Its been a while I didn't updated my blog. Been spending a lot of time at the hospital. Alhamdulillah, everything is back to normal, just needed to take some medication & monitoring. Today decided to update about another favourite food of my family especially my two sons, Roti Jala & chicken curry.

The first time I made roti jala was using my late mother's recipe. She doesn't exactly has an exact measurement. Everything was based on her instinct (agak-agak). A simple recipe which uses all purpose flour, egg, turmeric powder, salt & water.

Nowadays, by searching in the internet through some of the blogs & posts, I have gathered some recipes & improvised my late mother's recipe. It tasted even better & it stays soft even after a long period after preparing.



Roti Jala

2 cups all purpose flour
1 cup fresh milk
3 tbsp corn oil
1 egg
1 tsp tumeric powder / yellow colouring
Salt
Water

Method

Place all ingredients in a bowl except water. Mix it. Gradually add in the water until the desired consistency. The batter should not be too thick or thin. Put the batter in a blender & blend it to get a smooth consistency.

Chicken Curry

Ingredients

1 chicken - cut into small pieces, wash & set aside
3 tbsp curry powder    ]
2 tbsp chilli powder    ]   Mix altogether to form a paste
1 tbsp fennel powder   ]
2 tbsp tamarind juice  ]
5 onions         }
3 garlic           } slice thinly
1 inch ginger  }
2 potatoes - cut
1 box coconut milk (I used Kara coconut milk)
Curry leaves
Salt
Water
Cooking oil
1 Cinnamon stick, 4 cardamom, 5 cloves & 1 star anise (my late mother called it 4 beradik)

Method

Heat about 5 tbsp cooking oil, then fry the cinnamon stick, cardamom, cloves & star anise, until fragrance. Then add in the finely slice onions, garlics & ginger, fry until brownish then add in the curry paste. Fry it until dry & add in the curry leaves.

After that put in the chicken, stir until it is half cook then add in the potatoes. Stir well then add in some water then the coconut milk. Let the curry simmer over medium heat. Add in some salt to taste. Gradually stir the curry & once the chicken is cook & potatoes are soft, off the heat & ready to be served with your Roti Jala. You can also eat it with rice.