1 Prata Calories

[Llanque Mazurek]

HER WORLD) - Hawker foods are not always loaded with calories. Keeping in mind that the McSpicy has 528 calories, hawker dishes such as seafood fried rice (907 cal) and char kway teow (744 cal) give a bad rap to all the other hawker dishes out there.

Mee goreng is such a great comfort food, with starchy spicy noodles, sliced fish cake and the occasional bit of stir-fried greens for small bursts of freshness. It is perhaps only marginally better than instant noodles and packs 613 calories.

Surprisingly, dry fishball noodles (474 cal) have fewer calories than when served in soup (523 calories). It is good news for those who prefer their noodles dry as they can save on about 50 calories easily this way. Skip the lard if you want to trim down on the fat and calories even more.

Prata is so flat and thin, you would almost think it has about the same number of calories as buttered toast. But this is not true. One prata is 164 calories. Got a plain one and an egg prata? They are 481 calories and that is not even including the curry.

A better option is the prata's cousin, thosai (97 cal). It has a crepe-like consistency and is great with some coconut chutney (86 cal). If you think it is not filling enough, get the masala thosai (362 cal), which is stuffed with potatoes. This way you save about more than 100 calories.

Make popiah (187 cal) your mid-afternoon snack instead of fried spring rolls, which are addictive and calorie-laden (396 cal per serving of two). Your body will be thanking you for the 209 calories saved.

Porridge usually ranges from 200 to 400 calories a bowl. Chicken porridge is 181 calories while pork-and-peanut porridge has 398 calories. It is really filling too, but if you think you will still be hungry, try getting plain porridge with a half a serving of you tiao (142 cal). It is only 323 calories.

Hankering for chicken cutlet or pork chop at the Western food stall? Get chicken, mutton or duck soup (all under 390 cal), or maybe some bak kut teh (323 cal). It may not hit the spot, especially if you are craving for grilled or roasted meats, but it is a good compromise for those on a diet.

Health Risks: Regular consumption of Prata, especially due to its high saturated fat content from butter, could pose health risks like increased cholesterol levels and heart disease risk.

It depends largely on your overall diet and lifestyle. Moderation here is important. If you're maintaining a balanced diet, incorporating it occasionally, perhaps once a week, can be a part of this balance. It's important to consider the rest of your daily calorie intake and physical activity level.

For instance, if your daily calorie needs are 2000 calories, one serving of Prata (209 calories) constitutes about 10.45% of your daily intake. Balancing this with lower-calorie meals throughout the day can help maintain your calorie budget. Regular physical activity also helps in managing your calorie balance effectively.

If Prata is one of your favourites and is a frequent part of your meals, consider reducing the portion size or modifying the recipe to lower its calorie content, such as using less butter. This way, you can enjoy the flavours of Prata without overstepping your calorie requirements.

Remember, the key to enjoying your favourite foods like Prata without gaining weight lies in how you integrate it into your overall dietary pattern. Mindful eating, balanced nutrition, and regular physical activity are the cornerstones of maintaining a healthy weight.

Struggling with the balance between enjoying your favourite foods and maintaining a healthy weight is common. Traditional methods often mean strict diets or intense exercise. What if there's a simpler way?

Articles featured on Noah are for informational purposes only and should not be constituted as medical advice, diagnosis or treatment. If you have any medical questions or concerns, please talk to your healthcare provider. If you're looking for a healthcare provider, click here.

We decided to order a mix of 2 plain roti pratas and a set of coin pratas (6 pieces). The latter is actually a scaled-down version of the former. An observation of the preparation process seemed to suggest that the dough reserved for 1 normal-sized roti prata was sliced into 3 portions to make 3 small coin pratas. The standard order was for 6 coin pratas so really the dough put into it worked out to be the same as 2 plain ones. During the folding process, I notice that a large slab of that clarified butter was placed in the middle of that spread dough, allowing it to melt and flow outwards from the middle.

I was largely disappointed with my orders for the plain roti pratas for they were pre-made and the gentleman merely took 2 pieces of pre-cooked roti prata and tossed it over the heated iron skillet to pan-fry it further or rather to reheat it. I was expecting my roti prata to be made fresh since I was the only customer at that point in time. (I took the special effort to visit during non-peak period so that hopefully I could get the best tasting) The coin pratas, on the other hand, were freshly made, which later proved to have a huge discrepancy in tasting.

