Roti Jala (Malaysian Net Pancakes / Crepes)

          Roti Jala is a Malaysian style net pancakes or crepes prepared with plain flour, eggs and coconut milk. The yellow color comes from the use of turmeric powder. It is a very easy and a fun recipe with very few ingredients. 

         Roti refers to bread and Jala means net in the Malay lingo. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare this amazing savory netted crepes. 

          These interesting pancakes can be enjoyed with any veg. or non-veg. curry. This recipe is made by pouring the prepared batter out of a squeeze bottle onto a non-stick pan in circular motions. 

          It is then folded into a roll and served with any of your favorite gravy. Roti Jala can also be found in Singapore and Indonesia and is a great party recipe, perfect for special occasions, weddings and festivals. 

• 1 cup plain flour / maida
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• pinch of pepper powder (opt)
• 1 egg
• 1/2 cup coconut milk
• 1/2 cup water
• oil to grease the pan (opt)

          In a bowl, mix together all the mentioned ingredients (except oil). Whisk well  and make a thick batter of pouring consistency. Pass through a sieve. 

          Pour this batter into a squeeze bottle with three holes. (You can also make use of any water bottle and poke three holes on the cap).

          Heat a non-stick pan and lightly brush with some oil (opt). Now squeeze the batter with a circular motion into the pan. 

          Cook on a low flame for a couple of minutes or till the surface is dry and it can be easily removed from the pan. 

          Transfer to a plate and gently fold the two ends. Then again fold into a roll. 

         Make similar Roti Jala with the remaining batter and serve with any veg. or non-veg. curry for a nice comfort meal. 

                 In a bowl, mix together plain flour, salt, turmeric powder,

                      egg, pepper powder,

                        coconut milk and water. 

              Whisk well & make a thick batter of pouring consistency. 

                  Pass through a sieve. 

Pour this batter into a squeeze bottle with three holes. Heat a non-stick pan & lightly brush with some oil (opt). Now squeeze the batter with a circular motion into the pan. Cook on a low flame for a couple of minutes or till the surface is dry & it can be easily removed from the pan. 

               Transfer to a plate & gently fold the two ends. 

                       Then again fold into a roll. 

                   Make similar Roti Jala with the remaining batter.

             Serve with any veg. or non-veg. curry for a great comfort meal.

Satay Peanut Sauce / Dip - Malaysian Style

          This aromatic and mouth watering sauce is a perfect accompaniment to chicken satay. This Malaysian style Peanut sauce is extremely tongue tingling with all the flavors like spicy, sweet and sour. 

          Peanuts, being the main ingredient, is combined with galangal, garlic, red chilies, tamarind paste and sugar to make this delicious dip. This sauce can also be served with kebabs, tikkis or vegetable crudités. So check out the step by step pictorial recipe to prepare it.

• 1-2 lemongrass, chopped (only the white portions)
• 1 onion, chopped
• 3-4 garlic cloves
• 1" galangal, sliced (ginger can be used as a substitute)
• 6-7 dry red chilies
• 1 cup roasted peanuts, powdered
• salt to taste
• 1 tsp. tamarind paste
• 1-2 tsp. sugar
• 2 tbsp. oil

          Blend together lemongrass, garlic, galangal and red chilies along with some water into a paste. 

          Heat oil in a pan and sauté the onion till light brown. Now add the ground paste and fry on a medium flame till the oil separates.
  
          Add the peanuts, salt, sugar, tamarind paste and a cup water. Mix everything well and simmer till it thickens slightly and the oil separates. Serve along with chicken satay.

                                Heat oil & saute onion till light brown. 

                              Add ground paste & fry on a medium flame till oil separates.
  

                               Add peanuts, salt, sugar, tamarind paste & a cup water. 

                                Mix well & simmer till it thickens slightly.....

                         

..... and oil separates. 

                               Serve along with chicken satay.

Chicken Satay with Peanut Sauce - Malaysian Style

          This is an authentic Malaysian style Chicken Satay that has obviously many variations. Preparing this absolutely delicious appetizer brought back a string of memories associated with this particular dish. I vividly remember to have enjoyed Chicken Satay in the numerous food courts in Singapore during my sojourn a couple of years back. 

