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A traditional Malaysian meal
On a recent trip to Kuala Lumpur, I had the opportunity to participate in a cooking class. Run by Sous Chef Ahmad Mahamod at the Dorsett Kuala Lumpur, it’s a new initiative that the hotel is kicking off for interested guests.
In true “cooking for your lunch” style, we learned how to make a tasty yet simple Malaysian chicken curry and Roti Jala as an accompaniment. Afterwards, we sat down and enjoyed them both, along with a range of other local cuisine prepared by the chef.
Whilst on the surface this might look difficult, due to the number of ingredients, I can assure you that it isn’t.
Malaysian chicken curry recipe
Ingredients
1 boneless chicken breast
3 tbsp curry paste*
¾ cup water
1 tbsp coconut milk
1 shallot (diced)
1 tbsp oil
Instructions
- Cut up the chicken breast into small cubes.
- Heat up a frypan and add the oil.
- Lightly cook the shallot until light brown.
- Add in the curry paste and stir well, mixing it all through.
- Taste to ensure that the spiciness is enough. More chilli can be added.
- Once it has browned a little and smells fragrant, add the chicken.
- Stir and cook lightly for a few minutes.
- Add the water and stir through. Leave until it boils.
- Turn the heat down and simmer the curry for 10-15 minutes.
- Add in the coconut milk just before serving and stir through.
- Serve with the roti jala whilst hot.
*see recipe for curry paste below.
Curry paste recipe
Ingredients
½ fresh red chilli
1 birds eye chillies (optional)
1 onion
2 garlic cloves
1 dried red chilli
4 curry leaves
Instructions
- Put the red chillies and birds eye chillies, onion and garlic into a blender and mix until it forms a fine paste.
- Heat oil in a pan and add paste. Add in dried chilli and curry leaves. Cook until fragrant and oil seeps out.
Roti Jala recipe
Roti Jala means “net bread” and is a typical Malaysian food. Whilst these lace-like pancakes can be eaten as a snack, they are a popular addition to curries.
Ingredients
1 ¾ cup plain flour
1 ½ cup milk
½ water
1 egg
½ teaspoon salt
¾ teaspoon turmeric powder
½ tbsp oil or butter
Butter or oil for greasing the pan.
Instructions
- In a large bowl, mix the milk, water, egg, salt and turmeric powder.
- Sift the flour into the mix and stir to combine. Using a whisk is easiest.
- Add in the oil and mix well.
- Leave the batter to rest for at least 10 minutes.
- Heat up a frypan and lightly grease it.
- Pour some batter into the roti jala mould.
- As the batter flows through the holes, make a circular motion around the pan to make a net.
- Leave to cook for a few minutes, or until light brown. Flip and leave for only a short time and then transfer to a plate.
- Roll the roti jala or fold into triangles.
- Arrange the roti jala on a plate. Add a bowl of Malaysian chicken curry and serve immediately.
Note – not everyone will have access to a roti jala mould. Just improvise however you can. Having an engineer as a husband can prove quite advantageous in times like these. Stirling quickly came to the rescue with a custom made milk bottle. It may not have been as perfect as what the chef used but it did the job well enough.
Tip: It’s best to roll whilst they are still quite warm.
When making all of these together, I suggest making the roti jala batter first and letting it rest whilst you prepare the curry. Next, make the curry paste and then the Malaysian chicken curry. Whilst the curry is cooking, the roti jala can be cooked.
Malaysian chicken curry and roti jala
Traditional Malaysian chicken curry with roti jala. A simple, tasty and traditional Malaysian dish.
Ingredients
Malaysian chicken curry
- 1 boneless chicken breast
- 3 tbsp curry paste*
- ¾ cup water
- 1 tbsp coconut milk
- 1 shallot (diced)
- 1 tbsp oil
Curry paste
- ½ fresh red chilli
- 1 birds eye chillies (optional)
- 2 garlic cloves
- 1 onion
- 1 dried red chilli
- 4 curry leaves
Roti Jala
- 1 ¾ cup plain flour
- 1 ½ cup milk
- ½ water
- 1 egg
- ½ teaspoon salt
- ¾ teaspoon turmeric powder
- ½ tbsp oil or butter
- Butter or oil for greasing the pan.
Instructions
Malaysian chicken curry
Instructions
- Cut up the chicken breast into small cubes.
- Heat up a frypan and add the oil.
- Lightly cook the shallot until light brown.
- Add in the curry paste and stir well, mixing it all through.
- Taste to ensure that the spiciness is enough. More chilli can be added.
- Once it has browned a little and smells fragrant, add the chicken.
- Stir and cook lightly for a few minutes.
- Add the water and stir through. Leave until it boils.
- Turn the heat down and simmer the curry for 10-15 minutes.
- Add in the coconut milk just before serving and stir through.
- Serve with the roti jala whilst hot.
Curry paste
Instructions
- Put the red chillies and birds eye chillies, onion and garlic into a blender and mix until it forms a fine paste.
- Heat oil in a pan and add paste. Add in dried chilli and curry leaves. Cook until fragrant and oil seeps out.
Roti Jala
Instructions
- In a large bowl, mix the milk, water, egg, salt and turmeric powder.
- Sift the flour into the mix and stir to combine. Using a whisk is easiest.
- Add in the oil and mix well.
- Leave the batter to rest for at least 10 minutes.
- Heat up a frypan and lightly grease it.
- Pour some batter into the roti jala mould.
- As the batter flows through the holes, make a circular motion around the pan to make a net.
- Leave to cook for a few minutes, or until light brown. Flip and leave for only a short time and then transfer to a plate.
- Roll the roti jala or fold into triangles.
- Arrange the roti jala on a plate. Add a bowl of Malaysian chicken curry and serve immediately.
Notes
Not everyone will have access to a roti jala mould. Just improvise however you can. Having an engineer as a husband can prove quite advantageous in times like these. Stirling quickly came to the rescue with a custom made milk bottle. It may not have been as perfect as what the chef used but it did the job well enough.
It is best to roll the roti jala whilst they are still quite warm.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 2806 Total Fat: 131g Saturated Fat: 44g Trans Fat: 1g Unsaturated Fat: 69g Cholesterol: 530mg Sodium: 5633mg Carbohydrates: 267g Fiber: 15g Sugar: 20g Protein: 139g
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