Roti Canai
- August 14, 2005
- Rated 5 of 5 by
sengweetoh from Boston, Massachusetts
Roti canai, or what Indians call roti prata, has a breathtaking cooking process and heaven-like taste. You need a sizzling iron plate and something similar to gluten. And the cook just tosses the gluten in the air like he is juggling, and before you know, it looks like a piece of paper, only thinner.
There are various types of roti canai; you can put egg, banana, onion, butter… anything you want, and have it crispy or tortilla-like. Dip it into a sauce we call gua (tastes like curry) or have it the way it is.
Roti canai is one of the few things that define Malaysian cuisine. You can find it at the stall offering Mee Goreng.
From journal Kuala Lumpur, the 'muddy rivermouth'