Roti Chanai

Actually, this roti canai or turban bread which we sometimes call it is very versatile that you can make any amount of flour or dough which the liquid just varies till it makes a nice med. dough. I just use a chinese soup spoon to scoop the flour.


2 C Flour
1 C of liquid (half milk & water)
1/2 tsp each of salt & sugar
3/4 C of melted butter/ghee (if preferred) or pam


Mix the flour and salt, sugar and liquid to a med. soft dough. Add more liquid if it is too dry or add more flour gradually if too wet (due to humidity). Then when dough is kneaded till smooth, break it into small golf ball size, rub them with some butter (from tub-ok) then place them in a big bowl. Cover them up for rest at least 4-6 hours , best overnite.

Then on work surface spray some pam and then pat the ball of dough, then roll it til the best you can, then use your fingers to pull all around till a nice thin pastry is achieved . Sprinkle some of the melted butter or ghee or pam and pull them up as it drapes then make it into a circular shape, tucking the end under. Or just fold it but sprinkle a little after the 2 sides are folded before the other 2 flaps are down to create the layered texture.

Heat pan and lightly oil or pam and fry on med. low then pressing it down gently as it puffs up to enable all layers to cook esp. if made into turban rolls.

When the white colour dough turns into opaque and light golden brown, its done.

Serve with dhal/chicken curry or just sugar or jam.

Happy cooking. But start out with a small amount to get the hang of spreading out the pastry dough.

Contributed by – Christine

AKA: Roti Prata, Roti Canai

Fish in Banana leaf

Recipe courtesy Marc Miron

2 pounds snapper filets
Salt and pepper
1 Bali lemon, or two regular limes
Betutu spice, recipe follows
Banana leaves, or tin foil
3 salam leaves, or substitute bay leaves
2 sliced green tomatoes
2 kaffir lime leaves
1/4 sweet basil leaves
Tamarind water, to soften, or substitute with the juice of 2 lemons

In a bowl season the fish with salt, pepper, lime juice, and betutu paste.

On a sheet tray, lay down the banana leaf. Place a salam leaf on the banana leaf. Place the fish on the middle of the banana leaf over the salam leaf. Place sliced green tomatoes, lime leaf, sweet basil, and tamarind water on the fish.

Season with salt and pepper.

Wrap the fish folding both ends together and secure with a bamboo
skewer. Grill until cooked, approximately 4 to 5 minutes per side
depending on the thickness of the fillets.

Betutu spice:
1/2 cup peeled shallots
1/4 cup peeled garlic
2 tablespoons fresh turmeric
2 tablespoons fresh peeled ginger
2 tablespoons galangal
3 pieces lemongrass
2 tablespoons fresh hot chili peppers seeded
and cleaned
2 tablespoons palm sugar chopped
4 tablespoons shrimp paste
1/4 cup coconut oil, for frying

Grind shallots, garlic, turmeric, ginger, galangal, lemongrass, chili
peppers, palm sugar, and shrimp paste in a food processor. Saute
paste with coconut oil.

Yield: 2 servings Prep Time: 30 minutes Cook Time: 20 minutes
Difficulty: Easy