malaysian recipe

A deeply aromatic sauce with beef that&#8217;s fall-apart tender – this Malaysian curry recipe proves that good things come to those who wait.

Malaysian slow-cooked beef curry

British braising steak, cubed

plain flour

Rapeseed oil

onion, sliced

lemongrass stick, bruised

cinnamon stick

star anise

cardamom pods, bruised

kaffir lime leaves

coconut milk

beef stock

grated fresh coconut

milliliters kecap manis (from the world food aisle of supermarkets)

coriander,

1-2 limes

For the curry paste

bird’s eye chillies,

shallots,

garlic

ginger

½ tsp hot paprika

½ tsp ground turmeric

¼ tsp ground cloves

¼ tsp freshly grated nutmeg

tbsp rapeseed oil oil

Heat the oven to 150°C/130°C fan/gas 2. Put the curry paste ingredients in a mini food processor and pulse to combine (or pound to a paste with a pestle and mortar).

Coat the steak in the flour, then season with salt and pepper. Heat a glug of oil in a large lidded casserole, then add the curry paste and cook over a medium heat for 1-2 minutes until fragrant. Add the onion and braising steak and fry for 5-10 minutes until the meat has browned. You may need to do this in batches.

Add the lemongrass, cinnamon, star anise, cardamom pods, kaffir lime leaves, coconut milk and stock. Bring to a simmer, then put the lid on and cook in the oven for 3-4 hours until the beef is fall-apart tender.

Remove the curry from the oven and stir in the toasted coconut, kecap manis, coriander and lime juice to taste. Serve with steaming hot jasmine rice, scattered with extra chilli, toasted peanuts and coconut flakes, if you like.

Roti jala, roti kirai or roti renjis is a type of Malaysian lacy crepe that is also popular in Indonesia and Singapore.

Roti Jala

flour

water ((at room temperature))

eggs

salt

turmeric

Ghee ((or vegetable oil))

Stand mixer

Cheesecloth

Roti jala utensil ((5-tip squeeze bottle))

In the bowl of a stand mixer, combine the flour, water, coconut milk, eggs, salt and turmeric, and mix for 5 minutes, until smooth.

Filter the resulting mixture through a cheesecloth or mix it for a few minutes in a blender to reduce any lumps.

Heat a nonstick skillet, very lightly greased with vegetable oil or ghee, over medium heat.

Fill the roti jala bottle with the batter and, working very quickly, drizzle the batter onto the pan in rapid circular motions forming a lacy or net pattern. Movements can also be horizontal and vertical.

Let the roti jala cook for 1 to 2 minutes on one side (do not flip).

Slide the roti jala from the pan onto a plate.

Repeat the same process until all the batter is used up.

When the rotis are cool enough to handle, fold both sides of the pancake and roll them to form a small cylinder.

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Malaysian slow-cooked beef curry

Roti Jala

Top 2 malaysian recipe recipes from across the web

The most viewed malaysian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Malaysian slow-cooked beef curry

Roti Jala

The most viewed malaysian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine