Blog 1

Posted: May 11, 2011 in Uncategorized

This is Blog 1

My name is Sia Ban Ming.I study at SMJK Chong Hwa in 5A2.I like to play computer when I’m free.I like to eat fruits and vegetable.The whole class of 5A2 is my best friends.


My Favourite Food

Posted: May 11, 2011 in Malay food

My Favourite food is Roti Canai.

Roti canai is circular and flat. There are two ways to make roti canai that is either to twirl it until the dough becomes a very thin sheet and then folded into a circular shape or to spread out the dough as thinly as possible before being folded. Then the folded dough is grilled with oil. The first method is more popular and faster than the second. The term ‘roti paratha’ in Malay means ‘plate bread’.

In English and in Chinese, roti canai is sometimes referred to as “flying bread” (飞饼 fēibǐng), a term that evokes the process of tossing and spinning by which it is made. In Chinese, Roti Canai is originally called 印度煎饼 “yin du jian bing”, which means Indian Fried Biscuit (Bread).

Most plain roti are round, while those with fillings are square in shape due to the folding of the roti. Due to time saving concerns, the maker usually has a “stock-ready” bucket that keeps pre-made roti. These rotis are usually round in shape and will eventually become cold. Therefore, consumers might insist on a square roti to ensure they get a freshly prepared one.

Roti canai is affordable in Malaysia (the standard price is RM 0.90 a piece in Malaysia), making it extremely popular there. It is also available in frozen form whereby pre-fried roti canai is processed through a blast-freezing technique to ensure a soft and fluffy texture upon defrosting and refrying.

Some hawkers serve fluffy and crispy roti canais by placing fried roti canai on a flat surface and giving them a soft clap with both hands.

How to make Roti Canai?