In all honesty, I was dismayed by the lack of freshness of my roti prata. Seriously, God knows how long they had been sitting in that metallic container since that last customer. I was particularly irked by the fact that the customers behind me who placed the orders for plain roti prata got to taste freshly pan-fried ones while I had to help clear the excess. All these happened right before my own eyes and I was half-expecting that they might take the onus to pile some fresh ones on my plate, but apparently quality was compromised for the sake of business.

A disgruntled customer I was but I believed that I had the rights to be so. I was tasting a mediocre dough, fluffy on the inside but limp and greased on the surface. It would have been a miraculous effort if a reheated roti prata could taste as good as a freshly pan-fried version. The flavours were pretty flat and lacked appeal in appearance as it was served luke-warm.

The rice is cooked with coconut milk and has a nice tantalizing smell. Nasi Lemak consists of rice, fried fish or chicken, anchovies with peanuts, and sambal, which is a chili paste. The traditional Nasi Lemak comes in a nicely packed banana leaf which apparently helps to preserve the taste.

There is this unexplained association with chicken porridge as food

we consume when we nurse ourselves during recovery from an illness. Well, generally it is because chicken porridge is basic comfort food and it is good for breakfast too. Chicken porridge consists of shreds of chicken and garnished with shallots and spring onions. Add a little pepper powder if you want to spice it up.

This is not a fried pancake but a dough that is flipped and tossed to perfection. Roti prata is a crispy crepe-like dish that is eaten with curry or sugar. One piece of roti prata may not be enough for breakfast especially when you are suffering from hunger pangs. There are variants of roti prata nowadays with fancy combinations like the prata bomb (melted butter with sugar inside), mushroom and cheese prata and chicken mozzarella murtabak.

A silky smooth beancurd in a round container can be found at hawker centers. Beancurd is made from soy milk and made into soft white blocks. The soft beancurd comes with sweet syrup that is best served warm for breakfast.

Laksa is a coconut-based curry soup. The main ingredients for most versions of curry laksa include bean curd puffs, fish sticks, shrimp and cockles. Some vendors may sell chicken laksa. Laksa is commonly served with a spoonful of sambal chili paste and garnished with Vietnamese coriander, or laksa leaf, which is known in Malay as daun kesum.

Fresh and crispy toasted bread that has kaya and a piece of butter sandwiched in between. Kaya is a sweet coconut jam that has a pandan leaf flavor. A typical kaya toast set comes along with coffee or tea and two soft boiled eggs.

Bee Hoon is a type of noodles that is commonly used in Asian cooking. Economic Bee Hoon consists of the bee hoon noodles, cabbage, bean sprouts, and chili paste. A serving at a hawker center costs less than S$1.

Thosai is a thin and crepe-like savoury dish that is suitable for those who do not want a heavy breakfast. Plain thosai comes along with curry and two other dips to give the slightly sour pancake some flavor. There are other variations of those that are filled with onions and potatoes too.

Mee Rebus is one of the many noodles dishes popular in Singapore. It is yellow noodles served with a thick spicy potato-based gravy and garnished with a hard-boiled egg, spring onions, bean sprouts, fried shallots, tau kwa (dried/fried beancurd) and lime juice.

Wanton Noodle includes noodles, leafy vegetables (preferably cai-xin), Barbecued Pork (char siu) and bite-sized dumplings or wantons which contain prawns, chicken or pork, spring onions with some chefs adding mushroom and black fungus. It is either served dry or in soup form with the former being more popular. If served dry, the wantons will be served in a separate bowl of soup.

Weight loss occurs when the amount of calories you take in is less than those you burn. We all know that if we eat high-calorie foods, it's going to take a lot to burn them off.

For instance, if you like your morning roti prata with egg (around 289 calories), you'll have to take a brisk walk for around an hour and a half to burn it off. You can still enjoy that delicious dish, but why not make it a treat, and not a routine?

While exercise goes hand in hand with a healthy diet, making a few good food choices helps us make sure the dial on the bathroom scales goes down instead of up.

Reduce your calorie intake

Weight loss is all about reducing the calories to lose the fat. Make healthier food choices by reading nutrition labels, and watch out for hidden sugars and fats. Start with small changes:

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