Asian Recipes - Nests Pancakes (Roti Jala) Recipe

Ingredients

For the pancakes
1 1/2 cups plain flour
1/2 tsp salt
3 eggs, well beaten
1/2 cup evaporated milk
oil for the hotplate
pandan leaves to apply oil

Minced Meat filling:

2cm ginger
3 cloves garlic
6 shallots
1 tbsp curry powder (for meat)
2S0g new potatoes
300g minced beef
2 large onions, chopped fine
1 tsp salt
1 coriander leaves if desired

For Mutton Curry:

450g lean lamb meat or Chicken
2 medium potatoes, cut into cubes
3 tomatoes, peeled & quartered
1 small onion
1 cinnamon stick
3 cardamom pods
3 cloves garlic
1 tsp salt
1 cup first coconut milk

For the rempah:

2cm fresh green ginger
3 cloves garlic
6 shallots
2 tbsp curry powder

Serves 8

Method:

Sift the flour and the salt together into a large bowl. Beat the eggs together with the milk and water and beat into the flour. Alternatively, place all ingredients into blender machine and process until mixture is smooth.
Heat a hot plate over gas or charcoal and apply oil with pandan leaf brush. Holding the special roti jala cup over the plate, pour in 1/2 cup of batter mixture and using a swirling motion make a lacy pattern of circles on the heated surface.
Allow the pancake to set then carefully turn over to cook on the second side. Remove from the hotplate and keep warm.
To prepare Filling: Grind the rempah ingredients together until fine and add in curry powder. Fry the rempah in oil until fragrant. Add in the minced meat and stir-fry for about ten minutes to ensure it does not stick.
Peel and dice the potatoes and add to the meat together with the onions and the salt. Cook until the mixture becomes dry and the meat is tender.
Fill each roti jala with about 1 tbsp of this mixture and a sprinkling of coriander if required. These rolls can then be kept warm in the oven for a while or re-heated gently at a later date.
To prepare Curry: Grind the rempah ingredients until a fine paste is formed. Heat oil in a thick based pan and add the spices and the small onion, chopped. Fry for two minutes then add in the rempah ingredients. Cook until the rempah is fragrant.
Cut the lamb meat into cubes of about 2cm square and fry quickly in the pan with the spices, turning the cubes to coat them with the mixture. Add in two cups of water or salt-free stock and simmer with closed lid for at least three quarters of an hour.
Add the potato cubes to the curry and cook until the potatoes are just tender - about ten minutes. Pour in the coconut milk, add the tomatoes and adjust the seasoning to taste. Simmer the sauce until it thickens and then serve with roti jala pancakes.

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