Roti Canai Sarawak
Roti Canai, a traditional food made of flour that is pan-fried with oil and served with curry, is one of Malaysians’ most favourite breakfast foods.
As a locally raised Malaysian and Sarawakian, I like roti canai a lot. Every time I step into the cafeteria and glance through the long menus, I can hardly decide what kind of roti canai I should have for breakfast that day.
Should I go for the traditional Roti Kosong, or perhaps the sweet Roti Tisu? I think I should go for Roti Susu and Roti Telur.
Are you craving Roti Canai now? Let us see how we can cook this delicious Roti Canai.
First, let’s prepare the ingredients: 500 grams of plain flour, 1 teaspoon of salt, 1 teaspoon of sugar, 1 cup of water, 2 tablespoons of condensed milk, 2 tablespoons of margarine or ghee (at room temperature) and 1/2 an egg (lightly whisked).
Pour all the ingredients into a bowl and mix well. Knead all the ingredients until the dough is smooth and elastic. Once the dough is already, cut it into pieces.
Gently coat each piece with margarine and set aside to rest. After several hours, we can start to fry the dough by heating up a frying pan. Before frying the dough, flatten the dough with our hands.
Use our palm to press down the dough and stretch the dough several times until it is ready for frying. Heat the frying pan with some oil and place the flattened dough into the pan.
Fry the dough until it is golden and crispy, and now it’s ready to be served.
There are various kinds of roti canai across Malaysia, ranging from salty to sweet varieties. For locals, it is a signature dish and for tourists, it is a new experience.
What’s your favourite type of roti canai? If you like sweet things, I recommend trying the legendary Roti Tisu.
If you like something salty, maybe you can try the Roti Sardin. I think the best dish to couple with Roti Canai is different curry gravy.
Usually, in the cafeteria, they serve chicken curry, lamb curry, beef curry and fish curry. For me, I think Roti Canai goes the best with chicken curry.
Eating Roti Canai alone, you can feel the crispiness of the dough and the fragrant smell of the margarine but when you soak it into the curry gravy, it gives a different taste.
If you like curry, it is always recommended to try out the combination of curry and Roti Canai. Last but not least, reading about it is not enough; you should try this delicious Malaysian breakfast for yourself. — DayakDaily
Chan Jia En from Kuching is a top ten writer (Youth Category) in the ‘Gastronomy and I: My Favourite Dish’ writing competition organised by DayakDaily and supported by the Sarawak Ministry of Tourism, Creative Industry and Performing Arts, and Imperial Hotel Kuching.
