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Malaysia
Kuantan

Kuantan is the largest city of the East Coast of Peninsular Malaysia with a population of about half a million. It is also the capital of the state of Pahang.

Kuantan is located about halfway between Singapore (to the south) and Kota Bahru (to the north). The city is situated at the coast of the South China Sea near the mouth of the Kuantan River. The city is not a major tourist destination, rather a stopover point for island destinations (Tioman, Redang, Perhentians, etc.) along the East Coast. From Kuantan you can also also reach the popular beach in Cherating in less than an hour with the local Bus.

Kota Kinabalu

Kota Kinabalu is the capital of the state of Sabah on Borneo. With an estimated population of 532,129 in the city and 700,000 in the urban area, it is the largest urban centre in Sabah and the sixth largest in Malaysia. It is located close to Mount Kinabalu, the highest mountain in South-East Asia.

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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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