Roti King recipes: Try the Sugen Gopal Rendang chicken and sauteed at home

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The Malaysian chef, Sugen Gopal, opened the Roti King of London in 2014 and its popularity shot, with famous queues through the door.

Since then, Gopal's corner, and several other media, the newest in Brighton, have opened and now has launched their debut cookbook, King Roti.

Here are two of his recipes to do at home.

Rendang Ayam (Pollo Rendang)

A masterpiece of a slow minimal: this picas of chicken layers the heat, sweetness and spice of the way only a Roti king could (Sam Folan)

“We serve a version of beef of this in Roti King restaurants, but the chicken works so well with the aromatic spices that wanted to include a recipe here. Enjoy it with a bowl of smoking rice,” says Gopal.

Portion: 4-6

Preparation time: 10 minutes | Cooking time: 50 minutes

Ingredients:

For pasta (use 500 g of this recipe):

2-4 fresh green chiles (depending on heat preference), the stems are eliminated

5 dried puppy chiles, removed seeds

2 sticks of lemon grass, the cut and lower blouses attacked and chopped

35 g of turmeric

35g galangal (or ginger)

1 tablespoon of oil

For Rendang:

3 tablespoons of vegetable oil

1 cinnamon stick

1 lemon grass stick, beaten

600 g chicken muses, skin and bone

1½ teaspoon of salt

40 g of fresh or frozen grated coconut, or 60 g coconut lock

130 ml coconut milk

2 teaspoons of dark brunette sugar

¼ teaspoons of coriander seeds

¼ teaspoons of fennel seeds

6 leaves of lime, removed stems, finely cut into strips

Method:

1. Make the Rendang Pasta: Blitz all the ingredients along with 100 ml of water in a blender until it becomes a soft paste. Add a little more water to loosen, if necessary. If you are not using this immediately, keep it in a hermetic container in the refrigerator for up to two weeks.

2. Heat the oil in a large cover pan over medium heat, break the cinnamon stick in half and add to the pan with lemon grass. Add the Rendang pasta and cook for 5-10 minutes over low heat, stirring frequently.

3. Add the chicken along with the salt, stir well, then reduce the fire bass and cover with the lid. Cook for 10 minutes, stirring occasionally.

4. In a separate nonstick pan placed over medium heat, toast the grated coconut (or the coconut block), stirring continuously until golden, this should take 3 minutes.

5. Remove from the pan and hit a paste with a breast and mortar. If you are using the coconut block, there is no need to hit, since the consistency should already be soft.

6. Add 100 ml of water to chicken, stir and cover again. Leave to cook for another 20 minutes, stirring occasionally. Add the coconut milk and cook for another 10 minutes, then add the roasted coconut and sugar.

7. In a small dried pan, roasted the coriander and fennel seeds until they are fragrant and begin to explode. Remove from the pan and hit the morning and mortar. Tilt directly in the pan with the chicken. Add the Lima leaves, cook for another 2 minutes and serve.

Broccoli and sauteed areacardo

Fast, fresh and fiercely nut: this broccoli garnish is simple does not mean boring (Sam Folan)

“This garnish binds extremely fast and would be a great accompaniment for most meals. Here, I use the Broccoli Tendererstem, but could easily exchange it for other green seasonal vegetables, such as purple broccoli, asparagus or green beans. The butter is slightly gold Tastrades “. “.” “.”

Portion: 4

Ingredients:

Preparation time: 10 minutes | Cooking time: 10 minutes

300 g of broccoli tendererstem

2 teaspoons of salty butter

50 g anacardos, more or less chopped

2 garlic cloves, finely chopped

2 teaspoons of oyster sauce

2 tablespoons of crispy fried shalots (made at home or bought in the store), to serve

Method:

The long -awaited Gopal Sugen debut brings the bold flavors of its worship restaurants to your kitchen, you are not required tails (Gang)

1. Start by whitening the broccoli in a pan of boiling water for 2 minutes, then drain and immerse yourself in ice water. Leave to drain into a strainer.

2. It melt the butter in a large pan over medium heat, and once bubbly, add the anacardos and then the garlic. Stir frequently and cook until the butter begins to brown.

3. Transfer the mixture of garlic and anacardo to a plaque, before adding the broccoli drained to the pan, keeping it over medium heat.

4. Add the oyster sauce and fry for 2 to 3 minutes until the broccoli has begun to soften a little (but taking care not to cook too much). Add the garlic and nuts again in the pan, stir and serve adorned with crunchy fried shackles.

Recipes of 'Roti King' for Gopal Sugen (Quadrille, £ 18.99).