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Take Away Roti Prata

Selfie of me eating Roti prata

Roti pratas in Singapore are quite cheap.

The plain one costs around S$0.90
The egg one costs around S$1.50

Curry is FREE!!!!!

Good Satay

Satay from Chai Ho Satay and Dried Pork at Clementi Food Centre. It is cheap and affordable, at $0.38/stick. However, it closes on Mondays and Tuesdays and there might be a long queue. Other good stalls include Chuan Kee Satay and Haron 30 Satay.

Good Laksa

The Laksa at Alexandra food centre is great, you can try out the Cheng Ji Yong Tau Fu stall for great Laksa, Yong Tau Fu and Chee Cheong Fan. Other places you can try out are 328 Katong Laksa, Depot Road Zhen Shan Mei Claypot Laksa and Sungei Road Laksa.

Roti Prata

The Roti Prata belongs to a group of breads which are indigenous to India. Brought to Singapore by Indian immigrants, the Roti Prata is said to be either of Punjabi origin as wheat dishes feature prominently in the Punjabi diet, or introduced by the Muslim conquerors, who also specialised in making various types of breads. Whatever the origin, it has become an integral component in the Singapore Indian cuisine.  

This dish is recommended to be consumed as breakfast as this makes you very full. 

Most Roti Prata stalls are quite good and it is suggested that your eat there so that the prata does not loss its crisp.
Prata come in many flavours. The most common ones are plain, egg, mushroom, onion and cheese. Other variations include banana prata, tissue prata and basically anything that can be placed in a prata.

Satay History

Before our visit, we would like to do a brief history of satay.
We sincerely you enjoy our introduction.


Satay is made of cubed meat, skewered kebab-fashion, then grilled and eaten with a peanut sauce dip. Satay originated from Arab traders. They were known to skewer their meat on swords before roasting and Middle Eastern nomads would barbecue their meat on metal skewers in a dish known as kebab or sharwarma. The spice trade brought Arab traders to Southeast Asia and led to the spread of Arab culinary culture to the Indonesians and eventually to Malaya. The kebab or sharwarma has also spread to India and even Beijing residents can savour fiery flavoured kebabs today. However, a key adaptation of the dish in Asia is that wooden rather than metal skewers are used for the satay.

The satay sauce, made from ground peanuts and other spices, was first introduced in the Philippines by the Spanish from South America. It is used to marinate the pieces of satay meat, with the remaining sauce served as a dip with the grilled meat.

Doesn't this just sound so appetizing?

One good place to eat satay is the Lau Pa Sat(Telok Ayer Market)

Introduction

Hi readers. This blog is managed by Randall and Yihao. We will be posting pictures and culture of the food in Singapore. Some of the food we are going to do include: Roti Prata, Satay and Laksa. We will also be telling you people where you can find lots cheap places with scrumptious food. With you people enjoy these cuisines.