http://www.soshiok.com/critic/article/22662#.UTdDmyvWQY8.gmail
Tay Suan Chiang | The Business Times | Wed Feb 27 2013
by Tay Suan Chiang Singapore, February 27, 2013
Sin Ming Roti Prata
Blk 24 Sin Ming Road
#01-51 Jin Fa Kopitiam
Hours: 6.30am to 6.30pm daily
There are several prata joints in the Upper Thomson area, each with its own following.
Sin Ming Roti prata is no exception.
Tucked away in a coffee shop, the stall is run by the father-and-son duo of Haji Mohammed and Al Malik Faisal, better known as Aziz and Faisal. They have had the business for more than 15 years.
Mr Faisal says: "Some of my customers go to other prata places, but in the end, they still return here."
The prata (90 cents for the plain version) is crispy on the outside and slightly chewy on the inside. Mr Faisal says they use the traditional method of making the prata dough.
This means just involving the basics - sugar, eggs, salt and the flour.
"We don't add ghee or milk," he says.
The dough is mixed and kneaded by hand, and let to rest for an hour. It is next moulded into dough balls. Flipping the prata takes skill, which comes from years of practise.
The prata is fluffy and not oily; there is barely a glisten of grease on the plate when we were done. If there is a healthy version of prata , this could be it.
Those who like their prata more crispy should go for the coin prata ($3.50 for six), which are shaped like small, thick pancakes. The dough used is the same, but it is made differently from regular prata , says Mr Faisal.
The prata goes well with the curry gravy, that is not too watery and is slightly sweet; its spiciness really packs a punch.
Mr Faisal says most people order two prata s, but one customer had 10 in one sitting some years ago.
"I still get regulars who order three to four egg prata s."
For those with more room in their tummies, the stall also offers other foods, such as nasi briyani and mee goreng.
taysc@sph.com.sg
Get The Business Times for more stories.
0 commentaires:
Enregistrer un commentaire