Leralara

“My evil origin story almost began while trying (and failing) to recreate roti canai.”

lara j. beebe

FOR THE WIN: Malaysian Street Food

A delicious pile of steaming bread- at once crispy AND chewy—I can almost taste it.

It’s been 25 years, and still, the thought makes my mouth water.

Factor in the peanut sauce that accompanies it, and I am almost venturing into ASMR territory. From the thought, the memory, I can feel the sizzle, the gritty tremble start in the back of my throat.

It reminds me of takeout in NYC. Sometimes I would venture out—walk into the Malaysian restaurant just off Park Avenue, around the corner from my small one-bedroom apartment in Manhattan.

The aroma of spices and the promise of comforting flavors would draw me in.

Inside, the place was always bustling, a symphony of sizzling pans and clinking glasses.

The bread, slightly crispy on the outside and soft on the inside, would arrive steaming, accompanied by a rich, velvety peanut sauce.

Each bite was a harmony of textures and flavors, a small but significant joy in the midst of the city’s relentless pace.

A Journey to Recreate

I tried to recreate that bread once, driven by the powerful memory of those cozy nights in New York City. The process seemed straightforward enough—mixing, kneading, and cooking—but it proved more challenging than expected.

The bread refused to achieve that perfect balance of crispness and softness, and the peanut sauce lacked the depth of flavor that made it so irresistible.

My kitchen, usually a place of comfort and creativity, became a battleground of trial and error. Despite my best efforts, I couldn’t capture the magic of that Malaysian restaurant off Park Avenue. It was a humbling experience, reminding me that some things are best enjoyed in their original context, where the ambiance, expertise, and even the company play a crucial role in their perfection.

Still, the attempt was worth it.

It brought me back to those cherished moments and reinforced the significance of those small, sensory pleasures that linger in our memories long after we’ve moved on.

Sometimes, the beauty of a memory lies in its imperfections and the journey it inspires us to take.

The History of Malaysian Bread and Peanut Sauce

The bread I reminisced about is often known as roti canai or roti prata, a type of flatbread with Indian origins but a unique Malaysian twist.

The dish is a culinary reflection of Malaysia’s diverse culture, influenced by Indian, Chinese, and indigenous Malay cuisines.

The word “roti” means bread in Hindi, and “canai” is believed to refer to “Chennai” (formerly Madras) in India, indicating the bread’s South Indian roots.

Roti canai is a staple in Malaysia, enjoyed by people from all walks of life.

It’s commonly served in mamak stalls—local eateries run by Indian Muslims—where it’s typically accompanied by dhal (lentil curry) or chicken curry.

However, the version that captured my heart in that NYC restaurant came with a rich peanut sauce, likely a nod to another popular Malaysian dish: satay.

Satay, skewered and grilled meat (for me ALWAYS chicken) served with a spicy peanut sauce, is a beloved street food in Malaysia. Its peanut sauce, a perfect blend of sweet, salty, and spicy, complements the grilled meat and, as I discovered, makes a divine pairing with roti canai.

Interesting Details and Surprising Facts

One of the fascinating aspects of roti canai is its versatility.

This bread isn’t just a side dish.

It can be transformed into a main course with fillings like egg (roti telur), cheese, or even sweet variations with bananas or condensed milk (roti pisang and roti susu). Each version brings a new layer of flavor and texture, making it a favorite among many.

Roti canai and its variations are often sold by street vendors in Malaysia, who showcase their skill by theatrically flipping and spinning the dough in the air.

This process, known as “teh tarik” (pulled tea) style, is a spectacle that attracts both locals and tourists. The sight of the dough being expertly tossed and spun is as much a part of the experience as the taste of the final product.

The peanut sauce that often accompanies roti canai draws inspiration from various Southeast Asian culinary traditions. It combines the rich, nutty flavors favored in Indonesian and Thai cuisines with the aromatic spices of Indian and Malay cooking.

This fusion of flavors is a testament to Malaysia’s diverse culinary heritage.

Peanuts, the main ingredient in the sauce, are a good source of protein, healthy fats, and various vitamins and minerals.

This makes the sauce not only delicious but also a somewhat healthier option compared to many other dips and sauces.

Malaysian cuisine, including dishes like roti canai and peanut sauce, has gained international acclaim.

It’s common to find Malaysian restaurants in major cities worldwide, where chefs adapt traditional recipes to local tastes while maintaining the essence of the original flavors.

This global influence has helped spread the love for Malaysian food far beyond its borders.

Secret Recipe for Malaysian Bread and Peanut Sauce

For those brave enough to try, here’s a secret recipe that might bring a bit of that magic to your kitchen:

Ingredients:

• Bread:
• 2 cups all-purpose flour
• 1 cup warm water
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp vegetable oil
• Peanut Sauce:
• 1 cup roasted peanuts
• 2 cloves garlic
• 1 small onion, finely chopped
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp chili paste (adjust to taste)
• 1/2 cup coconut milk
• 1/4 cup water
• Juice of 1 lime
• Salt to taste

Instructions:

1. For the Bread:
2. In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until frothy.
3. In a large bowl, combine flour and salt. Make a well in the center and add the yeast mixture and vegetable oil.
4. Mix until a dough forms. Knead on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
6. Punch down the dough and divide it into small balls. Roll each ball into a flat round.
7. Cook on a preheated griddle or skillet over medium heat until bubbles form and the bottom is golden brown. Flip and cook the other side. Repeat with remaining dough.
8. For the Peanut Sauce:
9. In a blender or food processor, blend the roasted peanuts until finely ground.
10. In a saucepan, heat a little oil over medium heat. Sauté the garlic and onion until fragrant.
11. Add the ground peanuts, soy sauce, brown sugar, and chili paste. Cook, stirring frequently, for about 5 minutes.
12. Stir in the coconut milk and water. Bring to a simmer and cook until the sauce thickens, about 10 minutes.
13. Remove from heat and stir in lime juice. Season with salt to taste.

Hack for Perfect Flavor: Here’s a hack I found to elevate the peanut sauce to new heights. Lightly toast the peanuts in a dry pan before grinding them. This simple step intensifies their nutty flavor, making the sauce richer and more aromatic.

Serve the warm bread with the peanut sauce on the side. Enjoy, and let the flavors transport you back to that cozy Malaysian restaurant off Park Avenue.

Reflecting on the Journey

My attempt to recreate this beloved dish was a journey into the heart of culinary ambition, a humbling reminder of the artistry and skill that go into making something seemingly simple yet profoundly satisfying.

The experience synergized my respect for culinary mastery with a profound understanding that some things are best enjoyed in their original context.

Cooking, much like any art form, is about more than just following a recipe.

It’s about capturing the essence of a memory, the ambiance of a place, and the joy of a perfect bite.

While my kitchen endeavors didn’t quite match the perfection of that Malaysian restaurant, they brought me closer to the heart of what makes those memories so special.

So here’s to the magic of flavors that linger in our minds, the adventures they inspire, and the delicious journey of trying to bring a piece of that magic home.