Roti prata is Singaporean all day favourite, which is fit for breakfast, lunch, dinner or supper. But most Singaporean will prefer to have it for breakfast or supper. As they are a numbers of 24hrs food outlets that are selling roti prata, it is also popular among the night owls.
Roti prata is brought to Singapore by the Indian immigrants and thus it is also known as indian pancake. The basic ingredients for roti prata are flour, sugar and salt, with water added to make into a dough. The dough is later been whirl and twirl in the air, until it is paper thin and four or five times larger than the original size. This paper thin dough will then be folded into rectangular or round shape and fried over a large flat pan.
Pratas are often eaten with curry, but they can be also eaten with sugar or just plain. In the olden days, there are 3 standard variation of pratas which is "kosong" (plain), "telur" (with an egg added) or "bawang" (with onions added). With the recent years of creativity by the pratas makers, more variations are now created. The creations include toppings like cheese, chocolate, ice-cream, bananas, garlic, mushroom, sauages, etc.
To complete pratas meal, most Singaporean will order a drink called "Teh Tarik" which means "pulled tea" in Malay. Teh tarik is a tea drink made with condensed or evaporated milk. The tea is tarik (or pulled) by pouring the tea back and forth between a container and a cup at arm's length, till bubbles are formed. This act is believed to enhance the flavour of the tea and also allows the tea to cool faster.
Roti prata is brought to Singapore by the Indian immigrants and thus it is also known as indian pancake. The basic ingredients for roti prata are flour, sugar and salt, with water added to make into a dough. The dough is later been whirl and twirl in the air, until it is paper thin and four or five times larger than the original size. This paper thin dough will then be folded into rectangular or round shape and fried over a large flat pan.
Pratas are often eaten with curry, but they can be also eaten with sugar or just plain. In the olden days, there are 3 standard variation of pratas which is "kosong" (plain), "telur" (with an egg added) or "bawang" (with onions added). With the recent years of creativity by the pratas makers, more variations are now created. The creations include toppings like cheese, chocolate, ice-cream, bananas, garlic, mushroom, sauages, etc.
To complete pratas meal, most Singaporean will order a drink called "Teh Tarik" which means "pulled tea" in Malay. Teh tarik is a tea drink made with condensed or evaporated milk. The tea is tarik (or pulled) by pouring the tea back and forth between a container and a cup at arm's length, till bubbles are formed. This act is believed to enhance the flavour of the tea and also allows the tea to cool faster.
Traditionally, pratas should be crisp outside and soft inside. But recent years, crispy pratas (which are fried till the dough is crispy and hard like crackers) have gained much popularity. To follow the trend, most of the roti pratas outlets have switched to selling crispy pratas. But luckily, I found this coffee shop along Serangoon Road which is still selling the traditional pratas which I prefer.
The below photo, I shared with you my order during one of my visit to this pratas outlet. From clockwise top, paper prata, curry, kosong & cheese prata and teh tarik.
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