Roti canai is probably Malaysia's more famous roti, but the lacy, crepe-like pancakes known as roti jala are even prettier—and much simpler to make. A simple batter of eggs, coconut milk, and flour is drizzled in concentric circles onto a hot pan, cooking in seconds and then folded to form a loose, netlike pancake whose nooks and crannies are ideally suited to mopping up curries and sauces.
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The noodle soup laksa is one of Malaysia's iconic dishes, which takes many names and even more forms. But today, we're talking curry laksa, its broth rich with coconut milk, topped with prawns and egg and spicy sambal. Come see how it's made, step by step!
One of Malaysia's better-known dishes is beef rendang, a slow-cooked dry curry deeply spiced with ginger and turmeric, kaffir lime and chilis. In Malaysian fashion, it fuses sweet, sour, and savory elements, the curry picking up a creamy richness from two forms of coconut and an elusive tang from asam keping, slices of a sour sun-dried fruit. The ingredient list is long, but the process is dead simple; learn how to make it here!
You Will Need About 24 to 30 ounces of cookie dough 3 scoops of vanilla ice cream 9-inch baking pan Oven Serves 2 to 3 people It was a long time before I realized that "pizookie" was a hybrid...