My parent-in-laws came over to stay for the weekend and they very kindly brought some Chicken Rendang for us. Rendang (chicken, lamb, pork or beef) is probably one of the Top 5 most complicated dish I’d attempt to make at home so needless to say, I was delighted!
Instead of having the Chicken Rendang with plain white rice, I decided to be fancy and make ‘Roti Jala’, which in literal Malay translation means ‘Net bread’. However, the consistency is more like thin crepes rather than bread or pancakes. Roti Jala is made using a special pouring tool to create the beautiful net like design in the pan, which is then folded into half twice and served.
The recipe called for either coconut milk or milk but unfortunately I didn’t have any left. I must have had too much tea the day before… I was gonna give up but thanks to my quick-witted husband, he suggested I use some of our baby’s milk powder as a substitute. Apparently most of Singapore’s famous cereal prawns are coated with this magic!
Roti Jala (Net Crepe)
1 cup all purpose flour
1.5 cups milk (or 3/4 cup coconut milk + 3/4 cup water)
1/2 teaspoon salt
1/2 teaspoon tumeric powder
(This recipe makes roughly 20 pieces of Roti Jala)
- Sift the flour, salt and tumeric poweder into a big bowl.
- Mix in the egg until it becomes a thick paste.
- Lastly, add in the milk (it should be a very watery batter).
- On medium heat, brush the non-stick pan with oil before you start cooking.
- Pour some batter into the tool and go crazy with your designs! (see picture above)
- Usually the first roti won’t turn out so good, don’t fret! It’s completely normal. It will only get better.
- I usually add a little more oil after each roti, but trust me, by the 5th or 6th roti, you don’t even need to add anymore oil as the pan will be well coated.
- It’s usually served with curry or rendang but if you happen to have kids as well, just give them some honey or syrup to dip it in. Happy family!
Btw, if you can’t find this special Roti Jala tool, drop me a comment and I’ll be happy to post it you!