Roti is a flat bread that is similar to naan but uses a different technique of shaping and stretching the dough. For my Malaysian Rendang I chose to serve this bread along side it to soak up the delicious flavors of the Beef Rendang! I am a big fan of all flat breads so I was looking forward to trying a new one out. The method is pretty easy to follow though I wish my dough turned out a little stretchier. The bread is flaky, tender and breaks apart easily. Like naan, the oil traditionally used is ghee, or clarified butter, which gives the bread its tasty flakiness. The dough is rested for several hours which means there’s some amount of prep and wait time involved–but it was way worth it! It was a perfect accompaniment for the Beef Rendang.
Malaysian Rendang is a delicious slow cooked beef dish simmered in coconut milk and spices. The cut of beef used is usually a cheap cut that is good for slow cooking. Eventually the tough part of the meat breaks down over time and becomes tender. The dish starts off with a lot of liquid and slowly evaporates as it’s cooking. Eventually the liquid cooks almost completely off, coating the beef with tasty coconut flavor, tamarind, and spices. This is a great weekend project to try as the results are really satisfying but it’s also a labor intensive dish that requires a lot of time and effort. If you have trouble finding the ingredients at grocery stores, I would recommend going to a local asian or Thai market which might carry the more obscure ingredients. The dish is popular in Southeast Asia and once I made it I could see why! The beef was tender and bursting with flavor. I served it with a side of Malaysian flat bread called ‘Roti’ which was a perfect accompaniment to scoop up the last bits of sauce.