This classic, turmeric-tinged Malaysian crepe hasn't been lavished with much limelight. But this lacy crepe is so sauce-absorbent and pancake-like in its fluffiness, it makes for a great accompaniment for curries, rendangs, and saucy stews. —Yi Jun Loh
Sift the all-purpose flour, salt, and turmeric powder into a bowl. Then, add in the eggs, water, and coconut milk, and whisk until the batter is silky smooth. (If lumps remain, pass it through a sieve.)
Heat a non-stick pan over medium heat, and grease it with a teaspoon or two of vegetable oil. When the pan is hot, Using a spoon, drizzle the batter onto the pan in a circular motion. It doesn’t have to be neat, because the gaps between the batter is what gives roti jala that signature lacy pattern. Drip and drizzle in 3-5 tablespoons of batter (depending on the size of your pan), and then cook for 2-3 minutes, until the top is set. (Unlike a pancake, the roti jala should have little or no browning on the bottom.)
When the roti jala is cooked, transfer it onto a tray or cutting board. Fold in two opposite ends of the roti jala about 1-inch in, and roll it up loosely, length-wise, to form a log. Repeat the cooking and rolling process with the rest of the batter.
Serve warm. These roti jalas are best had with a classic Malaysian chicken curry, rendangs, or any spicy, sauce-y dishes.