Here is another hot favorite Malay Dish. Roti Jala are like crepes, only lacy. Roti Jala usually eaten cold. It is an alternative to rice, excellent with curry, rendang or kurma. I remember a few occasions my grandma used to make these delicious Roti Jala. Simple irresistable.. How I wish she is here to make me some of her delicious Roti Jala.. To make a fair amount of Roti Jala, it takes up quite a lot of time. I was running late cooking dinner tonight, so this time, instead of having it with curry, we had it will sweet soy sauce potatoes (just something I whipped up)... I think I still prefer with curry or rendang.. hehe... :)
Roti Jala is made by a special ladle with a five-hole perforation used to make the bread looks like a fish net. If you do not have any, the easiest way to have the special mould is by using a plastic cup with 4-5 small holes drilled into the bottom or sacrifice your measuring cup to make the special ladle.
I found another special mould that we could use to make Roti Jala. Its
like a ketchup squeeze bottle but it has 3 holes. I prefer the bottle instead of the special ladle because its not a lot of mess.. hmm.. it would be good for decorating my desserts too.. The bottle is available at a Japanese Store, (Daiso).. Anyone is Singapore could get me this bottle? hehe... *wink* Check this Youtube video.
2 cups all-purpose flour
2-3/4 cups fresh milk or coconut milk
1 tsp ghee or margarine/butter
salt to taste
pinch of turmeric powder or a few drops of yellow food coloring
Sift flour into a mixing bowl. Stir in eggs. Add milk gradually and beat until batter is smooth. Strain batter and set aside.
Brush the non-stick pan lightly with ghee or oil. Heat the pan on high heat and bring to medium low heat. Pour batter into a roti jala ladle. As the batter flows through the holes of the mold, make circular rounds around the pan to form the netty patterns. After the top is set or when the bottom turns lightly golden pale color, no need to cook the other side, transfer the roti jala out and fold it into triangle shape or you can also roll them up. Repeat process until all the batter is finished.
Arrange a few on a serving plate with chicken curry on the side and serve immediately.
- If batter is too thick, you may have to adjust the consistency of the batter to make it thinner by adding water a little at a time so that it flow out from the spouts smoothly.
- You can make ahead of time and freeze them. When you want to eat, just thaw and steam them before serving. It is still good. :)
Good night everyone. :)