Fonterra Unites Malaysia-New Zealand Flavours to Celebrate 60 Years of Friendship

Merdeka! Merdeka! Happy 60th Merdeka! In conjunction with Merdeka Day, Fonterra Brands Malaysia has come up with two unique fusion dishes namely Roti Jala with New Zealand Lamb Tandoori and Kiwi Venison Rendang Meat Pie with Potatoes and Mushroom  to commemorate 60 years of Malaysia - New Zealand diplomatic ties. The recipe developed by chefs from Fonterra's foodservices division Anchor Food Professionals showcases the iconic flavours of both countries representing harmonious and long-standing friendship between Malaysia and New Zealand.

His Excellency Dr John Subritzky, New Zealand’s High Commissioner to Malaysia, highlighted the significance of this 60-year milestone and Fonterra’s role as a leading dairy nutrition provider in Malaysia.

Fonterra, the world’s largest dairy exporter and New Zealand’s largest investor in Malaysia provide the best dairy nutrition to Malaysians through leading brands such as Anlene, Fernleaf, Anmum (Materna, Essential and Lacta) and Anchor. The two dishes were made with ingredients from New Zealand and Malaysia, as well as Anchor and Anlene products.

Inspired by New Zealand’s iconic meat pies, the Kiwi Venison Rendang Meat Pie with Potatoes and Mushroom is made witha Venison Rendang filling, as well as a generous dose of dairy with Anchor Extra Yield Cream, Anchor Unsalted Butter, Anchor Colby and Cheddar cheeses and Anchor Mozzarella Shredded Cheese.

The Roti Jala with New Zealand Lamb Tandoori transformed the traditional pancake by filling and rolling it with tandoori-spiced New Zealand lamb, which had been marinated with Anlene plain yoghurt to retain its juiciness. 

We had the chance to experience hands-on making Roti Jala with New Zealand Lamb Tandoori  and totally loving it. Here's the recipe if you interested to try.

Roti Jala Jalur Gemilang with NZ Lamb Tandoori

Ingredients for Plain Roti Jala Base  

1200ml water

200ml Anchor Extra Yield

600gm plain flour

4tbsp cooking oil

4 nos egg

4tsp fine salt

20gm turmeric powder

Ingredients for Lamb Tandoori

3kg boneless lamb leg

Salt to taste

30gm course black pepper

1/2 nos lemon juice

9pkt (110gm) x Anlene Plain Yogurt

5 nos Bombay onion (finely chopped)

10 pcs minced garlic

6" grated ginger

150gm garam masala powder

30gm cayenne pepper

Yellow + Red food grade colours

Ingredients for the Dipping Sauce 

6pkt (110gm) Anlene Plain Yogurt

150gm mint jelly

Salt & pepper to taste

Other ingredients 

500gm finely sliced Iceberg lettuce

Roti Jala

1. Sift plain flour, salt and turmeric into a medium-sized mixing bowl. 
2. Stir in water, egg, Anchor Extra Yield and mix the batter. 
3. Heat a non-stick pan over medium heat and brush surface lightly with oil.
4. Once roti jala is lightly colored, remove using a spatula and place, top-side down, on a plate.

Lamb Tandoori

1. Mix all Lamb Tandoori ingredients into a food processor and strain it well.
2. Marinate the lamb leg with all the ingredients for Lamb Tandoori and keep it covered for a minimum of 12 hours in a refrigerator.
3. Bake the marinated lamb tandoori until well done in texture. Slice thinly and coat it with the remaining tandoori sauce from the baking process.
4. To assemble, place the finely sliced Iceberg lettuce and sliced lamb tandoori on the cooked roti jala, fold and roll them up like a spring roll.
5. Serve it with the minty dips on the side.

If you try it, do let me know how you like it. Till then, XOXO!