Roti berlauk as it is originally known as ,is a Johor heritage dish that looks like a rather large curry puff with a filling made with eggs, dry shrimp, onions and peppers. It also looks almost similar to the Latin empanada which is also made with pastry, filled and crimped at the edges.
This recipe uses instant roti canai or roti prata for the pastry shell and gives a crispy and layered result (flaky). We have tried various brands but the best results are from the Lazat brand.
Before making this fried pastry, each piece of roti canai/prata needs to be softened first because it will break if folded when hard. Nor should it be left for too long or it will be too soft and difficult to shape due to stickiness.
For those who like a more spicy filling can add, a little Thai birds eye chili.
Ingredients
10 grade C eggs
5 red onions or yellow onions (850g) , chopped.
5 green chilli seeds sliced.
3 tablespoons ( 30g) Finely ground dried shrimp
10g Aji-Shio white pepper
1 a packet of instant roti canai of the Delicious brand
Some oil for frying
Method
- Dried shrimp should be ground using a dry blender or pounded.
- Heat a little oil in a pan.
- When the oil is hot, add the chopped onion.
- Onions should be fried slowly over medium heat. Add a little more oil if necessary.
- Add 1 teaspoon of salt to speed up the process of cooking onions. The salt will pull the water out of the onion so that it cooks quickly.
- After a few minutes, onions will begin to wither, shrinks and becomes increasingly fragrant. Continue cooking the onions.
- Add the green chillies and mix evenly.
- Add the dried prawns that have been ground and mix well.
- Add 10 beaten eggs. Mix gently over a small medium heat. Eggs should be cooked slowly so that the legal flavors are dry, onions and chillies can be absorbed.
- When the eggs look half -cooked like this, add Aji-Shio white pepper powder and mix well.
- Add 1/4 teaspoon of salt or to taste. Be careful because the dried shrimp is already salty.
- When the eggs are fully cooked , set aside and let cool first.
- To make 1 each fried pastry we need 1 piece of instant prata or roti canai. Let the roti canai soften slightly after removing from the freezer, if folded while still hard, the bread will break.
- Fill the pastry with the filling we prepared earlier, don't over fill. or it will be difficult to crimp later.
- Fold and squeeze from the right corner to the left corner so that each pastry is tightly closed. Then crimp the edges. Repeat for each slice of bread to taste.
- Fry over a medium heat. Make sure the fire is not too strong so that the pastry does not burn.
- When the bottom has started to turn yellow, turn it over.
- Turn each 30 seconds to cook evenly. When it's golden brown like this, the 'roti berlauk' or fried pastry is ready and can be removed from the pan to serve.
- Line the plate with kitchen tissue to absorb excess oil.
- The pastries can be cut in half like this for easier eating.
