ROTI PARATHA

PREPARATION

1. Remove a packet of Roti Paratha from freezer (Do Not Defrost)
2. Peel one side of the plastic layering from the Roti Paratha and place the uncovered side on a preheated pan, remove the second piece of plastic layering and pan fry for 11⁄2 – 2 minutes
3. Press the Roti Paratha gently and turn it over. Pan fry for 11⁄2 – 2 minutes again. Until both sides are golden brown
4. When both sides are ready, remove the Roti Paratha from the pan. Using both hands, pat the Roti Paratha gently by the edge to make it light and fluffy

(Optional)

MALAYSIAN NYONYA CHICKEN CURRY

INGREDIENTS

• 1 jar AYAM Malaysian Nyonya Curry Paste
• 1 can AYAM Coconut Milk 270ml
• 600g boneless chicken, diced to 3cm
• 2 medium size potatoes, peeled and cubed
• 1 / 2 cup of water

PREPARATION

Empty curry paste and water into saucepan and bring to boil. Add chicken and potato, stir and cover saucepan until it boils. Reduce heat, stirring occasionally and simmer until chicken and potatoes are cooked. (approximately 30 minutes) Stir in coconut milk and bring to boil. Serve with the Roti Paratha

 

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