken and turn to coat 3 minutes. Add the water, salt and potatoes, cover and simmer 25 minutes. Stir in the 400 ml coconut milk and simmer uncovered 10 minutes more until the gravy is thick enough to cling to the lace.
The batter: whisk the flour, eggs, 250 ml coconut milk, 300 ml water, turmeric and salt until completely smooth, then strain. It should be thin — thinner than pancake batter, like single cream. Rest 20 minutes.
💡 Strain it. One lump blocks a spout and the lace comes out with a hole in it. And thin — thick batter cannot flow through the holes at all.
Heat a non-stick pan over medium-low heat and wipe it with oil. Fill the mould, hold it 5 cm above the pan, and move it in quick overlapping circles so the five threads cross into a net about 18 cm across.
💡 Fast circles, and keep moving. The threads set in seconds; hesitate and you get a puddle instead of a net.
Cook 60–90 seconds until the lace is set and dry on top but still pale — it is not flipped and should not brown. Slide out, fold in half and in half again into a triangle, or roll. Repeat.
Serve 3–4 folded roti jala per person with a bowl of the chicken curry to dip into.

💡 Tipps

Pale is correct. Browned roti jala is stale-tasting and stiff; the lace should be soft enough to soak up curry.
Beef rendang and kari kambing (mutton curry) are the other two classic partners.