ROTI canai, a simple yet delightful dish, has always been the collective favourite of Malaysians.
While usually found in mamak restaurants, roti canai served up by Pahang-born Yap Ai Teng is proving popular at Sam Gor Kopitiam in Kepong, Kuala Lumpur.
Having been making roti canai for more than 20 years, Yap learned and mastered the skills by helping her mother-in-law at a canteen inside a factory in her hometown of Kuantan.
“My mother-in-law used to sell a range of food, including roti canai in the factory canteen.
“After helping her for many years, I started my own roti canai stall in Kuantan.
“I operated the stall for about four years, before I came to Kepong last year,” she said at the stall where she makes a variety of roti canai, among which are Roti Sardin, Roti Cheese, Roti Bawang as well as the staple Roti Telur and Roti Telur Bawang, with prices ranging from RM3.50 to RM8.50.
Yap’s Roti Telur Bawang, priced at RM5, is covered in the rich and intense fragrance of onions, with the eggs further softening the texture, making every bite a symphony of pleasure.
Further leveraging the dish is Yap’s self-formulated chicken curry, giving the Roti Telur Bawang a more pronounced flavour accompanied by strong and tingling spiciness.
To balance out the spiciness, one can mix the curry with dhal, adding a hint of sweetness.
The chicken curry comes with a generous portion of potatoes and chicken which suits the taste of Kepong diners, according to Yap.
“You won’t usually see big pieces of potatoes and chicken like mine being served together with roti canai.
“I observed that Kepong diners like to accompany their entrees with some side dishes.
“So, I came up with the idea of serving chicken curry.
“I plan to also roll out mutton curry in the future,” she added.
Diners will need to pay extra to have the chicken curry served together with their roti canai.
Yap’s roti canai stall is located at Sam Gor Kopitiam, K39, Jalan Development, Taman Kepong.
It is open Tuesday to Sunday, 7.30am to 2pm.
