Chef Ghazali mixes the ingredients for roti canai
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The dough for roti canai
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Chef Ghazali thins out the dough with a technique called "tebar," by which the dough is flattened and tossed in the air several times.
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The roti canai on the griddle
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Roti Canai with Curry Lentil Sauce - Chef Hasni Ghazali of Bentara (New Haven, CT)
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Chef Zak Pelaccio prepares the peanut sauce for his Chicken Satay
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Cincalok (Shrimp Sauce)
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Chef Pelaccio places the chicken meat on skewers.
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Chicken Satay - Chef Zak Pelaccio of Fatty Crab (New York, NY)
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The ingredients for Curry Laksa
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Chef Erik Cheah prepares his Curry Laksa
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Chef Cheah removes the vermicelli from the water
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Curry Laksa - Chef Erik Cheah of Penang Cuisine (New York, NY)
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Chef Kathy Wong prepares her Beef Rendang
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The ingredients for Beef Rendang
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Beef Rendang - Chef Kathy Wong of Laut (New York, NY)
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Chefs Kathy Wong, Zak Pelaccio, Erik Cheah, and Hasni Ghazali during the Q & A session
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Malaysian Produce
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Malaysian noodles
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Malaysia Kitchen for the World Luncheon at FCI - New York, NY
Photo: Vicky Wasik | March 2010
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