Singaporeans sure are suckers for queues, just gotta check it out whenever we see one. In this case, we were brought to this stall selling 蒙古煎餅 or 蔥油餅 (NTD 45), otherwise termed as Mongolian Roti-Prata by me (see images).Expecting to see an Indian man flipping the dough
with gusto, instead I find a Chinese incek massaging the dough on the pan, wearing mask somemore. Man I miss a solid unhygienic murtabak!Two layers of prata kiap one egg,
accompanied by fistfuls of basil leaves makes one Mongolian Roti-Prata! There's plain, curried, or extra-curried.The basil leave is overpowering, excellent for those who like it, I'm partial. Egg prata's always good even when it's bad, those who like egg pratas like me will know what I'm talking about.
Healthnut Rating:
Comments: I still miss our Singaporean murtabak, but this sure is something new. Basil leaves make for a nice vege-addition to an otherwise sinful food. Two nuts!
Yay! Looks yummy. I would want to try this at home. Thank you for sharing your Roti Prata food experience. ;)
ReplyDeleteHi AJ@Kampong, wow. this is really unexpected. I haven't written in this blog in over a year. I already left Taiwan to Singapore =) Enjoy the rest of the posts.
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