Usually for every relax Sunday morning, my family would get together and assemble for breakfast at our favorite restaurant, Nasi Kandar Pokok Penang in Kenwingston Square Garden, Cyberjaya. Our preferred choice is “Roti canai”, a popular flaky, pan-fried flatbread, known for its soft and crispy layered texture, served with savory curries (chicken, fish, mutton) or dhal, perfect for dipping. The variation includes half-boiled eggs and “roti tisu” (tissue-thin) crispy bread. It's a delicious and customizable, flaky flatbread popular in Southeast Asia, especially Malaysia. (FB#nasikandarpokokpenang#cyberjaya)
Last weekend, my wife, Zarina inspected the lively stalls of the restaurant and found their chefs busy preparing and frying “Vadey” (also spelled vada or vadai) and “ideli” (also spelled idli) which are significant as two highly popular dishes that are commonly enjoyed as a classic breakfast combination or snack, each offering distinct nutritional and cultural flavor. Obviously, she ordered some fresh vadey and soft, fluffy, cake like ideli for our family to taste it.
I like the taste of vadey, a savory, crispy, deep-fried fritter or doughnut and various spices like cumin, green chilies and onions. The combination of vaday & ideli, is significant as a complete culinary experience, offering a delightful contrast of textures and flavors. The soft, light ideli perfectly complemented by the crispy, savory vaday. This pairing is a great breakfast staple found from small street vendors to large restaurants, providing a balance protein & flavor.
In my conversation with Manager Ahmed of Pokok Penang Restaurant, who revealed that “Vaday and Ideli are popular breakfast choices due to a blend of significant health benefits, cultural traditions and convenience. Ideli is particularly preferred for its health profile as a steamed, fermented food, while Vaday is enjoyed for taste & protein boost. When paired with the right curries, Ideli becomes a complete, balanced meal with protein & essential vitamins.”
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