Tuesday, October 24, 2006

Prata Prattler


Almost uniquely local, this ubiquitous and grease soaked pastry has filled the stomach of millions for breakfast today. It's as easy to find good tasting ones as the badly made ones. That above is the cheese egg prata which uses sliced cheese instead of Mozzarella. You can make out the dry golden brown hue which also spells crispy skin. One of the neat things like cheese egg pratas is that they are never pre-made to be heated up for serving. They're cooked right as you order them. Served hot with the yellow goo of melted cheese right at the middle with the onion and ikan bilis spicy tomato sauce/stew like thing which I've still not able to put a name to.


The conversation I had with my brother went into the cheese of the prata and perhaps, why not blue cheese prata? Lol. Might be interesting for a gourmet prata shop to start doing so served with some onion and anchovy based beef tomato and sardine broth reduction infused with paprika and ground peppercorn. Lol. And while we're at that, why not truffle in prata with quail eggs. And maybe goose liver pate or even some caviar and there comes variety. Enough for now.

2 comments:

Gary said...

This prata looks goooood! Where did you buy it from?

LiquidShaDow said...

Hi gary,
it's from a coffeeshop near my place. Just another regular an unassuming prata shop. I can show you the place if you want.