OK, get ready for the next revolution in Roti Prata, or should I say Roti Canai?
Ever wondered if there is any difference between Roti Prata and Roti Canai? Most people would say that Prata is just the Singapore name for what the Malaysians call Roti Canai. Or is it?
It has been a while since I have been to Malaysia, but I remember that most of the Roti Canai I had there was the soft and fluffy type whereas in Singapore, the Schizophrenic Prata seems to come in many guises. The Roti Canai is actually supposed to be different from the Roti Prata in that the cooking process is slower and more laborious. In Singapore, where everyone is always in a hurry, the prata is cooked quickly by using lots of oil. In Malaysia, where people know how to be a bit more laid back and enjoy life, they make their Canai thick and fluffy and toast it over a slow fire with very little oil, then serve it with sambal and curry. The result is a pastry with a lighter and more chewy texture.
Since we are celebrating National Day this week, I really should not be saying this; but when it comes to Roti Canai, Malaysia really Boleh. So how? Does that mean that we can never enjoy a good Roti Canai in Singapore? Of couse not. If Malaysia Boleh, then Singapore lagi Boleh. We boleh hire the Malaysians to come make Roti Canai for us here in Singapore.
This stall did precisely that. They hired a guy who had just returned from making Roti Canai in Brunei and he brought with him the idea of the Prata Bomb which is currently the craze in Malaysia and Brunei. I was told that the Malay version of the dough is different from the Indian version. The dough is made with extra ingredients such as sugar, condensed milk and eggs so that it is more shiok.
The Prata Bomb is essentially a dessert Prata which is something like a Snail Pastry. It’s got margarine and sugar in between layers of prata dough and made to be thick and fluffy. The original Bomb sold in Brunei where this Prata man honed his skills had only margarine and sugar. We wanted to experiment with a few variations on this, so we tried raisins, cheese and cinnamon sugar. (Have to be better than Malaysia hor?)
We all loved the Raisin Bomb and the Cheese Bomb. The Cinnamon Bomb still needed a bit of tweaking. The wonderful thing about the Bomb is that it is really nice and crispy on the outside and buttery and fluffy within. It might be the same ingredients as the paper thin Tissue Prata, but you will be amazed at how the different way of preparing the dough really transformed the taste of it. You might find this wierd, but it goes really well with curry and I personally found it very shiok with a cup of Teh Tarik. 4.5/5
By the way, if you really want to eat a Roti Canai, you can ask specifically for “Roti Canai”. The curry here is very shiok and they also serve the Roti with a delicious Sambal Tumis. The roti is nice, fluffy and not oily, but you will have to wait a bit longer for it. 4.5/5
This new stall in Bedok has several other items that are quite unique. One is the Soup Kambing Lontong which is quite popular in JB but difficult to find in Singapore. The soup is not thickened with cornflour so it is quite light but the flavour of the soup is still robust and uncompromised. You can have it with pressed rice, noodles or bee hoon. One of the best Kambing Soup I have had for a while and it does not make you feel jerlak afterwards. 4.5/5
The satay is the reason that I discovered this eatery in the first place. I have been pushing my friend Sha, who is the supplier of Power Chicken Satay to open a stall in the East and he eventually managed set it up here. The Power Chicken Satay has already been reviewed in a previous blog so I don’t need to talk about it much except to let you know that you don’t have to travel all the way to the West to try this now.
If this is so popular in Malaysia, it should soon take Singapore by storm just as Roti Boy did. It’s been said before that the Prata is our answer to the Croissant. I didn’t think it was that similar until now. With the Prata Bomb, we really have something that is comparable to a Croissant! Really Must Try don’t you think?
Update: 9 August 2007
Just found out that the Malaysian man who specializes in the Prata Bomb had to rush back to Malaysia because his wife became very sick. They have others doing the Bomb at the moment but I can only vouch for the Bombs produced by this guy. If you have been there recently, please let us know if the Bomb was alright.
Update: 9 Sep 2007
The stall has relocated to Bedok South Blk 18 after fighting a losing battle against the authorities who refused to allow them to BBQ the satay outside. The new address and opening times are updated on the blog. Now that they are able to pangang the satay properly, I hope that they can maintain the standards of the satay.
Update: 2 Mar 2008
The stall has relocated to Jalan Masjid in Kembangan and their new premises start operation this month. I haven’t gone down to check them out yet. Will update later.
Update: 15 Jul 2008
Unfortunately they no longer do the Prata Bomb!
Noor Jannah’s Kitchen