Kalau korang dah buntu nak buat apa untuk sarapan pagi, korang bolehlah buat roti canai sarang burung yang viral ni. Makan masa panas-panas dengan kari dhal pehh memang padu gila. Nak buat pun mudah je, gunakan paratha segera je dan paling penting tak perlu uli pun tau.
Resepi Roti Canai Sarang Burung & Kari Dal | Bird Nest Paratha & Dal Curry Recipe
//Bahasa Melayu
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Roti Canai Sarang Burung & Kari Dal
Bahan-bahan (Kari Dal)
1 cwn kacang dhal (direndam)
10 tangkai kacang panjang (dipotong)
1 batang lobak merah (dipotong dadu)
1 biji kentang (dipotong dadu)
2 ulas bawang kecil (dihiris)
2 ulas bawang putih (dihiris)
2 tangkai daun kari
2 sb serbuk kari daging
1 sb serbuk cili
1 sb serbuk kunyit
1 sk biji sawi
1 batang kayu manis
2 bunga lawang
3 bunga cengkih
2 sb minyak masak
50 ml santan
500 ml air
garam (secukup rasa)
Bahan-bahan (Roti Canai Sarang Burung)
roti canai sejuk beku
1 sk mentega
2 biji telur
secubit lada hitam
Cara memasak (Kari Dal)
1. Tuangkan minyak dan tumis bawang kecil, bawang putih, daun kari, biji sawi, kayu manis, bunga lawang dan bunga cengkih sehingga naik bau.
2. Masukkan serbuk kari daging, serbuk cili dan serbuk kunyit. Kacau sekata.
3. Masukkan air dan kacang dhal yang telah direndam. Masak sehingga kacang dhal empuk.
4. Masukkan sayuran seperti lobak merah, ubi kentang dan kacang panjang.
5. Tuangkan santan dan perisakan dengan garam secukup rasa.
6. Masak kari sehingga mendidih, tutup api dan ketepikan.
Cara memasak (Roti Canai Sarang Burung)
1. Potong roti canai kepada 6 bahagian. Dari tengah, lipatkan doh roti ke bahagian luar. Ulang step tersebut pada semua bahagian sehingga membentuk 'sarang burung'. Ketepikan.
2. Dengan menggunakan api sederhana, cairkan mentega dan masukkan roti canai tersebut.
3. Masak kedua-dua bahagian sehingga keperangan dan terbalikkan.
4. Tuang telur di tengah-tengah bahagian dan masak sehingga separuh masak.
5. Taburkan sedikit lada hitam.
6. Roti canai sarang burung siap untuk dihidangkan bersama kuah kari dhal.
//English
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Bird Nest Paratha & Dal Curry
Ingredients (Dal Curry)
1 cup of dhal beans (soaked)
10 long beans (cut)
1 carrot (diced)
1 potato (diced)
2 shallots (sliced)
2 cloves of garlic (sliced)
2 stalk curry leaves
2 tbsp of curry beef powder
1 tbsp of chili powder
1 tbsp of turmeric powder
1 tsp of mustard seeds
1 cinnamon stick
2 star anises
3 cloves
2 tbsp of cooking oil
50 ml coconut milk
500 ml air
salt (to taste)
Ingredients (Paratha)
frozen paratha
1 tsp butter
2 nos eggs
pinch of black pepper
Cooking methods (Dal Curry)
1. Pour in cooking oil and saute shallot, garlic, curry leaves, mustard seeds, cinnamon stick, star anise and clove until fragrance.
2. Add in beef curry powder, chili powder and turmeric powder. Mix well.
3. Pour in water and soaked dhal beans. Cook until dhal beans soften.
4. Add in vegetable such as carrot, potato and long beans.
5. Pour in coconut milk and season with salt to taste.
6. Cook the curry until bubbling, remove from heat and set aside.
Cooking methods (Paratha)
1. Cut paratha into 6 fraction. Fold from the inside to outward. Repeat the steps until forming bird nest shape. Set aside.
2. Using medium heat, melt butter and lay the paratha.
3. Cook both side until golden brown.
4. Pour 2 eggs at the center and cook to half cook.
5. Sprinkle a bit of black pepper.
6. Bird nest paratha ready to be served with dhal curry.
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