Sunday, March 10, 2013

Roti Jala / Roti Kirai - (MFF-Johor) #5

Okays, here's my 5th dish for MFF - Johor :)

Roti Jala (aka Roti Kirai) fondly called here as Lacy Crepes too, another well known Malaysian delicacy that deserves the introduction. Just like roti canai / roti prata or nasi lemak, these lacy net like crepes are very popular all over in Malaysia. 

However, referring to these 3 websites - WikipediaMakanan tradisi orang Johor and Grand Reception Johor, it is listed as Johorean food. Although there's no historical explanation why is it originated from Johor, but I'm sure there should be a reason why they categorize Roti Jala as one of the Johor delicacy. 


 

This is usually well known as afternoon tea-snack. To me, I can eat them anytime of the day as long as I have some curries to go with them. And I would not dare to speak of how many of these I can eat in one sitting. This is so difficult to tell. Hahaha... 

Ingredients
(Recipe Source : My Kitchen, with modification)

  • 140 grams All Purpose Flour
  • 1 large Egg
  • 350ml Water (or less, or more)
  • 100ml Coconut Milk
  • ½ tsp Turmeric Powder
  • ½ tbsp Cooking Oil
  • Salt to taste (about ½ tsp)

I bought this ultimate roti jala tool in Ipoh, Malaysia, during my trip back to visit my mom. It cost me RM 2.00. I'm sure Singapore do sells too. Places like Sia Huat should have :)




If you can't find this tool, use a mineral water bottle, poke a few holes on the cap, and you will have squeezed bottle. It works too. 

Method :
  1. In a bowl, lightly whisk all ingredients together until well incorporated.
  2. Heat a non-stick pan. Fill the mould with batter and make circular motion over the pan to make the crepe. If the batter does not flow out smoothly, add abit more water to make the batter thinner. 
  3. Cook the crepe on one side only, until the crepe is set. There's no need to cook the other side.
  4. Fold each crepe into quarter, stacking them up as you go. Or you could fold them like an envelope shape.  
  5. Serve Roti Jala with a curry dish.
Some people strain the batter through a fine sieve and set aside for 15 minutes. I didn't. But if your batter has lumps, then, you better sieve. 

Actually, making roti jala is quite fun. No stress at all. Haha... 



The textures of the Roti Jala vary to include a soft finish, or, if cooked a minute or two longer, a crispy consistency. But I'd prefer to leave it that way, soft finish. Again, it's individual. 



Roti Jala by itself is very light and it is absolutely delicious as an accompaniment to any type of curries such as curry chicken. Oh well, I won't wanna say much. Just let the picture speaks em' all. Hehe :)



Yes! Don't forget to refer to my Curry Chicken recipe here

Happy cooking!

2 comments:

  1. Hi Annie,
    I am keen to try this out.
    Your roti jala looks great with the chicken curry.
    mui

    ReplyDelete
    Replies
    1. Hi Mui Mui, Do it lah. It's easy :)

      Delete