Eid is always a special time—a celebration of reflection, family, and of course, food. This month, I’m sharing a festive favorite that combines Malay tradition with a touch of gourmet flair: Rendang-Stuffed Roti Jala. It’s the kind of dish that brings people together, bite after bite.

What Is It?

Roti Jala (literally “net bread”) is a delicate, lacy crepe popular in Malaysia and Singapore, often served with curries. For Eid, I’m stuffing it with a rich, slow-cooked beef rendang—tender, spicy, and bursting with coconut flavor.

This dish is perfect for sharing, plating beautifully for family feasts or open-house gatherings.

🧄 Ingredients

For the Beef Rendang:

• 1kg beef shin or chuck, cubed

• 2 stalks lemongrass, bruised

• 4 kaffir lime leaves

• 1 turmeric leaf (optional)

• 400ml coconut milk

• 100g toasted desiccated coconut (kerisik)

• 2 tbsp tamarind paste

• Salt and sugar to taste

Spice paste:

• 6 shallots

• 4 cloves garlic

• 5 dried chillies, soaked

• 3 fresh red chillies

• 1-inch piece galangal

• 1-inch piece ginger

• 1-inch piece turmeric

For the Roti Jala:

• 250g plain flour

• 1 egg

• 300ml coconut milk

• 100ml water

• Pinch of turmeric powder

• 1 tsp salt

• Oil for greasing pan

 Method

1. Make the Rendang:

• Blend the spice paste ingredients until smooth.

• In a heavy pot, fry the paste until aromatic.

• Add beef and coat thoroughly.

• Pour in coconut milk, add lemongrass, lime leaves, and turmeric leaf.

• Simmer on low heat for 2 hours until beef is tender and sauce is thick.

• Stir in kerisik and tamarind paste. Season to taste. Continue cooking until dark and dry.

2. Make the Roti Jala:

• Mix all roti ingredients into a smooth, pourable batter.

• Strain for best results.

• Use a roti jala cup or squeeze bottle to drizzle a lace pattern onto a lightly oiled non-stick pan.

• Cook for 1–2 mins until set (don’t flip). Slide onto a plate and fold.

3. Assemble:

• Place a spoonful of rendang in the center of each roti.

• Roll or fold into parcels.

• Serve with cucumber salad or pickled onions for balance.

Tips from the Kitchen

• Make the rendang a day ahead—flavors intensify overnight.

• You can substitute chicken for beef for a lighter option.

• Roti jala can be made in batches and kept warm in the oven.

Selamat Hari Raya!

Whether you’re celebrating Eid or simply looking for a crowd-pleasing dish, this recipe brings the richness of tradition and the excitement of discovery to the table. As always, cook with joy—and don’t forget to share the love.

Until next time,
– Gareth