Malaysian Fusion · Mamak & Roti · Bakes & Casseroles · Dinner · Party & Sharing · Kampung Classics
Roti Canai Beef Rendang Lasagna
Instant roti canai stands in for pasta sheets in this Malaysian lasagna, layered with homemade beef rendang and a double hit of Perfect Italiano Perfect Bakes and Perfect Italiano Mozzarella.
- Cooking time
- 120 min
- Servings
- 6 pax
- Difficulty
- Intermediate
What you’ll need
Ingredients
Serves 6
- 8-10 pieces frozen instant roti canai
- 150g Perfect Italiano Perfect Bakes
- 150g Perfect Italiano Mozzarella
- Anchor Butter Unsalted, for greasing
- 800g beef, cut into small pieces
- 1 cup coconut milk
- 8 dried chillies, washed and boiled
- 6 bird's eye chillies, blended
- 8 shallots, blended
- 4 cloves garlic, blended
- 2 tbsp coriander seeds, blended
- 1 inch ginger, blended
- 1 inch galangal, blended
- 2 stalks lemongrass, blended
- 2 tbsp kerisik (toasted grated coconut)
- 3 kaffir lime leaves, torn
- Salt and brown sugar, to taste
- 2 tbsp cooking oil
Step by step
Method
- 1
Make the rendang: heat 2 tbsp oil in a wok and saute the blended ingredients until the oil separates. Add the beef, coconut milk, kerisik and kaffir lime leaves and cook until the beef is tender. Season with salt and brown sugar to taste, adjust the seasoning and let it cool slightly.
- 2
Grease an ovenproof dish with Anchor Butter Unsalted. Spoon a layer of rendang into the dish and level it. Sprinkle with Perfect Italiano Perfect Bakes and Perfect Italiano Mozzarella, then lay 1-2 pieces of roti canai on top.
- 3
Repeat to build several layers, finishing with a layer of Perfect Italiano Perfect Bakes on top. Cover with aluminium foil and bake in an oven preheated to 180-190C for 20-25 minutes.
- 4
Remove the foil, sprinkle over the remaining Perfect Italiano Perfect Bakes and bake for a further 10 minutes, or until golden brown.
Keep cooking
