Faces of
Pulau Kapas

Pulau Kapas is a small island located only about 6km off Marang in the east coast state of Terengganu (about 1h north of Kuala Terengganu). It has quite and relaxed atmosphere because it is bypassed by the majority of the backpacker circuit looking for a more remote place like the Perhentian Islands. Pulau Kapas only get fairly busy on the weekends when locals come to island. There are a few good snorkeling spots around the island. All accommodations and beach are on the west coast facing the mainland. The west coast is the weather side has no sand beach, only rocks - it can be reached after a short walk through the jungle. Pulau Kapas shuts down during the monsoon season between November and February.


Tiny state in Borneo, sandwiched between Sarawak and Sabah. After it was a big regional player a few hundred years back, Brunei became rich upon the discovery of Oil in the 1940s. For a period time the Sultan of Brunei was the richest person in the world.

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Roti Canai

snack | Indian, Mamak
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

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

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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