Roti Sarang Burung has two eggs cracked over a nest of pan-grilled dough topped with a heaping of minced beef, fresh cilantro and slivers of red chillies at Batu 10, Cheras.
NO ONE can deny that Malaysians are creative whizzes when it comes to conjuring up new and novelty dishes that not only intrigue the imagination but are equally a hit with customers.
Take the roti sarang burung or “bird’s nest” roti as the perfect example.
A name that not only piques curiosity but the many repeat customers among the hordes that flock to get this specialty roti as their breakfast fix, proves the point.
Muhammad Faiz with the stall’s signature dish Roti Sarang Burung. — Photos: LOW BOON TAT/The Star
The stall named after its signature roti is located near the Kariah Batu 10 mosque in Cheras, Kuala Lumpur.
Roti Sarang Burung has been here for three years and is well-known for the roti that the stall derives its name from.
This innovate roti involves shaping the dough into a ring that is then pan-grilled until golden brown, before two eggs are added, cooked sunny-side up.
This eggy nest is then topped with a heap of spiced minced beef, chopped cilantro and sliced red chillies.
Stall owner Muhammad Faiz Khairani, 60, said the dish used roti canai dough for its base.
“Many customers have been turning up at my stall to try our special roti and some are even willing to wait half an hour for it.
“The stall is crowded, even during weekdays,” he said.
The warm, hearty dish is served with a side of gravy and customers can choose to accompany it with curry or dhal, along with a dollop of sambal.
Cook Niruanee Nialee, 35, said she prepared the ingredients and other side dishes the night before.
“We use minced meat and boil it for about three hours until it’s nice and tender.
“Then we add red onions, garlic, cardamom and cinnamon, and stir-fry it with turmeric, chilli powder and seasonings such as salt and sugar,” she said.
As for the gravy, Niruanee said the lentil beans for the dhal gravy were boiled until they became soft.
“For the curry, we use spices like turmeric, chilli powder, curry powder, garlic and ginger.
Other breakfast fare available at the stall include roti canai, roti telur, roti bawang, roti bom, roti tampal and roti kahwin.
Niruanee said roti kahwin was a plain roti canai “married” with roti telur.“Roti tampal is similar to roti telur but instead, has a sunny side-up egg on the roti,” she said.
“As for roti bom, it is a sweet and savoury flatbread that is much smaller and thicker than the regular roti canai,” she added.
Prices for the roti start from RM1.20 for a plain roti canai. The most expensive on the list is the roti sarang burung at RM6.
Budget-conscious diners will be pleased to know that the stall does not stinge on the quantity and quality of the meat.
The stall also sells nasi lemak, fried noodles, pulut kuning and kuih such as curry puffs with an assortment of fillings (namely sardine, potatoes, chicken), kuih bom (sesame balls) and tepung pelita.
Rice meals are also available and protein options include beef or chicken rendang, sambal petai ikan bilis, fried chicken or egg and sambal kerang.
The stall is open from 7am to 12.30pm every day, except on Wednesdays.
