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We Malaysians are obsessed with getting into the Guinness Book of World Records–the world’s tallest building (now the second tallest), the tallest tower in the world, the oldest rain forest, the biggest flower, the highest flag pole, the longest mall. The list just goes on and on.
So what about breaking a few cooking records, say like creating the tallest roti in the world? We’ve got that covered…
Aptly named Roti Tissue, this roti was light, thin, super crispy, and coated with generous amount of margarine, honey, condensed milk, and grounded peanut. Being as thin as a piece of tissue paper, unfortunately, this roti tower was also too fragile: it practically “collapsed” and cracked into pieces as soon as you started to eat it.
My verdict? Well, for presentation, I’d give it a thumb up. But for taste, let’s just say that I would prefer the world’s best tasting Roti Canai over this larger-than-life Roti Tissue anytime. Don’t get me wrong, I was floored by the creativity and the roti maker’s skills (I giggled non-stop while watching the preparation), but eating is pure indulgence to the taste buds and palate, it’s not a spectator sport. So there.
Get More Delicious Recipes Below:
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I get a lot of requests about roti canai or roti paratha recipe, and the techniques of flipping this so-called “flying bread” but I have no idea how to make it. Roti canai (roti paratha) originated from southern India, but was modified and made famous by the mamak (Muslim-Indian) hawkers in Malaysia and Singapore. In Malaysia, this crispy and buttery…
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By now, you should know that I am not a very good baker, even though I actually enjoy baking. There is a challenging baking recipe in my upcoming cookbook and I couldn’t get a consistent result and Pick Yin, a fellow Malaysian, came to my rescue and that’s how I discovered Life is Great, a blog about all the good…
Sambal Udang (Prawn Sambal) with Roti Jala Recipe
Sambal Udang or prawn sambal is a very popular Malaysian dish and there are many different recipes available. The one I love the most is my late mother’s sambal udang recipe, a very simple prawn sambal dish that I will share with you all one day. My second favorite will have to be my friend Salt and Turmeric‘s authentic Malay…
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Wow, that’s huge, I mean tall, how did you eat that? With bare hands? Looks nice…
very interesting. 9 for effort 1 for substance !
Any more such Mahathiran attempts ! ?
haha….wat a TALL roti….
Hi Rasa Malaysia…im new to food blogging…ur food posts look great…i hope u dun mind if i add ur blog into my fabulous food blog links ;p
~Cheerio~
Goodness, now I need the world’s biggest cup of teh tarik.
- Chubbypanda
Chris – yes, with bare hands. It was very hard to eat though.
Toni Xe – what can I say? Mahathir did make Malaysia known with this ambitious projects.
Xiu Long Bao – do add me, thanks! :)
Chubbypanda – yes, I will search for the longest teh tarik next time around. ;)
: )
It’s tasty but the roti tissue is quite difficult to eat due to it’s size and must be handled with care! Ha ha ha….
O_o wow oh wow, extremely tall roti tissue!!!!
Wow…roti tissue can be THAT tall eh? Have never tried eating them. Will try them soon I guess…
I love Roti Tissue! That’s really the tallest RT I’ve ever seen!
If you know the recipe…., Please teach me how to cook! and sure I really wanna try other attractive food you show the recipe,too……
Waahh.. man!!!
So delicious!!! Event looking and browsing to your food reviews..make me really meleleh!!! ;D
The Roti Tissue available at all mamak stalls, but I found at Kayu’s it the tallest!!! Real man!
Keep up your great works. I love this page!
We’ve been to the restaurant and tried it, the staff recommended it and it was really huge!
Also very interesting to see how they made it. Tasted sweet and salty and cracked apart as soon as you start to eat it. Yummy!
greeting from Germany!!
In Brunei Darussalam, they are called ‘Dosai’. Tasted sour. Sourness depends on the time of fermentation for the rice. It’s one of my favorite. I won’t compare ‘dosai’ with roti canai. Because it is special on its own. There are different types of dosai, which I knew. Depending in its accompanying sauces. And the one above is one of them. As you can see it is shaped like a cone shaped hat. Hence its name ‘Dosai Topi’or Hat Dosai.
oo, i remember those, i use to eat them when i am small
they are so yummy
I’ve tried them before in KL. They don’t usually make them that tall in other shops.
Raymond- The real “tosai” is a whitish soft pancake unlike roti canai but eaten with other dips or gravy. They also have the round crispy tosai in Malaysia.