Malaysian chilli sauce with channai roti. Photo / Babiche Martens
Malaysian chilli sauce with channai roti. Photo / Babiche Martens
Chilli sauce, makes 1 1/2 cups 1/2 cup white sugar 1 cup water 1 Tbs fish sauce 1/4 cup lime juice 2 garlic cloves 8 candlenuts 3cm piece of galangal 6 birds-eye chillies
Channai roti, makes 10 1 1/2 cups plain flour 2 tsp salt 1/2 cup ghee, melted 1/2 cup water, approximately
1 To make the chilli sauce; put the sugar,water and fish sauce into a saucepan. Bring to a simmer and cook for 10 minutes while stirring occasionally to dissolve the sugar.
2 Add the rest of the ingredients, pour into a blender or food processor and blend until smooth. Pour into a jar and refrigerate. This chilli sauce can be refrigerated for up to three months.
3 To make the roti; sift the flour and salt into a large bowl. Make a well in the centre then add the ghee and enough water to bind the dough.
4 Tip on to an oiled bench and knead for 5 minutes then return to the bowl, cover and let rest for two hours.
5 Divide the dough into 10 small balls. Using a rolling pin, roll out one at a time until thin enough to see through.
6 Fold the dough into three by bringing the top end to the middle then fold up the bottom end. Bring in each side to the centre then cook in a greased pan for approximately 2 minutes on each side or until golden.
