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!
120g U.S. Dehydrated Potato Granules
240g Wheat Flour
5g Turmeric powder
228g Coconut milk
34g Cooking oil
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
8g Curry powder
8g Turmeric powder
60g Cooking oil
To taste with Salt & Sugar
Pound or Blend
100g Big onions
2 stalks Lemongrass
Prep Time: 10min | Cook Time: 40min
Methods to Prepare Roti Jala
Sift flour and ground turmeric into a large bowl. Add in salt.
Stir in the S. Dehydrated Potato Granules, beaten egg and coconut milk until a smooth batter forms. Strain batter to remove any lumps.
Brush a little oil onto a non-stick pan on medium heat.
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.
When cooled, fold in both sides and roll to form a neat crepe package.
Methods to Prepare Curry Chicken
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.
Pour in water and bring to boil (2-3minutes).
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.
Dish out the chicken curry and serve with the U.S. Potato Roti Jala.
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