Despite matching it with creamy chicken curry, I replaced it with extra creamy beef and potato curry instead. My waistline kembang kejap semalam sbb creamy sgt plak curry tu hehe owh, I forgot to snap the curry picture.
Anyway, I believe most of you know how to make this Roti Jala kan.. I used the recipe below, and made some adjustment since the batter is kindda too thick for my lattice mold. Whenever I used the mold, the first few rounds would always ended up with disaster. Instead of flowing out smoothly from the mold, the batter chose to drip and I have thousands of dot on my pan..sigh
I have to adjust the batter then until I get the right consistency for the batter to flow down smoothly. [Tips: Just add a lil more oil(if it's a thick natter) or flour (if it's a thin batter) and try again] Owh I am so an amateur cook..hehe
{Recipe taken from RasaMalaysia}
Yield: 20 pieces
serving: 4 person
Ingredients:
1 3/4 cup all purpose flour (1/2 lb)
1 1/2 cup low fat milk
1/2 cup water
1 egg
1/2 teaspoon salt
3/4 teaspoon turmeric powder
1/2 tablespoon oil Ghee or butter (to grease the pan)
- Sieve the flour and set aside.
- In a big bowl, mix all the ingredients well together (except the oil) and strain the batter.[I used a blender to get a smooth batter]
- Add in 1/2 tablespoon of oil and set aside.
- Heat up a pan with medium heat and grease it with some butter or ghee.
- Pour some batter into the mold and transfer the mold to the pan.
- 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 and done or when the bottom turns light brown, transfer the Roti Jala out and fold it into triangle shape. [ I choose to roll like a spring roll]
- Arrange a few Roti Jala on a serving plate and add some curry chicken/beef chicken/durian sauce/maple syrup+butter on the side and serve immediately.
