Malaysian chilli sauce with channai roti

Malaysian chilli sauce with channai roti. Photo / Babiche Martens

Chilli sauce, makes 1 1/2 cups
1/2 cup white sugar
1 cup water
1 Tbs fish sauce
1/4 cup lime juice
2 garlic cloves
8 candlenuts
3cm piece of galangal
6 birds-eye chillies

Channai roti, makes 10
1 1/2 cups plain flour
2 tsp salt
1/2 cup ghee, melted
1/2 cup water, approximately

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. Bring in each side to the centre then cook in a greased pan for approximately 2 minutes on each side or until golden.