Wednesday, May 28, 2008
Quick-and-Easy Roti John
Some hawker foods are tasty but so greasy, it makes sense to prepare your own at home. Roti John is possibly one example. This spicy mince-onion omelette fused on a French loaf often absorbs so much oil (possibly ghee) during the frying process, you can feel your arteries screaming for help.
I have tried the version at the Shukor stall formerly from Taman Serasi, which claims to have invented this dish in 1975, and is now a Makansutra Legend. But I think they lost something along the way when passing down the recipe to the newer generation.
We decided to make our own at home, and it turned out not only healthier but more delicious. Best of all, it's really fast and easy! Out of curiosity, we tried frying without oil at first in a non-stick pan, but the result is a very light-coloured pasty thing (see pieces in background). A little bit of oil gave the GBD (golden brown and delicious) effect (see top slice).
INGREDIENTS (approximate only; makes about 6 pieces)
100g or more mince (can be beef or mutton), seasoned with curry powder, salt and pepper
sliced red chilies
sliced green chilies
2 eggs (depending on size)
one baguette, halved and cut into 6-inch portions
1. Pan-fry mince until fairly dry (you can add minced clove of garlic too if you like)
2. Mix in a bowl the cooked mince, onions, chilies and egg (see photo above)
3. Scoop some of the egg-mince mixture onto cut-side of baguette and press it down gently to secure it on the bread
4. Pan or griddle-fry mixture side in a little bit of hot oil until golden brown
5. Enjoy with chili or tomato sauce or both!
Next time I am going to try it with some cheese in the mixture! Mmmh!
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