Roti Canai and Beef Rendang Recipe
These iconic flaky roti canai from the 'Roti King' Sugen Gopal are absolutely delicious with beef rendang, a deeply flavoured Malaysian dry curry. This beef rendang uses a homemade spice paste, hot...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Stand mixer
- Blender
- Mortar and pestle
- Kitchen scale
- Griddle
- Airtight container
- Skillet
- Pot
- Stove
- Measuring spoon
- Spoon
- Kitchen towel
Ingredients
- 1 1/2 tsp salt
- 15g of cane sugar
- 75g of condensed milk
- 250g of warm water, at 32°C
- 500g of plain flour, ideally half plain flour and half Green Dragon flour
- 25g of butter, softened, plus plenty more for greasing
- oil, for cooking
- 150ml of water
- 20g of fresh turmeric
- 20g of green chillies
- 3 whole dried kashmiri chillies
- 50g of fresh galangal
- 1 lemongrass stalk
- 40g of rapeseed oil, plus 4 tablespoons for frying the paste
- 100g of white onion
- 30g of rapeseed oil
- 500g of beef brisket
- 2 lemongrass stalks
- 2 cinnamon sticks
- 400ml of coconut milk
- 2 lime leaves
- 1 tbsp of jaggery
- 100g of shredded coconut, the fresh kind, usually available frozen
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