Grilled Cheese Roti

Oaxaca Cheese, Harbison Cheese, Bali Curry Spice, Tomato Curry

Chef Thomas Pisha-Duffly of Gado Gado | Portland, OR

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Adapted by StarChefs | July 2023

INGREDIENTS

Roti:
5.4 kilograms all-purpose flour
180 grams salt
3 cans sweetened condensed milk
9 eggs
Olive oil
Margarine

Bali Curry Spice:
350 grams coriander seeds
250 grams cumin seeds
250 grams black peppercorns
250 grams white peppercorns
200 grams fennel seeds
5 grams cloves
25 grams ground nutmeg
20 grams fenugreek
25 grams bay leaves
200 grams ginger powder

Tomato Curry:
1 kilogram julienned yellow onion
1 kilogram julienned red onion
20 grams diced frozen red chile
100 grams diced garlic
200 grams diced ginger
10 grams chiffonnade lime leaf
5 grams chiffonnade curry leaf
400 grams coconut oil
3 kilograms canned whole tomatoes
500 grams tamarind water
Two 32-ounce cans coconut milk
50 grams salt
100 grams sugar
400 grams sweet soy

To Assemble and Serve:
Oaxaca cheese
Harbison cheese
Salt
Ground black pepper
Parmesan
Olive oil
Minced chives

METHOD

For the Roti:
In the bowl of a stand mixer fitted with a dough hook, add flour and salt. On low speed, steam in eggs and milk until fully combined. Slowly incorporate 3 quarts water until dough comes together. Let rest 30 minutes. Mix again, adding water if needed. Weigh dough and portion into 125 gram-balls. Transfer balls to a sheet tray and brush with a layer of oil and margarine. Let sit at room temperature overnight.

For the Bali Curry Spice:
In a sauté pan over high heat, toast coriander, cumin, peppercorns, fennel, cloves, nutmeg, and fenugreek until fragrant. Remove from heat and stir in bay leaves. Transfer spices to a sheet tray and let cool. Once cool, transfer spices to a Vitamix blender and pulse until a fine powder is achieved. Stir in ginger powder. Transfer to an airtight container and reserve.

For the Tomato Curry:
In a saucepan over medium flame, heat coconut oil. Add onions and cook until they begin to brown. Add ginger and garlic and sweat until alliums are translucent. Add lime leaf and chiles; cook until fragrant. Stir in 200 grams Bali Curry Spice, then deglaze pan with tamarind water and soy sauce. Bring mixture to a simmer. Add coconut milk and bring mixture back to a simmer. Stir in tomatoes and continue cooking until the sauce has thickened. In batches, transfer sauce to a Vitamix blender. Blend with oil until smooth and fully emulsified. Strain and season with salt. Keep warm.

To Assemble and Serve:
On a work surface, stretch 1 Roti dough ball as thin as possible. Laminate dough by folding the sides towards the middle. Roll dough into a log, then form the log into a tight spiral. Let rest 1 hour. Roll Roti flat. In the middle of the Roti, sprinkle Oaxaca and Harbison cheeses. On a pan over medium heat, cook Roti on both sides until cooked through. Season with salt and pepper. Sprinkle each side with parmesan and cook until the cheese has crisped. Cut Roti in half and transfer to a serving plate. In a serving bowl, spoon Tomato Curry. Finish with a drizzle of oil. Garnish with chives. Serve alongside Roti.

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