Travel Tips

originally from Chennai India,this indian flatbread is a common breakfast for malaysian ,convert into a malaysia dish namely Roti canai.A skilled Canai man transform a small ,elastic dough blob into a paper-thin sheet,snapping and flapping it through the air..He fold and tucks this into a square ,tosses it onto a hot griddle and fries it to a golden brown color.its ready to be devoured with a spalsh of curry gravy ,or a sprinkle of sugar for the sweet -toothed.
the Roti canai have their own jargon-say "kosong"for a plain,"telur"to have an egg cracked into it ."tampal"to have an egg cracked over it while it fries and 'bawang' for onion -stuffed treat.
Recent topping innovation include sardines,banana and tomatoes.

Satay is another popular Malay dish. Pieces of marinated chicken or beef are skewered and cooked over a charcoal fire where they are periodically brushed over with oil. The skewered meat is then served hot, accompanied by a special peanut sauce

You can choose from variety of noodles like beehoon(rice vermicelli ,mee(Yellow Wheat noodles)or Kway teow(Flat rice Noodles)Served with Chicken Stock Sup with topping such as sliced Muchroom ,minced chicken ,vegetables and slices of fishcakes.

Mung bean jelly strips with shaved ice,coconut milk and brown palm sugar.you can find it by indian hawkers beside the local market.

The gravy made of osyter sauce and soy sauce ,the noodles you can choose as like mee soup.not spicy as originally chinese cuisene which now everybody in malaysia can cook it.

Rojak Which Means "WIld Mix" or 'Combination of Ingredients'in Malay is built on vibrant assortment of Fresh Fruits ( Rojak Buah) or Fried Kueh and Mee (Rojak mamak )or Beancurd and some vegetables ( Rojak tahu ) .A Dressing of Seasoned fermented prawn paste or Peanut suace or a simple chilly sauce.Rojak Is popular as a starter or during high tea.

A favourite dish with rice during lunch time...meat cooked with curry ingredient in the big pot like witch pot.... .you will be sleepy after 30 minutes