I think I’ve made it perfectly clear that I have a definite thing for Vietnamese food. Malaysian food comes not far behind in my list of favourite cuisines. My favourite of all Malaysian food is Roti Chanai. Which made me very happy to find a great roti recipe on Food Safari.
Naturally I used the thermomix to make the dough. I mixed the ingredients for 20 seconds on speed 6. Then 10 minutes of kneading. Check while kneading to make sure it is coming together into a ball of dough. Add a water a few drops at a time if necessary. Remember, it should be play dough consistency.
The warm weather has made a welcome return so I decided to serve the roti with a beef satay salad. Beef strips marinated in tamarind water, soy and lime juice mixed through a salad of snow peas, bean sprouts and red capsicum.
For dressing, I made a large batch of satay sauce. I’ve found it freezes well so I made enough to have a cup set aside for freezing. That will make for a great stir fry some horribly disorganised day. Advance warning. My satay sauce will not win any prizes for being slimming. It is scrumptious though.
Non-thermomix users: this will work perfectly well in a standard food processor and cooked (while stirring occasionally) on the stove top in a saucepan.
2 red chillies
1/2 teaspoon belachan (shrimp paste)
1 clove garlic
2 teaspoons rice bran oil
400g coconut cream
juice 1/2 lime
1 cup crunchy peanut butter
1 tablespoon ketsap manis
1 teaspoon muscavado
1 tablespoon fish sauce
2 kaffir lime leaves, finely chopped
Place chillies, belachan, garlic and shallots in thermomix. Blend for 5 seconds on speed 6. Scrape down sides. Repeat 3 or 4 times until a thick chunky paste has formed. Add all other ingredients and mix for 5 seconds on speed 5. Cook for 5 minutes on 90 degrees, speed 2. Add 1/2 cup water to thin a little and cook for 2 more minutes at 90 degrees on speed 2.