Sunday, October 01, 2006


Essen des Monats Oktober: Roti Prata

Das Essen hier in Singapur ist einfach toll: es ist unglaublich vielseitig, es ist günstig und was das wichtigste ist: es ist lecker. Ich habe beschlossen das Essen in meine Berichterstattung mitaufzunehmen und jeden Monat ein neues Essen in meinem Blog zu präsentieren.
Als erstes Essen des Monats präsentiere ich deshalb heute Roti Prata:

Roti prata, the Singaporean counterpart to Malaysia's roti canai, is a pancake made of dough composed of fat, egg, flour and water and prepared specially similarly to roti canai. It is served with curry or, more rarely, with sugar or condensed milk. In addition, although consumed at any time of the day by some locals, the vast majority tend to consume it as a late night or early morning dish, particularly at 24-hour outlets. [wikipedia]

In der nähe der Uni gibt es so einen 24-Stunden Prata Laden und er ist bei den Studenten sehr beliebt. Ich habe sogar aus dem Internet ein Rezept zum nachkochen rausgesucht. Bon Appetit.

Ingredients for 4 Persons
1 kg plain flour, sifted in a large bowl
16 oz (2 cups) water
80 g ghee (clarified butter)
3 tbsp sugar
2 - 3 tbsp salt
1 tsp vanilla essence

Mix water, sugar and salt. Add 40g ghee, stir and add liquid mixture to the flour and knead till dough is soft, smooth and firm.
Rest 20 minutes, shape 50g of dough into a ball, coat with ghee to prevent sticking. Repeat with remaining dough and stack the balls into a bowl, cover with plastic wrap for four hours or more.
Put a griddle on medium heat. Flatten each piece of dough on a greased surface by stretching outwards and finally by tossing in the air, till you get a paper-thin dough. Fold sides inwards to form a square, put on hot griddle, folded side down and fry till golden brown.
Turn over and fry till browned. Repeat with all the dough. Make the prata fluffy by clapping each one between your hands. Serve with meat curry or with a sprinkling of sugar.

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