Malaysian chilli sauce with channai roti

Babiche Martens

Makes 1½ cups of chilli sauce

chilli sauce

1 cup	Water
½ cup	White sugar
1 Tbsp	Fish sauce
¼ cup	Lime juice
2 cloves	Garlic
3 cm	Galangal
8	Kemiri (candlenuts)
6	Bird's eye chillies (Main)

Channai roti

2 tsp	Salt
1 ½ cups	Plain flour
½ cup	Ghee, (melted)
½	Water

Directions

1. To make the chilli sauce, put the sugar, water and fish sauce into a saucepan. Bring to a simmer and cook for 10 minutes while stirring occasionally to dissolve the sugar.
2. Add the rest of the ingredients, pour into a blender or food processor and blend until smooth. Pour into a jar and refrigerate. This chilli sauce can be refrigerated for up to three months.
3. To make the roti, sift the flour and salt into a large bowl. Make a well in the centre then add the ghee and enough water to bind the dough.
4. Tip on to an oiled bench and knead for 5 minutes then return to the bowl, cover and let rest for two hours.
5. Divide the dough into 10 small balls. Using a rolling pin, roll out one at a time until thin enough to see through.
6. Fold the dough into three by bringing the top end to the middle then fold up the bottom end.
7. Bring in each side to the centre, then cook in a greased pan for approximately 2 minutes on each side or until golden.