Roti Jala & Gulai Ayam

Combine 3 cups of water, 3 cups of rice flour, 2 tablespoons of cooking oil, 1 egg, and 3/4 cup of coconut milk in a mixing bowl. Add a little turmeric powder for color.

Knead the dough until it's smooth and set aside to rest.

For the curry paste, mince 2 pieces of pandan leaves, 4 cloves of garlic, 2 inches of ginger, 4 chillies, 2 tablespoons of ground beef curry powder, 1 tablespoon of ground chili powder, and 1/2 teaspoon of black pepper powder. Tumis (fry) these ingredients until fragrant.

In a pot, add the minced paste and fry for a few minutes to release its aroma.

Add enough water to cover the ingredients in the pot and bring it to a boil. Skim any foam that rises to the surface.

Once the broth has thickened, reduce heat and simmer until the color deepens and the flavors meld together.

Prepare the chicken by cutting it into small pieces. Add the chicken to the curry and cook until tender.

Add cut potatoes and continue cooking until both the chicken and potatoes are cooked through.

Once done, add 1 can of coconut milk and a bit of tamarind paste for additional flavor. Season with salt and MSG to taste.

For the roti jala, heat up 3 cups of water in a large pot or wok. Mix 2 tablespoons of cooking oil, 1 egg, 3/4 cup of coconut milk, rice flour, salt, and turmeric powder into a smooth batter.

Pour the batter into the hot water and let it float. Use a long spoon to gently swirl the batter around in circles to form a net-like shape called roti jala.

When the roti jala is cooked (it should be golden brown), remove it from the water with tongs and serve immediately with the gulai ayam.