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.

Chili Sambal Fried Rice with Prawns & Sausages - Oriental Style

          A wholesome fried rice dish can be made in no time with some leftover rice. So here is just that with sliced bell peppers, spring onion, few prawns and sausages thrown in. I added 2 tbsp. of the spicy chili sambal for an extra added flavor. You can relish on its own or with a fried egg as an accompaniment. So check out the step by step pictorial recipe of both fried rice and chili sambal.

• 2 cups cooked rice
• 2 tbsp. oil
• 2 dry red chilies
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1 onion, chopped
• 1 cup colored Bell Peppers, sliced
• 1/2 cup spring onions, chopped
• 2 tbsp. chili sambal paste  (recipe is given below)
• 1/2 cup prawns
• 2 sausages, sliced
• salt to taste
• 1/2 tsp. pepper powder
• 2 tbsp. tomato ketchup
• 1 fried egg to serve

          Heat oil in a pan and fry the red chilies, garlic and ginger till they changes colour. Then add the onion, sausages and prawns. Sauté till light brown.

          Now add the cooked rice and sambal paste. Mix well and add the bell peppers, spring onions, salt and pepper powder. 

          Continue to fry for 2 minutes. Add tomato ketchup and give it a mix. Serve hot with a fried egg.

                           Heat oil & sauté dry chilies, ginger, garlic till they changes colour.

                                Add onions, prawns & sausages. Fry till light brown.

                              Add cooked rice, salt & chili sambal. Mix everything well.

                       Add bell peppers, spring onion & pepper powder. Sauté for 2 minutes.

                                Add tomato ketchup & give it a mix.

                                Serve hot with fried egg.

Chili Sambal -

• 15-20 dry red chilies, soaked for an hour
• 2-3 garlic cloves
• 1 lemongrass, 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, lemongrass, shallots, salt, vinegar and sugar to a smooth paste.

          Heat the same oil in which the anchovies were fried. Sauté 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 fried rice.