Roti John
The Meatmen
October 2, 2015
Roti John is best described as a crispy baguette, with the alluring fragrance from caramelized meat (we used lamb in our recipe!) and onions wrapped into a beautiful parcel with golden fried eggs with ketchup mixture added as a finishing touch. And while the key ingredients are the baguette, eggs and minced meat, you can practically add any topping you like and still manage to make a delicious roti John.
Definitely a versatile dish true to its origins!
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Ingredients
Adjust Servings
| ½a large baguette | |
| 100g minced lamb (beef or chicken) | |
| ½tsp cumin powder | |
| ½onion (sliced) | |
| 3 eggs | |
| pinch of black pepper | |
| 1tbsp sambal chili paste | |
| ¼tsp salt | |
| 2tbsp oil | |
| 1tbsp minced garlic | |
| Ketchup sauce | |
| 2tbsp ketchup | |
| 2tbsp chili sauce | |
| 2tbsp water | |
| 1tbsp sugar |
Directions
1.
Toast baguette slightly and make a cut in the center and spread it open
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2.
Add ½ tsp cumin powder to 100g minced lamb and mix well
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3.
In a hot pan add 2 tbsp oil with 1 tbsp minced garlic
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4.
Next add in sliced onions, cook on low heat till onions become translucent
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5.
Add in 100g minced lamb and stir fry
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6.
Crack 3 eggs, add 1 tbsp sambal chili paste and ¼ tsp salt, mix well
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7.
Mix 2 tbsp ketchup, 2 tbsp chili sauce, 2 tbsp water and 1 tbsp sugar together in a bowl
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8.
Spread onions and minced lamb evenly on the pan and pour in egg egg mixture
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9.
Place the baguette skin side up and spread on top of the egg so that it soaks it up
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10.
Press the baguette down and cook for 2 mins
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11.
Flip and remove baguette from pan, spread ketchup mixture in the center.
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12.
Fold it back up and slice into small piece with a bread knife.
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