Both the unblogged photos in my “Singapore” folder and my friend DoublyHappy’s fabulous Singapore photos have given me a swift kick in the booty – I need to finish my Singapore posts! Additionally, I’ll be returning to Singapore next month to take even more food pictures, so I’ve got to clear my current backlog. Next month I’ll be posting about some of the special Chinese New Year foods in Singapore, so stay tuned! But first, I’d like to share with you the wonderful world of roti prata. Singapore’s demographic mix of Chinese, Malay, Indian and Eurasian leads to a plethora of food options and variety, with roti prata being a prime example.
Roti prata is traditionally a South Indian food, but it has been embraced and a part of Singaporean cuisine for as far back as my Singaporean foodie friends can remember. Reminiscent of a crepe or pancake, roti is fried on a flat grill. In fact, part of the fun is watching the quick and efficient preparation. For some reason, roti has been traditionally been prepared by men, as you can see here:
As the above pictures show, curry is a popular accompaniment for roti. I sampled both chicken curry and mutton curry:
The curry was more flavorful than spicy and went really well with the egg prata (first picture). Yes, far from routine, roti comes in all flavors – you can get plain, onion, cheese, even chocolate. I finished my meal with the honey prata:
The honey prata was about 2 feet in length and almost a foot in width – quite a daunting task. Haphazard splashes of honey adorned this crumbly concoction, and I dug right in. It was crispy, hot and sweet – so yummy! One thing that did slow me down a bit was the standard utensils – fork and spoon and absolutely no knife to rely upon. It was a bit slow going; however, I powered through it and finished the honey prata like a champ.
The variety and just plain yumminess make it prata a must-try snack if you visit Singapore. I’m looking forward to sampling even more varieties when I return next month!
What roti flavor would you like to see?