| food | Food type | Main Ingredients | Take time | Serve |
| Halal food | Rice and flour | sheep | 30 minutes | 1 place |
ingredient
- 2 sheets of frozen roti dough, Aero brand (roti dough ingredients)
- 1 egg, Aero brand (roti dough ingredient)
- 200 grams of lamb shoulder meat (cut into 1x1 inch cubes) (Ingredients for stewing lamb)
- 50 grams of coconut milk, Aero brand (ingredients for stewing lamb)
- 500 ml. plain water (lamb stew ingredients)
- 50 grams of coconut milk, Aero brand (Massaman curry ingredient)
- 30 grams of Massaman curry paste, Aero brand (Massaman curry ingredients)
- 15 grams peanuts (soaked in water until soft) (Ingredient for Massaman Curry)
- 100 grams boiled potatoes (diced 0.5x0.5 cm) (ingredient for massaman curry)
- 1 cup water (massaman curry mixture)
- 1 teaspoon of fish sauce, Aero brand (Massaman curry ingredient)
- 1 tablespoon of coconut sugar, Aero brand (Massaman curry ingredient)
- 1 teaspoon Tamarind Juice, Aero brand (Massaman curry ingredient)
Preparation
- Simmer the shoulder meat with coconut milk and water over medium heat until tender.
- Stir-fry curry paste by adding coconut milk, Massaman curry paste, Aero brand, stir-fry until cooked, add stewed meat, water, peanuts, potatoes.
- Season with Aero fish sauce, Aero coconut sugar, Aero tamarind juice. Simmer for 2 minutes. Divide into 2 cups.
- Take frozen roti sheets, Aero brand, which have been slightly softened, and cover your mouth with them.
- Spread egg all over the roti sheet. Bake at 200 degrees Celsius for 10 minutes. Serve.
