Today, 16 September, is Malaysia Day commemorating the federation of Malaysia in 1963.
Malaysia is a favourite country of mine, and one I have visited several times. The shopping is good and it is quite an easy place to get around, as having had a period of English rule, there are still many people who understand at leafs some English, even though Bahasa Malay is now the official language.
But the language of Malaysia is really its food: the tropical fruits, the curries and stir fries, the Nyonya cuisine - and of course the breads.
But the language of Malaysia is really its food: the tropical fruits, the curries and stir fries, the Nyonya cuisine - and of course the breads.
(Picture by Takeaway)
Roti is a type of Indian-influenced flatbread found in Malaysia, Singapore and Indonesia. It is often
sold in Mamak stalls
in Malaysia; The word 'Mamak' is from the Tamil term for maternal
uncle, or 'maa-ma'. In Singapore and Malaysia, it is used to respectfully by children to address adults such as shopkeepers.
There are several sorts of roti that you will see as you travel in Malaysia. Sometimes they are round, sometimes square. Roti canai
is one of the most popular, and while it is a flat bread, the custom is to 'fluff' the bread up before eating it. This is done by roughly clapping it between the hands.
Watch this video to see how it is made:
Traditionally, roti is served with dal or dhal, a lentil curry. However it can
sometimes be served with sugar (such as this towering one above at the Sydney Malaysian restaurant, Mamak) or with condensed milk and banana.
While making the dough is very simple (see this video too), as you will see it is in the stretching and working the dough that real experience and skill is needed. However, while it is possible to make an edible result without doing this, it will not have the lightness and flakiness which makes a well-made roti such a delight.
Better still, travel to Malaysia and see these breads being made.
