Breakfast in Kuching with Roti Canai & Teh Tarik
You know by now I have already push my self for the pass one week and 2 days to eat my breakfast in a different location and foods. It’s tough! Tomorrow I probably need to starve myself and call my friend out to bring me some where where I can have something different. Will see, no promise hahahaha
Roti Canai & Teh Tarik
Roti Canai & Teh Tarik is one of the favorite food in Singapore and Malaysia (try read that like Puah Chu Kang, sounds more funny)
This is the Roti Canai Sardine. taste delicious! Having Roti Canai can be very filling. I hope I don’t have to skip lunch.
Teh Tarik! YUmmy! If you must have a great Roti Canai and Teh Tarik, you must go for Indian shop (my opinion only) they never let me down every time I visit them.
Happy Tuesday!
14 responses to “Roti Canai & Teh Tarik”
wow didn’t know that roti canai is famous in singapore too!
Hello Claire!! Good morning! Long time no see 🙂
What you have for breakfast today? May I join you? 🙂
Singapore should have some thing unique we love too! I want to try their Popiah for sure!
Thanks for your comment! Happy to see you back 🙂
ohhhhhhh.. I loved roti canai when I was in Batu Pahat, the Indian hawker was open 24/7 and I remember, when we bought so many portions around 1am, we just came back from KTV, were a little drunk. I will never forget how great that roti canai tasted. Bro, you make me remember all the great time I had in Malaysia. People were so good to me there and the food was also yummy. Makes me a bit emotional. Even though I love Taiwan, but people are far more reserved than Malaysians. I need to go back to Malaysia and meet some of you awesome bloggers. I miss it……
Oh my god you make feel emotional as well ((sob sob))
Come back again soon… After you have travel the world 🙂 we go Roti Canai again!
I want to visit Batu Pahat too… I have many friends there that I haven’t meet even after for more than 10 years… All my IRC friend.
Sorry I should be talking about you 🙂 you’re always welcome here hehhehehe and thank you for staying in Malaysia for so long 🙂
Cheer Bro!
Roti Canai and Roti Prata sound foreign to me Whatever and however I still want to sample them I hope it is less oil, salt, sugar and spicy
Being old and haggard, my family doctor told me to eat less oil, less salt, less sugar, less spicy
I went to this stall selling economical rice I told the lady I want something less salt, less sugar, less oily and less spicy
She took out an empty plate and told that everything on the plate is less Even the price is less because only money for washing the plate is required and rest are less
this is the service given to an old dame
Is this really happening to you? Wow the shop onwer must have been very annoyed with your request.
Still they shouldn’t treat you that way.
Good morning, Netster It is 7.10am and no breakfast served yet… Why??????????
Raining heavily outside and I am terribly hungry………
To-day is Dumpling Festival and any Bak Chang for breakfast
Bak Chang and Kee Chang go very well with a cup of Chinese Tea or Green Tea
No Coffee, No Teh Tarek
Happy sourcing for new menu
Morning Ms. Town!
Hiya! 🙂 today is Bak Chang day! I had 1 yummy Bak Chang two day ago.
I’ll see if the place later got Bak Chang 🙂
Cheers!
Hello Daisy
Appended below you can find formation on Rotai Canai We, Singaporean call this dish “Roti Prata” Please read it’s history and instruction on how to make it The most famous Roti Prata found in Singapore is the Jalan Kayu (Seletar Airbase)
They are made round like the size of a big man’s palm, crispy on the outside and soft and tender on the inside (like freshly baked bread) One can eat it with plain fine sugar, curry or by itself It is finger licking good just like Kentucky fried Chicken
It can also be bought pre-packed, frozen c/w curry in Singapore Supermarkets and after opening the packet just put it in the microwave oven and heat it for 5 to 10mins
and it is ready to eat. Prices for pre-packed Pratas are much cheaper than those bought fresh from coffee shops or hawker stalls because they were manufactured by machines and in bulks. One can buy a few packed and store them in their fridge and eat them at their own convenience Anyway most coffee shops in our neighbourhood at open 24hours so we prefer to eat fresh, no doubt the price is much higher than the pre-packed ones. For frozen one, if can avoid dont buy the one with mutton filling because the smell of the mutton is very strong and might spoil your appetite
Happy eating with Netster followers
Quote
The Roti Prata (Pratha) is a round pancake, often eaten with mutton or fish curry. It is sold mostly by Indian Muslims at coffeeshops and hawker centres and often costs anything between 70 to 80 cents. To many, it serves as a staple food for breakfast, lunch and dinner although it is most often eaten at breakfast.
Origins
The Roti Prata belongs to a group of breads which are indigenous to India. Brought to Singapore by Indian immigrants, the Roti Prata is said to be either of Punjabi origin as wheat dishes feature prominently in the Punjabi diet, or introduced by the Muslim conquerors, who also specialised in making various types of breads. Whatever the origin, it has become an integral component in the Singapore Indian cuisine.
Preparation
Flour, sugar and salt are the basic ingredients for Roti Prata. Water is added to the flour to form a stiff dough. The dough is kneaded next. This is an important procedure as it makes the dough soft and pliable. By kneading, the dough is also aired and this makes it light. After this, the dough is divided into smaller portions and left to rest overnight.
In the morning, the ball of dough is placed on the work table and the prata-maker gets to work. With sure, quick movements, he whirls and twirls the dough from left to right, from right to left until it is paper thin and four or five times larger than the original piece. This is the most difficult step in prata making and is considered an art in itself. After folding this thin piece into a rectangle, he tosses the prata on the griddle greased with peanut oil. The prata is said to be cooked when dark brown “blisters” burst on the surface. A well-made prata should be crisp outside and soft inside. Pratas can be eaten with sugar, curries or just plain. The most enjoyable way of eating the pratas is with the fingers; the bread is torn into bite size pieces and dipped into the curry before being popped into the mouth.
Variations
There are many variations of the ordinary prata. When egg is added, it is an egg prata. This usually costs double the price of a plain prata. When minced meat such as mutton or chicken, eggs and onions are added, it is called muruthapa. Vegetarian Indian restaurants also sell muruthapas with a vegetable filling.
Prata makers have also gained a reputation for their skill in twirling the dough, in particular, a prata maker who kneads and twirls to the beat of Michael Jackson, with moonwalk thrown in.
It looks good, Netster. What is it? Is it like a pancake? Or is it made from eggs? I want to know how it is made, what are the ingredients? HA HA! You sure eat a lot of different things for breakfast.
Smooth ((Daisy)) hahahhaha
Oh No… I don’t know how to cook. Maybe my new friend 🙂 Ms. Town can! She a good cook!
You will like I promise hahahhaha
Just a reminder – when kneading the Prata dough, dont forget to mooonwalk like
Micheal Jackson……
a prata maker who kneads and twirls the dough to the beat of Michael Jackson, with moonwalk thrown in.
Happy moonwalking when eating Roti Canai with Netster
Hahahaha this is one of the coolest moonwalking Roti Canai I ever heard! Well done Ms. Town!
Maybe I should put this in my vegetarian menu! Moonwalking Roti Canai! Wooooo….
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