Roti bakar: Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous edit
Content deleted Content added
VisualWikitext
Rtnf (talk | contribs)
240 edits
Tags: Mobile edit Mobile web edit
added Category:Roti using HotCat
 
(4 intermediate revisions by 4 users not shown)
Line 7: Line 7:
| image_size =
| image_size =
| caption = A plate of ''roti bakar'', with butter on the left slice, peanut butter and kaya on the right slice.
| caption = A plate of ''roti bakar'', with butter on the left slice, peanut butter and kaya on the right slice.
| region = [[Maritime Southeast Asia]]
| region = [[Maritime Southeast Asia]]
| country = [[Dutch East Indies]] (modern-day [[Indonesia]])<ref name=Sejarah/>
| national_cuisine =
| national_cuisine = [[Brunei]], [[Indonesia]], [[Malaysia]] and [[Singapore]]
| type = [[Toast (food)|Toast]]
| type = [[Toast (food)|Toast]]
| variations =
| variations =
| other =
| other =
}}
}}


'''''{{transl|id|Roti bakar}}''''' (lit. "grilled bread") refers to [[Toast (food)|toast]], usually prepared with grilled [[white bread]], in both the [[Indonesian language|Indonesian]] and [[Malay language|Malay]] languages. The dish is a popular breakfast food as well as [[Tea (meal)|tea time snack]] in countries like [[Brunei]], [[Indonesia]], and [[Malaysia]]. Historically, {{transl|id|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.<ref name=Sarikei>{{Cite web|url=https://www.bharian.com.my/bhplus-old/2016/09/195570/kopi-giling-dan-roti-bakar-kayu-arang-tarikan-ke-sarikei|title=Kopi giling dan roti bakar kayu arang tarikan ke Sarikei |website=BH Online|language=ms|first=Khalid|last=Latip|date=March 30, 2021}}</ref>
'''''{{transl|id|Roti bakar}}''''' (lit. "grilled bread"), also known as '''roti kahwin''', refers to a type of [[Toast (food)|toast]] bread in maritime Southeast Asia, usually prepared with grilled [[white bread]], in both the [[Indonesian language|Indonesian]] and [[Malay language|Malay]] languages. The dish is a popular breakfast food as well as [[Tea (meal)|tea time snack]] in countries like [[Brunei]], [[Indonesia]], [[Malaysia]] and [[Singapore]]. Historically, {{transl|id|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.<ref name=Sarikei>{{Cite web|url=https://www.bharian.com.my/bhplus-old/2016/09/195570/kopi-giling-dan-roti-bakar-kayu-arang-tarikan-ke-sarikei|title=Kopi giling dan roti bakar kayu arang tarikan ke Sarikei |website=BH Online|language=ms|first=Khalid|last=Latip|date=March 30, 2021}}</ref>


Common spreads for {{transl|id|roti bakar}} include [[sugar]], [[margarine]], [[butter]], [[peanut butter]], and [[coconut jam|kaya]].
Common spreads for {{transl|id|roti bakar}} include [[sugar]], [[margarine]], [[butter]], [[cheese]], [[peanut butter]], and [[coconut jam|kaya]].


==Variants==
==Variants==
Line 24: Line 25:


[[File:Roti bakar.png|thumb|Chocolate flavored roti bakar]]
[[File:Roti bakar.png|thumb|Chocolate flavored roti bakar]]



Many flavor variants have been developed for modern tastes, such as {{lang|nl|[[sprinkles|hagelslag]]}}, crushed [[Oreo]] biscuits, or chocolate syrup.<ref name=Sejarah>{{Cite web|url=https://travel.kompas.com/read/2018/10/11/170800027/sejarah-roti-bakar-di-indonesia-awalnya-dari-roti-yang-tak-segar|title=Sejarah Roti Bakar di Indonesia, Awalnya dari Roti yang Tak Segar|website=travel.kompas.com|language=id|first=Anggita|last=Senja|date=October 11, 2018}}</ref>
Many flavor variants have been developed for modern tastes, such as {{lang|nl|[[sprinkles|hagelslag]]}}, crushed [[Oreo]] biscuits, or chocolate syrup.<ref name=Sejarah>{{Cite web|url=https://travel.kompas.com/read/2018/10/11/170800027/sejarah-roti-bakar-di-indonesia-awalnya-dari-roti-yang-tak-segar|title=Sejarah Roti Bakar di Indonesia, Awalnya dari Roti yang Tak Segar|website=travel.kompas.com|language=id|first=Anggita|last=Senja|date=October 11, 2018}}</ref>


