It all started when I asked my team of volunteers in the food ministry to suggest dishes we have not cooked before.
The team has grown in strength over the year and no longer contended with cooking the same dishes every season.

Finally we decide on Roti Jala which means net bread.
Roti Jala is commonly available in Malaysia but not in this little red dot.

Special thanks to the 2 "J" in the team.
To "J senior" for arranging the celebrity chef and "J junior" for campaigning (insisting) to make Roti Jala and photos-taking.

Of course, to the Celebrity chef for sharing this recipe.

Couple of things to note for this recipe:

• To make roti jala, you will need a special funnel/mold with 5 holes. Alternatively, make your own roti jala container with a small water bottle; poke about 5 holes on its base about 1mm in diameter
• No coconut milk is required. (You may replace evaporated milk with coconut milk)
• You may opt for turmeric powder instead of the yellow colouring, but not more than 1/2 tsp as batter may taste bitter if too much is added.
• Peeled potatoes (local or Indonesia) about the size of the cut chicken pieces are marinated and cooked together with the chicken. 
• 2 pieces/layers of pancakes are folded together for a firmer roll. You may fold single layer into triangle.
• Use fresh ripe tomatoes for sweetness. Green or unripe tomatoes will give a 'sourish" undertone which some may like.

This authentic curry recipe and the fluffy pancake makes them great accompaniment for each other.

Needless to say, it was sold out.

You will need:

For curry chicken
A
Cooking oil - 300ml
1 Cinnamon (4g)
4 Star anise (4g)
2 Clove (1g)
5 Cardamon (1g)
2-3 red onion sliced (150g)
2 stalk curry leaves (3g) optional

B (to marinate chicken)
20 cloves garlic (blended) - 100g
ginger (blended) - 100g
Chicken 1.5kg
potato 750g (peeled and cut into same size as chicken pieces or approx. 4cm)
4-5 tomatoes sliced
Baba brand meat curry powder 250g
100ml tomatoes puree

C
enough water to cover the chicken in the pot
salt to taste
2-3 fresh green chili (whole)
150g parsley


For the pancake:
A
1kg plain flour (sieve)
1 can evaporated milk (354ml)
1/2 tsp salt
1 ltr water
3 eggs
1/2 tsp yellow colouring (indicated as egg yolk colour on bottle)

for frying
ghee 2-3 tbsp
oil - 2-3 tbsp
5 pandan leaves (bundled as brush for greasing)


Method for Curry Chicken:

1. Chopped up chicken into pieces and marinate/mix in B and a tsp of salt. Mix well and set aside for 30- 45 mins.
2. Heat up pot, add oil, add A and fry onion till golden brown.
3. Add marinated chicken and C. (add enough water to cover chicken) Mix well and cover the pot, reduce heat to medium. (Do not stir after this and only remove cover when boiling).
4. Chicken is cooked when potatoes appeared soft/cooked. Turn off fire, do not stir as it may break up the potatoes.
5. Serve with lacy pancakes.

Method for lacy pancake (double layers)

1. Mix sieve flour with A and strained the batter.
2. Heat up frying pan and grease with ghee and oil mixture on medium heat.
3. Pour some batter into mold and transfer to pan in overlapping circular round for the lacy effect
4. Grease the pancake with ghee/oil mixture using the pandan leaves 'brush"
5. Transfer out on to plate (brown side up) when pancake top is set and bottom is slightly brown.
6. Repeat 5.
7. Placed 2 pancakes (brown side up) together and fold in both sides of the pancake and roll into a neat parcel.
8. Serve with curry