Roti Jala, Ayam Kapitan & Sambal Udang Recipe

 Ingredients

 

For Roti Jala (Net Bread):

• 2 cups plain flour
• 1 egg, beaten
• 1½ cups coconut milk
• ½ cup water
• 1 teaspoon salt
• 1 tablespoon melted butter
• ½ teaspoon turmeric powder (for color)
• Oil for greasing pan

For Ayam Kapitan (Peranakan Chicken Curry):

• 1 whole chicken (1.5kg), cut into pieces
• 400ml coconut milk
• 2 tablespoons tamarind paste
• 2 tablespoons palm sugar
• 1 teaspoon salt
• 2 kaffir lime leaves
• 1 lemongrass stalk, bruised

Spice Paste for Ayam Kapitan:

• 15 dried chilies, soaked and deseeded
• 8 shallots, peeled
• 6 cloves garlic
• 2 inches ginger
• 1 inch galangal
• 4 candlenuts (or macadamia nuts)
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 tablespoon belacan (shrimp paste) - optional

For Sambal Udang (Spicy Prawn Sambal):

• 500g large prawns, peeled and deveined
• 2 large onions, sliced
• 2 tomatoes, cut into wedges
• 2 tablespoons tamarind paste
• 2 tablespoons palm sugar
• 1 teaspoon salt
• 2 kaffir lime leaves
• 1 lemongrass stalk, bruised

Spice Paste for Sambal Udang:

• 12 dried chilies, soaked and deseeded
• 6 shallots, peeled
• 4 cloves garlic
• 1 inch ginger
• 1 teaspoon belacan (shrimp paste) - optional

Instructions

Step 1: Prepare Roti Jala

1. In a large bowl, whisk together flour, salt, and turmeric powder.
2. In another bowl, combine beaten egg, coconut milk, water, and melted butter.
3. Gradually add wet ingredients to dry ingredients, whisking until smooth.
4. Strain batter to remove any lumps. Let rest for 30 minutes.
5. Heat a non-stick pan over medium-low heat and lightly grease.
6. Pour batter into a roti jala funnel or squeeze bottle with multiple holes.
7. Create a lace-like pattern by moving the funnel in circular motions over the pan.
8. Cook for 1-2 minutes until edges start to lift.
9. Carefully remove and fold into quarters. Keep warm under a damp cloth.
10. Repeat until all batter is used.

Step 2: Prepare Ayam Kapitan

1. Make spice paste: Toast coriander, cumin, and fennel seeds until fragrant, then grind.
2. Blend all spice paste ingredients with a little water until smooth.
3. Heat 3 tablespoons oil in a heavy-bottomed pot over medium heat.
4. Fry spice paste for 10-15 minutes until fragrant and oil separates.
5. Add chicken pieces and cook until they change color (about 8-10 minutes).
6. Add coconut milk, tamarind paste, palm sugar, salt, kaffir lime leaves, and lemongrass.
7. Bring to a boil, then reduce heat and simmer for 30-40 minutes until chicken is tender.
8. Stir occasionally to prevent sticking.
9. Taste and adjust seasoning with salt, sugar, or tamarind as needed.
10. The curry should be thick and rich. Simmer longer if too watery.

Step 3: Prepare Sambal Udang

1. Make spice paste: Blend chilies, shallots, garlic, ginger, and belacan (if using) with a little water until smooth.
2. Heat 3 tablespoons oil in a wok over medium heat.
3. Fry spice paste for 8-10 minutes until fragrant and oil separates.
4. Add sliced onions and cook until softened (about 5 minutes).
5. Add prawns and stir-fry for 2-3 minutes until they turn pink.
6. Add tomato wedges, tamarind paste, palm sugar, salt, kaffir lime leaves, and lemongrass.
7. Stir-fry for 5-7 minutes until tomatoes are soft and prawns are cooked through.
8. Taste and adjust seasoning.
9. The sambal should be thick and slightly sticky.

Assembly and Serving

Traditional Presentation:

1. Arrange folded roti jala on a large serving platter.
2. Serve ayam kapitan in a separate bowl with some curry sauce.
3. Present sambal udang in another serving dish.
4. Provide small plates for individual servings.

How to Eat:

1. Take a piece of roti jala and unfold it on your plate.
2. Add some ayam kapitan and sambal udang.
3. Fold or roll the roti jala around the curry and sambal.
4. Eat with hands or fork and knife.

Tips for Success:

Roti Jala Tips:

• Batter consistency: Should be like thin cream - not too thick or thin
• Funnel alternative: Use a squeeze bottle with 4-5 holes poked in the cap
• Heat control: Keep heat at medium-low to prevent burning
• Pattern: Create overlapping circles for the classic net appearance
• Storage: Keep warm and covered to prevent drying out

Ayam Kapitan Tips:

• Spice paste: Cook until oil separates for best flavor
• Coconut milk: Add gradually to prevent curdling
• Consistency: Should be thick and creamy, not watery
• Chicken: Use bone-in pieces for more flavor
• Taste balance: Should be sweet, sour, and spicy

Sambal Udang Tips:

• Prawns: Don't overcook - they should be just pink and tender
• Tomatoes: Add at the end to maintain some texture
• Consistency: Should be thick and glossy
• Freshness: Best consumed immediately while prawns are tender

Variations:

Roti Jala Variations:

• Pandan Roti Jala: Add pandan juice for green color and aroma
• Sweet Roti Jala: Add 1 tablespoon sugar for slightly sweet version
• Coconut Roti Jala: Use all coconut milk instead of water

Ayam Kapitan Variations:

• Ayam Kapitan Belacan: Add extra belacan for more umami
• Vegetable additions: Add potatoes or long beans
• Spice level: Adjust chilies according to preference

Sambal Udang Variations:

• Sambal Udang Petai: Add stink beans (petai) for authentic flavor
• Sambal Udang Nanas: Add pineapple chunks for sweet-sour taste
• Sambal Udang Kacang: Add roasted peanuts for crunch

Make-Ahead Tips:

• Roti Jala: Can be made 2-3 hours ahead and kept warm
• Ayam Kapitan: Tastes better the next day - make ahead and reheat
• Sambal Udang: Best made fresh but can be prepared 1 day ahead

Storage:

• Roti Jala: Store covered at room temperature for up to 4 hours
• Ayam Kapitan: Refrigerate for up to 3 days, reheat gently
• Sambal Udang: Refrigerate for up to 2 days, reheat carefully

Nutritional Notes:

• High in protein from chicken and prawns
• Good source of healthy fats from coconut milk
• Rich in vitamins and minerals from spices
• Gluten-free if using rice flour for roti jala

Prep Time: 1 hour
Cook Time: 1.5 hours
Serves: 6-8 people

This authentic Malaysian feast combines the delicate, lacy roti jala with the rich, aromatic ayam kapitan and the spicy, tangy sambal udang. Each component complements the others perfectly, creating a harmonious meal that represents the best of Malaysian Peranakan cuisine!