Roti bakar
A plate of roti bakar, with butter on the left slice, peanut butter and kaya on the right slice.
Alternative namesRoti kahwin[1]
TypeToast
Place of originDutch East Indies (modern-day Indonesia)[2]
Region or stateMaritime Southeast Asia
Associated cuisineBrunei, Indonesia, Malaysia and Singapore

Roti bakar (lit. "grilled bread"), also known as roti kahwin, refers to a type of toast bread in maritime Southeast Asia, usually prepared with grilled white bread, in both the Indonesian and Malay languages. The dish is a popular breakfast food as well as tea time snack in countries like Brunei, Indonesia, Malaysia and Singapore. Historically, roti bakar was grilled or toasted by using charcoal as a heat source in many communities throughout the region, though this practice has dwindled with the advent of modern technology.[1]

Common spreads for roti bakar include sugar, margarine, butter, cheese, peanut butter, and kaya.

Variants

Indonesia

Modern variant of Indonesian roti bakar

In Indonesia, roti bakar is usually prepared as a sandwich of grilled white bread with a filling, consumed both as a light breakfast and a common street food. Roti bakar was developed during the era of Dutch colonial rule as a practical way to consume day-old bread; it was typically served with butter, condensed milk, or Dutch cheeses.[2] After Indonesian independence, roti bakar became ubiquitous throughout Indonesia, as consumption of toast became a matter of taste for its people as opposed to the practicality of avoiding the wastage of stale bread.[2]

Chocolate flavored roti bakar

Many flavor variants have been developed for modern tastes, such as hagelslag, crushed Oreo biscuits, or chocolate syrup.[2]

Malaysia and Singapore

In Malaysia, coconut jam and cold butter are a popular combination to spread on roti bakar.[3] When prepared in this same manner and preparation, it can be seen as a similar inspiration of the Singaporean kaya toast which were first created by Hainanese immigrants to the city-state.[4][5][6]

The city of Ipoh in Perak is known for its kopitiam establishments, where roti bakar accompanied with local tea or coffee beverages and a serving of half boiled eggs is a staple order during morning or afternoon tea.[7][8]

A variation on roti bakar is roti titab, a thick warm toast with kaya spread onto all four corners and topped with a half-boiled egg.[9]

See also

References

  1. 1 2 Latip, Khalid (March 30, 2021). "Kopi giling dan roti bakar kayu arang tarikan ke Sarikei". BH Online (in Malay).
  2. 1 2 3 4 Senja, Anggita (October 11, 2018). "Sejarah Roti Bakar di Indonesia, Awalnya dari Roti yang Tak Segar". travel.kompas.com (in Indonesian).
  3. ↑ Mah, Kenny (January 5, 2021). "From mocha to matcha, there's a bagel for every taste at this Seri Kembangan café". Malay Mail. Retrieved March 30, 2021.
  4. ↑ Kyo Pang. "Kaya Toast". New York Times. Retrieved April 24, 2022.
  5. ↑ "10 Traditional & Hipster Kopitiams In Klang Valley To Satisfy Your Roti Bakar Cravings". Says. May 10, 2021. Retrieved April 24, 2022.
  6. ↑ Katherine Sacks (February 28, 2017). "Kaya Toast: The Story of One of Malaysia's Best Breakfasts". Epicurious. Retrieved April 24, 2022.
  7. ↑ Mah, Kenny (January 7, 2021). "'Roti bakar' and 'tau foo fa': How the simple pleasures of Ipoh never change". Malay Mail. Retrieved March 30, 2021.
  8. ↑ Mah, Kenny (November 5, 2020). "How specialty coffee is quietly thriving in Ipoh, even without tourists". Malay Mail. Retrieved March 30, 2021.
  9. ↑ Zul, Zuliantie (June 2, 2018). "A toasty affair in Kota Baru". New Straits Times. Retrieved March 30, 2021.
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