Roti Canai is arguably Malaysia’s most favourite breakfast meal. A piece of dough is kneaded, thrown, flattened, oiled and cooked on a flat iron skillet. Eaten hot with either prawn, squid, beef, fish or chicken curry; or even with chocolate, durian, strawberry, kaya, banana or condensed milk.
The secret to a good Roti Canai is that it must encase as much air as possible, which is the reason why the dough is stretched and twirled. To catch the making of this twirling action is rather entertaining. If you are a tourist and new to Southeast Asia, and have not seen the making of a Roti Canai, you will be in for a real treat. It is like watching a street performer preparing your meal with gusto and is great for photos.
In Vietnam, Kampung Pandan is the only halal restaurant in Saigon that serves the fresh Roti Canai. All you can see our chef made a making-roti show in front of the restaurant
Malaysian cuisine is a bit of Indian, Chinese, Thai and Indonesian mixed together. This Malaysian curry is delicious and very quick, and can be adapted chilli wise whether you like it spicy or mild. Serve hot with basmati rice or Roti Canai
Malaysian curries typically use rich in turmeric, coconut milk, shallots, ginger, belacan (shrimp paste), chilies, and garlic. Tamarind is also often used. Rendang is another form of curry consumed in Malaysia, although it is drier and contains mostly meat and more coconut milk than a conventional Malaysian curry. All sorts of ingredients are curried in Malaysia, including goat, chicken, shrimp, cuttlefish, fish, fish head, eggs, and mixed vegetables. So rich and different are the flavors that today.
Kampung Pandan serves the special delicious curry that made by our Malaysian chef. You will be reminded of a childhood or be staying at your home when you taste the curry flavour.