Penang's resturant Roti Canai
Topic started by Domini212 (@ pool-68-161-96-38.ny325.east.verizon.net) on Thu Jan 1 14:01:07 EST 2004.
All times in EST +10:30 for IST.
So far I have seen four recipe for this dish
1) * 600 gm plain flour
* 1 tbs salt
* 1 cup warm water
* Sugar to taste
* Ghee
2) 1 egg
1 cup warm water and 1 tsp salt mixed together
3 tbsps ghee or butter
600 gms flour
Sugar to taste
3) 2 C Flour
1 C of liquid (half milk & water)
1/2 tsp each of salt & sugar
3/4 C of melted butter/ghee (if preferred) or pam
4) Roti chanai is made from normal wheat flour and made into a dough by adding margarine/butter, egg, condensed milk and salt.
I was wondering which one of these is the one made in the Penang resturants serves in the New York area (chinatown and queens) Its really think and fluffy. (Not the thicker one). If its not any of the ones above or needs corrections, please correct me.
Thank You
Responses:
- From: WDF (@ pcp05189376pcs.ivylnd01.pa.comcast.net)
on: Fri Jan 9 10:51:07 EST 2004
I eat at the Philadelphia Penang restaurant last night. I don't know which dough is best but I did watch them prepare the dish. The chef stretched the dough out very thin and had a rim of dough left at the edge. He trimmed the rim off and left the very thin dough on the board. There were holes in dough and he folded the dough to make one piece about the size of a large cookie sheet. That piece was put a griddle and fried for a short time. Hope this helps.
- From: Dypc (@ ool-4356f676.dyn.optonline.net)
on: Mon Jan 19 01:58:00 EST 2004
I think its more of how after the ingredients are all mix. Do you knead it till the elastic or do you let it sit. If anyone know please let me know. Thanks
- From: Renugah Barathan (@ )
on: Sat Feb 28 11:29:51
can i get nutrition content of roti canai and teh tarik? is it generally healthy or unhealthy?
oyur response are most appreciated.....
thanx
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