PHOTOGRAPHY Darren Chang ART DIRECTION Ann Neo

 

Frozen Prata Desserts

TO MAKE:
Fry frozen plain prata in a very hot pan until golden-brown on both sides, then top with any of these:

1. Raspberries and chocolate sauce
2. Canned sliced peaches and golden syrup
3. Strawberries and whipped cream
4. Roasted salted peanuts and chilled caramel cream*, drizzled with Smuckers Caramel Sundae Syrup

*Mix the Smuckers Caramel Sundae Syrup with Nestle Cream

COORDINATION Cheryl Leong PHOTOGRAPHY Jasper Yu ART DIRECTION & STYLING Nikki Ho

Otah Prata Puff

Makes 12

INGREDIENTS
1 packet (6 pieces) Fairprice Roti Prata
1 box Famous Muar Fish Otak*
1 egg, beaten

*Available at wet markets

DIRECTIONS
1. Cut 1 roti prata into quarters.
2. Lightly mash the otah, and spread it over 1 prata quarter.
3. Top with another quarter.
4. Hold a fork perpendicular to the edge of the prata and press along the entire length to seal it. Brush the beaten egg lightly over the prata puff. Repeat steps 1-4 for the rest of the roti prata.
5. In an oven preheated to 190 deg C, bake the prata puffs for 20min.

Prata Roll

INGREDIENTS
2 cans Ayam Brand Sardines in Chilli & Lime Tomato Sauce
1 packet (5 pieces) Spring Home frozen Onion Roti Paratha
Glory Nonya Sambal Chilli Sauce

DIRECTIONS
1. Mash the sardines in a small bowl.
2. Pan-fry the roti prata, one at a time, for about 2min on each side until golden brown.
3. Spread 1 tbsp of the sardines lengthwise on the lower quarter of the roti prata.
4. Roll the roti prata to enclose the mixture. Serve with the sambal chilli sauce.

All ingredients can be purchased at most local supermarkets.