Ragit｜South Sumatra

Part 23/38 in a series exploring one dish from each province of Indonesia.

This is also popular throughout Sumatra and Malaysia, and goes by the names roti jalar, roti kirai, and roti renjis.

Adapted from here.

☒ UNTESTED

Ingredients

Main stuff

• 500 g beef, diced small
• 200 g potatoes, diced
• 700 ml water
• 200 ml coconut milk

Whole spices

• 5 cm cinnamon
• 5 cardamom pods
• 2 kaffir lime leaves
• ¼ tsp cloves
• 3 star anise

Spices to blend

• 1 tsp fennel seeds
• 1 tsp cumin
• 1 tbsp coriander seeds
• ¼ nutmeg
• 8 Indonesian onions (3 shallots)
• 5 cloves of garlic
• 5 red chillies
• 1 cm turmeric
• 1 segment of ginger
• 2 segments of galangal
• 1 tsp mushroom stock
• 1 tbsp salt

Bread

• 70 g plain flour
• 30 g tapioca flour
• 65 ml coconut milk
• 1 egg
• 1 tsp turmeric powder

Prep

Dry fry the whole spices until fragrant

Separately dry fry the fennel, cumin, coriander, and nutmeg.

Blend up the blended bits.

Cooking

Boil the beef and skim off the foam until the broth is clear and starting to become oily (~__ minutes).

Add the potatoes and boil until half-cooked (~_ minutes).

Sauté the blended bits until fragrant, add the whole spices, cook for _ minutes.

Add the spices to the beef and broth, mix well, then add the coconut milk and simmer for __ minutes.

While that’s going, mix all the bread ingredients together and put in a piping bag (or just cut the corner off a plastic bag or something).

In a hot non-stick pan, pipe the batter however you like in a lacey cobwebby shape. Roll up when cooked (_ minutes).