How to Flip & Cook Roti Canai | Roti Bom | Murtabak & More (Part 2)

A Wok Around Asia Roti Canai Masterclass by Traders Hotel Kuala Lumpur

This is part 2 of a two-part series on how to make roti canai; part 1 (click here) covered how to make the dough, and this part shows you how to flip, fill and fold the roti.

Chef Chandra of Traders Hotel Kuala Lumpur covers all the popular roti styles available at your local mamak store, in the following order –

  1. Roti pisang banana roti, using sliced bananas and condensed milk

  2. Roti cheese – shredded cheese

  3. Roti telur – egg

  4. Roti bom – butter + 3 tsps sugar

  5. Roti murtabak – minced meat curry + egg

You really need to watch the video to capture the nuances of how to flip the roti and also what ingredients go into it, so I won’t try and spell them out for you here.

Roti Murtabak Filling

Roti murtabak filling is made the same way you would a curry sans coconut milk, and using a mild curry powder mixture like kurma curry powder. You should really only need minced garlic, minced onion, curry powder and seasoning (salt or chicken powder) sauteed with minced beef until dry and aromatic.

For what it’s worth, when I used to make roti murtabak for my restaurant, I used the same filling as what goes into my meat curry puffs (but minus sugar and minus potato). Mix about 2 Tbsps of the filling with a raw egg, then smear on the roti and fold up the sides.

Finally, recipe for vegetarian dahl dip to go with the roti canai is as follows (this is courtesy of yours truly, from my many years of selling it at my markets and my restaurant).

Roti Canai Dip

INGREDIENTS:

  • 250 g toor dahl, soaked and drained
  • 1 L water
  • 250 g potatoes, cut into chunks
  • 1 1/4 tsp turmeric powder
  • 2 1/2 small green chillies
  • 1/8 cup tamarind extract
  • 1 1/4 tsp asafoetida powder
  • 1 1/4 tsp mustard seeds
  • 1 1/4 tsp ground cumin
  • 3/4 tsp fenugreek seeds
  • 1/2 Tbsp garlic, minced
  • 1 Tbsp mushroom seasoning
  • 1/2 Tbsp salt
  • 1 stem curry leaves
  • 3/4 cup diced tomatoes
  • 1/4 cup fried shallots

METHOD:

  1. Heat the vegetable oil in a thick-based saucepan and brown the onion and garlic in it.
  2. Add everything except the potatoes and tomatoes, and simmer gently for about 30 minutes.
  3. Add the remaining ingredients and cook until the potatoes are soft and the lentils are of a mushy consistency – approximately 20 minutes.
  4. Taste and adjust seasoning as required.

My own roti pisang (banana roti, left) and roti bom (sugar roti, right)

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