I love roti jala and chicken curry! Hello?? Who doesn’t?? Roti jala or ‘lace crepe’ as some would call it in English is the ultimate trigger food for me. I know very well that once I have a bite of it, there’s no stopping me from eating the whole batch myself – I won’t share. It’s bizarre to find dipping a roll of crepe into curry to be so addicting. Hahaha!
As I am writing this there’s a plate (or two…hehehe) of roti jala in the kitchen and I am praying to God that updating this blog will keep me distracted long enough until lunch time. You know…so I can actually eat them as lunch rather than having them now for breakfast, morning snack and lunch. *face palm* This is too hard.
Anyway, roti jala or ‘lace crepe’ is made using a special dispenser that looks like this.
Basically, you pour the batter into the dispenser and swirl it over your frying pan as the batter flows out of the tiny holes. That’s how you create the intricate ‘jala’ or ‘lace’. Nowadays, people substitute the traditional roti jala dispenser for a 3 or 5-hole mayonnaise bottle like this.
Frankly, I prefer to use the bottle kind, it’s less messy to work with. I got my bottle from Parkson and cost me about RM5. You can DIY your dispenser too – use a nail or the tip of a screw driver and hammer them into a small mineral bottle cap to create tiny holes. Watch this tutorial (from minute 1:55 to 2:05) on how to make your own roti jala dispenser bottle.
There are a lot of ways to eat your roti jala. You can either fold it into quarters or roll it into a 3″ log. My mum likes to fold it since it’s obviously the easier method but I like it rolled. I don’t know why but it tastes better that way. Hahaha! Now, roti jala is bland on it’s own because it is meant to be eaten with a dipping sauce! In Malaysia (and Singapore too, I think) we like our roti jala (or roti kirai, as the Singaporeans would call it) with curry! It can be chicken, beef or plain ol’ potato curry. However, if you’re a sweet tooth kind of person, you can have it with a bowl of sweet durian gravy a.k.a kuah durian. Taste good too, I promise!
Roti Jala and Chicken CurryPrint Recipe
- Roti Jala
- 375g all purpose flour
- 2 tbs + 1tsp canola oil
- 1 large eggs
- 1 tsp salt
- 360ml water
- 360ml coconut milk/full cream milk
- 1 pandan leaf (tied into a knot) (optional)
- Pinch of turmeric powder
- Yellow food colour
- Chicken curry
- 2 boneless chicken thigh, cut to bite-size pieces
- 4 shallots
- 2 cloves garlic
- 1 tablespoon chilli paste (leave this out if you don't it spicy)
- 0.5" knob of ginger
- 1 table spoon curry powder
- 250ml of water/chicken stock
- 50ml coconut milk
- 1 russet potato, cut into 1cm cubes
- 1 stick of carrot, cut into 1cm cubes
- 2 tsp salt or to taste
- 1tsp sugar or to taste
- 1/4 cup of vegetable oil
In a saucepan, heat water on high heat until it boils. Turn off the heat. Add in pandan leaf. Cover the saucepan and let the pandan leaf infused for 5 minutes. Then, take out the leaf, let the water cools down to room temperature before using. This step is optional. If you don't have pandan leaf, proceed straight away to step 2.
Combine all ingredients into a mixing bowl and whisk until all lumps disappear. The batter must be runny enough so it can flows out of the dispenser bottle. If it's thick, add a tablespoon of water at a time and check for its consistency before adding more water.
Sieve the mixture into a measuring jug for easy pouring.
Pour the mixture into the dispenser bottle.
With a frying pan on medium low heat, grease it with a little bit of oil. If you're using non-stick pan, you can skip this step.
Move your hand over the pan in a circular or zig-zag pattern as the batter flows out of the bottle. Let the roti jala cook for about 30 secs (less or more depending on the thickness and temperature of your pan).
Slide the roti jala out of the pan on to a plate. Repeat step 5 and 6. While waiting for your roti jala to cook, roll your cooked roti jala into a 3" log.
Repeat until all the batter is finished.
Blend together shallots, garlic and ginger.
Heat the vegetable oil in a saucepan on a medium high heat,. Stir fry blended shallots, garlic and ginger. Add chilli paste. Continue frying until the oi separates.
Sprinkle curry powder. Stir for 15-20 seconds, add water/chicken stock. Let the water comes to a boil.
Add chicken, potato and carrots. Continue cooking until chicken is done, potato and carrots are tender.
Season with salt and sugar.
Serve with roti jala.
This recipe yields about 20 pieces of 3" long rolled roti jala. I use a 28cm diameter pan. If you're using a smaller pan, you may end up with more.