Roti Canai, Dhal Curry and Teh Tarik Satu!

What an explosive combination...

As a Malaysian, I love my foods so much. Every time we plan to go back to Malaysia, I will plan out which foods I will eat and all..and definitely I'm not the only one here..

Along with Nasi Lemak, this is another favourite for breakfast, Roti Canai (rolled out dough) or Paratha a simple dish accompany with Dhall Curry, but packed with a punch and unfortunately shouldn't be eaten everyday. Why? Cause you clogged your heart by eating this every single day! And of course, you got to order your Teh Tarik (Pulled Tea) to go with this roti canai, made from black tea and condensed milk, the tea will be pour back and forth repeatedly, giving it a frothy top.

Roti Canai

Ingredients:

3 cups all purpose flour

1-1.5 cup of water

1 tsp salt

1 tbsp margarine + extra for coating

2 tbsp condensed mik

1 tbsp cooking oil

In a mixing bowl, add all the ingredients, using a hook attachment, knead the dough until it detached from the bowl and the dough becoming a soft dough.

Cover for about 30 minutes. After 30 minutes,  take a portion of the dough and shape into ball. Let it rest for at least 2 hrs.

Oil the working surface, with an oiled palm, flattened the dough as thin and spread it aslarge as you can, sprinkle the flattened dough with some oil and coil it up like a sea shell. Flattened it again.

Pre-heat griddle or pan, sprinkle with a little oil, once it hot, place the roti dough and cook on both side until it become golden brown. Once cook, take the roti out and place it on the work surface, give it a bit tap on the side (just like you clapping your hand) to release the heat and give a flaky texture.

Jemer's Dhal Curry

Ingredients A:

2 cups of dhal, rinsed

5 cm ginger, crushed

2 garlic cloves, crushed

Enough water to boil the dhal

Place dhal, ginger and garlic in a large saucepan with enough water to cover the pan. Bring to boil, reduce heat and stir occasionally to prevent sticking. Keep aside.

Ingredients B

1 tsp mustard seeds

1 tsp cumin

5 cm ginger, chopped finely

2 garlic cloves, chopped finely

1 medium onion, thinly sliced

2 tbsp curry powder

2 dried chili

1 tbsp curry leaves

Potatoes, peeled and quartered

Salt

2 tbsp ghee for frying - I used olive oil

Heat ghee or oil in a large frying pan over a medium heat, add mustard and cumin seeds, fry for few minutes until the mustard seeds start to pop. Add  ginger, onion, garlic, curry leaves and dried chili, cook for few more minutes until fragrant. Add the curry powder, stir again and add the quartered potatoes and the dhall. Stirring constantly, season to taste.

Simple Teh Tarik - Oversea Version

Ingredients:

2 tea bags or 2 tsp of any kind of loose leaves tea

4 tbsp condensed milk

Boiling water

Put the tea in a large glass, add hot water and leave the tea to sit for few minutes.

Sieve and transfer the tea to another glass, add milk and stir well.

Take two tall or big glasses, start pouring the tea from one glass to another, pull it as high as you can, stop once the tea achieved the frothy top.

Mamak! Teh Tarik Satu!!!! Kurang manis wokay