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Roti telur, with an egg (telur) stuffing; Roti jantan, roti telur with two-egg stuffing; Roti bawang, with onion (bawang) stuffing; Roti telur bawang, with eggs and onions; 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.
A few examples include: roti telur (fried with eggs), roti bawang (fried with thinly sliced onions), roti bom (a smaller but denser roti, usually round in shape), roti pisang (banana), and so on. Roti tissue, a variant of roti canai made as thin as a piece of 40–50 cm round-shaped tissue in density. It is then carefully folded by the cook ...
Depending upon what ingredients are used, the variations are vegetable, egg, chicken, beef, mutton, and fish kottu roti. [21] It is sometimes prepared and served as a fast food dish. [21] Godamba roti is another variety found in Sri Lanka. [22] Plain godamba roti is eaten with curry [22] or it can also be wrapped around a savory filling.
Roti tisu is a thinner and crispier version of the traditional roti canai or roti prata. It is as thin as a piece of 40–50 cm round-shaped tissue. Roti tisu is available at most local Mamak stalls in Malaysia and Singapore [1] and may be coated with sweet substances, such as sugar and kaya (jam), or eaten with condiments such as ice cream.
Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
A single, full size serving of nasi lemak with additional fried chicken, meat or fish, can be between 800 and well over 1,000 calories. The savoury coconut milk-infused rice also contains saturated fat , an ingredient connected to health problems, including diabetes . [ 34 ]
Bakso bola tenis tennis ball-sized bakso, either filled with hard-boiled egg as bakso telur or filled with tetelan which includes pieces of spare beef meat and fat or urat (tendon). Bakso cirawang: bakso made of cartilage, tapioca, and garlic. It is from Garut. [12] Bakso cuanki: a famous bakso in Bandung, West Java
In the Colonial era, kerak telor was a privileged food and was served in big parties for the colonial government or rich Betawi.According to the gastronomy expert, Suryatini N. Ganie, kerak telor was created in order to make glutinous rice more tasty and satisfying. [1]