I Need to Change My Saturday Routine
Since the Guest House canteen is closed during the weekend I have headed out to Georgetown both Saturdays for roti. This Saturday I had roti canai and took a picture of the roti makers. Until I saw these men I had no idea of how much energy goes into kneading the bread.
I wandered through Little India for about 2 hours - then headed for the mall at the bus station. I first went there late in the afternoon my second day in Penang . I thought it was a pretty sad place - few people and a deserted food court. Saturday is the day to visit. I looked for a guide to Penang at the bookstore - no luck. Before I left I decided to look for chendol - much easier to find than a guidebook
So why do I need to change my routine? If I leave USM in the morning, by 1:00 p.m. I am hot, worn out, and have no appetite. Georgetown is over 30 minutes from campus by bus, so returning later isn't appealing and I am sure that the town has a very different feel later in the day. Besides I can eat something other than roti!
posted by Liz at
4:26 PM
2 Comments:
For those of us who are frequent readers but not familiar with the food or language, can you add brief descriptions? For example, what is roti canai besides some kind of bread? What is chendol? Thanks.
Joan
By
jno, At
July 12, 2008 at 8:13 PM
So for those unfamiliar with Roti Canai, and the chicken curry side dish here is a recipe you can do at home in the western kitchen:
Ingredients:
1 2.5 - 3 lb chicken....skinned and boned
2 large yellow onions
8 garlic cloves
1.5 inches of ginger
1-2 tsp cayene pepper (to taste)
5 TBS Malaysian Meat Curry Powder (I used Sherwood curry powder)
1 can coconut milk (you can use the lite variety)
2 cup of water
2 medium white/red potatoes...do not use yukon gold or russett.
0.5 cup of vegetable oil
salt to taste
1 stalk lemon grass
Prep Instructions:
In a blender or food processor or by hand grind the onions, garlic, and ginger (pre-slice) until you have a smooth paste.
In a bowl mix the curry powder and cayene pepper, add water until you have a paste.
Bone and skin the chicken (this is westernized version so I don't just chop up the pieces with the bones...you can do so if you want)
Peel the potatoes, and chop into 1.5 inch cubes.
Tie the lemon stalk into a knot (overhand) and smash with a heavy object.
Cooking Instructions:
In a wok, heat the oil until just below smoking. Add the onion, ginger, garlic paste and cook until the oil is absorbed, about 10minutes. The mixture will become translucent. Do not burn. Lower the flame and add the spice mixture. Saute until the oil is released from the mixture. Be careful not to burn.
Increase the flame to medium high and add the chicken. Stir until it is well coated with the spice/onion mixture. Add the coconut milk, water and lemon grass. Bring to a near boil and simmer covered for 20-30 minutes (until chicken is tender and cooked). Be careful not to boil at too high a temperature or the coconut milk will look like it is curdling.
Add the potatoes, and cook uncovered for 15 minutes.
Take off the heat and let the mixture rest. Skim off the oil that rises to the surface.
You can use this right away, or wait for the flavors to intensify eat the next day after reheating.
Now for the Roti Canai. You can search the web for recipes. If you find a good one, the use of a tortilla press greatly eases the process. (However as one collegues of Liz's one said...making roti canai is greatly enhanced by having a gin tonic close at hand). Or you can avoid the pain of rolling pin work and purchase frozen Malaysian Paratha in the local indian market. And if you are lucky your day can be made when you encounter the paratha produced by Pillsbury with the famous dough boy on the wrapper.
By
bogordoug, At
July 21, 2008 at 11:11 PM
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