Roti jala kari kambing

Roti jala kari kambing
Prepare ingredients.
Divide 1 cauliflower into small florets.
Put aside.
Cut 800-1000 grams of lamb into bite-sized pieces.
Put aside.
Put chunks of 1 onion into a food processor.
Add 3-4 garlic cloves.
Add pieces of 2 centimeters of ginger.
Add pieces of 2 centimeters of galangal.
Add the chili peppers (at will).
Add 1 tablespoon of coriander seed powder.
Add 1 teaspoon of pepper powder.
Add 1 teaspoon of salt.
Add 1 teaspoon of turmeric powder.
Add 1 teaspoon of cumin seeds.
Add 1 teaspoon of fennel seeds.
Grind the spice mix finely.
Heat 2-3 tablespoons of cooking oil in a wok.
Put the spice mixture into the hot oil.
Add pieces of 1 cinnamon stick.
Add 1-2 star anise.
Add 3-5 green cardamom pods.
Add pieces of 2 lemon grasses.
Add 3 kaffir lime leaves.
Fry the spices until they start to get fragrant.
Add chunks of lamb.
Fry until the meat changes color.
Add 250-300 milliliters of coconut milk.
Add 250-300 milliliters of water or beef broth.
Add chunks of cauliflower.
Add 1/2 teaspoon of nutmeg powder.
Add 1 teaspoon of salt.
Add 1-2 teaspoons of sugar.
Continue cooking.
Put 250 grams of flour into a bowl.
Add 1 teaspoon of salt.
Mix in.
Add 2 eggs.
Mix in gently.
Pour coconut milk gradually ...
... and stir in simultaneously until everything is evenly mixed.
Add 1 tablespoon of cooking oil.
Mix until smooth.
Take a pipping bag ...
... and fill a pipping bag with batter.
Heat 1 tablespoon of cooking oil in a pancake pan.
Cut off the bottom of the pipping bag.
Squeeze batter gently out of the hole ...
... and make a net shape.
Cook until lightly golden on a side. Flip the pancake over and so on.
Repeat steps with the remaining batter.
Take a pancake.
Fold and roll up.
Prepare servings.


Roti Jala (Malay for Roti: bread, Jala: net) is a pastry from the Malay cuisine. Characteristic is the name giving net structure. It is made from a thin dough of flour and coconut milk. The special shape is obtained by pouring the dough into the pan through a special, perforated container in circular movements, creating a net-like grid that is baked from both sides. It is then rolled up or folded and served as a side dish.


800 grams lamb (800-1000 grams)
350 grams cauliflower (or potato)
250 grams flour
2 eggs
1 onion
3 cloves garlic (3-4 cloves)
2 ginger (2 cm)
2 galangal (2 cm)
  chili peppers (at will)
1 tablespoon coriander seed powder
1 teaspoon pepper powder
3 teaspoons salt (3-4 teaspoons)
1 teaspoon turmeric powder
1 teaspoon cumin seed
1 teaspoon fennel seeds
1 cinnamon stick
1 star anise (1-2)
3 green cardamom pods (3-5)
2 lemon grasses
3 kaffir lime leaves
750 milliliters coconut milk (750-1000 ml)
250 milliliters water (or beef broth)
1⁄2 teaspoon nutmeg powder
1 teaspoon sugar (1-2 teaspoons)
  coriander leaves (optional)
  cooking oil