A Gastronome Experience

Malaysia Part II
May 15, 2009, 4:02 pm
Filed under: Breakfast/Brunch, Malay/Indian

Flip it. Toss it. Heat it. Fluff it. Serve it. Its outlets operate round the clock and can be patronized at anytime of the day. The vast majority tend to consume it as a late night, or early morning dish. Tear it with your hands and dip it in curry, sugar or condense milk. The Hindus call it Roti Prata. There you have it, pit-stop number 2.

Roti Prata has somewhat or rather evolved through the years. Back in the old days, people had limited choices and could only make do with the plain (“kosong”) or with-egg version. Today, in our cosmopolitan environment, we have Roti Prata with Cheese, Banana and Ice-Cream! Sweeter savories like the Tissue/Paper Prata has also made it to the menu. Aren’t we spoilt for choice?

Tissue Prata

A paper thin crispy cone pan-fried with butter and drizzled with sugar, more butter and condense milk. Its the longest i’ve ever seen. If this were a mountain, then the ones served in Singapore would represent Bukit Timah Hill.

Planta Prata

Now this is DOPE! Prata and Planta. They are like a match-made in heaven.

Nasi Lemak

Fragrant coconut rice served with egg, anchovies and chili. It has traditional and simplicity written all over it.

Curry Chicken

The curry served as an excellent dip for the Roti Prata and the chicken, very tender and a great accompaniment for the coconut rice.

Plain Prata

Fluffy’s the word to describe it. It wasn’t my personal favorite as i was hoping for something crispier.

Teh O Peng

I have this weird mentality that tea would help wash away the excess oil. At least i felt comforted knowing it was my saving grace for that GHEE-laden meal.


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