Roti Canai Goreng in Kapit

Roti Canai Goreng

I first heard about this wonderful creation a couple of months back. Fried roti canai is a staple in Kapit and one of those quirky inventions that can only take hold in a small town. I decided then and there that I must personally investigate this dish and planned to go on a trip downriver. Kapit is a small town that’s only reachable by boat – you can’t drive or fly there.

Roti Canai Goreng Kapit

The journey to Kapit takes 3 hours via express boat from Sibu and I went down with my bro Eddy for a night. It’s not just to eat roti canai goreng, but that certainly was a highlight (at least for me). Haha. The stalls in question are located at Gelanggang Kenyalang (loosely translated as Kenyalang Court). It’s an assortment of stalls under one roof, an indoor food court of sorts.

Gerai Makanan Islam Sri Suria

There is one stall that’s famous for their roti canai goreng but everyone essentially does it the same way nowadays. I went to Stall #25 Gerai Makanan Islam Sri Suria and the kind lady manning the frying pan told me about how the roti canai goreng is made. I was quite surprised to find out that it’s not grilled first – the raw dough of the roti canai is slipped into boiling hot oil and fried straight away.

Roti Goreng Kapit

The same treatment is done for the roti canai telur goreng (fried roti canai with egg). The egg is folded into the dough and deep fried till crispy. It’s served Sarawakian style with curry chicken and a sweet sambal sauce. The latter is truly local, I’ve never had this saccharine sambal anywhere else except at home.

Roti Canai Kapit

The roti canai goreng costs RM 2 and it’s plain roti canai that’s been deep fried. The dough is cooked through, with a crispy exterior. You can taste the sweetness of the dough by picking up the sliced pieces and munching on them. It’s very satisfying!

Roti Telur Goreng

Roti canai telur goreng comes in at RM 4 and it tastes totally different with an egg. I was surprised at how distinctive the two are! This one has a pockmarked surface (from the hot oil) and it tastes a lot more savory than the previous one.

Roti Canai Goreng Inside

Here’s a look at the inside. The egg is perfectly cooked from the heat of the cooking oil. The funny thing about the two roti canai variants is that the egg version is rectangle in shape while the plain is round and circular.

Roti Goreng

Roti canai goreng has a distinctive texture that’s very moreish. I could eat several of them, although it’s probably not wise to do so as it’s quite oily and I feel that excessive consumption would probably be bad for your cholesterol.

HB Eddy Kapit

This is definitely worth a try. I’ll come again just to eat this! You can only find it in Kapit, so if you’re ever in Sarawak and looking for something different, take a boat here and eat their famous roti canai goreng! πŸ™‚

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18 thoughts on “Roti Canai Goreng in Kapit”

    • Yeah, it’s really famous in Kapit! πŸ™‚

      To the best of my knowledge it’s only available in Kapit. They’re the first to invent this too.

    • Yeah, Kapit was the first town to invent the roti canai goreng! πŸ™‚

      I’ve seen “roti canai goreng” in KL too but over here, they do it the other way round – the roti canai is made first then fried with meat and veggies like Maggi Mee Goreng e.g. the roti canai becomes the carbohydrate.

    • Yeah, I love it! πŸ™‚

      It’s my first time eating it, the texture and taste is really different. There’s “roti canai goreng” in KL too but it’s the other way round e.g. the roti canai becomes the noodle/rice/carb and it’s fried with meat and veggies.

  1. I also think you could try it at home, not with the frozen ones but ask your local friendly mamak stall to make you some roti canai short of grilling them and just sell them to you just before it goes onto the grill.

    I wonder whose brainchild is it in Kapit to fry a roti canai and it then caught on. Maybe you could bring this idea to KL.

    • Yeah, that’s a good idea! πŸ™‚

      It’s really nice to eat it this way. One of the stalls in Kapit started frying it and they became famous for inventing it so everyone started doing it like this.

      I’ve seen “roti canai goreng” here too but it’s totally different, they treat the roti canai as the carb instead e.g. the roti canai is made and then fried with meat and veggies like kueh tiaw. It’s also good, but different.

    • Yup, it’s a long journey! πŸ™‚

      It’s 5 1/2 hours return. The trip there is 3 hours coz the boat is going against the flow of the river. It’s “only” 2 1/2 hours back coz the boat is going WITH the river flow when going Kapit-Sibu. It’s like flying, the current can really speed up or slow down the vessel.

  2. My blogger-fried, Rose/Rowena, went home to Kapit to visit her in-laws. I was supposed to go with her but I changed my mind. Gotta KIV this, would love to try if I get to go some day.

    • Yeah, it’s really good! πŸ™‚

      First time I ever had it too. The roti canai goreng and the roti canai telur goreng both tastes different, surprisingly. One is more savory, the other is quite sweet. Maybe it’s how they do the dough.

  3. WOW! tats truly Made In Sarawak foodie (with Mr Eddie). am sure food alwiz taste better with someone you enjoy hanging out with. Happy new year HB. Wishing you a Wealthy, Healthy and Happy 2016.

    • Yup, it’s truly a made in Kapit food! πŸ™‚

      Very unusual and very different. Indeed, had a lot of fun with Eddy, it was just the both of us who went down to Kapit. Ate with a bunch of Kapit people, was there overnight. It’s a nice place to chill out.

      Cheers James! All the best to you and your loved ones too.

  4. Walau Eh! Fried Roti Chanai would be a marvelous treat and idea. I know I would love eating them and dip with any sauces like nutella, salsa and even melted cheese!

    Wishing you a Happy & Healthier New Year 2016!


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