Tuesday, October 24, 2006

Prata prattler

Almost uniquely local, this ubiquitous and grease soaked fried pastry has filled the stomach of millions for breakfast. It's as easy to find good tasting ones as the poorly made ones. That above was the cheese egg prata which used sliced cheese instead of Mozzarella. There's the dry golden brown hue which spells crispy skin. What's great about these is that they are never pre-made to be heated up for serving. They're cooked to order. Served hot with gooey of melted cheese and sambal.

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. Perhaps served with some onion and tomato reduction infused with cayenne 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 caviar and there comes variety. Enough for now.


Anonymous 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.