We had our breakfast at Nasi Kandar Pelita (roti canai, Maggi goreng, tosai, and poori set) and took a walk on the KLCC Park while Wira and I tried our DSLR cameras after long time (he uses Nikon, I use FujiFilm.)
Roti canai is quintessentially Malaysian that shows the nation’s close ties with Indian’s culture and food — and no wonder, as Indian is one of the three major races here in Malaysia (Indian-Malaysian.) It’s based from Indian flatbread that repeatedly kneaded and folded and flattened (the whole process is called “canai”, hence the name.) It usually served with dal and curry, but you can expect the dish in sweet format, such as roti canai Milo and roti canai pisang (banana).
Tosai (or dosa) is a South Indian dish, a thin savory pancake made from fermented batter of ground black lentils and rice.
Poori is a deep-fried bread that looks like a ball with empty pockets. It’s light and surprisingly filling.
