Kari Kapitan

Roti Jala

Bored of curry and rice? Well don’t despair, roti jala makes for a fantastic alternative to your traditional curry fare. Lighter than other types of rotis, roti jala is perhaps the ultimate way to enjoy your favourite curry!

More of a pancake than a bread, roti jala’s name is inspired by traditional Malay fishing nets, known as jalas. Also widely referred to as lace bread, roti jala is a delicate web of coconut flavoured batter, lightly fried and then served either with curry or as a traditional sweet, eaten with a mixture of boiled coconut milk, palm sugar and pandan leaves called serawa. Personally I’ve never eaten it as a desert, so to my mind roti jala is very much a savoury treat. Perfectly designed to mop-up sauces, I suggest pairing roti jala with a good chicken curry with plenty of gravy, such as the classic kari kaptian or even a Cape Malay Chicken Curry.

Whilst the recipe for this lacy delight is very straightforward, unfortunately roti jala can be a little tricky to make. Made with a special 5-holed ladle or pourer, roti jala requires a steady hand, some assured wrist-action and plenty of trial and error. As with all “pancakes” you can expect a few mishaps in every batch you cook, but you should yield about 12 roti jalas out of this recipe, give or take the ones you’ll inevitably throw away.

I won’t lie, making roti jala can be a frustrating affair, at least initially. Between getting the batter to the right pouring consistency, that damned wrist-action and maintaining the perfect heat, it is easy to become disheartened, but don’t – you’ll get it right eventually! I’m still getting the hang of making it, but I like to think that I’m slowly getting there. To be honest, I doubt that I will ever truly master the art of the perfect roti jala, but when trial and error tastes this damn good, I’m happy to keep on muddling through!

To discover other delicious Malaysian recipes from The Muddled Pantry, please click here

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Kari Kapitan (Nyonya Chicken Curry Kapitan)

Kari Kapitan (Nyonya Chicken Curry)This Malaysian Classic was my late father’s favourite curry and with good reason, it is simply delectable!

The überkind of Nyonya cuisine, Kari Kapitan is the prefect confluence of traditional Malay and Chinese flavours. My version of this curry is a loose adaptation of that of the reigning queen of Nyonya food, Pearly Kee. Nyonya cuisine is the epitome of what makes Malaysian food great; inclusivity, and Pearly is a true vanguard of this culinary heritage. The result of a marriage of Malay and Chinese ingredients and flavours, Nyonya style cooking is unique to Malaysia and is, perhaps, one of the most underrated cuisines in the World.

A Malaysian take on a traditional Indian Chicken Curry, Kari Kapitan is the result of a thorough Nyonya makeover. Along with the classic additions of lemongrass, lime and galangal, the chief Nyonya element is belachan. Ubiquitous to Malaysian cuisine, belachan is a fermented shrimp paste and is one of the hallmarks of Nyonya cooking. Whilst best described as ‘pungent’, belachan mellows when added to a curry, imparting a depth of flavour to the finished dish like no other.

One of my happiest childhood memories is going on a family outing to the local waterfalls; virtually the entire Clan was there – grandparents, aunts, uncles and a full gaggle of cousins. After hours of slip-sliding through the falls, it was finally lunchtime! As we gathered for our picnic, my grandmother presented us with a massive white Tupperware, filled to the brim with leftover Kari Kapitan. Armed with anticipation and slices of fresh white bread, we all tucked in; what bliss! Perched on those boulders, surrounded by my army of screaming cousins, with the cool waters rushing between my toes and my fingers stained yellow from the Kari Kapitan; it was the perfect childhood memory, matched with the perfect meal.

Universally, all curries benefit from a day of rest before being served, but this is especially true of Kari Kapitan. Whilst still delicious when eaten on the day of cooking, a bit of patience reaps its own reward. Such is its plethora of flavours, Kari Kapitan needs time to find its balance, to develop and mature. As a result, Kari Kapitan makes for amazing leftovers…and memories.

To discover other delicious Malaysian recipes from The Muddled Pantry, please click here

Click here for the recipe