===Malaysia===
===Malaysia and Singapore===
In Malaysia, kaya and cold butter are a popular combination to spread on {{transl|id|roti bakar}}.<ref name=Malay2>{{Cite web|url=https://www.malaymail.com/news/eat-drink/2021/01/05/from-mocha-to-matcha-theres-a-bagel-for-every-taste-at-this-seri-kembangan/1937382|title=From mocha to matcha, there's a bagel for every taste at this Seri Kembangan café|website=Malay Mail|first=Kenny |last=Mah|date=January 5, 2021|accessdate=March 30, 2021}}</ref> When prepared in this same manner, it is considered to be identical to the Singaporean [[kaya toast]].<ref>{{cite web|url=https://cooking.nytimes.com/recipes/1022655-kaya-toast|title=Kaya Toast|publisher=[[New York Times]]|author=Kyo Pang|accessdate=April 24, 2022}}</ref><ref>{{cite web|url=https://says.com/my/makan/roti-bakar-klang-valley|title=10 Traditional & Hipster Kopitiams In Klang Valley To Satisfy Your Roti Bakar Cravings|publisher=Says|date= May 10, 2021|accessdate=April 24, 2022}}</ref><ref>{{cite web|url=https://www.epicurious.com/expert-advice/kaya-toast-recipe-breakfast-coconut-pandan-eggs-malaysia-singapore-article|title=Kaya Toast: The Story of One of Malaysia’s Best Breakfasts|author=Katherine Sacks|publisher=[[Epicurious]]|date=February 28, 2017|accessdate=April 24, 2022}}</ref>
In Malaysia, coconut jam and cold butter are a popular combination to spread on {{transl|id|roti bakar}}.<ref name=Malay2>{{Cite web|url=https://www.malaymail.com/news/eat-drink/2021/01/05/from-mocha-to-matcha-theres-a-bagel-for-every-taste-at-this-seri-kembangan/1937382|title=From mocha to matcha, there's a bagel for every taste at this Seri Kembangan café|website=Malay Mail|first=Kenny |last=Mah|date=January 5, 2021|accessdate=March 30, 2021}}</ref> 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.<ref>{{cite web|url=https://cooking.nytimes.com/recipes/1022655-kaya-toast|title=Kaya Toast|work=[[New York Times]]|author=Kyo Pang|accessdate=April 24, 2022}}</ref><ref>{{cite web|url=https://says.com/my/makan/roti-bakar-klang-valley|title=10 Traditional & Hipster Kopitiams In Klang Valley To Satisfy Your Roti Bakar Cravings|publisher=Says|date= May 10, 2021|accessdate=April 24, 2022}}</ref><ref>{{cite web|url=https://www.epicurious.com/expert-advice/kaya-toast-recipe-breakfast-coconut-pandan-eggs-malaysia-singapore-article|title=Kaya Toast: The Story of One of Malaysia's Best Breakfasts|author=Katherine Sacks|publisher=[[Epicurious]]|date=February 28, 2017|accessdate=April 24, 2022}}</ref>


The city of [[Ipoh]] in [[Perak]] is known for its [[kopitiam]] establishments, where {{transl|id|roti bakar}} accompanied with local tea or [[Ipoh white coffee|coffee beverages]] and a serving of half boiled eggs is a staple order during morning or afternoon tea.<ref name=Malay1>{{Cite web|url=https://www.malaymail.com/news/eat-drink/2021/01/07/roti-bakar-and-tau-foo-fa-how-the-simple-pleasures-of-ipoh-never-change/1938058|title='Roti bakar' and 'tau foo fa': How the simple pleasures of Ipoh never change|website=Malay Mail|first=Kenny |last=Mah|date=January 7, 2021|accessdate=March 30, 2021}}</ref><ref name=Malay3>{{Cite web|url=https://www.malaymail.com/news/eat-drink/2020/11/05/how-specialty-coffee-is-quietly-thriving-in-ipoh-even-without-tourists/1919488|title=How specialty coffee is quietly thriving in Ipoh, even without tourists|website=Malay Mail|first=Kenny |last=Mah|date=November 5, 2020|accessdate=March 30, 2021}}</ref>
The city of [[Ipoh]] in [[Perak]] is known for its [[kopitiam]] establishments, where {{transl|id|roti bakar}} accompanied with local tea or [[Ipoh white coffee|coffee beverages]] and a serving of half boiled eggs is a staple order during morning or afternoon tea.<ref name=Malay1>{{Cite web|url=https://www.malaymail.com/news/eat-drink/2021/01/07/roti-bakar-and-tau-foo-fa-how-the-simple-pleasures-of-ipoh-never-change/1938058|title='Roti bakar' and 'tau foo fa': How the simple pleasures of Ipoh never change|website=Malay Mail|first=Kenny |last=Mah|date=January 7, 2021|accessdate=March 30, 2021}}</ref><ref name=Malay3>{{Cite web|url=https://www.malaymail.com/news/eat-drink/2020/11/05/how-specialty-coffee-is-quietly-thriving-in-ipoh-even-without-tourists/1919488|title=How specialty coffee is quietly thriving in Ipoh, even without tourists|website=Malay Mail|first=Kenny |last=Mah|date=November 5, 2020|accessdate=March 30, 2021}}</ref>
Line 36: Line 36:


==See also==
==See also==
{{Portal|Food|Indonesia|Malaysia}}
{{Portal|Food|Indonesia|Malaysia|Singapore}}
* [[Kaya toast]]
* [[Kaya toast]] – Malaysian and Singaporean toast


==References==
==References==
Line 45: Line 45:
{{Indonesian cuisine}}
{{Indonesian cuisine}}
{{Malaysian cuisine}}
{{Malaysian cuisine}}
{{Singaporean cuisine}}
{{Sandwiches}}
{{Sandwiches}}
{{Street food}}
{{Street food}}
Line 53: Line 54:
[[Category:Malaysian breads]]
[[Category:Malaysian breads]]
[[Category:Malaysian cuisine]]
[[Category:Malaysian cuisine]]
[[Category:Singaporean cuisine]]
[[Category:Street food in Indonesia]]
[[Category:Street food in Indonesia]]
[[Category:Roti]]

Latest revision as of 00:40, 17 April 2024

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[edit]

Indonesia[edit]

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[edit]

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[edit]

References[edit]

  1. ^ a b Latip, Khalid (March 30, 2021). "Kopi giling dan roti bakar kayu arang tarikan ke Sarikei". BH Online (in Malay).
  2. ^ a b c d 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.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Roti_bakar&oldid=1219314919"