Sadly I had to go to Singapore 3 times before even trying this....but fell in love for my other 8 trips had it for breakfast nearly every day. Sadly it's been more than 10 years since I was in Singapore 
. I've made my own rendition a few times with store bought roti prada (costco) and really enjoyed it, but will definitely make this. In order to have something to follow in the kitchen I typed it up in the format I use, but I have a couple questions I'd love to have you clarify if possible.
1 - handful of ground coriander (or small handful of ground cumin)...I am 6'7". A handful to me is around 3Tbsp. Figure I am not normal though and want to make sure I am in the ball park
2 - in reading your changes, I couldn't tell if you added the potatoes before freezing...I sort of figured it wouldn't matter since they are par cooked and chose to add them with the chicken to really just have a rempah in the freezer
3 - Did I read the portioning right? ie, 16 thighs for the whole rempah?
4 - When you pull the prata dough out from the fridge how long do you let it rest before stretching?
5 - Most important one yet, is there a belacan you recommend? When I read 5 Tbsp I was contemplating my Thai paste and thought that was a typo as it would dominate. Would love to know what you use.
Here are my typed up versions...if you answer the above I will update them. Hopefully I am not breaking any rules on the forum or offending you Kenneth by typing this up. I am SUPER excited to try it.
