Roti Canai and Beef Rendang Recipe

Instructions

1. Step 1

   For the roti, first add the salt, sugar, condensed milk and warm water to a stand mixer and mix for 1 minute, or until everything is mixed together smoothly | Ingredients: 1 1/2 tsp salt , 1/2 oz of cane sugar , 2 2/3 oz of condensed milk , 8 3/4 oz of warm water, at 32°C

2. Step 2

   Add half the plain white flour and mix with the dough hook attachment for 1 minute | Ingredients: 8 3/4 oz of plain flour

3. Step 3

   Add the remaining flour or Green Dragon flour and mix for 7 minutes | Ingredients: 8 3/4 oz of plain flour, or Green Dragon flour

4. Step 4

   Add the butter and mix for 8 minutes | Ingredients: 1 oz of butter

5. Step 5

   Grease a container well, then decant the dough into the container

6. Step 6

   Spread butter over the surface of the dough, to keep it from drying out while you shape the roti. You’ll need about 40g

7. Step 7

   Pinch off an 80g ball of dough. Roll the dough into a smooth ball – in the restaurant this is done rotating the dough in the palm of your hand, while pressing in the centre with your thumb

8. Step 8

   Grease the dough with more butter, then place it back into the container and repeat for the remaining dough

9. Step 9

   Make sure all the dough is well greased, and pack the balls tightly together. Cover and leave to rest overnight

10. Step 10

    For the rendang paste, blend the water with turmeric, green chilli and red chilli until smooth | Ingredients: 5 1/16 fl oz of water , 3/4 oz of fresh turmeric , 3/4 oz of green chillies , 3 whole dried kashmiri chillies

11. Step 11

    Add the galangal and blend until smooth, then add the lemongrass and blend again | Ingredients: 1 3/4 oz of fresh galangal , 1 lemongrass stalk

12. Step 12

    Heat the rapeseed oil in a frying pan until shimmering | Ingredients: 1 1/2 oz of rapeseed oil

13. Step 13

    Add the sliced onions and cook until soft and browned, about 15 minutes | Ingredients: 3 1/2 oz of white onion

14. Step 14

    Blend the cooked onions until smooth with the other ingredients

15. Step 15

    Cook the rendang paste in 4 tablespoons of oil in a large pot over a low heat. You want to keep cooking the paste until it darkens in colour and the oil splits out, about 20 minutes. Remove from the pot and set aside

16. Step 16

    Heat up the rapeseed oil for the rendang until it’s shimmering, then add the beef and brown on all sides. Cook the beef until it begins to release water then keep cooking until the liquid evaporates | Ingredients: 1 1/16 oz of rapeseed oil , 1 1/8 lb of beef brisket

17. Step 17

    Add the lemongrass and cinnamon sticks. Stir-fry for 2 minutes | Ingredients: 2 lemongrass stalks , 2 cinnamon sticks

18. Step 18

    Mix in the rendang paste and cook for 5 minutes

19. Step 19

    Add the coconut milk, lime leaf, jaggery and salt and bring to a simmer

20. Step 20

    Cover with a tight-fitting lid and cook for 2 hours over a low heat, adding water and stirring as needed to make sure it doesn't burn. You want most of the liquid to evaporate, so towards the end you'll need to stir it frequently, every 5 minutes or so, to stop it catching

21. Step 21

    While the rendang cooks, prepare the kerisik and the roti. Toast the coconut over a low heat until it turns deep brown

22. Step 22

    Pound the toasted coconut in a pestle and mortar until the coconut has mostly broken down, and the oils have been released

23. Step 23

    To make the roti, first thoroughly grease a large work surface and your hands. Flatten the dough with the heel of your hand, trying to work evenly, almost as if you were trying to smooth the dough into the countertop. You might need to drizzle a little more oil directly onto the dough or your hands as you work to stop it sticking

24. Step 24

    Once you have a thin, flattened piece of dough, you’ll need to ‘flip’ it to thin it out. This takes practice and no small amount of skill, so if you’re struggling, check out our Instagram video with Sugen demonstrating

25. Step 25

    To flip the roti, pick up the dough at the edge closest to you. One palm should be facing up and one palm facing down. Flick the dough quickly back down on the surface, almost as if you were trying to shake something off it. Repeat this until you have a paper thin almost translucent sheet of dough

26. Step 26

    Smooth the thicker border of dough around the roti out as thinly as you can. Fold the dough into a rough rectangle, folding two edges into the middle, then folding the remaining two long sides over each other like an envelope so you have a roughly square piece of dough

27. Step 27

    Heat up a heavy pan or large griddle over a medium-high heat, and add a few tablespoons of oil | Ingredients: oil, for cooking

28. Step 28

    Use your finger tips to press the folded up pieces of dough into a thinner circle, then transfer it to the pan

29. Step 29

    Once browned on one side, flip the roti and fry until browned on the other side, and light and flaky throughout. You might need to flip the roti a few time to get even browning

30. Step 30

    Scrunch the roti to fluff up the layers. It will be very hot, so feel free to wrap it in a towel first to protect your hands if you prefer

31. Step 31

    Repeat with the remaining pieces of dough, wiping out the pan in between rotis, and wrapping the cooked roti in a clean kitchen towel to keep them warm

32. Step 32

    Stir the coconut into the beef rendang

33. Step 33

    Cook the tender rendang for 10–15 minutes longer with the lid off. Rendang should be a dry curry, so there shouldn’t be much liquid left, but you can loosen it with a splash of water here if you prefer some sauce. Keep warm to one side while you cook the roti

34. Step 34

    Serve the flaky roti with the beef rendang