Roti Canai

Who needs fancy resto in MNLA if you can actually cook

an authentic one😋

I've been a traveler for almost a decade now, visiting different places

and churches, to get to know different races, culture, traditions and

their wonderful people 😉

One thing i love about traveling is 

'TASTING DIFF. FOODS' 

and i must confess, i tried as much as possible

to savor moment while eating 😊 hehehe

i tried to identify each ingredient i am tasting on my food

so i can re-cook it when i go back to my country .

One (of many) of the first food I've tasted in Malaysia was 

Roti Canai 😊 twas year 2014 (my first travel in malaysia) 

when I've tasted it somewhere few steps away from

UPC-KL and the last time i eat one was last year 

in SABAH.

And since it's more than a year already that i haven't eaten one,

so i decided to make an authentic 

Roti Canai with my own version of curry as dip this morning.

Ingredients for Roti:

1/2 kilo of flour1 

and 1/2 cup of water

4tsp of oil

mixed them all in a bowl and knead it for few minutes,

3-5 mins will do 😉

have it rest for few hours then 

get a portion of it (divide the whole dough into 12),

stretch it (the bigger stretch , the better),

then pan fry it with a very small amount of oil

until it looks like the photo above....

and for my own version of curry dip

since its raining here on my current place and i can't go out to buy some

meat, fish or chicken to incorporate with my curry dip, 

so i just tried to use what's on my frig.

 1 small pack of pineapple tidbits 

small sachet of yellow curry powder

half bulb of small onion

2 cloves of garlic

a pinch of salt

a pinch of pepper

half of pork cube

Saute the garlic and onion in 1tsp of oil,

put the half cube of knorr pork,

a pinch of salt,

a pinch of pepper followed bycurry powder...

then put the pineapple tidbits,

put a cup ow water

and let it simmer for 3-5 minutes,

and you're done =)

this absolutely made my day 😉