to be eaten as an accompaniment to curried dishes or dal. The street food version is typically served with grated coconut and orange-coloured jaggery. In some areas, gula melaka is the favoured sweetener. Roti canai - a thin unleavened bread with a flaky crust, fried on a skillet with oil and served with condiments. It is sometimes referred to as roti kosong. A host of variations on this classic dish may be found at all Mamak eateries, either at the creative whim of the cook or by customers' special request. A few examples include: roti telur (fried with eggs), roti bawang (fried with thinly sliced onions), roti bom (a smaller but denser roti, usually round in shape), roti pisang (banana), and so on. Roti tissue - a variant of roti canai made as thin as a piece of 40–50 cm round-shaped tissue in density. It is then carefully folded by the cook into a tall, conical shape and left to stand upright. Roti tissue may be served with curry gravy, dal and chutneys, or finished off with sweet substances such as caramelised sugar and eaten as a dessert. Teh tarik - literally meaning "pulled tea", tarik is a well-loved Malaysian drink. Tea is sweetened using condensed milk, and is prepared using outstretched hands to pour piping hot tea from a mug into a waiting glass, repetitively. The higher the "tarik" or pull, the thicker the froth. The pulling also has the effect of cooling down the tea. Teh tarik is an art form in itself and watching the tea streaming back and forth into the containers can be quite captivating. Similar drinks and variants include kopi tarik, or "pulled coffee" instead of tea; teh halia, tea brewed with ginger, and with or without the tarik treatment; and madras, which is prepared with three separate layers: milk at the bottom, black tea in the middle and foam at the top. Thosai, dosa or dosai - a soft crepe made from a batter of mashed urad dal and rice, and left to ferment overnight. The batter is spread into a thin, circular disc on a flat, preheated griddle. It may be cooked as it is for (which results in a foldable and soft crepe), or a dash of oil or ghee is then added to the thosai and toasted for crispier results. Vadai, vada or vades - is a common term for