Travel Tips for Eating Mamak Food
The Indian Muslim community in Malaysia cooks a vibrant cuisine using fish, chicken, eggs, mutton, and beef.
As such, the preparation of food and drinks in the restaurant is halal according to Islamic dietary laws.
Biryani has its origins among the Muslims of South Asia.
This is a mixed rice dish made with spices, rice, meat (Chicken, Mutton, Beef, or Fish) and even boiled eggs.
Instead of Dosa and Sambars, Indian Muslim cuisine has Roti Canai and Murtabak.
The Roti is an Indian-influenced flatbread sold in Mamak (Indian Muslims) stalls and is usually Halal.
Sometimes it’s referred to as the “flying bread” dough technique calls for “stretching” by tossing and spinning during the preparation process.
For dining on the cheap side, you can order a Roti Canai, which comes with a free dhal (lentil curry).
For a delicious meal, you can order the versatile Roti Canai, which is a versatile staple with a variety of fillings.
The savory fillings are sardines, onion, eggs.
A more luxurious preparation will have mutton and chicken fillings.
For the sweet fillings, sliced bananas, peanut butter, jam, Nutella, and condensed milk drizzled on top.
They serve this without the curry.
Murtabak is savory giant meat a, and egg stuffed pockets of Roti Canai dough.
They serve this with pickled pink onions.
The Mamak Stall is a genuinely Malaysian hang out in the evenings.
This is hilariously in “Tales from the Mamak”, a play at penangpac.
What is your favorite Mamak food? Is it Mee Goreng or Roti Canai?