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Bundle: Nonya Curry Powder + Roti Jala Dispenser

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$15.00 $14.00

Recreated from Shermay’s grandma’s handwritten recipe, a family heirloom hand-down over the generations.

Distinctly Nonya in aroma and flavour, the sweet earthy notes of coriander, turmeric, chilli, anise, Five-Spice, garlic, cloves, cinnamon, nutmeg and cardamom.

Suitable for chicken, beef, lamb and mutton. For a vegetarian version, add a mix of potatoes, carrots, ladies fingers (okra) and brinjal (eggplant). The step-by-step recipe is on the back of each box. Especially delicious when served with roti jala (lacy pancake), baguette (French loaf) or rice (preferably, jasmine or basmati).

Officially and just launched at SingaPlural 2017, part of Singapore Design Week, and supported by DesignSingapore. Commissioned illustration by local muralist Yip Yew Chong.

Proudly and lovingly made in Singapore. 
Halal Certified. No Artificial Colouring or Flavouring. No Trans Fat.
No Gluten. No MSG. Vegan.

Storage:
Once opened, seal well, store in freezer for up to 1 month.
If unopened, keeps until best before date.

Net Weight/Serving Size:
100 g per pack: 4-5 servings
200 g per box: 8-10 servings
2 packs per box

 

Category:

Description

Halal Certified. No Artificial Colouring or Flavouring. No Trans Fat.
No Gluten. No MSG. Vegan.

Storage:
Once opened, seal well, store in freezer for up to 1 month.
If unopened, keeps until best before date.

Net Weight/Serving Size:
100 g per pack: 4-5 servings
200 g per box: 8-10 servings
2 packs per box

Roti Jala Recipe

Ingredients:

Batter
200 g plain (all-purpose) flour
3 eggs
1/2 tsp fine salt
400 ml milk
2 tbsp oil
oil, for greasing

1. MAKE THE BATTER

Mix all the batter ingredients together. Beat the batter until it is smooth. Strain to remove any lumps. Set the mixture aside to rest for at least 20 mins. (Place it in the refrigerator if it is left to rest longer.)

2. HEAT THE PAN
Lightly grease a crepe pan or flat plan with oil. Heat over a low-medium flame.

3. POUR THE BATTER
Scoop come batter up using the Roti Jala dispenser. Using a circular motion, drizzle the batter onto the pan to form a thin lacy pancake. Hold a small plate or bowl underneath the dispenser to prevent any excess batter from dripping onto the pan. The Roti Jala is cooked once it pulls away from the pan easily (about 3 min). Fold it into quarters then remove. Do not flip it as you would a pancake. Continue with steps 3 and 4, stirring the batter each time (as flour tends to sink to the bottom).
4. SERVE THE ROTI JALA
Cover the Roti Jala with cling film or a clean moist tea towel until it is ready to be served.

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