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roti canai, originally uploaded by pearlyn83.


roti canai, originally uploaded by pearlyn83.

One of the things we miss most in Aussie is Mamak life. Being born and bred in KL, mamak is an inseparable part of my life. Here in Tassie, we don’t have access to a mamak shop at all. I know there’s a Kayu Nasi Kandar in Melbourne and a few mamak shops in Sydney but they are horrendously expensive.

I’ve attempted to make roti canai but could never come up with the fluffy, crispy texture roti canai has. Then I discovered this Roti Canai dough. It’s probably one of my best discoveries in Tassie! You can get other frozen ready-made rotis from canai-dough.jpg the Asian grocer, which comes in a pack of 4-6 but they are really not very worth it. This little friend of mine, is definitely worth your money. You can make up to 15-20 pieces (even more if your slices are not too thick and you roll them out nicely), and it costs you less than AUD5.00 which is roughly the price of a pack of the ready-made ones. As for the curry, you can get the instant curry pastes from any shop and just add chicken and potatoes accordingly and there you’ll have a meal just like back home. If you are more adventurous, make your own curry from scratch. Trust me, there is no greater satisfaction than a nice, warm, steamy bowl of hot curry with rotis on a cold winter’s night!

Roti Canai

Ingredients:

  • Roti prata dough
  • Butter

Method:

  • Heat a frying pan and add butter. Lower the heat to medium.
  • Cut dough into slices and roll out with a rolling pin. Fry till golden brown. Put on a piece of paper towel and crumple it a little to give it the “fluffs”.

Chicken Curry

Ingredients:

  • Shallots
  • Garlic
  • Ginger
  • Gelangal
  • Onions
  • Fresh chillies
  • Dried chillies, soaked in water then drained
  • Curry leave. optional
  • Curry powder
  • Salt & sugar
  • Soy sauce
  • Thick coconut milk
  • Chicken thighs
  • Potatoes

Method:

  • Season chicken with curry powder, salt, soy sauce and sugar for at least 2 hours (or preferably overnight).
  • Blend onions, garlic, shallots, ginger, gelangal, fresh and dried chillies together.
  • Boil potatoes in water till soft. Peel and cut into quarters or slices.
  • Heat wok with oil. Fry curry leaves and 1-2 tbsp of curry powder till fragrant. Add blended ingredients. Fry till fragrant.
  • Add chicken thighs and fry. Add a bit of water and allow it to simmer. Add coconut milk tablespoons at a time. Add potatoes and water. Cover and simmer over low heat. Slowly add coconut milk and allow curry to simmer. The longer you cook it, the better the taste as the chicken and potatoes will absorb the flavour better.
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