Finally! I managed to squeeze out sometime today to make something in support for this month's MFF, featuring Johor. Must support must support...many of my blogger friends doing it, so must give face, lol! Since I was pressing for time, I chose one of the easier recipes to tackle, which is of course Roti Jala. Although I still had to cook the curry to go with it, it was still worth the effort when you dip and bite that first mouth, yummy!
Actually I had quite a lot of fun making these thin crepes...even my little one was very excited and helping me out, haha! :D It's like free form crepe making...squiggling the batter around the pan, haha! And since I did not have that special roti jala tool that helps drizzle the batter, I used my handy dandy squirt bottle, heehee..
This squirt bottle has been used mainly for my desert recipes, I am happy that it actually work beautifully with this roti jala recipe...save some $$, lol! Plus the recipe is super easy! The only troublesome part is straining the batter and scooping it into my squirt bottle. :P Here is my version of the roti jala recipe:
Roti Jala (Makes about 16 to 18)
130g plain flour
1/2 tsp salt
2 large eggs
250ml coconut milk / fresh milk
1 tsp turmeric powder
- In a large mixing bowl, beat the eggs and coconut milk together till well combined.
- Sift in the plain flour and salt and stir well with whisk till it is completely incorporated and forms a thin batter.
- Strain the batter through a sieve to catch any lumps, but you can skip this step if you have the roti jala tool, seems like those that uses it has no problem not sieving.
- Heat up a pan at medium low fire, and squirt batter over it...at free form!
- It takes only 20 to 30 seconds for one of these thin crepes to cook, so be watchful. And you do not want to over cook them as they become crispy...which I think will be hard to fold later.
- Once you see the surface starts to dry out, quick dish out. There is no need to cook the other side...I find the texture just right .
- Repeat until all the batter has been used up. Serve while still warm with curry of your choice. Yummy!
If you ever hesitate about making this, don't! This is such an easy recipe to whip up, I'm serious...not to mention the fun I had too, haha! And when you dip into that creamy, spicy curry, it is awesomeness to the max!! You can opt for a healthier version by using only fresh milk instead of coconut milk but bare in mind it will not be as fragrant.
I love how the tumeric powder gave it it's light golden shade....and thankfully it didn't contribute much taste to it, else my little ones will be complaining, haha! And you see those yummy pumpkin chunks in my curry? Those are the bomb! It's Japanese pumpkin, slightly expensive but so sweet and smooth....so glad it went well with my chicken curry. Make sure you add some pumpkin too next time if you are a pumpkin lover like me, heehee!
Okay, I am super happy to finally submit this one post to this month's Malaysian Food Fest ( Johor Month ) hosted by Annie of Annielicious Food. Yay!!!
Have a great weekend everyone...before it's over! Cheers!