Roti Canai And Roti Tisu Preparation in Malaysian Restaurants
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There can be no doubt whatsoever; the one thing Malaysia is famous for, beyond its breathtaking
rainforests, is its tasty food!
One of the simplest, but most delectable of all Malaysian staples is the humble roti canai
- a moist, flaky, yummy flatbread that has developed over generations amongst Malaysia's
South Indian community.
A breakfast staple, food stalls and cafés across Malaysia's cities and villages are
crowded with people making, selling and eating roti canai.
Roti canai is made from a wheat dough, prepared and spread with ghee, and then eaten with
various spicy, savoury sauces, most usually dhal, but also mutton, fish or veggie curries.
Saya makan murtabak daging kambing dan kari - sedap! [I'm eating lamb murtabak (stuffed roti) and curry - tasty!]
True enough: Food is one of the most popular subjects among Malaysians both at home and abroad.
This single mindedness about eating is imprinted
upon the minds of locals, as well as expats - like me - who've lived there for any amount
of time.
There are lots of roti variations, named according to their extra ingredients or styles of cooking,
and they all look similar to roti canai, but there is one type that definitely stands out.
It's the sweetest and tallest of all rotis - and it's called roti tisu.
Roti tisu preparation involves: - stretching the dough
- placing it on a sizzling hotplate - adding extra ghee and sugar for that yum factor
And then rolling it into a cone, once the pastry
is cooked to a beautiful, golden brown.
Makanan ini roti tisu, tradisional, manis; Malaysia - sedapnya! [This dish is roti tissue, traditional, sweet; Malaysia - it's tasty!]
