Roti Canai
Roti Canai is a traditional breakfast made in the Peninsula of Malaysia . It consists of a curry eaten with the help of bread. It is one of the standard dishes in a Malaysian Mamak Stall street restaurant, but is also served in other Malaysian or Indian restaurants in Malaysia.
etymology
In most of the countries of the Indian subcontinent and Southeast Asia, the word roti generally stands for bread. In the Malay language, the verb Canai also describes the process of “flattening” or “smoothing” or “leveling”, i.e. wiping up the curry with the bread.
preparation
The bread used is a simple flatbread that most closely resembles the Indian chapati and is either baked on a hot plate (see picture) or, if available, in a tandoor .
performance
Usually the restaurant offers a selection of at least 3 different curries (beef, lamb, vegetarian or chicken), depending on the region or individual specialty, but based on mussels or z. B. Wild. The guest chooses his preferred curry that is served in a deep plate or bowl. Instead of cutlery, a plate with 3 loaves of bread is served, and freshly prepared loaves are added during the meal. The bread is torn. The strips then serve as cutlery and at the same time an accompaniment to the curry. The dish is rich and very cheap in most places in Malaysia.