Joe Nguyen is a digital strategist for The Denver Post. Previously he was the online prep sports editor. Prior to that, he covered Adams County and Aurora in the YourHub section. He has previously covered Colorado’s Asian-American communities as editor for Asian Avenue magazine and AsiaXpress.com.
Buss up shut prepared from a recipe by Peter Prime.. For Prime, making fresh roti used to be a labor of love. But between work and being a parent, he doesn't always have the time, and will at times rely on a frozen version sold at his local Caribbean grocery store. He'll eat it with chana or curry beef, or slather it with peanut butter and Nutella for a snack. Food Stylist: Simon Andrews .
An egg, ham and tomato roti made by Christina Arokiasamy, a Malaysian cookbook author, at her home in Kent, Wash. on Sept. 30, 2023. Arokiasamy cooks frozen roti canai from the South Asian grocery on a griddle, then claps it between her hands to make it extra flaky, like the roti from her childhood. “It is a lot of work and artistry to make a roti,” she said.
Roti is one of the world’s most ubiquitous and shape-shifting foods, a round, unleavened bread of uncertain origin that has spread around the world, changing every time it reaches a new country, region or even household. Palak Patel, who runs the cooking blog the Chutney Life, turns rotli — as it is called in Gujarat, India, where her parents emigrated from — into cream cheese-filled pinwheels. She also spreads jam and butter on it, or puts it into the food processor and then mixes the resulting mash with ghee and jaggery for her 1-year-old son, Sahil.Pumpkin spice dessert recipes that aren’t your traditional pie
The word roti most likely originated in the Indo-Gangetic Plain, in what is now northern India, according to Krishnendu Ray, a professor of food studies at New York University. As a result, many people assume that the food itself was born there. The word roti can now describe dozens of different preparations, and what is called a roti in Malaysia may be labeled a paratha in parts of India, or an oil roti in Guyana.That capaciousness is one reason chef Syd Suntha centers his Seattle food cart, Kottu, on roti. He specializes in the Sri Lankan dish called kottu roti, in which roti pieces are stir-fried with ingredients like onion and egg.
Arokiasamy, 55, grew up buying roti canai for a few cents from a corner shop in Kuala Lumpur, Malaysia, and eating it with tea or coffee. She cooks frozen roti canai from the South Asian grocery store on the griddle, then claps it between her hands to make it extra flaky, like the roti from her childhood.
She has since found all manner of uses for roti: rolled up with eggs and chutney for breakfast, or torn into pieces to make panzanella. She and her husband also occasionally host Passover Seder, but they don’t like matzo.In Trinidad and Tobago, this roti is called buss up shut because it resembles a torn — busted up — shirt after the flaky layers of paratha roti are shredded during the cooking process.
7. Once the edges are cooked, tear up the roti while in the pan by clapping and crushing it together between two spatulas. Repeat this motion until the roti layers break apart and the cooked roti looks like a torn shirt. You can also do this step by transferring the cooked roti to a bowl with a lid and shaking vigorously or by clapping the roti in a clean kitchen towel. Move the roti to a plate lined with a clean kitchen towel and cover to keep warm.
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The Denver Post’s 2023 Gold Helmet Award nomination formJoe Nguyen is a digital strategist for The Denver Post. Previously he was the online prep sports editor. Prior to that, he covered Adams County and Aurora in the YourHub section. He has previously covered Colorado’s Asian-American communities as editor for Asian Avenue magazine and AsiaXpress.com.
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