Roti John

Roti John

Apparently Roti John first appeared in Singapore in the 1960s in the Sembawang area of Singapore. An Englishman, John, had asked a hawker to make him a hamburger and since the hawker was not able to offer that, he came up with an idea of sautéing minced meat, onions and eggs together on a loaf and hence the Roti John was born. Of course as the years went by, many variants of the Roti John have been created, for example with sardines, beef, chicken, on crusty French loaves, on soft Chinese loaves and so on. I dedicate this Roti John recipe to everyone celebrating Singapore’s National Day on 9th August 2016.

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves:   2

3 large eggs

120 g minced lamb or beef

1 large onion, finely chopped

1 ½ teaspoons chicken curry powder

½ teaspoon salt

80 g mixed vegetables

1 French loaf

THIRUMALA Ghee for shallow frying

3 tablespoons black pepper sauce (available in supermarkets)

4 pieces lettuce leaves

METHOD

  1. Beat eggs, minced lamb, chopped onion, curry powder and salt together.
  2. Add in the mixed vegetables and mix well.
  3. Cut French loaf into 3 pieces. Cut open each piece and dip in the beaten egg mixture.
  4. Heat Thirumala Ghee in a pan for shallow frying. Place the egg-dipped bread pieces on it and fry over medium flame till cooked and golden brown.
  5. Just before serving, spread one tablespoon of black pepper sauce on each piece of bread.
  6. Serve garnished with lettuce.

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