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A soldered tin cup from 1970s Singapore for pouring out the roti jala batter through the hollow "legs" Drizzling the batter onto a hot plate. Roti jala, roti kirai or roti renjis (English: net bread or lace pancake; Jawi: روتي جالا ) is a popular Malay, Minangkabau, and Acehnese tea time snack served with curry dishes which can be found in Indonesia, Malaysia and Singapore. [2]
Roti jala, a special bread with a five-hole perforation used to make the bread look like a fishing net. It is usually eaten as an accompaniment to a curried dish or served as a sweet with serawa . Serawa is made from a mixture of boiled coconut milk, brown sugar and pandan leaves.
Roti canai, a thin unleavened bread with a flaky crust, fried on a skillet with oil and served with condiments or curry. Roti jala, the name is derived from the Malay word roti (bread) and jala (net). A special ladle with a five-hole perforation used to make the bread looks like a fish net.
Makki roti: corn flour roti served with sarson ka saag, a classic dish of Punjab. Akki roti: Rice flour roti with grated vegetables and spices, served with chutney, a famous dish of Karnataka. Thalipeeth roti: Maharashtrian roti is made with bajra, jowar, rice, chickpea, and spices, served with yogurt or ghee, also popular in Karnataka.
Roti jala: Malay and Minangkabau Pancake A pretty dish that looks like a lace doily due to the way it is made. Usually served with curry goat or lamb goat. Roti john: Malay Sandwich A Malay omelette sandwich, a European-influenced dish. Roti konde or roti maryam Javanese and Arab Indonesian Flatbread A type of roti canai.
Jala is a traditional kuih from Sabah and Sarawak in Malaysia and Brunei. [1] [2] [3] In Sarawak, it is known as the traditional snack called the "sarang semut" (ant nest) for the Iban people. [4] It is very different from the roti jala in Peninsular Malaysia.
Pages in category "Roti" The following 19 pages are in this category, out of 19 total. ... Roti jala; Roti john; Roti sai mai; Roti tissue; S. Sel roti
Kuih jala – a type of traditional fried confection in the eastern states of Sabah and Sarawak. A rice flour batter is ladled into an emptied coconut shell bearing many small holes underneath, which is then held over hot oil and moved in a circular motion.