tag:blogger.com,1999:blog-305384122024-02-28T13:02:29.083+08:00Taste of Mamakejuddxhttp://www.blogger.com/profile/12503420587161691556noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-30538412.post-1152217357953585802006-07-07T04:22:00.000+08:002006-07-07T04:22:38.820+08:00Roti Canai<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/5941/988/1600/rotitarik.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/5941/988/320/rotitarik.jpg" alt="" border="0" /></a><b>Roti canai</b> or <b>Roti Chennai</b> (India) and is a dish found in Malaysia, Singapore, Pakistan. New version of Roti includes: Roti Telur, Roti Bawang, Roti Bom, Roti Planta, Roti Pisang, Roti Sardin, etc. <p><i>Roti</i> means bread in Urdu, Hindi, and Malay. The term 'canai' comes from 'channa', a mixture of boiled chickpeas in a spicy gravy from Northern India which it was traditionally served with. The term 'channa' is also used in Pakistan. In English, roti canai is sometimes referred to as "flying bread," a term that evokes the process of tossing and spinning by which it is made.</p> <p>The dish is composed of dough containing copious amounts of fat, egg, flour and water. The form of fat used is usually clarified butter. The entire mixture is kneaded thoroughly, flattened, oiled and folded repeatedly. It is then allowed to proof and rise and the process is repeated. The final round of preparation consists of flattening the dough ball, coating it with oil and then cooking on a flat iron skillet with a lot of oil. The ideal <i>roti</i> is flat, fluffy on the inside but crispy and flaky on the outside.</p>ejuddxhttp://www.blogger.com/profile/12503420587161691556noreply@blogger.com0tag:blogger.com,1999:blog-30538412.post-1151799668069399182006-07-02T08:08:00.000+08:002006-07-02T08:21:08.076+08:00Mee Goreng Mamak<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/5941/988/1600/meegoreng.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/5941/988/200/meegoreng.jpg" alt="" border="0" /></a>This meal is kwown as 'Mee Goreng Mamak'. Some would say fried noodle. In Malaysia, u can tell if it's a 'Mee Goreng Mamak' or not by looking at the presentation of the noodles. Usually 'Mee Goreng Mamak' is drier compared to other style of fried noodles.ejuddxhttp://www.blogger.com/profile/12503420587161691556noreply@blogger.com0tag:blogger.com,1999:blog-30538412.post-1151798207062745592006-07-02T07:52:00.000+08:002006-07-02T07:56:47.063+08:00History of MamakMamak is Tamil Muslims of Malaysian nationality where their forefathers migrated from mostly South India to the Malay Peninsula and various locations in Southeast Asia centuries ago. They are also known as 'India Muslim', however not all Indian peoples living in Malaysia are Mamak, only the followers of Islam are called so. Indian Muslims was believed to first arrive at Samudera, Indonesia back in the early 10th century, gradually they settled down at Malaysia.ejuddxhttp://www.blogger.com/profile/12503420587161691556noreply@blogger.com0tag:blogger.com,1999:blog-30538412.post-1151797726159947632006-07-02T07:31:00.000+08:002006-07-02T07:48:46.166+08:00House of Mamak"Mamak, teh tarik satu!" That's da common phrase in mamak stalls.ejuddxhttp://www.blogger.com/profile/12503420587161691556noreply@blogger.com0tag:blogger.com,1999:blog-30538412.post-1151794385291986542006-07-02T06:51:00.000+08:002006-07-02T06:53:05.316+08:00First PostHello World!ejuddxhttp://www.blogger.com/profile/12503420587161691556noreply@blogger.com0