I’ve just got back from a long 7km walk by the beach with my husband and I am absolutely shattered! Good thing dinner is just a case of “netting” the bread to have with the left over chicken curry I made yesterday.
This is one of many traditional Malay dishes you can get in Singapore and Malaysia. Singaporeans call them Roti Kirai…whereas Malaysians call them Roti Jala. Being a Singaporean I somehow find the Malaysian way of naming it makes more sense as “jala” means net.
Ok, lets get to the recipe…this is a family recipe that was passed down to me by my cousin who is an expert in Malay dishes!
1. Mix all ingredients in a big bowl, place half of the mixture at a time in a blender to get rid of lumps.
3. In a skillet, smear butter all around the skillet by using kitchen towels. With the apparatus, start “netting” in circular motion. (Don’t worry if the first one does not turn out right, practice makes perfect 😊)
4. Dab with butter so it doesn’t stick to the skillet and to give it a bit of a shine. Traditionally, the roti jala is cooked with ghee and dabbed with “pandan” leaves (screwpine leaves) for fragrance.
Even though it is very time consuming, this falls into my top favourite foods to have when I am missing home.
I hope you will give it a try!
Enjoy the rest of your Sunday! 😊