A case in point is this roti canai stall in my wife’s kampong. Set up by the roadside under the trees of the owner’s courtyard, Mr Karim sells about 200 pieces of roti canai a day supplemented with villagers supplied nasi lemak packs and Malay kuehs. He does all this in his self built stall with adjoining drinks station, with tables set up under awnings installed under his fruit trees. With this set up, he is able to offer old style roti canai that even a mamak stall owner from the nearby town comes to his stall for his fix and he was coincidentally was waiting for his order with me. Authentic means fluffy flavourful roti canai as he does stinge on the dough ingredients but there is a caveat, as he runs his stall alone he does prepare in advance some half cooked roti for frying upon receipt of order in order to cut down waiting town, but this remains fluffy as he maintains the old way of fluffing up the roti by smashing the rotis before serving or packed. The smashing action breaks up the gluten in the bread but as you can see the roti canai still maintains its shape and becomes fluffy.
Meanwhile his roti telur is also made old style, with cut onions and chillis mixed in the salted egg stuffing that when fried creates an aroma that is oh so rare nowadays. So when you take it home, upon opening the package your kitchen will be filled a most appetising aroma that spells good roti canai is to be had. And talking about the gravy you will get both the parpu dalcha that is chockfull of beef and vegetables, the fish curry gravy full of coconut milk and the sambal provided is actually real nasi lemak sambal instead of fried chilli paste that is normal elsewhere, so you can actually eat the roti with the sambal only. And Mr. Karim can offer his roti canai for only eighty cents each at size that he proudly declares is larger than what you can get in town, while his roti telur only cost a ringgit fourty each. Nonetheless he says that he is adoting a wait and see attitude with regards to increasing his food prices as he he says his raw material prices has not actually risen yet, but he is confident that he can still undercut his restaurant rivals. Does this not make a strong case for encouraging this entepreneurs under the tree who can sell their meals at a more economic and realistic prices, if only they are allowed the opportunity to do so more easily.