Faces of
Malaysia
Langkawi

Langkawi is an archipelago of 99 islands in the Andaman Sea, some 30 km off the mainland coast of northwestern Malaysia. The islands are a part of Malaysia’s Kedah state, but are adjacent to the Thai border. By far the largest of the islands is the eponymous Pulau Langkawi with a population of about 45,000. The island is a declared duty-free zone.

The peak season is from December to March when moonson at the eastcoast shuts down most of the Islands there (Perhentian etc.). This makes Langkawi a good island alternative during that time period. Generally though, Langkawi can be visited all year around.

Taman Negara

Taman Negara National Park was established in Malaysia in 1938/1939 as the King George V National Park. It was renamed to Taman Negara after Independence, which literally means “national park” in Malay. The total area of Taman Negara is 4,343 km².

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Roti Canai

snack | Indian, Mamak
Roti Canai, Roti-canai
Roti-canai
popular southern Indian dish made of ghee, flour, egg and water
also known as:
Roti Prata (Singapore), Roti Kosong

Roti Canai is a popular dish for breakfast or as a evening snack. Most Mamak stalls will stop making Roti (and Tosai) between 11am and 5pm.
The making of the Roti (=the process of flattening the ball of dough) is very artistic and requires skilled hand and is worth to be observed.
There are many variations of Roti Canai:
Roti Telur (egg), Roti Pisang (banana), Roti Boom, Roti Tissue, Roti Sardin and more.

Roti are served with a dipping sauce: dhal, curry (either chicken or fish curry) or dhal with some sambal mixed in it (dhal sambal)

 

 


flattening the dough



ingedients:
ghee or margerine, wheat flour, egg and water

What's good?
when the Roti is crispy and fluffy

Where to find?
Mamak stalls and restaurants

Roti Canai on Wikipedia:

The dish is composed of dough containing copious amounts of fat, egg, flour and water. The form of fat used is usually ghee (clarified butter). Some people add sweetened condensed milk to the mix. The entire mixture is kneaded thoroughly, flattened, oiled and folded repeatedly. It is then allowed to proof and rise, and the process is repeated. The final round of preparation consists of flattening the dough ball, coating it with oil and then cooking on a flat iron skillet with a lot of oil. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside.

... read more
Roti Canai, Roti-canai
Roti-canai






related entries:


Roti Pisang

variety of Roti Canai with Banana inside

Roti Plaster

Roti Canai with an egg on top of it

Roti Telur

variety of Roti Canai with egg

Roti Tissue

very creative type of Roti Canai - cripsy and sweet

Roti Bom

a variety of Roti Canai with margarine added to the dough
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