          Very simple and an easy recipe, it can be served as an appetizer in any in-house party. It can be either pan grilled or oven grilled to perfection. Served with Peanut Sauce, it is an amazing treat to be relished. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.

• 3-4 chicken breasts, cut into strips
• 1-2 lemon grass (only the white portions)
• 1" galangal, sliced (ginger can be used as a substitute)
• 4-5 garlic cloves
• 5-6 fresh red chilies
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 1 tbsp. oil
• few wooden skewers, soaked in water for an hour
• oil to shallow fry
• lime wedges, fresh chilies and chopped coriander to garnish

          Grind together lemongrass, galangal, garlic, red chilies along with some water into a fine paste. To it add all the dry spices and 1 tbsp. oil.

          Marinate the chicken strips with this marinade, preferably overnight. Grease the skewers and thread the chicken strips in them.

          Pan fry them by adding some oil till it is well fried on all sides. Alternatively, they can be grilled for 25-30 minutes by basting with the leftover marinade midway.

          Grill the prepared satay on open fire to get a Smokey effect. Serve along with peanut sauce, onion roundels, lime wedges, fresh chilies and coriander leaves.

                 Grind lemongrass, galangal, garlic, red chilies with some water to a fine paste. 

                                  To it add all dry spices & 1 tbsp. oil.

                                 Cut chicken breast into thin strips.

                       Marinate chicken strips with this marinade, preferably overnight. 

                                 Grease skewers & thread chicken strips in them.

                                Pan fry them by adding some oil till well fried on all sides. 

                                  Grill prepared satay on open fire to get a Smokey effect. 

               They can also be grilled for 25-30 min. in an oven by basting with leftover marinade.

                        Serve with peanut sauce, onion roundels, lime wedges, fresh chilies 
                        and coriander leaves.

Chicken Satay Sauce......

• 1-2 lemongrass, chopped (only the white portions)
• 1 onion, chopped
• 3-4 garlic cloves
• 1" galangal, sliced (ginger can be used as a substitute)
• 6-7 dry red chilies
• 1 cup roasted peanuts, powdered
• salt to taste
• 1 tsp. tamarind paste
• 1-2 tsp. sugar
• 2 tbsp. oil

          Blend together lemongrass, garlic, galangal and red chilies along with some water into a paste. 

          Heat oil in a pan and sauté the onion till light brown. Now add the ground paste and fry on a medium flame till the oil separates.
  
          Add the peanuts, salt, sugar, tamarind paste and a cup water. Mix everything well and simmer till it thickens slightly and the oil separates. Serve along with chicken satay.

Mee Goreng (Noodles - Malaysian Cuisine)

          Mee Goreng is a spicy and flavoured Malaysian fried noodles. It is basically a street food and a comfort food, which is also popular in Singapore and Indonesia. Very easy and simple to prepare, this delicious one-pot meal is relished by the locals any time of the day at various hawker centres / food courts and at home too.

          There are many versions to this dish, where the ingredients used, differs. I have added some prawns, sliced fish balls, mushrooms, bok choy, egg and bean sprouts. In fact you can go ahead and add anything according to individual preference, like tofu, beans, carrots, chicken, etc. Chili sambal forms the base of the sauce in this noodle dish which gives it a very authentic aroma.

• 1 pack noodles (150 gms.)
• 2 tbsp. oil
• 1 egg
• 2-3 garlic cloves, chopped
• 1 onion, chopped
• 8-10 shrimps / prawns
• 5-6 fish balls, sliced
• 8-10 mushrooms, sliced
• 2 tbsp. chili sambal paste (see recipe below)
• salt to taste
• 1 tbsp. red chili sauce
• 1 bunch bok choy, shredded
• handful of bean sprouts
• 1 tbsp. spring onions, chopped 

          Boil the noodles in plenty of water till al dente. Drain and run under tap water. Add 1 tbsp. oil and mix well. Keep aside.

          Heat 1 tsp. oil in a pan / wok and break an egg. Scramble well by adding a pinch of salt. Keep aside. 

