Celebrity Chef Rita Zahara shares her family recipe for Roti Kirai, also known as Roti Jala, a kind of Malay crepe. Best served with a bit of salad, chilli sauce and chicken curry!
Watch the video guide below:
- 3 pandan leaves, tied into a knot to be used as a brush
- 1 tbsp ghee
- Lettuce, as desired
- Hard-boiled eggs, as desired
- Tomatoes, as desired
- 1 L water
- 200 ml evaporated milk
- 500 g all-purpose flour
- 2 eggs, beaten
- 1 tbsp rice flour
- t tsp salt
- 1 tsp yellow food colouring
- Vegetable oil, as needed
- 6 red chillies
- 3 cloves garlic, peeled and chopped
- 100 g raw peanuts, skinned
- 1-cm knob ginger, peeled and sliced
- 1 tbsp sugar
- 2 tbsps tomato ketchup
Combine all CREPE BATTER ingredients in an electric blender. Test that batter is the right consistency using roti kirai mould. It should flow easily, if it is too thick adjust with some water. Mix well. Sift batter to remove any lumps.
Add yellow food colouring and stir well until mixture is evenly coloured. Let batter stand for 5 minutes before using.
Heat a large non-stick frying pan and coat lightly with ghee using pandan brush.
Scoop batter using roti kirai mould and form crepes by moving mould over a pan in a circular motion. When crepe is lightly set, brush lightly with ghee. Fold crepe into a wedge and set aside on a serving plate.
Repeat until batter is used up.
Heat some oil in a frying pan. Fry peanuts until lightly browned. Drain well and leave to cool.
Using a food chopper, grind cooled fried peanuts coarsely.
Place other ingredients except tomato ketchup for chilli sauce in a blender and process. Transfer to a bowl and mix well with ground peanuts.
Gently stir in tomato sauce until sauce is well combined.
Serve roti kirai and kari ayam Malayu (Malay Chicken Curry), lettuce, tomatoes and hard-boiled eggs and chilli sauce on the side.