Saturday, 13 February 2016

Roti Jala served with Pickled Chicken

Roti Jala served with Pickled Chicken 

Roti Jala is a traditional flat, net, lacy bread from Malaysia and is served with any curry. I have made Malaysian Pickled Chicken to go with Roti Jala. 

Roti Jala
1 1/2 cups  All Purpose Flour
1 tetra pack Coconut Milk or more 
1 Egg Beaten
Salt to taste
1/4 tsp Turmeric powder 
Melted Ghee for Brushing (Optional) 

Take a mixing bowl, add the flour, salt and turmeric powder, mix it. Add the egg and coconut milk little at a time and whisk in to a thin batter. Heat a frying pan. Keep the flame on low heat and brush the pan lightly with ghee. Drizzle the batter from a squeeze bottle on the pan to create a net pattern. Cook until it is  light golden on the base. Turn and lightly cook the other side, take it out on a plate and repeat with remaining batter. When cool, fold roti in to half from both the sides and then roll from the other end. Serve with pickled chicken. 

Pickled Chicken 

For the Ground Spices 
1 tsp Cumin seeds
1 tbsp Coriander seeds
10 Cloves
2 Cardomom 
1 small stick Cinnamom 
1/2 tsp Turmeric powder 
1/4 tsp Nutmeg powder

Dry roast all the above ingredients except Turmeric and Nutmeg. Cool the ingredients, add the turmeric powder and nutmeg and grind it into a fine powder. 

For Marinating the Chicken 
10 medium size Chicken pieces
Spice powder
Salt to taste

Mix all the above ingredients in a mixing bowl and marinate it for 1 hour. 

For the Wet Spices 
2 Onions cut into thick slices
1 tsp Ginger chopped
1 tsp Garlic 
1 Lemon Grass Stalk chopped 
5 Red Dry Chillies soaked in water

 In a blender blend chillies, onions, ginger, garlic and lemongrass into a paste. Add very little water if required to make the paste. 

For the Pickled Chicken 
Marinated Chicken pieces 
Wet Paste 
3 tbsp Vinegar 
1/2 tbsp Sugar 
Salt to taste 
½ cup Chicken stock
2 tbsp Ghee 
Few  Mint and Coriander leaves for garnishing 

 Heat ghee in a wok on medium heat, add the wet paste. Stir fry the paste for 3 minutes or till the oil has separated from the paste. Add the marinated chicken and fry for 10 minutes. Add the stock, stir and cover the wok. Simmer until the chicken has cooked. Add vinegar, salt and sugar. Stir and simmer for another 2 minutes. Garnish with coriander leaves and mint leaves. Serve with Roti Jala.

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