Buzz
Mom, when are we going to Malaysia again? That's the question my son asks every summer. He insists on having roti with sauce and Tandoori grilled chicken.
During a previous exploration of Malaysia, Roti Canai and Chicken Tandoori were his two beloved specialties—exotic, palatable, and effortlessly found on any Malaysian street.
Roti Canai - a flatbread delight
We stumbled upon a sizable eatery with 3-4 busy kitchens right outside. Our eyes were practically glued to the chefs performing their culinary artistry. My son immediately approached the chef flattening dough, grabbing a corner, and twirling it in the air before placing it in the frying pan.
The colossal, flat pans were nothing like the deep ones in Vietnam. I observed Malaysians using a piece of cloth to clean the pan before adding oil and batter for the bread. While the recipe for Roti Canai remains consistent—rice flour batter—each stall has its unique approach.
Various styles of pancakes abound, ranging from square to round, thin to thick, with or without egg filling, or even vegetarian. Thick fried pancakes are doughy and soft, while thin ones are golden and crispy.
Selecting a table on the sidewalk for optimal observation of chefs preparing food like a performance, my son ordered the pancake he had been avidly watching since arriving in this 'Little India' district (Penang). Roti Canai is served with the familiar Malaysian curry sauce, a daily staple in the country. Diners tear the pancake into bite-sized pieces, dipping each morsel into the bowl of curry sauce.
Though one could use a plate, eating with hands, as many locals do, is truly delightful. It's simply fried rice flour pancake, but it pairs remarkably well with the spicy, rich, and fragrant curry sauce. Some places even offer three different sauces with distinct flavors. It's among the most affordable street foods, priced at around 5,000-10,000 VND per serving depending on the amount of sauce you desire. That's why my son insists on having it passionately whenever possible.
Tandoori Grilled Chicken
Similarly, Tandoori grilled chicken is another renowned street food in Malaysia that many tourists, especially the food enthusiasts, often adore and choose as their main course.
Malaysia boasts a diverse and rich culinary culture, with Tandoori grilled chicken being a classic Indian-style dish featuring grilled chicken served with flavorful spices. The name 'Tandoori' originates from the cylindrical clay oven – 'tandoor,' where chefs can prepare the dish traditionally, cooking (grilling) it at high temperatures.
A rich blend of spices including yogurt, salt, ginger, garlic, lime juice, cilantro, pepper, a mix of spices, and fenugreek creates a distinctive flavor for Tandoori grilled chicken.
Tandoori chicken is always adorned in deep red or turmeric yellow due to the use of red chili powder and turmeric in the marination process. Originally a fiery dish, many restaurants have toned down the spiciness to cater to the culinary preferences of diverse groups of diners.
If you happen to stroll past any restaurant on the street and spot rows of large, red chicken thighs skewered on iron rods, invitingly arranged in glass cabinets or on display counters, pause and savor this 'classic' dish alongside Roti Canai and various spicy sauces. Prices typically range from 50,000-70,000 VND per serving depending on the establishment.
I often observe my son engrossed in the flatbread, chicken thighs, and sauces during each meal in our extensive journey exploring Malaysia, feeling deeply content. Even for those who find it challenging to adapt to the cooking techniques and spice levels of Malaysian cuisine, Tandoori grilled chicken remains a fitting and safe choice.
If given the chance to return to the country, I would undoubtedly take my son along without any concerns as on our first trip. Malaysia's culinary scene holds too many enticing and undiscovered secrets waiting for everyone...
According to Tuoi Tre News
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Reference: Travel guide from Mytour
MytourJune 23, 2014
