Roti Canai - Teh Tarik

I would say that roti canai and teh tarik is a delightful satisfying breakfast for all Malaysians regardless of their age. It is definitely an epitome of Malaysian breakfast. Everywhere you go in Malaysia regardless, Kuala Lumpur, Ipoh, Klang… from north to south, east and west of Peninsular, you will find food shops selling roti canai and teh tarik, from morning to evening even wee hours in the morning. What make this roti canai and teh tarik so delightful for Malaysians? Even I would sometimes have cravings for roti canai/teh tarik for breakfast and even at late hours of the night. Where does it originate historically?

Surprisingly I start a research on this, as I ‘google’ in website I found several historical versions on the above subject. All this while, we enjoy eating roti canai and consume teh tarik daily, we never bother to ask ourselves where ‘roti canai’ originate or why they call it ‘teh tarik’? Well, it has a long history that connects with merchants from India. These merchants have come and gone over the centuries with their Indian cuisine influence as seen in Malaysian customs and rituals. However, it all started during the 19^th century when British occupied Malaya with mass Indian migration. The Indians brought along their unique spice cuisine. Today, Indian food is not only Malaysian; it is unique and some are not even found in Indian i.e. created to blend in with Malaysian taste. 

So, ‘roti canai’ is made out of flour, you knead it nicely like a ‘flatbread’, often sold in Mamak stalls or restaurant. It is circular and flat shaped, and one is able to see ‘mamak’ twirl and spin the dough into becoming flat thin sheet, then folded in a circular shape thereafter cooked on hot flat ironed skillet in oil. That is the basic ‘roti canai’ that Malaysian consumes. However there are other varieties of ‘roti canai’ like ‘roti telur’ (stuffed with fried egg), ‘roti tisu’ (very very thin like paper), ‘roti bawang’ (with onion inside), ‘roti sardin’ (stuffed with sardine mixed with onion or chili sometimes) and even ‘roti pisang’ (stuffed with banana). Some consumers would add their own varieties in their ‘roti canai’. Usually ‘roti canai’ would serve with traditional dhal (lentil) curry or chickpeas in spicy curry. Those with sweet tooth would add sugar or condensed milk, or some even mixed their dhal curry with sugar. 

We can enjoy ‘roti canai’ as the price is affordable and believe it that one piece definitely filled our belly. Commonly it is eaten hot by hand (right hand of course) with gravy, and of course washed down with nice teh tarik. 

As for ‘teh tarik’, it is a hot beverage of Indian-styled tea which commonly popular among Malaysians. Teh means tea in Malay language whereas tarik means to pull or to jerk. How it is done usually, that milky tea is prepared pulled or poured from one mug to another few times until it has froth on top. The higher the ‘pull’, the froth becomes thicker and becomes yummier in the tummy. It is much appreciated and well-loved by late-night owls. Watching ‘mamak’ prepares ‘teh tarik’ is actually an element of showmanship. Why? Because some would pull higher and higher without giving a shower and it makes the tea more flavourable. There are even competition in preparing ‘teh tarik’ and it has become recognized as part of beverage heritage in Malaysia. Unique eh… 

Mamak... Teh tarik satu! Roti canai satu!