Faces of
Malaysia
Cherating

Cherating is the only real backpacker hub at the east coast of the peninsula on the mainland. Offering plenty of affordable chalets and a relaxed atmosphere, it is good place to stop for a night or two on the way up or down the east coast. The beach itself is not that spectacular and misses the palm directly at the beach. But it has a good vibe and few things you can do like taking a tour or renting a kayak up the river into the mangroves. There is also an active surfer scene when the waves are right. Cherating is located about 30km or 1h by local bus north of Kuantan.

Penang

Penang is the name of an island in the Straits of Malacca, and also of one of the states of Malaysia, located on the north-west coast of peninsular Malaysia. Penang is the second smallest state in Malaysia after Perlis, and the eighth most populous. A resident of Penang is colloquially known as a Penangite. The city Georgetown is the 2nd biggest city in Malaysia and traveller′s hub.

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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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