Buffet on Table: Week 1 -- Combos from Countries
Day 2: Malaysia -- Roti Telur with Curry Sauce
Next we stop in Malaysia for an addictive combo of Roti Canai with Curry sauce. Some influence of Indian cuisine can be seen in Malaysian cuisine and this combo of roti with curry reflects a lot of it.
We have a really good Penang restaurant near us and they serve delicious roti canai. Unfortunately the curry sauce has chicken in it, so we end up eating just the bread. Penang is a state in Malaysia and is touted as the food capital of Malaysia.
Roti canai is like Kerala parotta but it's much richer and flakier. It's made with all purpose flour and copious amounts of ghee (clarified butter). I couldn't add the recommended amount of ghee as it was waaaaaay too much, so almost halved the quantity and used some vegan butter instead.
Also I used half wholewheat pastry flour for all purpose flour. I really couldn't tell the difference between my roti canai and the one served at the restaurant, except maybe mine were not as greasy :-) Serve the roti with potato curry sauce for a delicious meal.
Also I used half wholewheat pastry flour for all purpose flour. I really couldn't tell the difference between my roti canai and the one served at the restaurant, except maybe mine were not as greasy :-) Serve the roti with potato curry sauce for a delicious meal.
Recipe from here:
Ingredients:
All purpose flour - 1cup
Whole wheat Pastry flour - 1cup (or use 2cups of all purpose flour)
Ghee or softened butter - ¼cup+more for rolling (I used Earth Balance vegan butter)
Whole wheat Pastry flour - 1cup (or use 2cups of all purpose flour)
Ghee or softened butter - ¼cup+more for rolling (I used Earth Balance vegan butter)
Salt - to taste
Method:
- Combine flour(s), ghee and salt in a mixing bowl. Add enough water and knead the dough into a soft, pliable dough. Cover and let the dough rest for 2~3 hours.
- Divide the dough into 8~10 equal size balls. Roll each one out into a very very thin sheet, as thin as you can by pulling on the edges.
- Spread dough with ghee and sprinkle some flour on top. Fold the edges over like an envelope and roll it out again into a thin rectangular sheet. Repeat this process 2~3 times. Finally roll it out, fold into an envelope.
- Place it on a nonstick skillet and cook till golden on both sides. Serve hot with curry sauce.
Ah I love your pictures and roti canai is such an addictive dish I am sure..:)
ReplyDeleteThe platter looks very inviting Pavani.Am in love with that last pic...
ReplyDeleteWe too love Penang, specially the one in Philadelphia. The one in NY is not as good as the one in Philadelphia though, at least the one we go to in upper west side.
ReplyDeleteI always thought roti canai is complicated to prepare. Your version seems so easy.. :) I considered this combo for this BM and just the preparation of canai daunted me. I will give it a try sometime.
That is a wonderful combo .The roti canai looks really so rustic and flaky.
ReplyDeletesmart choice...i agree the roti canai looks a lot like the kerala or malabari parotta....and the curry looks beautiful
ReplyDeleteThis is so much like our parotta. Combining it with the curry must have tasted awesome..
ReplyDeleteDelicious roti. And as usual awesome pictures..
ReplyDeleteBeautiful and tempting pictures, Pavani. That is a very tempting combo.
ReplyDeleteWow what an interesting combo, combination sounds very delicious..
ReplyDeleteGreat malayasian combo.
ReplyDeleteEven i was planning for roti canai but i went for roti prata from Singapore, that curry sauce sounds prefect pair to relish this delicious roti.
ReplyDeleteBook marked instantly. the rotis look so nice and the combo is truly awesome.
ReplyDeleteAs usual , lovely pics..The platter looks inviting and it must be delicious.
ReplyDeleteroti canai is my fave and a must whenever I eat out Malaysian - yes I once saw it being made at a festival and there is a lot of grease used for the flaky layers - your healthier version looks just as good
ReplyDeletePavani I had my eye on roti canai but with my famous rolling skills I did not dare to try it. Your roti seems doable. Fingers n toes crossed
ReplyDeleteLooks so delicious pavani. I m definitely making this combo foe kids!!
ReplyDeleteA delicious combo.
ReplyDeleteLovely combo there. I had planned to make this but backed out since the process seemed tedious.
ReplyDeleteso much like our parotta!! looks so tempting and a perfect combo!!!
ReplyDelete