Asian Dishes, Bread and Batter, Malay, Meat, Singapore

Roti John

Essentially a minced beef french toast on a batard. Who invented this nobody really knows but definitely in Singapore/Malaysia during Colonial rule.

Buy baguette or batard or what we locals simply call the French Loaf (Roti Perancis). Cut in half and then slice open but don’t cut all the way through.

Prepare seasoning ingredients. Curry powder, ground chillies, chopped coriander, minced beef. Crack five small eggs and whisk till smooth.

Pour two to three tablespoons of oil, and then add a teaspoon of ground chilli paste. Fry till chilli is cooked then add minced beef. Mine is already precooked but it’s ok to use raw ones too, just cook longer till beef is thoroughly cooked through. Add 1/8 teaspoon of curry powder and salt and black pepper. Add one teaspoon of chopped coriander.

Now this is the tricky bit. Form and spread meat mixture in the hot pan to roughly cover the area of the bread. Quickly pour just enough whisked egg to cover the meat mixture and the spread the bread on top of it. Use your fingers to manipulate and get all the egg and meat mixture into the bread. Press down and cook till browned. Flip over and cook the other side so both sides are crispy.

Above is the non-chilli version. Suitable for kids and those who don’t like it too spicy.

To serve, fold the bread and then slice into roughly one inch portions. Make a mixture of ketchup, chilli sauce, water and lime juice to dip the bread with.

Try it! It’s a hawker favourite, especially back in the 80s.

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