Roti John

History

Roti John is a iconic street food of Singapore and Malaysia, believed to have originated in the 1960s when a Malay street vendor accommodated a British soldier's request for a 'burger.' The vendor pressed minced mutton and egg into a split baguette on the griddle, creating a uniquely Southeast Asian sandwich. Today it is sold at hawker centres and street stalls across both countries, with variations including sardine, chicken and cheese fillings.

Ingredients

• Split baguette (French loaf)
• Minced beef or mutton
• Eggs
• Onion
• Garlic
• Curry powder
• Mayonnaise
• Chili sauce
• Ketchup
• Cucumber slices
• Letuce

How to Make

1. 1Mix minced meat with diced onion, garlic and curry powder.
2. 2Beat eggs and combine with the meat mixture.
3. 3Heat a griddle or flat pan with oil over medium heat.
4. 4Place split baguette face-down onto the egg-meat mixture on the griddle.
5. 5Press down so the egg soaks into the bread and cooks through.
6. 6Flip and toast the outside briefly.
7. 7Spread mayonnaise, chili sauce and ketchup on the inside.
8. 8Add cucumber slices and serve immediately.

Known for it

• Nur Jannatun Naim Roti John511 Bedok North Street, #3, Singapore 460511