Over the past few weeks I've been focusing on recipes that require much attention in the preparation of ingredients. However, this week's recipe involved less attention to preparing the ingredients involved and more attention to the way they were handled, once prepared. This week I decided to make Roti Canai with Teh Tarik all the way from Malaysia. For those of you who aren't familiar with Malaysian cuisine, the cuisine is typically a blend of several cultures in a unique way. The main dishes are very similar to those found in India and other surrounding countries.
Roti Canai is a type of flakey flat-bread and is either eaten with a curry filled dish or as a side to Teh Tarik. The ingredients are fairly basic and easily accessible, providing that you can find ghee in your local market (if not you can always use butter). The tricky part comes whenever you try to prepare the bread to fry in the pan. Since the dough needs to be rolled out until it's almost paper thin, you need both a large clear work space and plenty of patience. I managed to get an idea of how to roll out the dough by the third piece of bread, but it takes a little time to roll out because of how thin the dough must be.
In addition to the Roti Canai, because I was super ambitions (i.e. stressed with homework) I set aside a little time to make some Teh Tarik to drink with my Roti Canai. Teh Tarik is extremely popular in Malaysia and is essentially poured tea. The tea is boiled with tea leaves and added to steamed milk and sugar (kind of like a tea latte), the mixture is then poured from glass to glass until there is foam on the top and the tea is drinking temperature. In a way I cheated with this particular recipe, before I made the choice to juggle boiling, hot water I practiced with cups of tap water. After I finished mopping my kitchen floor and boiled the tea I mixed the tea over my sink with about two inches between the glasses.
Once I finally tried the Roti Canai and Teh Tarik I was pretty impressed with how the two turned out. The flat-bread was warm and doughy, yet crispy on the outside from the ghee/ butter. Likewise, the tea (even though it lacked foam from pouring at a short distance) was a sweet warm treat that complimented the buttery tasting bread. I'm pretty sure I'll make this again sometime to go with a spicy dish and hopefully I'll get better at rolling out dough.
VIDEOS ON RECIPES:
Roti Canai: http://www.youtube.com/watch?v=uJW1i5xg3tQ
Teh Tarick: http://www.youtube.com/watch?v=1cvH8bCl14Y