@ChefDanhi thats great. brings back memories during my stay at Singapore for four years, 25 years back. would be deligheted to have the receipe of roti cani please..
ChefDanhi thanks for the demonstration. You gave me a good idea about whacking the dough. I usually make a cone with the dough with ghee inside. I bet those dough layers melt in your mouth. Paratha with curried potato with chickpeas & curried goat with some amchar. OMG, can't wait to try it. Like the neru collar too chef.
@patisserie1 Thanks for taking the time to check out the video. Looking forward to seeing what you make....post on my FACEBOOK PAGE! Yeah, the neru collar chef coats I bring back from Thailand...cool and comfortable!
@ChefDanhi....Chef I tried the dough whacking & ran into problems. The dough tear. I couldn't get the dough to stretch to paper thin like U. I used AP flour to make my dough. I'm I using the right flour? Your demo may look easy but it is difficult maneuver. However, I wouldn't stop attempting this feat. I had to resort back to the way I know how to do it, but my goal is to have the dough paper thin as U demonstrated. Maybe my dough was over hydrated. IDK. I'm off to roast mine on the Tawa.
@patisserie1 patisserie1: Thanks for taking the time to check out the video. Looking forward to seeing what you make....post on my FACEBOOK PAGE! Yeah, the neru collar chef coats I bring back from Thailand...cool and comfortable!
@patisserie1@patisserie1 patisserie1: Thanks for taking the time to check out the video. Looking forward to seeing what you make....post on my FACEBOOK PAGE! Yeah, the neru collar chef coats I bring back from Thailand...cool and comfortable!
@noah4177 Yes, of course! I love Malaysian food. When I used to live in the U.S., I would eat it all the time. You can get it anywhere in New York City. :)
@ChefDanhi can u do a more detailed video on how to make these layers? i tried replicataing it at home n it was no layers to it whatsoever...i like the stringy layers in restaurants
The recipe is in my Southeast Asian Flavors book - email me off website for me to email you!
ChefDanhi 4 months ago
@ChefDanhi thats great. brings back memories during my stay at Singapore for four years, 25 years back. would be deligheted to have the receipe of roti cani please..
luckyilan 1 week ago
why would u not include the roti dough recipe? i dont get that. how can we make it if we dont have dough?? u dont show how to cook it either!
steven4111964 4 months ago
thanks for this video. I've tried making roti chanai twice now, and this video is really helpful =D
asmlim 5 months ago
ChefDanhi thanks for the demonstration. You gave me a good idea about whacking the dough. I usually make a cone with the dough with ghee inside. I bet those dough layers melt in your mouth. Paratha with curried potato with chickpeas & curried goat with some amchar. OMG, can't wait to try it. Like the neru collar too chef.
patisserie1 8 months ago
@patisserie1 Thanks for taking the time to check out the video. Looking forward to seeing what you make....post on my FACEBOOK PAGE! Yeah, the neru collar chef coats I bring back from Thailand...cool and comfortable!
ChefDanhi 8 months ago
@ChefDanhi....Chef I tried the dough whacking & ran into problems. The dough tear. I couldn't get the dough to stretch to paper thin like U. I used AP flour to make my dough. I'm I using the right flour? Your demo may look easy but it is difficult maneuver. However, I wouldn't stop attempting this feat. I had to resort back to the way I know how to do it, but my goal is to have the dough paper thin as U demonstrated. Maybe my dough was over hydrated. IDK. I'm off to roast mine on the Tawa.
patisserie1 8 months ago
@patisserie1 patisserie1: Thanks for taking the time to check out the video. Looking forward to seeing what you make....post on my FACEBOOK PAGE! Yeah, the neru collar chef coats I bring back from Thailand...cool and comfortable!
ChefDanhi 8 months ago
@patisserie1 @patisserie1 patisserie1: Thanks for taking the time to check out the video. Looking forward to seeing what you make....post on my FACEBOOK PAGE! Yeah, the neru collar chef coats I bring back from Thailand...cool and comfortable!
ChefDanhi 8 months ago
Synadia...so glad you like the video......have fun....full recipe is in Southeast Asian Flavors book.....
ChefDanhi 1 year ago
thank you so much!
my daughter loves this so much and living in a foreign country means mommy will have to try this! will let u know how it goes..
synadia1209 1 year ago
2 roti canai now please...
Gwee2008 1 year ago
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very good...thank you...i like it very much and will do the same roti canai today...hi hi hi..
jenniferklang 1 year ago
very good...thank you...i like it very much and will do the same roti canai today...hi hi hi..
jenniferklang 1 year ago
Awesome. It's so thin and doesn't break.
Fitange 1 year ago
i love malaysian rasa
yebany 1 year ago
thanks!
EatYourPasta 1 year ago
Comment removed
nancyweeal 1 year ago
hey is there in the U.S roti chanai
noah4177 1 year ago
@noah4177 Yes, of course! I love Malaysian food. When I used to live in the U.S., I would eat it all the time. You can get it anywhere in New York City. :)
thatgirlinitaly 1 year ago
Wow, Chef Danhi! That's the most technical description of pulling a Roti Canai ever and it makes so much sense!
lwtay 1 year ago
So few people take the trouble to 'Like' good videos. Show some appreciation, people!
sigtgu 1 year ago
Thanks for sharing! :)
bayzone 1 year ago
Let's here what you think folks..comments are welcome!
ChefDanhi 1 year ago
@ChefDanhi can u do a more detailed video on how to make these layers? i tried replicataing it at home n it was no layers to it whatsoever...i like the stringy layers in restaurants
desig1rl 1 year ago
@ChefDanhi Thanks for the teaching man, very detailed. :)
bubblefish17 9 months ago