The Roti John

It was Diwali not long ago, the Hindu festival of lights, where light over darkness and good over evil is celebrated. It just so happens I celebrate food over evil all day e’ryday and whilst Diwali is an official holiday in Singapore and Malaysia (amongst other countries), it seems appropriate to focus on one of their most loved sandwiches – the Roti John.

‘Roti’ means bread in Hindu and according to good old wiki the ‘John’ is based on the western origin of the baguette. If they’d called it Roti Dave or Trev I feel it would have sounded like a far less sophisticated sandwich.

The Roti John is compiled with egg fried baguette and a mix of mince and onion.

I used this recipe by the Good Food Channel.

Ingredients:

  • 2 tbsp vegetable oil
  • 200g/7oz minced lamb
  • 3 spring onions, 2 finely sliced, 1 sliced lengthways, to serve
  • 1 small onion, finely chopped
  • 4 eggs, beaten
  • 100g/4oz chilli sauce
  • 4 soft finger rolls, cut in half lengthways
  • Mayonnaise, tomato ketchup or chilli sauce, to serve

Method:
1. Heat 1 tsp oil in a frying pan over a medium heat, add the lamb mince and cook for 3 mins. Add the 2 sliced spring onions and cook for a further 3 mins. Transfer to a bowl and set aside.
2. Heat 2 tsp oil in the same frying pan and add the onion. Cook for 1-2 mins or until it has just started to soften. Stir 50 ml water into the pan and continue cooking until the water has completely disappeared (about 1 min). Remove from the pan and combine the onion with the lamb mixture.
3. Put the beaten eggs and the chilli sauce in a shallow dish with ½ tsp salt and whisk to combine. Add the finger rolls and soak the mixture for 1 min, turning halfway through.
4. Heat the remaining oil in the frying pan and fry the finger rolls for 1-2 mins each side or until crispy. Serve topped with the minced lamb, reserved spring onion and your choice of condiment(s).

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