Roti Jala

Roti jala, or roughly translated to English Bread Nets are typical Malay cuisine, pancake-shaped bread with a bread called netting mesh pattern. Goat curry served with a full flavor, for those who abstain from meat goats can be replaced with beef.

Roti jala actually is an adaptation of Canne bread from India, it also served with Kari as well. If you like to know how to create it with the Kari, find it out below:

Bread Ingredients:
225 gr flour
3 eggs
2 tsp salt
500 cc coconut milk is kentalnya
2 tablespoons cooking oil

How to Make:

* Mix the flour and salt, pour the coconut milk little by little, while stirring until dough is smooth
* Put the eggs, stir, strain the batter until smooth, Add oil and stir until dull.
* Heat a flat pan, put the bread dough into the mold nets then turn around in the pan to form a mesh.
* Allow to mature. Lift, then fold omelet shaped coil, do it to finish, set aside

curry goat (Kari)

material:
1 kg mutton, mix the ribs and legs
2 quarts water to boil
2 pcs anise
1 tsp pepper granules
400 ml thick coconut milk
75 ml oil for sauteing

Spices:
12 pieces red onion
8 cloves garlic
4 cm ginger
4 cm galangal

Other spices:
200 gr minced chilli
1 tablespoon seasoning one goat cik
2 pcs kandis acid
3 stalks lemongrass, flatten
4 bay leaves
4 lime leaves lbr
Turmeric leaf 1 small lbr
salt to taste
A little sugar

How to Make:

* Cut the goat meat to taste,
* Boil the meat with boiling water, until meat is tender. Drain water and set aside
* Heat oil and saute all the spices until fragrant, pour the broth, aduk2
* Put thick coconut milk, stirring constantly so as not to break, until boiling
* Put pieces of meat, salt to taste, cook until sauce thickens slightly

Rendang

If you ever visit South East Asia Country, specifically in Indonesia, Singapore, and Malaysia, you could found this type of food, Rendang. So from which country does it from, lets find out.

Within these three countries, the originated source and trace you could track from Sumatra Island, Indonesia. Rendang have became one of Padang (city in Sumatra Island) culinary food. Its spread started from Minangkabau ethnic whom brought this food along with their moving to west coast, which is now became the part of Malaysia. And from there, we also know that Singapore is pretty close to both of the country.

Okay I guest enough with the little history, lets get to cook.
material:

* 1 kg of meat gandik without the fat, cut into 25-28 parts, wash and drain
* 3 older grated coconut, coconut milk create a thick (2-3 times a squeeze of lukewarm water DNG, sedikit2)

Seasonings, puree:

* 20 grains of red onion
* 10 cloves garlic
* one thumbs (6 cm) of ginger
* 1 ounce of ground red chili
* 1 tsp pepper

Other spices:

* one thumb of galangal,
* 3 stalks lemongrass,
* 3 pieces of flower deaf
* 5 lime leaves
* 3 bay leaves
* 2 bay leaves turmeric, sobek2

Seasoning a complement:

* 1 tablespoon minced coconut (grated coconut in pan until brown, finely milled oil until exit)
* 1 tablespoon of boiled beef liver, minced finely
* 1 tbsp tamarind water
* Salt to taste
* Sugar to taste

How to Make:

1. steam the meat along with spices, let the water out of meat. steam until the water dried.
2. Pour the coconut milk, add all the spices except the complementary spices, stir well.
3. Stir in coconut milk with a spoon until the movement drew with coconut milk to boil, take care not to break the coconut milk. Draw movement will prevent broken coconut milk.
4. Reduce heat, cook until the issue of oil, add seasonings complement.
5. Continues to cook, and occasionally stir it to prevent sticking onto pan, until the color became brown as you could see in the image above.