By Shannon Lim
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Roti Jala: Malaysian Fishnet Crepes with Peanut Chicken
- Total Time: 50 mins
- Yield: 4
Description
Instead of skewers, the chicken here is added straight to the peanut sauce and served alongside Roti Jala, which literally means “net bread”.
Ingredients
Roti Jala
- 120g (1 cup) Flour (60g Rice Flour + 60g Starch for gluten free option)
- 60ml (1/2 cup) Milk or coconut milk
- 180ml (3/4 cup) Water
- 1 medium Egg
- 1/2 tsp Salt
- 1/2 tsp Turmeric Powder
- 1/2 tbsp Oil
Kuah Kacang Ayam (Chicken Peanut Sauce)
- 500g Deboned Chicken Thigh - cut into 2 inch pieces
- 500g (2 cups) Roasted Peanuts - lb / grind roughly
- 2 tbsp Brown Sugar / Jaggery
- 1 tsp Salt
- 2 inch Turmeric Leaf - chiffonade (roll up and thinly slice)
- 250ml (1 cup) Water
- Chili Paste
- 10 Shallots
- 3 Garlic
- 1 inch Ginger
- 1 inch Lengkuas / Galangal
- 2 stalks of Lemongrass
- 10 Dried Chili - remove seeds & soak in warm water
Instructions
Roti Jala
- In a big bowl, mix all the ingredients well together (except the oil).
- Heat up a non-stick pan on medium heat. If using normal pan, grease it with an oiled kitchen towel.
- Place the mold on a plate, pour some batter into the mold. Test the flow of the batter on the bowl, make sure it flows out well.
- Bring the plate with mold over to the pan. make circular rounds or zig zag patterns around the pan to form the net patterns, as the batter flows through the holes of the mold.
- After the crepe has turns light yellow, transfer it onto a large plate and fold it into triangle shape twice.
- Continue with the rest of the batter.
Kuah Kacang Ayam (Chicken Peanut Sauce)
- Grind chili paste ingredients in processor or lb with pestle & mortar into paste. If using blender, add some cooking oil to assist the blending.
- Heat up a medium pot with 3 tbsp of oil, add in chili paste and saute until the oil breaks away from the paste. Add chicken and saute 2-3 minutes until it is fragrant and cook through. Add in ground peanuts, turmeric leaf and 1 cup of water, bring to a boil and reduce heat to simmer for about 15 mins until the sauce thickens. Remember to stir the sauce occasionally so that it doesn’t burn at the bottom of pot.
- Finally add sugar & salt to taste. Serve warm with roti jala or nasi impit (compressed rice cake).
- Serve Roti Jala with Peanut Sauce Chicken on the side.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (2 roti jala + chicken sauce)
- Calories: 520
If you have ever dragged a satay skewer through peanut sauce, you already know half of this dinner. The other (lesser known) half is roti jala, a Malaysian crepe full of little holes, nearer to lace than to anything you would call a pancake. Jala means net, which is exactly what comes off the pan, yellow from turmeric and thin enough to see daylight through. They are gorgeous, and very unique.
The pattern comes from a mold, a small cup with a cluster of holes in the bottom. You fill it, hold it over a hot pan and move it in circles or zigzags, and the batter runs out in thin streams that set almost as soon as they land. Granted, that is one more piece of equipment, and there is no way around owning one. It costs a few bucks online, and it is totally worth it.
The sauce is called kuah kacang ayam, which is where the real flavor lives. Roasted peanuts ground roughly go into a chili paste of lemongrass, turmeric leaf and galangal, a cousin of ginger with a sharper, more citrusy bite to it. Then it all simmers for fifteen minutes until it thickens into a deep rust-colored gravy. Instead of grilling the chicken on sticks, this one actually poaches the pieces straight in the sauce, and they come out soft and soaked right through.
Fold each crepe into a triangle twice, tear off pieces at the table and drag them through the sauce with your fingers. I'm getting hungry just thinking about it.
If You Liked This Recipe, You’ll Love These
- Malaysian Potato and Chicken Curry
- Crispy Chicken Thighs in Blueberry Sauce
- Peanut Noodles with Chicken
- Thai Peanut Chicken Stir-Fry
Frequently Asked Questions
What is Roti Jala and what does the name mean?
Roti Jala is a Malaysian lacy crepe whose name literally translates to “net bread.” The fishnet pattern comes from pouring batter through a special mold with multiple holes in circular or zig-zag motions over a hot pan.
Do I need a special mold to make these crepes?
Yes — you’ll need a Roti Jala mold, a cup with multiple small holes that lets batter flow in thin streams to create the net pattern. Test the flow of the batter through the mold before bringing it over the pan.
What is galangal (lengkuas) and can I substitute it?
Galangal is a rhizome closely related to ginger but with a sharper, more citrusy-peppery flavour. It is listed in the chili paste as “1 inch Lengkuas / Galangal.” Fresh ginger is the closest common substitute, though the flavour profile will be milder.
Why does the peanut sauce need to simmer for 15 minutes?
The long simmer after adding the ground peanuts and water allows the sauce to thicken and the flavours from the chili paste, lemongrass, and turmeric leaf to meld. Stir occasionally during this time so the thick peanut mixture does not burn at the bottom of the pot.
