Ingredients
- 4 slices of rolled bread White wine
- 4 chicken eggs
- 1 Dark brown sugar
- 1 tablespoon Margarine Korean red pepper paste
Directions
It seems like you’re describing a fusion dish that combines elements of Malaysian and Middle Eastern cuisines. Roti Canai is a popular Malaysian flatbread, while Shakshuka is a Middle Eastern dish known for its spicy tomato and egg sauce. “Roti Canai Shakshuka” combines these two culinary traditions. Here’s a description:
Roti Canai Shakshuka: A Fusion Delight
Appearance:
- Roti Canai: The dish typically features pieces of Roti Canai, which are thin, flaky, and slightly crispy Malaysian flatbreads. They may be cut into squares or triangles.
- Shakshuka Sauce: The sauce is rich, vibrant, and tomato-based with visible chunks of tomatoes, peppers, and spices.
- Eggs: The dish includes poached eggs, which are often nestled into wells in the sauce.
Texture:
- Roti Canai: The Roti Canai is crisp on the outside and tender on the inside, offering a delightful contrast of textures.
- Shakshuka Sauce: The sauce is chunky and hearty, with a balance of spiciness and savory flavors.
- Eggs: The poached eggs have a runny yolk that adds a creamy texture to the dish.
Flavor:
- Roti Canai: The flatbread itself is mild and slightly buttery.
- Shakshuka Sauce: The sauce is bold and flavorful, with a spicy, tangy, and savory profile. It’s seasoned with spices like cumin, paprika, and chili pepper.
- Eggs: The poached eggs provide a creamy and slightly savory taste that complements the spicy sauce.
Serving: Roti Canai Shakshuka is typically served as a main course. The Roti Canai is placed on a plate, and the spicy Shakshuka sauce is generously spooned over it. Poached eggs are nestled into the sauce, creating a visually appealing presentation. It’s often garnished with fresh herbs, such as cilantro or parsley, to add a burst of color and freshness.
This fusion dish combines the best of both worlds, offering the flakiness of Roti Canai and the bold flavors of Shakshuka. It’s a unique and delicious culinary experience that brings together Malaysian and Middle Eastern influences, creating a satisfying and flavorful meal.
Steps
1 Done | Heat margarine over low heat, fry the rolled bread until browned, drain then shredded |
2 Done | Heat margarine over low heat, add thinly sliced onions, scrambled eggs if |
3 Done | When it's golden, take it out and serve it |
4 Done | You can add leeks, fried onions, & black pepper / pepper a little according to taste |
