Serves XXX
Cooking time XXX

Fry the potatoes and tofu until half cooked, then set aside.
Blend all the ground spices until smooth.
Saute the ground spices over medium heat until cooked and turn slightly dark in color.
Add pandan leaves and curry leaves to the stir fry, cook until fragrant.
Then add the chicken, stir-fry until the chicken is well mixed with the spices and the chicken turns slightly brown in color.
Add Anchor UHT Milk and Anchor Culinary Cream. Boil the mixture until it is almost boiling or until it smokes, while stirring slowly.
Add curry powder, salt and pepper to taste.
Add the potatoes and tofu that have been fried, stir slowly until boiling.
Serve with a sprinkle of of Anchor Parmesan Cheese.

Add flour, eggs, salt, sugar, into a mixing bowl. Set the mixer to speed 1 (low speed).
Add the Anchor UHT Milk slowly, using speed 2, mix untilwell blended.
Add Anchor Salted Butter, mix until smooth.
Transfer the dough to a bowl or covered container, let it rest for 15 minutes.
After that, divide the dough according to the desired portion.
Roll out one portion of the dough as thinly as possible, spreading butter on the entire surface of the dough.
Roll the dough lengthwise or roll, then wrap the dough until it forms a circle.
Flatten again, then heat the fry-pan, brush with butter then add the dough and cook until brown on each side.
Serve with Chicken Curry Malay.

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