Fishnet Crepe with Peanut Sauce Chicken

Instead of skewers, the chicken here is added straight to the peanut sauce and served alongside Roti Jala, which literally means “net bread”.
Fishnet Crepe with Peanut Sauce Chicken
By Shannon Lim

Fishnet Crepe with Peanut Sauce Chicken
 
Prep Time
Cook Time
Total Time
 
Instead of skewers, the chicken here is added straight to the peanut sauce and served alongside Roti Jala, which literally means “net bread”.
Author:
Recipe Type: Main
Cuisine: Malaysian
Serves: 4
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
  • ½ teaspoon Salt
  • ½ teaspoon Turmeric Powder
  • ½ tablespoon Oil
Kuah Kacang Ayam (Chicken Peanut Sauce)
  • 500g Deboned Chicken Thigh – cut into 2 inch pieces
  • 500g (2 cups) Roasted Peanuts – pound / grind roughly
  • 2 tablespoon Brown Sugar / Jaggery
  • 1 teaspoon 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
  1. In a big bowl, mix all the ingredients well together (except the oil).
  2. Heat up a non-stick pan on medium heat. If using normal pan, grease it with an oiled kitchen towel.
  3. 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.
  4. 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.
  5. After the crepe has turns light yellow, transfer it onto a large plate and fold it into triangle shape twice.
  6. Continue with the rest of the batter.
Kuah Kacang Ayam (Chicken Peanut Sauce)
  1. Grind chili paste ingredients in processor or pound with pestle & mortar into paste. If using blender, add some cooking oil to assist the blending.
  2. Heat up a medium pot with 3 tablespoon 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.
  3. Finally add sugar & salt to taste. Serve warm with roti jala or nasi impit (compressed rice cake).
  4. Serve Roti Jala with Peanut Sauce Chicken on the side.
No Comments Yet

Leave a Reply

Your email address will not be published.

Rate Recipe: