Thursday, October 11, 2007

Roti John

It's easy if you know how. Roti John is a colonial-era dish created by Malay/Indian food store owners catering to European tastes. Essentially, Roti John (so named because it was made using "European" bread, and all European white men inevitably were named "John") is a savoury French Toast. It's usually made using a baguette, but I find that sliced white bread also serves as well. You can make the meat mixture ahead of time and leave it in the fridge for up to a week; the egg can easily make 3-4 slices of roti john.

Roti John
The Dry Stuff:
1 pound of beef/mutton/chicken mince, browned with butter
1 small red onion, sliced
1 red chilli, sliced
1/2 tsp cumin
Dash of pepper

The Wet stuff:
1 egg

The Base:
Bread. A baguette sliced lengthwise, if you're a purist, otherwise, sliced white bread will work just as well.

1. Combine the dry stuff and scoop a tablespoon per serving onto a shallow dish. Cover the leftovers with cling wrap and leave in the fridge.
2. Mix beaten egg and dry stuff on a shallow dish. Place bread on top of mixture and press down to let bread absorb as much of the egg mixture as possible.
3. Head a flat pan with a little oil or butter. Place bread, wet side down for two minutes or until egg is cooked.
4. Repeat until you run out of egg mixture!


AddThis Social Bookmark Button


Nick said...


Love the receipes and damn sure I'm going to try a few. Just a thought, wouldn't it be better if you listed an approximate cost for the dish/dish per serving? Would then aid your concept of 'on a budget'.

noelbynature said...

Hi Nick!

Thanks for dropping by! Yes, adding an approximate budget would be a good idea. I'll try and do that from now on.