Ingredients
Bread
- 1baguette or 2 long soft rolls, split lengthways
Egg mixture
- 4eggs
- 300 gminced beef or mutton
- 1onion, very finely chopped
- 2spring onions, sliced
- 1 tspcurry powder
- 1 tspground black pepper
- 1 tspsalt
- 1green chilli, chopped, optional
To cook
- margarine or butter, for the griddle
To finish
- mayonnaise
- chilli sauce
- tomato ketchup
- sliced cucumber
- shredded lettuce
Optional
- grated cheese
- sardines in tomato sauce, for the fish version
Directions
- Beat the eggs and mix in the mince, finely chopped onion, spring onion, curry powder, pepper, salt and chilli. Chop the onion very finely, close to a mince, because chunks stop the bread sitting flat against the griddle. It cooks in the thin layer against the hot griddle, which is why it must be finely broken up.
- Break the mince up thoroughly in the egg so there are no clumps. Heat a flat griddle over a medium heat and melt a generous knob of margarine. Use plenty of fat.
- Spread it thin and to the right shape before the bread goes on, so it sets into an even layer. Immediately press the cut face of the bread down onto the wet egg mixture.
- Press it down firmly and quickly, while the egg is still liquid, so it grips the bread as it sets. If you wait until the egg has set, it will not stick and the whole thing comes apart.
- Press down hard with a spatula and hold it for a few seconds. Cook for 3 to 4 minutes until the egg has set and browned against the griddle. Toast the outside of the bread for 2 minutes, pressing it down. Then turn it back and cook the egg face a further minute if the mince needs it.
- Make sure the mince is cooked through, which the thin layer achieves easily at this heat. Take it off the griddle and squeeze mayonnaise, chilli sauce and ketchup over the egg face in zigzags.
- Add cucumber and lettuce, then close or fold the bread over. Cut it into thick sections on the diagonal. Serve immediately, wrapped in paper, and eat it with your hands. It goes soft within minutes, which is why it is made to order at the bazaar.
Technique
- Cheese roti John, with grated cheese melted over the egg, is now the most popular version at bazaars.
- It is sold in Malaysia and Singapore and the two versions are essentially the same.
- It is substantial and half a baguette is a full meal.
Substitutions
- Tinned sardines in place of minced meat.
- Any long soft roll in place of a baguette.
Variations
- Roti John sardin, with tinned sardines.
- With cheese melted over the top.
- Made with minced chicken.
History
Ramadan bazaar staple whose name is commonly explained as a vendor’s shorthand for serving a Western customer at a Malay stall.
Frequently asked questions
What is Roti John?
Roti John is a street food from Malaysia: split baguette fried with minced meat and egg, sauced with chilli and mayonnaise. Ramadan bazaar staple whose name is commonly explained as a vendor’s shorthand for serving a Western customer at a Malay stall.
How long does Roti John take to make?
Roti John takes 15 min of preparation and 15 min of cooking. The recipe makes 2 servings. It is rated easy to make.
What can I substitute in Roti John?
Yes, within limits. Tinned sardines in place of minced meat. Any long soft roll in place of a baguette.
What is the most important thing to get right in Roti John?
Beat the eggs and mix in the mince, finely chopped onion, spring onion, curry powder, pepper, salt and chilli. Chop the onion very finely, close to a mince, because chunks stop the bread sitting flat against the griddle. It cooks in the thin layer against the hot griddle, which is why it must be finely broken up.
