In all conversations about what we should eat when in Malaysia, the top of our must-haves list was roti canai (pronounced “rote-ee chan-i”).
I touched on this delectable bread a while ago in a post on the rotee stalls that lurk seductively around Thailand’s streets. Roti canai can be found on similar stalls, but is exceedingly common in the many Indian restaurants that inhabit the Malaysian food scene.
H spent some of his formative years in Malaysia, and fondly remembers breakfast roti with fish curry as a Sunday treat. Served with a frothy mug of teh tarik (tea sweetened with condensed milk and poured at a distance from cup to cup to aerate it), he reckons it is one of the finest ways to start the day.
On our first night in Kuala Lumpur, by the time we had escaped the airport and reached our hotel it was heading towards 9pm. A bit frazzled (we didn’t fly into the airport we thought we would, couldn’t track down the right bus and suspect we were misled over the taxi), we couldn’t be bothered to head off across town on a food odyssey so popped into the Zam Zam Restaurant (135 Jalan Tuanku Abdul Rahman) next door to have a little something.
We quickly spied that they served murtabak, which is a fried flat bread cooked around a filling. Having scanned the choices available I opted for a small beef murtabak and H decided to have the same but with chicken.
