Luckily, Cook Sister came along with her End-of-Month-Egg-On-Toast-Eggstravaganza and has provided me with a virtually unlimited stash of egg-and-bread recipes to last me all of my seemingly endless grad-school life. The latest event had an entry which caught my eye right away...a recipe for a Singaporean street food dish with the intriguing name of "Roti John" (Was Ms. John so obsessed with food that she named her kid "roti"?). Julia of the Singapore-based Aroma Cookery has written up a wonderful description of Roti John and the appetizing picture of this french-toast-like dish was enough to convince me to badger Julia for the recipe and try it out.
This is so easy to make on a busy weeknight! First, a mixture is made with beaten egg, minced onion, minced meat (I subbed rehydrated soy mince), green chillies and seasoning. I added a bit of ginger and garlic paste to make up for the rather bland soy mince. Next, this thick mixture is patted onto thick slices of bread (Julia suggested French bread but all I could find that day was some good sourdough which worked very well). The bread is then shallow-fried in a pan till the egg mixture is brown and sizzling and the bread is crispy.
What a tasty dish...it is spicy and savoury and delicious. It is also very filling, a couple of slices totally filled me up. Thanks Julia for a wonderful recipe!
6 comments:
This looks like and interesting recipe. I believe what you call the soy mince is what we call here PVT, a vegetarian dry granulate that you plump in water or broth to imitate ground beef. We use it to make vegetarian pasta sauce or sloppy joes when we are trying to cook with less saturated fat.
You're most welcome, Nupur! Glad you enjoyed the recipe. The substitution of the meat with soy mince is a great vegetarian version. :)
You are absolutely right Ana, what I colloquially called soy mince is actually "textured vegetable protein" or TVP!
Julia you recipe rocks :)
Roti John. Roti is bread. But what about John? During the early days, the caucasians in Singapore were simply called 'John'. Hence, Roti John.
Roti John is originally was created by a hawker (street vendor) next to the botanic gardens in Singapore circa 1992. Expatriate men were refered to as john. The Roti John is supposed to be dipped into sweet chilli sauce, the Thai sweet chilli suits it well.
Hi Nupur,
I just love your blog and recipies. I have tried a couple of your recipies. Today I tried roti john. And I must say we loved it. We're non-vegetarian so I made it with minced meat.
Thanks Again.
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