Roti

A flaky fried roti stretched paper-thin on a hot griddle, folded with egg and banana and drizzled with condensed milk.

Ingredients

• 500g chicken thighs
• 400g jasmine rice
• 2 tbsp sliced lemongrass
• a pinch of palm sugar
• 3 tbsp coconut oil
• a generous handful of Thai eggplant
• a handful of fresh Thai basil, chopped
• fish sauce, to taste
• 500ml water
• 1 tsp ground turmeric

Instructions

1. 1

   Prepare the roti dough base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the firm tofu, Thai bird's eye chilies, sliced galangal, and white pepper, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the roti dough until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the firm tofu mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the roti dough with the filling, a spoonful of crispy fried shallots, and a scattering of cilantro.

7. 7

   Add a final touch of lime wedges for extra flavor and texture.

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