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U.S. Potato Roti Jala with Chicken Curry

Roti Jala (Malaysia Net Crepes) is a popular Malay tea time snack normally served with curry dishes. For those who loves a hearty breakfast this is definitely a perfect combo, or even a light. Using dehydrated potatoes deliver the same nutrients as fresh potatoes. Give it a try today!
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Print Recipe
Total Time50 Mins
Prep Time10 Mins
Cook Time40 Mins
ServingsServes 4 - 6
Potato Type: Russet

Dish

Breakfast/BrunchMain Dish

Prep Time

10 Mins

Cook Time

40 Mins

Serving

Serves 4 - 6

Description

Roti Jala (Malaysia Net Crepes) is a popular Malay tea time snack normally served with curry dishes. For those who loves a hearty breakfast this is definitely a perfect combo, or even a light. Using dehydrated potatoes deliver the same nutrients as fresh potatoes. Give it a try today!

Ingredients

+

Roti Jala

  • 120g U.S. Dehydrated Potato Granules
  • 240g Wheat Flour
  • 5g Turmeric powder
  • 5g Salt
  • 1 Egg
  • 473g Water
  • 228g Coconut milk
  • 34g Cooking oil
+

Curry Chicken

  • 3nos U.S. Russet Potatoes, halves and lightly fry in hot oil
  • 1kg Chicken, cut into bite-size pieces
  • 30g Chilli paste
  • 4 sprigs Curry leaves
  • 2 stalks Lemongrass, smashed
  • 300ml Coconut milk
  • 200ml Water
  • 8g Curry powder
  • 8g Turmeric powder
  • 60g Cooking oil
  • To taste with Salt & Sugar
+

Pound or Blend

  • 100g Big onions
  • 30g Shallots
  • 25g Garlic
  • 50g Ginger
  • 2 stalks Lemongrass

Preparation

Methods to Prepare Roti Jala

  1. Sift flour and ground turmeric into a large bowl. Add in salt.
  2. Stir in the S. Dehydrated Potato Granules, beaten egg and coconut milk until a smooth batter forms. Strain batter to remove any lumps.
  3. Brush a little oil onto a non-stick pan on medium heat.
  4. Pour some batter into the roti jala cup until about half full. Move the cup in a circular motion above the pan to create a lace pattern. Cook for about 2 minutes until set. Slide crepe of pan onto a plate and repeat the procedure.
  5. When cooled, fold in both sides and roll to form a neat crepe package.

Methods to Prepare Curry Chicken

  1. Heat oil in a wok, sauté the pound ingredients and chilli paste until fragrant. Add in the chicken pieces, lemongrass, curry leaves, stir-fry for 1 minute. Add in the curry powder, turmeric powder and mix well.
  2. Pour in water and bring to boil (2-3minutes).
  3. Mix in coconut milk, fried U.S. Russet potatoes, and simmer for approximately 15minutes until the chicken is cooked. Add in salt, sugar and combine well.
  4. Dish out the chicken curry and serve with the U.S. Potato Roti Jala.

 

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