Roti Jala

Roti Jala

Jul 23, 2022 | Asian, Food-Cooking

Roti Jala

Courtesy of Ramly Dollah in Perth

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What is Roti Jala you may ask?
Roti Jala or lace pancake or crepe like is Malaysian traditional food, a popular Malay snack served with curry dishes.
Best eaten with anything curry! and for us usually it is with chicken curry!

Please find details of the recipe

Hugs and Blessings from Papa Nash. 🙂

#papanash #easyrecipes,#cookingmadesimple #rotijala

July 2022

#papanash #easyrecipes, #rotijala

View Instructions

Ingredients

  • 250g all purpose flour
  • 2 eggs
  • 1 teasp salt
  • Half teaspoon of turmeric (actually put a quarter first and see the color)
  • 400ml of water
  • 200 ml of coconut milk
  • 2 teaspoon of vegetable oil

    And some oil for brushing the pan

    Also need a plastic water bottle normally 500 or 600ml, empty it, poke 6 holes in the plastic cover.

Step by Step Instructions

Combine all ingredients and mix well.
Srain using a fine strainer to remove all lumps

Fill a bottle with half the batter.
Gently squeeze the bottle and make swirls around the pan.
When batter is set, fold it in any shape of your choice
Serve warm with curry dishes.

Enjoy and please subscribe to the YouTube Channel called Papa Nash and let me know how it turns out. TQ, hugs xxxx

Nash Bhullar @ Papa Nash

Chicken Rendang – 2 Versions in 1

Chicken Rendang – 2 Versions in 1

Jun 28, 2022 | Asian, Food-Cooking

Papa Nash shows you how to make chicken rendang in 2 ways.

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Hugs and Blessings from Papa Nash. 🙂
#papanash #easyrecipes, #marblecake

View Instructions

Ingredients

 

  • 500g of Onions, 25 grams of fresh Ginger, 25g Turmeric and 25g Galangal

  • 1 tablespoon Tamarind (Assam) paste, 1 tablespoon of brown sugar, salt to taste

  • 1kg chicken breast (skin removed) or boneless thigh meat

  • 100ml Vegetable Cooking Oil, 100ml cup of coconut milk

  • 6 Garlic Cloves, 3 Kaffir lime leaves, 3 stalks of Lemongrass.

  • 10 dry chilis or 1 tablespoon of Chili Paste/Paprika Powder.

  • 60 grams of desiccated coconut.

  • Dry Spices – 1 Cinnamon Stick, 2 Star Anise, 2 Cloves, 3 Cardamom Pods

Step by Step Instructions

STEP One

In a dry and clean pan, toast desiccated or grated coconut over medium heat until golden brown. Remove from pan and keep aside. In the same pan, dry toast the dry spices for 3 minutes on medium heat and keep aside.

STEP Two

In a food processor or blender, prepare the spice paste using the following ingredients. Galangal, Garlic, Ginger, Turmeric, Onions, 2 lemongrass stalks and 2 kaffir lime leaves.

STEP Three

Heat a skillet on medium heat, add 80ml cooking oil and the blended ingredients. Add in the dry toasted spices into the mix and fry on medium heat for 15 minutes, stirring occasionally to prevent burning, until the paste thickens and becomes darker. Separate the spice paste into 2 equal parts and keep half aside for future use

Step 3 ..Continued
Using the reminder half of the paste, heat it in a pan with 20ml of oil, then add one smashed Lemongrass Stalk, Chicken, Coconut Milk, and one bruised Kaffir Lime Leaf. Cook on medium heat for 5 mins, then cover and reduce the heat to low, and cook for 15 minutes, stirring occasionally.  Add one tablespoon of Tamarind Paste and toasted desiccated coconut and cook for 10 more minutes, until the mixture is reasonably dry, stirring occasionally. Add one to 2 teaspoons of salt (to taste), and one tablespoon of brown sugar, and mix well.

Serve with rice or bread, and garnish with a thinly sliced Turmeric Leaf.

TIPS

Lemongrass – Use the white part of 2 lemongrass stalks to blend, keep one stalk aside to crush and add directly to the spice mix when frying it.

Onions- Use shallots if possible, or Red Onions.