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Roti boom (or bom; 'bomb bread'), a smaller but thicker roti, with the dough wound in a spiral; served with sugar and margarine, or with curry. Roti planta, stuffed with margarine (often Planta Margarine) and sugar; Roti sardin, stuffed with canned sardine, with or without egg, and sometimes mixed with ketchup or sambal, similar to murtabak
Mee siput muar (Jawi: مي سيڤوت موار ), or simply mee siput, is a cracker which originated from and is commonly available in Muar, Johor, Malaysia. [1]Mee siput muar is traditionally and originally hand-made of flour dough which is rolled, stretched into long noodle-like strips or strings before being swirled in a circular spiral pattern to resemble the shell of a siput, or ...
A roti with a stuffing of ground yellow split peas, cumin (geera), garlic, and pepper: The split peas are boiled until they are al dente and then ground in a mill. The cumin is toasted until black and also ground. The stuffing is pushed into the roti dough, and sealed. When rolled flat, the filling is distributed within the roti.
The dough is rolled or tossed and stretched into thin layers and then spiralled into a tight dough ball. The ball is rolled flat again and pan-fried, and then beaten to release the flakey layers [ 19 ] [ 20 ] It is often served with a meat curry, such as chicken, goat, beef, or lamb.
Roti canai: Roti Canai is a type of Indian-influenced flatbread popular in Malaysia and Singapore, similar to Kerala porotta. In Tamil it known as Parotta. Roti tissue: sometimes known as Roti Helikopter (Helicopter bread). Roti Tissue is a much thinner version of traditional Roti canai, almost as thin as a piece of 40–50 cm round-shaped tissue.
Roti john, a spiced meat omelette sandwich, popularly eaten for breakfast or as a snack. Roti kaya bakar, a traditional breakfast dish. Kaya is a sweet coconut and egg jam which is spread over toasted bread. Roti tissue, a variant of roti canai made as thin as a piece of tissue paper and 40–50 cm (16–20 in) in diameter. It is then carefully ...
Johorean (Malaysia) and Singaporean murtabak uses more minced meat than most Malaysian murtabak. The common ingredients of Indonesian egg martabak, besides the dough, is seasoned ground meat (beef, chicken or mutton), sliced green onions, some herbs (optional), beaten duck eggs, salt, and potatoes. [12]
A soldered tin cup from 1970s Singapore for pouring out the roti jala batter through the hollow "legs" Drizzling the batter onto a hot plate. Roti jala, roti kirai or roti renjis (English: net bread or lace pancake; Jawi: روتي جالا ) is a popular Malay, Minangkabau, and Acehnese tea time snack served with curry dishes which can be found in Indonesia, Malaysia and Singapore. [2]