Curry Sauce Jala Bread And What Are Chicken Curry Seasonings
What kind of gravy bread? kompas.com - Roti jala is usually served with Malay curry sauce.
What are Chicken Curry Seasonings?
Finely seasoned 10 pieces of red onion. 5 cloves of garlic. 4 pecans. 2 cm ginger. 3 centimeters of turmeric. 1 tablespoon coriander. 1 teaspoon pepper granules.Where Did Roti Jala Come From?
Roti jala is a food that comes from North Sumatra. Usually this food is served with Malay curry sauce.Steps to Make Jala Bread?
How to make: first mix eggs, coconut milk, and vegetable oil. Then, pour it into the flour. put the dough into a plastic triangle, cut the ends. prepare the teflon and cook the nets in the form of a net or mesh. cook until cooked, remove and fold according to taste. other items•Curry Ingredients
- 500 gr chicken
- 2 potatoes
- 2 bay leaves
- 3 lbs of lime leaves
- 2 lemongrass stalks
- 1 segment of galangal
- 1 tomato
- 650 ml coconut milk
Ground spices
- 8 cloves of red onion
- 6 cloves of garlic
- 3 hazelnuts
- 5 pieces of curly chili
- 2 red chilies
- 1 segment of turmeric
- 1 piece of ginger
- 1 tsp coriander powder
- 1/2 tsp pepper powder
Bread Ingredients
- 250 gr wheat flour
- 1 tsp salt
- 2 tbsp cooking oil
- 2 eggs
- 400 ml coconut milk
- Black and yellow coloring
How to make
- 1. Curry Sauce: saute ground spices, lime leaves, bay leaves, galangal and lemongrass until fragrant.
- 2. Cook chicken, ground spices, potatoes, sugar, salt and powdered stock until tender.
- 3. Enter the tomatoes and coconut milk, and cook until boiling, remove and set aside.
- 4. Roti Jala: mix all ingredients, mix well until smooth and no lumps, strain.
- 5. Divide the dough into 2 parts, give black and yellow coloring, each put in a bottle (give a small hole in the bottle cap)
- 6. Heat a Teflon pan, spray the yellow dough vertically/horizontally, leave it for a while until it is cooked, remove from heat.
- 7. Fold both sides, roll up neatly. Do the same for the black dough until it runs out.
- 8. Serve Roti Jala with Curry Sauce.
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