Roti canai and beef rendang

For the roti, first add the salt, sugar, condensed milk and warm water to a stand mixer and mix for 1 minute, or until everything is mixed together smoothly

Add half the plain white flour and mix with the dough hook attachment for 1 minute

Add the remaining flour or Green Dragon flour and mix for 7 minutes

Add the butter and mix for 8 minutes

Grease a container well, then decant the dough into the container

Spread butter over the surface of the dough, to keep it from drying out while you shape the roti. You’ll need about 40g

Pinch off an 80g ball of dough. Roll the dough into a smooth ball – in the restaurant this is done rotating the dough in the palm of your hand, while pressing in the centre with your thumb

Grease the dough with more butter, then place it back into the container and repeat for the remaining dough

Make sure all the dough is well greased, and pack the balls tightly together. Cover and leave to rest overnight

For the rendang paste, blend the water with turmeric, green chilli and red chilli until smooth

Add the galangal and blend until smooth, then add the lemongrass and blend again

Heat the rapeseed oil in a frying pan until shimmering

Add the sliced onions and cook until soft and browned, about 15 minutes

Blend the cooked onions until smooth with the other ingredients

Cook the rendang paste in 4 tablespoons of oil in a large pot over a low heat. You want to keep cooking the paste until it darkens in colour and the oil splits out, about 20 minutes. Remove from the pot and set aside

Heat up the rapeseed oil for the rendang until it’s shimmering, then add the beef and brown on all sides. Cook the beef until it begins to release water then keep cooking until the liquid evaporates

Add the lemongrass and cinnamon sticks. Stir-fry for 2 minutes

Mix in the rendang paste and cook for 5 minutes

Add the coconut milk, lime leaf, jaggery and salt and bring to a simmer

Cover with a tight-fitting lid and cook for 2 hours over a low heat, adding water and stirring as needed to make sure it doesn't burn. You want most of the liquid to evaporate, so towards the end you'll need to stir it frequently, every 5 minutes or so, to stop it catching

While the rendang cooks, prepare the kerisik and the roti. Toast the coconut over a low heat until it turns deep brown

Pound the toasted coconut in a pestle and mortar until the coconut has mostly broken down, and the oils have been released

To make the roti, first thoroughly grease a large work surface and your hands. Flatten the dough with the heel of your hand, trying to work evenly, almost as if you were trying to smooth the dough into the countertop. You might need to drizzle a little more oil directly onto the dough or your hands as you work to stop it sticking

Once you have a thin, flattened piece of dough, you’ll need to ‘flip’ it to thin it out. This takes practice and no small amount of skill, so if you’re struggling, check out our Instagram video with Sugen demonstrating

To flip the roti, pick up the dough at the edge closest to you. One palm should be facing up and one palm facing down. Flick the dough quickly back down on the surface, almost as if you were trying to shake something off it. Repeat this until you have a paper thin almost translucent sheet of dough

Smooth the thicker border of dough around the roti out as thinly as you can. Fold the dough into a rough rectangle, folding two edges into the middle, then folding the remaining two long sides over each other like an envelope so you have a roughly square piece of dough

Heat up a heavy pan or large griddle over a medium-high heat, and add a few tablespoons of oil

Use your finger tips to press the folded up pieces of dough into a thinner circle, then transfer it to the pan

Once browned on one side, flip the roti and fry until browned on the other side, and light and flaky throughout. You might need to flip the roti a few time to get even browning

Scrunch the roti to fluff up the layers. It will be very hot, so feel free to wrap it in a towel first to protect your hands if you prefer

Repeat with the remaining pieces of dough, wiping out the pan in between rotis, and wrapping the cooked roti in a clean kitchen towel to keep them warm

Stir the coconut into the beef rendang

Cook the tender rendang for 10–15 minutes longer with the lid off. Rendang should be a dry curry, so there shouldn’t be much liquid left, but you can loosen it with a splash of water here if you prefer some sauce. Keep warm to one side while you cook the roti

Serve the flaky roti with the beef rendang