          Heat remaining oil and fry the garlic, followed by the onions. Saute for a few seconds. Then add the prawns, fish balls and mushrooms. Fry for a minute.

          Add the sambal paste and mix well. Add the boiled noodles and combine so that everything is coated with the sambal. 

          Now add the salt, red chili sauce, bok choy, bean sprouts and the scrambled egg. Give it a mix. Sprinkle some water if the noodles turns dry. Serve, garnished with spring onion.                   

Chili Sambal - 

• 15-20 dry red chilies, soaked for an hour
• 2-3 garlic cloves
• 1 lemon grass, sliced
• 8-10 shallots
• salt to taste
• 1/4 cup vinegar
• 1 tbsp. sugar
• 2-3 tbsp. oil
• 2 tbsp. dried anchovies., cleaned, drained & pat dry

           Heat oil in a pan and fry the anchovies till crisp. Drain on a kitchen towel. When cool, grind along with chilies, garlic, lemon grass, shallots, salt, vinegar and sugar to a smooth paste.

          Heat the same oil in which the anchovies were fried. Saute the prepared paste on a low flame till it turns slightly dark brown in colour and the oil starts to separate from the sides of the pan. Serve along with Nasi Lemak, noodles, Nasi Goreng, etc.

Nasi Lemak (Coconut Rice - Malaysian Style)

          Nasi Lemak (fragrant rice) is considered as the national dish of Malaysia, which is served along with chili sambal, crispy fried anchovies, cucumber, roasted peanuts and hard boiled eggs. This yummy dish is quite a popular street food and a favorite one-pot meal enjoyed by the locals. 

          It is commonly found in all hawker centers across the country and is relished anytime of the day. A very simple dish with some amazing flavors. Now this dish can be easily prepared at home. So check out the recipes of both Nasi Lemak and Chili sambal.

• 1 cup rice, soaked for 30 minutes
• 3/4 cup coconut milk
• 1 cup water
• 1 lemongrass, bruised
• 1" galangal, bruised
• 5-6 kaffir lime leaves
• salt to taste
• roasted peanuts, as required
• crispy fried anchovies, as required
• few sliced cucumber
• 1 tbsp. chili sambal
• 1 boiled egg
• coriander leaves to garnish

          Pressure cook the drained rice in coconut milk, water, lemongrass, galangal, kaffir lime leaves and salt to taste for 2 whistles. Keep aside.

          When serving, place the rice in the center of the plate and top it up with the chili sambal. 

          Place the peanuts, anchovies, cucumber and eggs all around and garnish with coriander leaves.

Chili Sambal ----


           Sambal is a traditional Malay sauce that acts as the base of most of the recipes, like stir fries, Nasi Lemak, Nasi Goreng, etc. It is spicy, sweet and tangy and is a ground paste made of shallots, galangal, garlic, lemon grass, shrimp paste, vinegar or tamarind paste, dry red chilies, sugar, salt and dried anchovies. 

          They can be made in large quantities and stored in air tight containers. which can then be frozen for later use. No Malaysian dish is complete without it. The taste can be adjusted according to individual preference. To make it mild, the seeds can be discarded from the red chilies. This paste goes very well with any Indian cooking too.

                                   Ingredients

                                  Fried anchovies

• 15-20 dry red chilies, soaked for an hour
• 2-3 garlic cloves
• 1 lemon grass, sliced
• 8-10 shallots
• salt to taste
• 1/4 cup vinegar
• 1 tbsp. sugar
• 2-3 tbsp. oil
• 2 tbsp. dried anchovies., cleaned, drained & pat dry

          Heat oil in a pan and fry the anchovies till crisp. Drain on a kitchen towel. When cool, grind along with chilies, garlic, lemon grass, shallots, salt, vinegar and sugar to a smooth paste.

          Heat the same oil in which the anchovies were fried. Saute the prepared paste on a low flame till it turns slightly dark brown in colour and the oil starts to separate from the sides of the pan. Serve along with Nasi Lemak, noodles, Nasi Goreng, etc.